Desserts
Fresh Cranberry Compote
Ingredients/Measurements:
6 ounces fresh cranberries, rinsed and picked over
1 tablespoon orange zest
1/2 cup sugar
1 cup water
Pinch of salt
Pinch of ground cinnamon
1/4 cup plus 1 tablespoon cornstarch
1/4 cup fresh orange juice
Process #1: In a non-reactive, non-stick saucepan, over medium, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1-tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.
Yield: 5 cup
Pouched Baby Pears with Dark Chocolate Sauce
Ingredients/Measurements:
6 / baby pears whole unpeeled
2 cups sherry wine
1 cinnamon stick
2 cloves
3 oz dark chocolate ;
1 tsp butter
1 egg yolk
2 TBSP of sugar
Pear Process: Place Sherry Wine in Sauce Pot and then place your pears bottom side down in the pot. Cover Pot and bring to a boil and then turn down heat to low. Continue the poaching process for about 10 minutes. Remove Pears from pot and place on plate and drizzle with dark chocolate and serve. You could also just take your dark chocolate bar and do some chocolate shavings over the pears as well.
Chocolate Process: Place your Dark Chocolate in a microwave safe dish and melt in microwave for about 1 minute. When melted add in your egg yolk and sugar and mix in together until creamy and somewhat viscous. Drizzle over pears and serve.
Confit of Apples
Measurements/Ingredients:
1/2 cup unsalted butter [or margarine]
1 cup sugar
2 tablespoons brandy
2 teaspoons lemon juice
4 Granny Smith apples
Process #1: In a sauté pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm
Bananas Foster
Ingredients/Measurements:
2 Each Bananas peeled and sliced
½ Cup Brown Sugar
2TBSP of Fresh Butter
½ Cup of Brandy
Prepartion Directions:
Place your butter in skillet and bring to a small boil, add your bananas and brown sugar and let it begin to caramelize, then add your Brandy and flame off some of the alcohol (the flaming part is optional) or you can just let the alcohol cook off during the caramelizing process. Cook for about 1 minute and spoon mixture over Vanilla ice cream and top with chopped roasted hazelnuts.
Stuffed Dates
Ingredients/Measurements:
1 Pkg. of pitted Dates
1-cup walnuts or pecan halves
½ cup sugar
Prepartion Directions:
Step #1: Slit Date to form opening for stuffing. Stuff with nuts, press close and roll in sugar and serve with fresh figs.
Ginger and Pear Crisp
Ingredients/Measurements:
1 pound pears peeled and cored and sliced
¼ Cup dried cranberries or Raisins
2 TBSP or Orange Juice or Water
¼ tsp ground ginger
½ tsp ground cinnamon
½ tsp vanilla extract
1/3 cup rolled oats
¼ cup brown sugar
2 TBSP whole wheat Flour
2 TBSP butter melted
Prepartion Directions:
Process #1: combine pears, cranberries, orange juice, ginger, cinnamon, and vanilla / Mix and place in 1-quart un-greased casserole
Process #2: combine rolled oats, brown sugar and flour stir in melted butter and use fingers to create a crumbled look. Pour over your pear mixture
Process #3: bake uncovered for 20-25 minutes at 375º F until golden brown. Serve plan or with Frozen Yogurt.
Zabblione with Fresh Berries
Ingredients/Measurements:
1 Cup of Berries
5 egg yolks
2 TBSP sugar
3 TBSP Marsala Wine
Prepartion Directions:
Custard Process
Step#1: In a double boiler bring 1 cup of water to boil. In stainless steal bowl place egg yokes and sugar and begin to beat over the heat. Be careful not to scramble (cook) the egg. Begin to add in Marsala Wine and continue to beat until mixture is creamy and has some peaks. Pour over fresh berries and serve.
DOLCE Melon Balls
Ingredients/Measurements:
Watermelon
Honeydew
Cantelope
Prepartion Directions:
Melon Ball scooped and tossed with Ameretto and topped with freshly crushed Biscotti Cookies and serve.
