Broiled Spiced Apricots With Ginger Whipped Cream Recipes

Steps:

• Heat broiler to high, with rack set 4 inches from heat. Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate.
• Place apricots, cut side up, on a rimmed baking sheet. Dividing evenly, top with brown sugar, butter, and cardamom. Broil until apricots just begin to char, 2 to 5 minutes. Top apricots with whipped cream, and serve immediately.

Steps:

• Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.

Steps:

• Preheat oven to 375*F.
• Toast the pecans in the oven for about 8 mintues, then set aside.
• When cool enough to handle, chop coarsely.
• In a bowl, mix the flour, brownsugar, granulated sugar, cinnamon and a pinch of salt.
• Using a spoon, slowly stir in the butter.
• Add the pecans.
• In another bowl, mix the ginger, lemon juice, sugar and a pinch of salt.
• Mix in the sliced pears.
• Turn into a 2-2 1/2 QT baking dish and cover with the topping mixture.
• Bake until the topping is crisp and pears are soft when tested with the tip of a knife, about 40 minutes.
• Whip the cream, then beat in the sugar and spices.
• Serve with the warm crisp.

Steps:

• HEAT the broiler.
• CUT the peaches in half and remove the pit. Place the peaches cut side down in a 9 x 13-inch baking pan.
• BROIL 4 inches from the heat source for about 3 minutes, until lightly charred. Remove the peaches from the oven and turn them over, cut side up.
• COMBINE the butter and sugar in a small bowl. Spread the mixture evenly over the peaches. Return to the oven and broil for 5 minutes, until bubbly and browned.
• SERVE immediately or at room temperature with your choice of toppings.
• Variations
• Ice cream and sorbet flavors-butter pecan, raspberry sorbet, or peach on peach.
• Sweet liqueurs-amaretto, framboise, hazelnut, and cassis.
• Toppings-cheater smoked dessert sauces, whipped cream, mascarpone cheese, honey, crème fraîche, crumbled amaretti cookies, toffee bits, crumbled gingersnaps, granola, toasted pecans, almonds, macadamias, and pistachios.

Steps:

• Make the custard: In the bowl of an electric mixer, combine the egg yolks and sugar. Beat on medium-high speed until pale yellow and thick, 4 to 5 minutes. Reduce speed to low, and add flour. Beat just to combine, about 30 seconds.
• In a medium saucepan, scald milk and vanilla bean over medium heat. Discard vanilla bean. With mixer running, pour half the milk into egg mixture, and beat until smooth. Return the mixture to saucepan, and set over medium heat, whisking constantly until mixture just begins to bubble, about 3 to 4 minutes.
• Transfer the mixture to a large bowl; cover with plastic wrap touching surface to prevent a skin from forming. Refrigerate until needed, up to 3 days.
• Make apricots: Heat broiler. Halve apricots along their natural line; remove pits. Place halves on a baking sheet, cut side up. Fill each cavity with 1/2 teaspoon each of butter and brown sugar.
• Place apricots under the broiler 3 inches from heat. Cook until the butter has melted, the sugar has started to bubble and caramelize, and the apricots have softened, about 3 minutes, depending on ripeness of the fruit. Let cool slightly.
• When ready to serve, spoon custard into individual serving bowls, dividing evenly; garnish each portion with 2 or 3 broiled apricot halves.

Steps:

• Preheat broiler. Halve and pit the peach and nectarine. Line a shallow baking dish with foil; coat foil with cooking spray. Place fruit cut side down in prepared dish. , Broil 6 in. from the heat for 3 minutes; turn fruit over and sprinkle with brown sugar. Broil until sugar is melted and bubbly, 2-3 minutes longer. Serve warm with whipped cream or ice cream if desired.