Text 27414, 71 rader
Skriven 2015-05-25 04:53:20 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1064
====================
 * Originally in: fido.HOME_COO

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

      Title: Pineapple Truffles
 Categories: Five, Fruits, Eggs
      Yield: 55 servings

  1 1/4 c  Firm packed, sweetened,
           - flaked, coconut; divided
    3/4 c  Sugar; divided
      1 md Pineapple; ripe
    3/4 c  ConfectionerCÇÖs sugar
      4 lg Egg yolks

  In a blender or food processor fitted with a metal blade,
  process 1/4 cup coconut with 1/4 cup sugar. Remove to a bowl
  or ziplock bag. Set aside.

  Cut the pineapple out of the shell. Discard core and cut the
  flesh into chunks. Pur+¬e pineapple in blender or food
  processor. Transfer the pur+¬ed pineapple to a medium pot.
  Mix in 1 cup coconut, 1/2 cup sugar, and the confectionerCÇÖs
  sugar. Bring to a boil over medium heat. Cook until all the
  liquid evaporates, about 30-35 minutes, stirring often to
  make sure the mixture is not browning on the bottom. If the
  mixture starts to brown, lower heat slightly and stir more
  often. The mixture will turn a dark golden color. Turn off
  the heat.

  Remove 1/2 cup of the pineapple mixture and mix it into the
  egg yolks to temper them. Add the tempered yolks into the
  pot. At medium-high heat, continue to cook until dry and
  pulling away from the sides of the pot, about 5 minutes.

  Place the pot in the freezer and chill completely.

  Remove the pineapple mixture from the freezer. Using a tiny
  melon baller or 1/4 teaspoon measure, make balls. Roll in
  the coconut/sugar that was blended in the first step. If the
  truffles get too sticky to roll, place the mixture back into
  the freezer for a few minutes.

  Place on parchment-lined baking sheets and place into
  freezer. Once frozen, remove and store in an airtight
  container in single layers separated by parchment paper.
  Return truffles to freezer.

  Serve right from the freezer or place in little paper candy
  cups or on a platter 10 minutes before serving.

  Parve
  Non-gebrokts

  by Susie Fishbein - Passover by Design: Picture-Perfect
  Kosher by Design+« Recipes for the Holiday

  Epicurious | March 2011

  Yield: Makes 50 to 60 truffles

  MM Format by Dave Drum - 21 April 2011

  Uncle Dirty Dave's Archives

MMMMM

... A grenade thrown into a kitchen in France will result in Linoleum lownapart

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)