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Topping of Figs Stewed in Port Wine
2014-04-18
https://www.metro.ca/userfiles/image/recipes/garniture-de-figues-poelees-au-porto-10043.jpg
PT1H10M
PT20M
PT1H30M
In a bowl, blend butter, both types of sugar and fruit juice.Add sifted flour and mix in thoroughly.Let stand 1 hour or more in refrigerator.Preheat oven to 350° F (180° C).On a pastry sheet covered with a layer of non-stick silicone, spread cookie dough in very thin rounds, using the back of a spoon. Very important to spread cookie dough as thinly as possible.Leave at least 2 inches (8 cm) between tuiles.Bake in oven for 10 to 15 minutes until tuiles turn golden brown.Remove pastry sheet from oven.Wait 30 seconds before handling tuiles.In a saucepan, blend honey and butter, and caramelize lightly.Add figs cut
into halves, fleshy sides face down.Let mixture colour and deglaze with port.Spoon figs onto vanilla ice cream
and sprinkle with port wine sauce.Serve with tuiles as an accompaniment.
4
Zeste
0
0
0
0
1/4 cup (60 ml) honey
1 Tbsp. (15 mL) unsalted butter
10 small fresh fig
1/2 cup (125 mL) port wine
2 cups (500 ml) vanilla ice cream
4 Tbsp. (60 mL) soft butter
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) sugar
4 Tbsp. (60 mL) fruit juice (your choice)
1/4 cup (60 mL) sifted flour
Topping of Figs Stewed in Port Wine
4
servings
1:10
Preparation
0:20
COOKING
1:30
TOTAL TIME
Ingredients
-
1/4 cup
(60 ml)honey
-
1 Tbsp.
(15 mL)unsalted butter
-
10
small fresh fig
-
1/2 cup
(125 mL)port wine
-
2 cups
(500 ml)vanilla ice cream
-
4 Tbsp.
(60 mL)soft butter
-
1/4 cup
(60 mL)brown sugar
-
1/4 cup
(60 mL)sugar
-
4 Tbsp.
(60 mL)fruit juice (your choice)
-
1/4 cup
(60 mL)sifted flour
Preparation
In a bowl, blend butter, both types of sugar and fruit juice.
Add sifted flour and mix in thoroughly.
Let stand 1 hour or more in refrigerator.
Preheat oven to 350° F (180° C).
On a pastry sheet covered with a layer of non-stick silicone, spread cookie dough in very thin rounds, using the back of a spoon. Very important to spread cookie dough as thinly as possible.
Leave at least 2 inches (8 cm) between tuiles.
Bake in oven for 10 to 15 minutes until tuiles turn golden brown.
Remove pastry sheet from oven.
Wait 30 seconds before handling tuiles.
In a saucepan, blend honey and butter, and caramelize lightly.
Add figs cut into halves, fleshy sides face down.
Let mixture colour and deglaze with port.
Spoon figs onto vanilla ice cream and sprinkle with port wine sauce.
Serve with tuiles as an accompaniment.
Source :
Zeste
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
