Bondi Resort Blog

Come on into our Blog for a look at the wonderful world we've got to share! With over 240 hectares (600 acres) of wilderness woodlands surrounding the resort, just ten minutes from Algonquin Park, we feature over 400 metres (1200’) of waterfront and beach; boat rentals; summer hiking trails winding through fields and woods; 20 km. of groomed cross country ski trails and snowshoeing in winter; access to nearby snowmobile trails for sledders, and a toboggan hill for the young at heart.

Saturday, January 30, 2010

Keep your fork, Duke, there's Pie

The title of this post is taken from the famous quotation of the waitress serving the Duke of Edinburgh at a ceremonial dinner in a distant northern Canadian city. As she removed the main course plate, she recommended to the Duke, "Keep your fork, Duke, there's Pie."

Pie is important. So is having a fork to eat it...

Skiing and snowshoeing is only part of the getaway adventure. Food always features big in gatherings. We celebrate our friendships with good food, good conversations, good times.

Jan knows this well, so last week, while most of the 'Gang' were out on the trails, she whipped up a Peaches 'N Cream Tart for dessert.

From all reports, it tasted as good as it looked, and it sure didn't last very long! What is it they say about making good meals? Takes two hours to make, and two minutes to consume? Something like that...

Here's the recipe for this no-cook tasty treat. Thanks so much to Jan for sharing!

Jan's Famous No-Bake Peaches "N Cream Tart

1 398 ml can peach halves in fruit juice, drained

3/4 cup (175 ml) sour cream

1/2 tsp vanilla

1/4 tsp cinnamon

1 cup whipping cream

3 tbsp icing sugar

1 9" graham cracker crust

Fresh mint leaves.

1) Chop peaches into bite size pieces on paper towel-lined plate.

2) Whisk together sour cream, vanilla and cinnamon. Stir in peaches.

3) Beat cream and icing sugar until stiff peaks form. Fold into sour cream and peaches mixture.

4) Scrape mixture into graham cracker crust. Refrigerate at least 2 hours.5) Using a long knife dipped in hot water cut tart, garnish with fresh mint leaves. Dust with cinnamon if desired.

Serves 6.

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