Text 10968, 140 rader
Skriven 2014-03-17 06:13:00 av Dave Drum (74410.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Don't Wine, Dude #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scarlet Poached Pears
 Categories: Fruit, Wine, Desserts
      Yield: 6 servings
 
      2 c  Orange Muscat
      1 md Red beet; peeled, sliced
      1 tb Sugar
      2 ts Fresh lemon juice
      1    (2") cinnamon stick
      2    Turkish bay leaves
           +=OR=+
      1    California bay leaf
      3 sm Firm-ripe pears; peeled,
           - halved lengthwise, cored
 
  Though poaching pears in wine often results in a subtle,
  sophisticated dessert, it rarely looks as lovely as it tastes.
  Here, Grimes took inspiration from the saturated-red glassware
  that's ubiquitous in Parisian flea markets and from a dessert
  at Le Chateaubriand, which uses beet to give the pears a lush
  garnet hue. As far as its flavor goes, the beet doesn't lend
  anything more than a nice balance to the overall dish, but
  you'll probably want to poach pears this way from now on.
  
  Bring wine, beet, sugar, lemon juice, cinnamon, and bay
  leaves to a boil in a 1 1/2 to 2 quart saucepan, stirring
  until sugar has dissolved.
  
  Add pears and cover with a round of parchment paper. Simmer,
  turning occasionally, until pears are tender and liquid is
  syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard
  cinnamon stick and bay leaves and pour syrup over pears.
  Cool completely in syrup, about 30 minutes.
  
  Cooks' note: Poached pears can be made 1 day ahead and
  chilled. Bring to room temperature before serving.
  
  by Paul Grimes
  
  Gourmet | September 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 04 September 2008
  
  Uncle Dirty Dave's Archives
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Tortoni
 Categories: Desserts, Fruits, Nuts, Wine
      Yield: 10 servings
 
  2 1/4 c  Fresh or frozen (not thawed)
           - pitted sour cherries
    1/2 c  + 1/3 cup sugar
      2 tb Di Saronno Amaretto or other
           - almond-flavored liqueur
  1 1/2 ts Cornstarch
      1 tb Cold water
  1 1/2 c  Sliced almonds; toasted and
           - cooled completely
  1 1/4 c  Fine vanilla-wafer crumbs
    1/4 c  Unsalted butter; melted
      4 lg Egg whites
    1/2 ts Cream of tartar
  1 1/3 c  Chilled heavy cream
      2 tb Sweet Marsala wine or sweet
           - Sherry
    3/4 c  Coarsely ground amaretti
           - cookies
 
  Special equipment: a 9- to 9 1/2-inch springform pan; an
  instant-read thermometer
  
  The tart cherries brighten the classic flavor of almond in
  this tortoni.
  
  Cook cherrries: If using frozen cherries, thaw, reserving
  juices. Simmer cherries, 1/2 cup sugar, and liqueur in a
  2 to 3 quart heavy saucepan, uncovered, stirring occasionally,
  until cherries are soft, about 5 minutes. Whisk together
  cornstarch and water until combined, then whisk into cherry
  mixture and boil 1 minute. Transfer to a shallow bowl and
  chill, uncovered, 1 hour.
  
  Make crust: Pulse 1 cup almonds in a food processor until
  fine ground (do not pulse to a paste). Transfer to a bowl
  and stir in wafer crumbs and butter with a fork until
  combined well. Pat crumb mixture evenly onto bottom and
  1 1/2 inches up side of buttered springform pan, then
  freeze while making filling, about 30 minutes.
  
  Make tortoni filling: Beat egg whites with remaining 1/3
  cup sugar, cream of tartar, and a pinch of salt in a med
  metal bowl set over a saucepan of simmering water using a
  handheld electric mixer at medium-high speed until whites
  just hold soft peaks and instant-read thermometer registers
  170øF/77øC, about 5 minutes. Remove bowl from saucepan,
  continue to beat whites until they just hold stiff peaks,
  about 2 minutes more.
  
  Beat cream with Marsala in another bowl at medium speed
  until it just holds stiff peaks. Fold in ground amaretti
  and half of whites gently but thoroughly. Fold in remaining
  whites and pour into crust in pan, smoothing top.
  
  Drain cherries in a sieve set over a bowl and reserve juices.
  Scatter cherries evenly over top of tortoni, then swirl
  cherries into tortoni with tip of a sharp knife for a
  marbled effect. Sprinkle top of tortoni with remaining 1/2
  cup toasted sliced almonds and freeze, loosely covered, until
  firm, at least 4 hours.
  
  Let stand in pan at room temperature 10 minutes to soften
  slightly before serving. Carefully remove side of pan, then
  cut tortoni into wedges and serve with cherry juices.
  
  Cooks’ note: Tortoni can be frozen up to 1 week
  
  Recipe by Gina Marie Miraglia Eriquez
  
  July 2003 | Gourmet
  
  Serves 10
  
  Meal Master Format by Dave Drum - 19 July 2008
  
  Uncle Dirty Dave's Archives
 
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