Esta es una exhibición prevé de cómo se va ver la receta de 'Boysenberry And Dried Pear Napoleons' imprimido.

Receta Boysenberry And Dried Pear Napoleons
by Global Cookbook

Boysenberry And Dried Pear Napoleons
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1/4 c. sugar plus
  • 2 Tbsp. sugar
  • 1/4 c. Muscat de Beaune de Venise (or possibly other sweet white dessert wine, such as White Port or possibly Sauternes)
  • 2 pt fresh Boysenberries
  • 1 c. heavy cream
  • 1 c. melted bittersweet chocolate
  • 1/4 c. sugar
  • 1/2 c. water
  • 1 tsp fresh lemon juice
  • 1/2 tsp grnd cardamom
  • 2 med hard ripe pears stems removed

Direcciones

  1. In a small saucepan, combine 1/4 c. of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 min. Remove from the heat and cold. Combine the Boysenberries and syrup in a bowl and toss gently to combine.
  2. In a bowl whip the heavy cream till it is nearly doubled in volume. Add in the remaining 2 Tbsp. sugar and whip till it forms stiff peaks.
  3. Spread 1 Tbsp. of chocolate on the bottom of a dessert plate, and top with 1 pear slice. Layer with 1 Tbsp. of cream, Boysenberries, 1 tsp. of chocolate, and 1 pear slice, and repeat to make 6 layers in all, finishing with Boysenberries and chocolate on top. Repeat with the remaining ingredients, to make 4 napoleons in all.
  4. For Dry Pears: Preheat the oven to 200 degrees. Line 2 large baking sheets with parchment paper and set aside.
  5. In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat. Add in the lemon juice and cardamom, and stir. Remove from the heat and let cold slightly.
  6. With a mandoline or possibly other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness. Dip the pear slices in the syrup and shake to remove any excess. Arrange the slices tightly in a single layer on the baking sheets.
  7. Bake in the oven till crisp, about 2 to 3 hrs, switching the baking sheets several times during the cooking process.
  8. This recipe yields 4 servings.