Recipes

Home made from our kitchen to yours

Ingredients

  • 100g softened butter
  • 1 packet premixed white cake base
  • Milk
  • 500g Fresh Gloria Dieu Sugar Sweet apricots
  • 125ml soft brown sugar
  • 500ml Sour cream
  • Cinnamon sugar for coating

Variation

  • 100g softened butter
  • 1 packet premixed white cake base
  • Milk
  • 500g Fresh Gloria Dieu Tangy Twist apricots
  • 250ml soft brown sugar
  • 500ml Sour cream
  • Cinnamon sugar for coating

Method

  1. Preheat oven to 180 degrees
  2. Line a 30×20 slice tray
  3. Mix butter and cake mix, add dashes of milk until dough can be pressed in tray without sticking to hands
  4. Press down in tray and bake for 10 min
  5. Remove from oven and stack apricots over the base
  6. Sprinkle the soft brown sugar on top of apricots
  7. Cover with sour cream and sprinkle cinnamon sugar over the sour cream
  8. Bake another 20min. 

Enjoy hot or cold!

Ingredients

  • 2 – 3 Fresh Gloria Dieu Sugar Sweet apricots
  • Or 1/2 cup Gloria Dieu frozen apricots
  • 1 small to medium frozen, ripe banana
  • ½ cup unsweetened dairy-free milk beverage or light coconut milk
  • 15g crushed cashews
  • 1 teaspoon ground flaxseed or chia seed (optional)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • Pinch salt

Method

  1. Place the pitted apricots, and all ingredients in your blender.
  2. Give it a few pulses to break things up, and then whiz away until smooth.
  3. Add more milk beverage or coconut milk if the mixture is too thick for your blender or your liking.

Ingredients

  • 5 Fresh Gloria Dieu Sugar Sweet apricots or rehydrated Gloria Dieu apricots – pitted and halved
  • 2 tbs olive oil
  • 250g Gloria Dieu lamb pieces
  • 1 Onion, thinly sliced
  • 1 Garlic clove, chopped
  • 1 tbsp chopped ginger
  • 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
  • 1 tbsp tomato purée
  • 300ml vegetable or chicken stock
  • Cooked couscous, mint or coriander leaves, and lemon wedges, to serve

Method

  1. In a medium-sized pan, heat 1 tbsp of the oil.
  2. Season the meat and fry briefly until browned.
  3. Remove from the pan and add the remaining oil.
  4. Add the onion, garlic and ginger, and fry with a little seasoning.
  5. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan.
  6. Simmer gently for 25 mins.
  7. Serve with warm couscous, mint or coriander leaves, and lemon wedges.