sweet brunch cups

hi ladies + gents! It’s been a while;) As a treat, I’ve got a tasty (+ super easy) recipe to share with you. James’ grandma came to Vancouver over the summer + brought me the loveliest British cookbook. I was eager to get back in the kitchen after skimming through the book. Kendra’s always keen on helping so we spent a Saturday afternoon baking, styling and eating these delectable treats.

I love entertaining guests, but sometimes it’s just too much work to put together an entire meal after a long week. Brunch cups are the perfect solution. They feel special and look like a lot of work, but are incredibly easy + will leave guests delightfully pleased without all the fuss.

The recipe called for rhubarb, but we opted for nectarines + peaches as they were in season.

bruch-cups

Sweet Brunch Cups

You’ll need:

3 ripe pears, nectarines + peaches – peeled, cored and thickly sliced
50 g caster sugar
juice of 1 lemon
2 tablespoons of honey
2.5 cm fresh root ginger, peeled and finely grated
225 g chilled puff pastry
a little beaten egg
demerara sugar, for sprinkling
greek yogurt, to serve

Directions:

In a small saucepan, mix together the fruit, sugar, lemon juice, honey and ginger. Cook over a gentle heat until the fruit begins to soften.

Roll out the puff pastry on a lightly floured surface. Cut out six rounds using the cup saucers as a template.

Preheat the oven to 200 C/ 400 F. Spoon the cool mixtures into the cups.

Processed with VSCOcam with a5 preset

Brush the top edge of the cups with beaten eggs and top with pastry rounds, then sprinkle with sugar. Make two holes on the top of each lid to allow steam to escape.

Place the cups in a large roasting tin and fill with enough hot water to come half way up the sides of the cups. Bake for 20–25 mins or until puffed + golden brown.

Serve with a bowl of greek yogurt. We enjoyed ours with tea. Yum!

xx

Angela

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