RED WINE REDUCTION DESSERT SAUCE
I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.
Provided by Deborah Hoermann Watt
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 10
Number Of Ingredients 4
Steps:
- Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.
Nutrition Facts : Calories 72 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Sodium 1.5 mg, Sugar 10.3 g
STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
- Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
- Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
- Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
- Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.
APPLE-AND-FIG NAPOLEONS WITH RED-WINE SAUCE AND SOUR-CREAM ICE CREAM
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 1h30m
Yield Eight servings
Number Of Ingredients 22
Steps:
- To make the ice cream, place the milk and vanilla bean in a medium saucepan over medium heat and bring just to a simmer. Meanwhile, whisk together the egg yolks and sugar. Whisking rapidly, pour the milk into the yolk mixture. Pour the mixture back in the saucepan, place over low heat and stir constantly until thick enough to coat the back of a spoon; do not let mixture simmer. Pour into a bowl, cover and refrigerate until cold. Remove the vanilla bean and whisk in the sour cream. Freeze in an ice cream machine. Store in freezer until shortly before serving.
- To make the phyllo, preheat the oven to 375 degrees. Lay 1 sheet of phyllo on a work surface, brush lightly with butter and sprinkle with 1 tablespoon of sugar. Top with another sheet of phyllo, brush with butter and sprinkle with sugar. Repeat once more. Trim the edges to make a 10-by-14-inch rectangle. Cut into 8 3 1/2-by-5-inch rectangles. Place on a baking sheet lined with parchment paper. Repeat with the remaining phyllo, butter and sugar. Bake until lightly browned and crisp, about 5 minutes. Set aside.
- To make the sauce, combine all ingredients in a large saucepan and simmer until reduced to 1 1/3 cups, about 40 minutes. Strain and set aside.
- To make the apples, combine the apples, sugar, lemon zest and vanilla bean in a medium saucepan over low heat. Cook, covered, for 8 minutes, stirring once. Uncover and simmer until apples are soft but not mushy and some liquid has evaporated, about 5 minutes more. Remove the lemon zest and vanilla bean. Stir in lemon juice and set aside.
- To make the fig paste, puree the figs in a food processor. Add the cream, Armagnac and lemon juice and puree until smooth. Set aside.
- To assemble, place 1 piece of phyllo on each of 8 plates and spread with some of the fig paste. Spoon the apple mixture over it. Spoon a pool of the sauce beside the pastry on each plate. Lean 1 piece of remaining phyllo over the sauce and against one of the longer edges of the plated phyllo. Repeat with all the plates. Place a scoop of ice cream beside the napoleons and sprinkle with a few strands of lemon zest. Serve immediately.
MAPLE-FIG ICE CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 7h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes. Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain. Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.)
- Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended. Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes. Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree. Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour. Whisk in the sour cream and brandy.
- Process the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
- Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
- Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.)
"FRENCH TOAST" NAPOLEON WITH MAPLE SYRUP, PECANS AND ICE CREAM
Provided by Dave Lieberman
Categories dessert
Time 25m
Yield about 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F.
- Slice the bread into 1/2-inch slices and remove crusts. Use a glass or a biscuit cutter to cut out circles from the middles.
- Melt about a half a stick of butter in small skillet. Spoon off all the milky solids from the top to clarify the butter.
- In another large skillet, add about half of the clarified butter and brown the bread rounds on each side, adding more butter as needed. Keep finished slices warm in the oven while the remaining slices are prepared, repeating the process.
- Crush the toasted pecans and heat with the maple syrup and cinnamon in a small saucepan until steaming.
- Stack the browned bread slices, 3 high, alternating with a spoonful of hot pecan maple syrup between each layer.
- Top stacks with scoop of vanilla ice cream and drizzle pecan maple syrup on top.
FIG ICE CREAM
If you like figs, you will love this.
Provided by Avrilicious
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 8h
Yield 8
Number Of Ingredients 9
Steps:
- Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
- Combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove saucepan from heat and cool to room temperature, 15 to 20 minutes. Cover saucepan with a lid and refrigerate.
- Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove saucepan from heat.
- Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
- Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir sour cream and vanilla extract into chilled custard. Cover saucepan and chill custard completely, at least 3 hours.
- Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 53 g, Cholesterol 116.6 mg, Fat 14.6 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 8.4 g, Sodium 88.3 mg, Sugar 42.3 g
RED-WINE-POACHED FIGS WITH VANILLA ICE CREAM
Categories Dessert Poach Valentine's Day Quick & Easy Fig Red Wine Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.
- Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.
- Serve fig mixture spooned over ice cream.
SOUR-CREAM ICE CREAM
Provided by Ian Knauer
Categories Milk/Cream Blender Ice Cream Machine Frozen Dessert Party Sour Cream Gourmet
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- Purée all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved. Chill until very cold.
- Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.
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4.5/5 (4)Calories 480 per servingTotal Time 2 hrs 36 mins
- To make the filling: In a medium-sized saucepan, stir together 1 1/2 cups (340g) of the milk, sugar, salt, and vanilla bean. (If you're using vanilla extract you’ll add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Meanwhile, in a medium bowl whisk the cornstarch and egg yolks with the remaining 3/4 cup (170g) milk until smooth and lump-free.
- Slowly whisk about one-third of the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and the boiling bubbles reach the center of the saucepan.
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