Monday, 7 January 2013

Conquest of Paradise ... Paradise Cocktail Dessert

On the 3rd of August 1492 Columbus set sail from Spain with three ships the Santa María, the Pinta and the Niña to find an alternative route to India. In October 1492 he reached what we know today as ... hm ... eh ... the Caribbean. The conquest of paradise was about to start. At least that's how it is called sometimes.
Enough with history lesson. If you want to know more, read a book. That's still a very good thing to do. But wait, not now. Rather read on first of all. We are having our own conquest of paradise, though slightly different. We are having it for pudding.

This dessert is based on the cocktail called paradise, which is common all throughout the Caribbean ... that is if my Caribbean cookbook is right.
I guessed, we could use this for our Caribbean themed Bloggers Around the World challenge for this month. You have still a few days left to take part as well.


Let's go into some details. However, should it be the case - strangely - that you are not fed up yet with your plans for the new year with having a lighter diet and loosing some weight, then don't read on or ... do so at own risk.
After the recipe, I tell you some random facts about me in connection with the Caribbean.

Tin of peaches (about 800 g)
4 cl apricot brandy
1 sheet of gelatin
250 g mascarpone
4 cl white rum
4 cl orange juice
2 tbs fruit sugar

Cut the peaches into small pieces, while you pour the juices from the tin to a pot. Add the apricot brandy to this very pot as well. Of course, the small pieces of peach go in as well. Bring it to the boil and leave to simmer.
Meanwhile you put a sheet of gelatin into cold water and let it soak for 7 minutes. Then get rid of the water and put the gelatin to the pot. Keep stirring until the gelatin is dissolved. Then remove the pot from the heat and allow things to cool down.
Now focus on the mascarpone. Mix it with the fruit sugar, rum, and the orange juice. Put it into the fridge.
Once the peaches have cooled down sufficiently divide them between some dessert glasses (4-6 will do). When the peaches are cool enough you can also divide the mascarpone mixture between the dessert glasses and transfer the glasses to the fridge until the desserts have properly set.
You could leave them in over night, for several hours, or just eat one of them without waiting too long. 
Alternatively you can even have a paradise cocktail with some ice cubes, 4 cl white rum, 2 cl apricot brandy and 1 cl orange juice. It's up to you.

Here now 10 facts about me and the Caribbean.
  1. A computer game made me want to go to the Caribbean. 
  2. That visit actually made me learn Spanish. 
  3. I visited the Caribbean several times. 
  4. While going scuba diving I saw fishes being fed with bananas. 
  5. I went on a trip with at least 19 people in a mini van. 
  6. I was invited by locals to a wedding, had lots of sweet cake and had to dance Merengue all night ... strangely all the 'girls' wanted to dance with me.
  7. Years later I was still remembered by my dancing ... kind of.
  8. I guess that climate would be better for my chronic illness.
  9. There was a 'girl' called Betania, well ... eh ... she wrote down a recipe for me.
  10. History could have gone totally different for me ...
Now you know a little bit more about me. Do you have any connections with the Caribbean?


  1. Hi Christian - lovely to read a cocktail recipe from you. My only experience of the Carribean is taking a holiday in the Dominican Republic. To be honest it wasn't the best but the weather was nice :-)

    1. Thank you! The weather would be really helpful now.

  2. This dessert is so interesting. I've never seen anything like it. It reminds me of summer and warm weather - always a good thing when there's snow on the ground outside :)

    1. You see, that was clever thinking on my part. I hope it helps others as well!

  3. That looks so much like a holiday drink, a lovely ray of sunshine.

    1. I just had one week of working and I wish I would have a real holiday anywhere soon.


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