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Archive for the ‘Desserts’ Category

Fresh Apple Mousse

 

Ingredients:

4 apples (tart is best)

1/2 cup sugar

1/2 cup water

1/2 tsp vanilla extract

1/2 pint whipping cream

1 Tbsp. sugar

1 tsp vanilla extract

1 cup crushed peanut brittle

 

Directions:

Pare and core apples.  Cut into 1/4 inch slices.

Combine sugar, water and 1/2 tsp vanilla in pan.  Bring to a slow boil.  Add apple slices and simmer 5 minutes.  Remove from syrup.  Cool.

Whip cream, add sugar and 1 tsp vanilla.  Fold apple slices into whipped cream carefully.

In a glass serving bowl, place half the apple and cream mixture and sprinkle generously with crushed peanut brittle.  Repeat the layers.

Chill several hours before serving.

Serves 6-8

Recipe from the Colorado Cache Cookbook by The Junior League of Denver, page 358

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Pears in a Blanket

 

Ingredients:

2 Tbsp sugar

1/4 tsp cinnamon

1 egg

1 Tbsp milk

2 pears

Puff pastry

Whipping cream, yogurt or ice cream (optional)

 

Directions:

  1. Heat the oven to 400°. In a small bowl, stir together sugar and cinnamon.  In another bowl, make an egg wash by whisking together 1 egg with 1 Tbsp milk.
  2. Peel, halve, and core 2 pears, leaving the stems intact. Sprinkle each half with the cinnamon sugar on both sides, then place the pears, cored side down, on a parchment-lined baking sheet, spacing them evenly.
  3. Roll out a sheet of puff pastry to remove its score marks. Cut the sheet into 4 rectangles.  Wrap each pear with a piece of pastry and trim away the excess.  Use the scraps to make a leaf shape for each pear.  Attach the pieces with the egg wash.
  4. Bake until the pastry is puffed and golden brown, about 20 minutes. Let the pears cool 10 minutes before flipping them over and serving with a dollop of whipped cream, ice cream or yogurt.

 

Recipe from FamilyFun Magazine, September 2015

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Gingered Melon

Ingredients:

1/2 medium honeydew, cut into 1-inch cubes

1/4 cup orange juice

1-1/2 tsp ground ginger

1/2 to 1 cup whipped ream

1/4 cup fresh or frozen, unsweetened raspberries

 

Directions:

1) in a small bowl, combine melon, orange juice and ginger.  Cover; refrigerate 5-10 minutes

2) Spoon into tall dessert glasses or bowls.  Top with whipped cream and raspberries.

 

Yield: 4 servings

Recipe from The Taste of Home Cookbook

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Poached White Peaches with Thyme

Ingredients:

1 bottle (750ml) Provencal dry rosé

3 fresh thyme sprigs, plus sprigs and/or leaves for garnish (optional)

Juice from 1/2 lemon

 

1/2 cup (4oz) sugar

8 white peaches, peeled, halved and pitted

 

Directions:

In a large saucepan, combine the rose, thyme sprigs, lemon juice, and sugar.  Bring to a boil over medium-high heat, and stir until the sugar dissolves.  Add the peach halves and immerse them in the liquid.  Reduce the heat to a gentle simmer and cook until the peaches are tender, about 10 minutes.  Remove from heat and let the peaches cool in the syrup.  Refrigerate until ready to serve.

Arrange the peach halves on small plates or in bowls.  Drizzle with a little syrup, garnish with thyme, if you like, and serve.

Recipe from Williams-Sonoma’s Desserts of the Day cookbook by Kim Laidlaw

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Poached Pears with Cardamom & Saffron

Ingredients:

1/2 tablespoon cardamom pods

2 cups dry white wine

3/4 cup sugar

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon saffron threads

Pinch of kosher salt

4 firm pears, peeled, stems intact

1 6-ounce container crème fraiche

 

Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.

Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate pears. Let syrup stand at room temperature. Rewarm syrup before continuing.

Spoon some of syrup over cold or room-temperature pears. Serve with a dollop of crème fraîche; pass remaining syrup.

 

From Ottolenghi by Yotam Ottolenghi and Sammi Tamimi

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Caramelized Pear Ice Cream

Ingredients:

2 small ripe pears (any variety!)

7 tablespoons ounces granulated sugar

1 pinch coarse sea salt

Juice from half of a lemon

1 cup heavy cream

4 tablespoons full-fat milk

 

Directions:

Peel pears, de-core them and dice them into small cubes.

In a cast-iron pan (or another solid pan) heat sugar.

Wait for it liquefy, stirring not at first, only when you see patches of liquid sugar. Stir until smooth and amber colored. This should just take a few minutes.

Add the pears. The caramel will seize up and solidify, but keep on stirring and boiling the mixture. Try to dissolve and clumps. this will take around 10 minutes.

Then remove from heat, add milk, lemon juice and salt.

Stir in the cream.

Blend in food processor, until smooth.

Chill, then freeze in your ice cream maker according to your manufacturer’s instructions.

From David Lebovitz’s The Perfect Scoop

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Honeydew-Lime Ice Pops

 

Makes 8-10 ice pops

Ingredients:

1/2 Cup sugar

1 lime

1 honeydew melon, seeded, peeled, and diced (about 4 cups or 1 1/2 lbs)

Pinch of kosher salt

 

Directions:

Combine 1/2 Cup water and the sugar in a small saucepan.  Using a vegetable peeler, remove 2 large strips of zest from the lime and add to the saucepan.  Bring to a boil and cook, stirring, until the sugar dissolves, 3-4 minutes.  Let cool and then strain into a bowl.

 

In a food processor, puree the sugar syrup, melon, and salt until very smooth.  If you like, pour the mixture through a fine-mesh sieve to remove any remaining chunks of melon.  Taste and add lime juice, if needed, to cut the sweetness.

 

Pour the honeydew-lime mixture into a glass measuring cup with a sprout.  Divide the mixture evenly among ice pop molds.  Insert the sticks. Freeze the ice pops for at least 8 hours or up to overnight.  Run the molds under warm water for 30 seconds to release the pops.

 

The mixture can also be poured into small paper cups and frozen just until barely firm; add the sticks and freeze until solid.  Peel away the cups and serve.

 

Recipe from Williams-Sonoma’s Dessert of the Day cookbook

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