APRICOT TEMPURA WITH COCONUT ICE CREAM AND MAPLE-AND-CARAMEL RUM SAUCE
Steps:
- To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting. Whisk in three-quarters of a cup of the heavy cream and the butter. Add the maple syrup, the rum and the rest of the cream.
- Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens. Refrigerate it until you are ready to use it. You might have to stir it over heat before serving to remove any crystallization.
- For the tempura, combine the flour, baking soda and salt with the water, whisking together. Pass the mixture through a sieve.
- Heat the peanut oil in a deep fryer to 375 degrees.
- Halve each apricot and then cut each half into three slices. (If other fruit is used, cut into pieces of approximately the same size.)
- Dip each apricot slice in the tempura batter and deep-fry. Drain and sprinkle with confectioners' sugar.
- Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet. Decorate with fresh mint.
COCONUT ICE CREAM WITH GRAND MARNIER APRICOT SAUCE
This makes a very creamy coconut ice cream with subtle after tastes. The Apricot sauce goes well with the flavors in the ice cream.
Provided by Mattw112
Categories Frozen Desserts
Time P1DT15m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Ice Cream:.
- Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but don't boil.
- Stir in chunks of white chocolate baking squares, allow them to melt.
- Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.
- Remove from heat and let cool in the refrigerator 1-2 hours.
- Prepare ice cream machine and add mixture.
- Process until completed using manufacturer's instructions.
- Place in freezer for a day.
- Sauce:.
- In a food processor combine dried apricots, water, sugar, and cayenne pepper. Puree until very smooth.
- In a sauce pan add the mixture from the processor.
- Add butter.
- Heat to a boil, over medium heat; reduce heat.
- Stir in Grand Marnier.
- The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.
Nutrition Facts : Calories 501.2, Fat 40.4, SaturatedFat 29.9, Cholesterol 98, Sodium 84.3, Carbohydrate 28.4, Fiber 0.6, Sugar 24.3, Protein 3.9
MAPLE-COCONUT ICE CREAM
This easy coconut ice cream recipe is dairy free and can be prepared with or without an ice cream maker. Use any toppings you like, such as shredded coconut, fruit, chocolate sauce, or nuts.
Provided by Cool Runnings Foods
Categories Ice Cream
Time 6h25m
Yield 6
Number Of Ingredients 4
Steps:
- Combine coconut milk, maple syrup, vanilla extract, and salt in a blender; blend until smooth. Taste and adjust sweetness if necessary.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 6 hours.
Nutrition Facts : Calories 165 calories, Carbohydrate 10.7 g, Fat 14 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 12.4 g, Sodium 35.6 mg, Sugar 7.9 g
COCONUT TILAPIA WITH APRICOT DIPPING SAUCE
After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.
Provided by Diane Horn Talts
Categories Seafood Fish Tilapia
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
- Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.
Nutrition Facts : Calories 649.9 calories, Carbohydrate 54.3 g, Cholesterol 41.8 mg, Fat 36.1 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 7.5 g, Sodium 589.3 mg, Sugar 24.5 g
APRICOTS IN RUM-RAISIN SAUCE
Provided by Lucy Metcalf
Categories Sauce Rum Dessert Quick & Easy Raisin Apricot Fall Honey Bon Appétit Portland Oregon Fat Free Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon. Reduce heat to medium-low and simmer 1 minute. Transfer to medium bowl and mix in 3 tablespoons honey. Refrigerate sauce until cold, at least 1 hour. Mix in apricots. (Rum-raisin sauce can be prepared 1 day ahead. Cover and keep refrigerated.) Scoop ice cream into bowls; top with apricots and sauce.
COCONUT, CARAMEL, AND RUM FLANS
Provided by Eli Gorelick
Categories Rum Egg Dessert Bake Coconut Ramekin Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups.
- Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Sprinkle flans with toasted coconut.
RUM CARAMEL SAUCE
This sauce is for Emeril Lagasse's recipe for Grilled Banana Splits.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
- Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.
CARAMEL-RUM SAUCE
Here is a sauce that is going to curl your toes up into heaven. You decide how to use it. Hot on ice cream, on hot apple pie, or even plain cheese cake. I used a dark rum, but maybe Captain Morgan's Spiced Rum could work also and kick it up a notch.
Provided by Carmen B.
Categories Sauces
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in a heavy saucepan.
- Stir in cream, water and corn syrup.
- Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
- Cook and stir for 2 minutes more.
- Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
- Let mixture stand at room temperature until cooled.
- Store in refrigerator for up to 2 months.
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