Bring your mouth-watering roasts or tasty snack sticks straight from the oven to the table top with Le Creuset’s 16.25″ Serving Platter in Cherry Red! This platter is designed with stoneware, which is impervious to liquids and ideal for recipes that require juices or sauce. The wide handles provide an easy grip for carrying and the steep slopes keep the food from sploshing onto the floor. 

Le Creuset’s stoneware features a stunning glaze to protect the material further. The glaze is resistant to scratches, chips, rippling, or warping due to wear and heat, making this a lifetime accessory that can be passed down for generations or given as a home-warming gift. Le Creuset’s 16.25″ Serving Platter in Cherry Red is perfect for family dinners or parties.

Le Creuset 16.25″ Cherry Red Serving Platter (PG0309-4167) Features:

• Lifetime warranty
• Colorful glaze resists staining and warping
• Ideal for oven or microwave use
• Sloped ridges contain food while baking or serving
• Wide handles ensure a steady grip while carrying 
• Dense stoneware blocks moisture absorption to prevent cracking, crazing, or rippling
• Impermeable exterior enamel resists stains and scratches from metal utensils
• Nearly nonstick glazed interior easily releases foods for quick cleanup
• Dishwasher safe. Hand-wash recommended
• Made in Thailand/China
• Dimensions: 16.25″ X 11.25″

Griddled Stone Fruit and Mince Pie Platter with Cr’me Anglaise

INGREDIENTS

• 225g cake flour
• 150g butter, cubed
• 100g castor sugar
• 1 egg, lightly whisked
• 200g mincemeat
• 100g castor sugar
• 1 pineapple, thinly sliced
• 2 cups cream
• 1 vanilla pod, halved and the seeds scraped out
• ‘cup castor sugar
• 6 egg yolks
• 3 plums, halved
• 3 cling peaches, halved
• 3 nectarines, halved
• 50g butter, melted
• 200g mascarpone
• 100g nuts

METHOD

Make the mince pies by rubbing the butter into the cake flour to resemble fine breadcrumbs. Stir in the castor sugar. Make a well in the centre of the flour mixture and add the egg. Use a bread knife and cut the egg into the flour. Tip the dough onto a work surface and knead for 5 minutes. Cover and place in the fridge for 5 minutes to rest.

Grease a small, shallow muffin tray. Break off small pieces of the dough and roll into a little ball. Flatten this with the palm of your hand and ease into the muffin tray. Spoon about 10ml of the mincemeat onto the centre of the circle. Repeat the process of creating a dough disc for the lid of the mince pie.

Sprinkle the castor sugar over the little pies and place in a preheated oven of 180oC and bake until golden and crisp. Remove from the oven and allow to cool.

Place the sliced pineapple on a baking tray and cover with a sheet of baking paper. Secure the paper with a cooling rack and place in a preheated oven of 100oC for 4 ‘ 6 hours, or until the pineapple is completely dried out.

Make the cr’me anglaise, by placing the cream and the vanilla pod in a small pot. Bring the cream to the boil and remove from the heat.

Whisk the castor sugar and egg yolks together until light and fluffy. Slowly add the warm cream to the egg mixture. Return to the heat and stirring in a figure eight cook the custard until it thickens slightly. Set aside, covered by a film of plastic.

Brush the halved stone fruit with the melted butter. Place a griddle pan over high heat. Place the fruit on the griddle pan, until the fruit is slightly soft.

Serve warm with the dried pineapple, cr’me anglaise, a dollop of mascarpone, chopped nuts and mince pies.