Home Party Dessert Recipe
8/19/2008
Tri-Color Fruit Dessert
Fruits:
1 1/2 cups blueberries
1 1/2 cups strawberries
1 1/2 cups seedless green grapes
fresh mint sprigs or lime slices
Lime Fruit Sauce:
1/2 cup granulated sugar
2 T cornstarch
1/2 t grated lime peel
1/4 t powdered ginger
1 T lime juice
1 1/2 cups apricot nectar
1 1/4 cups pineapple juice
>how to make<
*Combine sugar, cornstarch, lime peel, and ginger in a 1 1/2 quart saucepan.
*Stir in lime juice,apricot nectar, and pineapple juice, blending thoroughly.
*Bring to a boil.
*Cook over low heat until thickened, stirring constantly.
*Cool if made long before serving, store in tightly covered container in refrigerator.
*Alternate layers of washed, hulled fruit in tall glasses.
*Spoon on sauce until it just covers fruit; garnish with fresh mint sprig if available.
*Otherwise use a slit lime slice over the edge of the parfait glass.
Serves 8 to 10
I found this recipe in "The Complete Fruit Cookbook"
Fruits:
1 1/2 cups blueberries
1 1/2 cups strawberries
1 1/2 cups seedless green grapes
fresh mint sprigs or lime slices
Lime Fruit Sauce:
1/2 cup granulated sugar
2 T cornstarch
1/2 t grated lime peel
1/4 t powdered ginger
1 T lime juice
1 1/2 cups apricot nectar
1 1/4 cups pineapple juice
>how to make<
*Combine sugar, cornstarch, lime peel, and ginger in a 1 1/2 quart saucepan.
*Stir in lime juice,apricot nectar, and pineapple juice, blending thoroughly.
*Bring to a boil.
*Cook over low heat until thickened, stirring constantly.
*Cool if made long before serving, store in tightly covered container in refrigerator.
*Alternate layers of washed, hulled fruit in tall glasses.
*Spoon on sauce until it just covers fruit; garnish with fresh mint sprig if available.
*Otherwise use a slit lime slice over the edge of the parfait glass.
Serves 8 to 10
I found this recipe in "The Complete Fruit Cookbook"
Labels: blueberry, dessert, fruit, grapes, lime juice, strawberry
8/04/2008
Poached Peaches with Blackberry Sauce and Zabaione Cream
Poached peaches:
1 1/2 cups sugar
3 cups water
3 peaches
Blackberry Sauce:
1 pint blackberries
1 T sugar
1 t lemon juice
Zabaione Cream:
6 egg yolks
1/2 cup sugar
2/3 cup orange-flavored liqueur
1 cup heavy cream
2 T sugar
3 T orange-flavored liqueur
>how to make<
*Combine sugar and water and bring to boil, stirring to dissolve sugar. Simmer 5 minutes.
*Raise heat slightly, add peaches and simmer 10 minutes, or until tender.
*Remove with slotted spoon and cool. Cool syrup.
*Peel cooled peaches, halve and remove pits. (Peaches can be kept, in the syrup, in the refrigerator until ready to serve. Drain peaches before proceeding.)
*Combine blackberries and sugar and let stand 10 minutes to dissolve sugar and release berry juices.
*Puree in blender, food mill or processor.
*Strain, if desired, to remove seeds.
*Stir in lemon juice.
*Bring water to boil in bottom of double boiler, making certain top part does not touch water.
*Whip egg yolks with the 1/2 cup sugar until sugar is entirely dissolved and the mixture becomes fluffy and light-colored.
*Slowly stir in 2/3 cup liqueur.
*Transfer mixture to top of mixture thickens enough to hold its shape in a spoon, about 5 minutes.
*Do not allow mixture to boil.
*Remove from heat and whisk 2~3 minutes to cool.
*Lay round of lightly buttered waxed paper on mixture and refrigerate 1 hour.
*Whip cream with 2 T sugar.
*Stir in 3 T liqueur.
*Combine with chilled zabaione.
*Divide blackberry sauce among dessert plates.
*Place peach half, cut side down, in center of each plate.
*Spoon zabaione cream on and around peaches.
*Garnish with whole blackberries.
Serves 6
Poached peaches:
1 1/2 cups sugar
3 cups water
3 peaches
Blackberry Sauce:
1 pint blackberries
1 T sugar
1 t lemon juice
Zabaione Cream:
6 egg yolks
1/2 cup sugar
2/3 cup orange-flavored liqueur
1 cup heavy cream
2 T sugar
3 T orange-flavored liqueur
>how to make<
*Combine sugar and water and bring to boil, stirring to dissolve sugar. Simmer 5 minutes.
*Raise heat slightly, add peaches and simmer 10 minutes, or until tender.
*Remove with slotted spoon and cool. Cool syrup.
*Peel cooled peaches, halve and remove pits. (Peaches can be kept, in the syrup, in the refrigerator until ready to serve. Drain peaches before proceeding.)
*Combine blackberries and sugar and let stand 10 minutes to dissolve sugar and release berry juices.
*Puree in blender, food mill or processor.
*Strain, if desired, to remove seeds.
*Stir in lemon juice.
*Bring water to boil in bottom of double boiler, making certain top part does not touch water.
*Whip egg yolks with the 1/2 cup sugar until sugar is entirely dissolved and the mixture becomes fluffy and light-colored.
*Slowly stir in 2/3 cup liqueur.
*Transfer mixture to top of mixture thickens enough to hold its shape in a spoon, about 5 minutes.
*Do not allow mixture to boil.
*Remove from heat and whisk 2~3 minutes to cool.
*Lay round of lightly buttered waxed paper on mixture and refrigerate 1 hour.
*Whip cream with 2 T sugar.
*Stir in 3 T liqueur.
*Combine with chilled zabaione.
*Divide blackberry sauce among dessert plates.
*Place peach half, cut side down, in center of each plate.
*Spoon zabaione cream on and around peaches.
*Garnish with whole blackberries.
Serves 6
Labels: blackberry, Cointreau, Grand Marnier, peach, zabaione cream