Text 11052, 127 rader
Skriven 2014-03-19 07:09:00 av Dave Drum (74474.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Winin' Boy #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Melba w/Burnt Caramel Sauce
 Categories: Desserts, Fruits, Sauces, I scream, Wine
      Yield: 6 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 c  Sugar
      1 tb Light corn syrup
    1/2 c  Heavy cream
      2 tb Unsalted butter
    1/2 ts Coarse salt

MMMMM--------------------------PEACHES-------------------------------
      2 c  Sweet Riesling or other
           - sweet wine (not dessert
           - wine)
    1/4 c  Sugar
    1/2    Vanilla bean; split
           - lengthwise
      4 lg Peaches; halved, pitted
      1 pt Vanilla ice cream
     12 oz Fresh raspberries
 
  For sauce: Cook sugar, corn syrup, and 1/4 cup water in a
  small deep saucepan over medium heat, stirring
  occasionally, until sugar is dissolved. Increase heat and
  boil without stirring (stirring causes sugar crystals to
  form, making the caramel grainy), occasionally swirling
  pan and brushing down sides with a wet pastry brush to
  dissolve sugar crystals, until syrup turns a deep amber
  color, 7-8 minutes. Remove from heat; immediately and
  carefully add cream (mixture will bubble vigorously). Add
  butter and salt and whisk until smooth. Let cool slightly.
  
  DO AHEAD: Caramel can be made 1 week ahead. Let cool
  completely. Transfer to a small bowl, cover, and chill.
  Rewarm slightly before serving.
  
  For peaches: Combine Riesling, sugar, and 2 cups water in
  a large saucepan; scrape in seeds from vanilla bean; add
  bean. Bring to a boil. Add peaches; bring to a simmer.
  Cook over medium heat, turning once or twice, until tender
  when pierced with a sharp knife but still holding their
  shape, 5-7 minutes.
  
  Transfer mixture to a large bowl. Let peaches cool
  completely in liquid. Cover; chill until cold, about 2
  hours.
  
  DO AHEAD: Can be made 1 day ahead. Keep chilled.
  
  Remove peaches from liquid. Working with 1 peach at a
  time, use a paring knife to make a small nick in the skin.
  Hold the skin between the knife and your thumb and pull
  off skin in strips; discard skin. Place 1-2 peach halves
  in each serving glass or bowl; top with ice cream and
  raspberries. Drizzle caramel sauce over.
  
  by Susan Spungen
  
  Bon Appétit | August 2012
  
  Yield: Makes 4 to 8 servings
  
  MM Format by Dave Drum - 07 September 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blackberry Wine Cake
 Categories: Cakes, Wine, Desserts, Pudding, Nuts
      Yield: 9 servings

MMMMM---------------------------CAKE--------------------------------
      1 c  Chopped pecans
 18 1/4 oz Duncan Hines Butter Golden
           - cake mix
      6 oz Pkg instant vanilla pudding
           - mix
      4 lg Eggs
      1 c  Blackberry wine; divided
      7 tb Butter
    1/2 c  Water

MMMMM-------------------------TOPPING-------------------------------
    3/4 c  Sugar
      4 tb Margarine (not butter) *

  *** This is a cold oven recipe, do not preheat oven. ***

  TO MAKE THE CAKE: Grease a tube pan. Pour 1/2 cup of the
  pecans in the bottom of the pan.

  Mix together cake mix (dry), pudding mix (dry), eggs, 1/2
  cup blackberry wine, butter, and water. Pour the cake
  batter over pecans in pan. Top with the remaining 1/2 cup
  pecans.

  Place in cold oven. Turn on oven and set temperature to
  300øF/150øC. Bake cake for one hour.

  TO MAKE THE TOPPING: Place sugar, the remaining 1/2 cup
  blackberry wine, and margarine in a saucepan. Cook on
  stove for 5 minutes or so.
 
  Pour topping over hot cake and let the cake stand for one
  hour.

  * SHRUG. I'd try this at least once with butter just to
  see what happens - UDD

  From: Laura Harrison, NC - 04/02/2007

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Oh come on! If you can't laugh at the walking dead, who can you laught at?
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