You are currently browsing the archive for the Sweets category.
Drunken Pears with almond ice cream and crunchy macarons, original post here.
- 2 cups heavy cream
- 2 cupa whole milk
- 1 cup sugar
- 1 cup blanched and peeled almonds
- 2 teaspoons almond extract
- Toast almonds in 350 degree oven until they turn fragrant and brown slightly. Do not over toast. Let cool, then crush into small pieces.
- Whisk together cream, milk, and sugar in heavy sauce pot. Simmer until sugar is dissolved and mixture is thickened slightly (about 175 degrees on candy thermometer. It should just coat the back of a spoon). Add almond extract and stir. Cool, then chill overnight.
- Pour mixture into your ice cream maker. When it starts to get slushy add the toasted almond pieces. Let the ice cream maker do its work, then freeze.
- 1 bag sweetened flaked coconut
- 2 egg whites
- 1 tsp vanilla extract
- 1 can sweetened condensed milk
- Beat egg whites until they reach stiff peak stage but are still glossy and not dry
- Stir sweetened condensed milk into coconut until well incorporated. Stir in vanilla extract.
- Gently fold in egg whites until incorporated, be careful not to over mix.
- Drop mixture into heaps onto silicone cookie sheet.
- Bake at 300 degress until golden brown, about 20-25 minutes.
- Store in airtight container when completely cooled. Storing macaroons however will make them lose their crunchy outside.
- 6-8 Gala apples (about 3 1/2 pounds)
- 1/2 cup Calvados (apple brandy) or Spiced Rum
- 1/2 cup dried cranberries (golden raisins work great too)
- 1/2 stick butter
- 3/4 cup sugar
- 1 1/2 cups flour
- 1 1/2 tablespoons lemon juice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup heavy cream (half & half works too in a pinch), plus 1 extra tablespoon
- 1 1/2 tablespoons turbinado or raw sugar for sprinkling
- In a heavy oven-safe pan simmer cranberries (or raisins) in Calvados (or rum) over medium heat until liquid is reduced, about 4 minutes. Let stand for 30 minutes in separate bowl.
- Preheat oven to 425.
- Peel and core apples, cut into 1/2 inch segments and toss with lemon juice immediately after cutting each apple to prevent browning.
- Melt butter in pan and add sugar, Add apples and raisin mixture. Cook without stirring until juices are deep golden, about 20 minutes. Transfer to oven and bake for another 15-20 minutes uncovered until apples are nice and caramelized.
- Meanwhile, make dumpling topping by whisking together flour, baking powder, salt, and 3/4 cup of the cream. Stir just until dough forms. Roll into ball and knead gently 6 times on floured surface.
- Two options here. First option: roll out dough into about a 10 inch round and cut out small rounds with floured biscuit cutter. Arrange biscuits over apples in pan 1/2 inch apart. Brush tops with remaining cream and sprinkle with sugar. Second option: divide apple mixture into individual baking dishes (ramikins, mini loaf pans, large cupcakes pan, whatever works) that have been coated with butter or shortening. Divide up dough equally and place a dollop of dough on top of each of the apples in the pans. Brush tops with remaining cream and sprinkle with sugar.
- Bake until dough is puffed and golden, about 15 minutes. Cool. If you went with the second option, turn out each upside down onto serving plate.
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1/8 t saffron threads, crushed
- 1/4 t cinnamon
- 1/4 t ground cardamon
- In a small glass bowl, add saffron threads to 2 T water. Microwave for 20 seconds.
- Add saffron mixture to sweetened condensed milk and cream, plus remaining spices. Stir with whisk until well combined.
- Freeze in glass dish or pour into small ramekins or ice cream pop molds.
- 13 oz. pear puree (it took me 5 very juicy Royal Riviera pears to get 13 ounces)
- 1 T fresh squeezed lemon juice
- 4 T liquid pectin (I use Certo, find it in the baking aisle)
- 2 c sugar, plus more for rolling cut pieces
- Cut parchment paper to fit an 8×8 square pan
- Peel and puree pears in blender, no need to strain
- Add puree and lemon juice to saucepan and 1/2 c sugar, whisk to dissolve sugar.
- Over medium heat, bring temperature up to 115 F, using a candy thermometer to check. Keep at 115 for 2-3 minutes, lowering heat if necessary.
- Add remaining sugar and pectin and raise heat until mixture reaches 220 F, boil at 220 for 3-5 minutes.
- Remove from heat and immediately pour mixture into parchment lined pan. Let cool for 4 hours.
- Cut shapes with sharp knife or small cookie cutter and roll in sugar.
- Fruit gelee will keep in the refridgerator for about a week. Store uncovered.
- If you cut and roll in sugar it won’t keep as long because the gelees will start to sweat a bit. Once rolled, try to use quickly.