Trifles Ghranaidh
TRIFLES GHRANAIDH LE CAR BEAG ÙR
Na h-abricotan ann an siorap siùcrach spìosrach
8 abricotan
150ml uisge
65g siùcar òr-mhìn
Pìos caineal
2/3 clòbhan
Branndaidh
Amaretto
Bheir an toiseach na cnòthan à na h-abricotan, a' feuchainn rin cumail cho slàn sa ghabhas.
Cuir ann am pana iad leis an uisge agus an t-siùcar. Cuideachd a' dol dhan phana, tha an caineil agus na clòbhan.
Cuir am pana air an teas gus am bi e teannadh ri plubadaich, ga chur mun cuairt air a shocair ach an leagh an siùcar.
Bruich na measan mar seo son mionaid na dhà gus am fàs iad bog, ach gun a bhi tuiteam às a chèile.
Tog às a' phana na measan agus an spìosraidh agus cuir ann an crogan glainne iad – a fhuair deagh sgoladh le uisge-goileach.
Cuir a-nis barrachd teasa fon phana, a' goil an sùgh a bh' air fhàgail gu siorap thiugh.
Cuir steall math branndaidh agus amaretto na cheann, cuir mun cuairt e agus dòirt dhan chrogan e cuide ri na measan.
Seasaidh na h-abricotan mar seo grunnd mhìosan.
Na trifles
Uisge goileach
½ unnsa dealatain
Sùgh agus measan bho chrogan nan abricot
Dath-bìdh orains
Briosgaidean amaretti
Uachdar
Leagh an dealatain ann an siuga le leth phinnt uisge goileach.
Dòirt ann a h-uile boinne dhen sùgh bho chrogan nam measan. Cuir ris an t-siuga na tha dhìth de dh'uisge son a dhèanamh suas gu pinnt le cuideachd glè bheag de dhath-bìdh orains.
Geàrr na h-abricotan ann am pìosan beaga agus cuir an am bonn glainnichean snoga iad neo bobhlaichean beaga son trifle.
Air muin nan abricot cuir làn do chròg de bhriosgaidean amaretti.
Dòirt a-nis an slaman-milis anns gach glainne agus brùth sìos na briosgaidean.
Dhan fhuaradair leis na glainnichean gus an cruadhaich an slaman.
Nuair a tha iad deiseil sgeadaich gach trifle le uachdar air a bhualadh.
GRANNIE'S JELLIED TRIFLES WITH A TWIST
Spiced apricots in syrup
8 apricots
150ml water
65g golden caster sugar
1 cinnamon stick
2/3 cloves
Brandy
Amaretto
To start destone 8 apricots keeping them as whole as possible.
Put the apricots in a pan and add the water and the sugar.
Add the cinnamon stick and cloves and gently bring to a simmer, stirring gently, so that the sugar dissolves.
Cook the fruit for a couple of minutes until just soft and then lift the apricots and spices out and into a sterilised jar.
With the remaining liquid in the pan increase the heat and boil to a thick syrup.
Add a good glug of brandy and amaretto, give it a stir and pour the syrup into the jar with the apricots. They’ll keep for a good few months like this.
Trifles
Boiling water
The liquid and fruit from the jar of apricots
½ oz gelatine
Orange food colouring
Amaretti biscuits
Cream for whipping
Melt the gelatine with half a pint of freshly boiled water.
Pour in all the juice from the jar of apricots, topping up with more water, to make it up to a pint. Add a little orange food colouring to the liquid too.
Cut up the apricots into small pieces and place in the bottom of small glasses or dessert dishes. Over the fruit add a handful of amaretti biscuits.
Pour over the jelly mixture and push down the biscuits to submerge.
Place the glasses in the fridge till the jelly has set.
When firm serve decorated with whipped cream.
