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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fig Armagnac SoufflOs w/Pistachio CrOme Anglaise
 Categories: Fruits, Nuts, Eggs, Desserts, Booze
      Yield: 4 servings
 
    1/3 c  Armagnac
      3    Dried figs; stemmed
      1 c  + 1 tb water; divided
  1 1/4 c  Sugar, divided
      1    Firm-ripe pear; peeled,
           - cored, in 1/2" pieces
  3 3/4 ts Cornstarch
      1 ts Unsalted butter
      6 lg Egg whites; room temp for 30
           - min
 
  EQUIPMENT: 4 (10 to 12 oz) soufflO dishes
  
  ACCOMPANIMENT: pistachio crOme anglaise
  
  These uncomplicated, virtually foolproof soufflOs will
  make your loved ones feel indulged and sophisticated. At
  Table One, in the Hotel Bel-Air-mentioned in the February
  2009 issueAs "LovinA Spoonfuls," by Bruce Feiler-theyAre
  made with fresh figs in addition to dried ones; because
  fresh figs arenAt available in February, we substituted
  pear, which has a similar deep sweetness.
  
  Heat Armagnac in a small saucepan over medium heat until
  warm, then pour over figs in a very small bowl. Soak 2
  hours.
  
  Drain figs and reserve Armagnac for another use.
  
  Bring 1 cup water and 1/2 cup sugar to a simmer in a small
  saucepan, stirring until sugar has dissolved. Add pear and
  simmer, uncovered, until tender, about 10 minutes, then
  drain pear, discarding liquid.
  
  Preheat oven to 400oF/205oC with rack in middle.
  
  PurOe pear and figs in a food processor until smooth, then
  force through a fine-mesh sieve into cleaned small
  saucepan. Whisk in cornstarch, 3 Tbsp sugar, and remaining
  Tbsp water and bring to a simmer over low heat, whisking
  constantly. Transfer to a large bowl and cool to room
  temperature.
  
  Generously butter soufflO dishes (using 1 Tbsp butter) and
  sprinkle with 1 Tbsp sugar.
  
  Beat egg whites with an electric mixer, gradually adding
  remaining 1/2 cup sugar, until they just hold stiff,
  glossy peaks. Fold one third of whites into fruit purOe to
  lighten, then fold in remaining whites gently but
  thoroughly. Spoon into soufflO dishes, leveling top with a
  spatula. Run your thumb along inner edge of each dish to
  make an indentation about 1/2 inch deep and 1/2 inch wide.
   
  Bake on a baking sheet until puffed and golden brown,
  about 12 minutes. Serve immediately; using 2 forks, gently
  pull open center of each soufflO and pour some crOme
  anglaise into it.
  
  COOKSA NOTE: Fruit purOe (before cooking with cornstarch)
  can be made 1 day ahead and chilled, covered.
  
  Douglas Dodd, Table One, Hotel Bel-air, Los Angeles
  
  February 2009 | Gourmet
  
  Serves 4
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dulce De Leche And Nut-Butter Truffles
 Categories: Five, Dairy, Chocolate, Nuts, Desserts
      Yield: 30 servings
 
MMMMM--------------------------TRUFFLES-------------------------------
      4 oz 60%-cacao bittersweet
           - chocolate; fine chopped
      2 tb Dulce de leche; room temp
      2 tb Well-stirred natural almond
           - butter or peanut butter

MMMMM--------------------------COATING-------------------------------
    1/2 c  Unsweetened cocoa powder
      2 oz 60% cacao bittersweet
           - chocolate; fine chopped
 
  Leftover dulce de leche is nothing if not versatile: You
  can spoon it over ice cream, drizzle it over fresh fruit,
  or serve it with cookies. But if youAre still feeling
  industrious after making our Dulce de Leche Half Moons,
  use the rest in these truffles. We promise you wonAt be
  sorry. The combination of caramelized milk, bittersweet
  chocolate, and almond butter produces a deeply flavored,
  not-too-sweet confection. And thereAs no need to chill the
  mixture before rolling, as you would if making traditional
  truffles with chocolate and cream-this user-friendly
  "ganache" practically rolls itself. If you make the
  truffles with peanut butter, the nut flavor will be a bit
  more pronounced than in the almond-butter version.
  
  MAKE TRUFFLES: Melt chocolate in a heatproof bowl set over
  a saucepan of barely simmering water, stirring
  occasionally until smooth. Remove bowl from heat and stir
  in dulce de leche and nut butter. Cool slightly, then roll
  level teaspoons of mixture into balls and place on a tray.
  Chill completely, about 30 minutes.
  
  COAT TRUFFLES: Sift cocoa powder into a medium baking pan
  or onto a tray. Melt chocolate in a shallow heatproof bowl
  set over a saucepan of barely simmering water, stirring
  occasionally until smooth. Remove pan from heat, leaving
  bowl over water. Dip truffles, 1 at a time, in chocolate,
  lifting out with a fork and letting excess drip off, then
  immediately transfer to cocoa, turning to coat. Let stand
  until coating is set, then shake off excess cocoa in a
  sieve. (Remaining cocoa can be sifted and returned to
  container.)
  
  COOKSA NOTE: Truffles are best the day they are made but
  can be frozen up to 2 weeks (do not keep at room
  temperature). Thaw at room temperature 1 hour before
  serving.
  
  Recipe by Maggie Ruggiero
  
  December 2008 | Gourmet
  
  Makes about 30 truffles
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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