Cherimoya Parfait Recipes

CHERIMOYA-ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
• Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, and beat until well combined. Add almond flour and mix until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared cake pan.
• Bake in the preheated oven for 30 minutes. Top cake with sliced almonds and continue baking until a toothpick inserted into the center comes out clean, about 15 more minutes.
• Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen and invert carefully onto a serving plate or cooling rack. Let cool completely. Dust cooled cake with confectioners' sugar to serve.

CHERIMOYA PARFAIT

Steps:

• Beat the heavy cream with the sour cream to a froth. Add the orange and lemon juices, orange rind, vanilla and sugar and beat until stiff. Blend in the cherimoya puree.
• Put half the cherimoya chunks, in equal portions, into eight parfait glasses. Spoon half the whipped mixture, in equal portions, over the chunks. Repeat with the remaining chunks and cream. Chill if desired.

CHERIMOYA ICE CREAM

Steps:

• Break the custard apples in half and scoop out the flesh.
• Remove all of the seeds.
• Blend the flesh and lime juice together in a blender until a fine puree is produced.
• Transfer to a bowl and add the cream and caster sugar.
• Stir until the sugar is dissolved.
• Pour the ice cream mixture into a freezer tray and cover with aluminium foil.
• Freeze until the icecream is almost frozen.
• Transfer the ice cream mixture to a chilled bowl and beat until smooth but not melting.
• return to the tray, cover and freeze overnight.
• The freezing step can be replaced by using an ice cream maker as per the manufacturer's instructions.

PRETTY CHERRY PARFAITS

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

CHERIMOYA ICE

Steps:

• 1. Cut the cherimoya lengthwise into quarters. Peel the quarters and scoop out the seeds. Chop the fruit medium-fine. There should be about 1 1/3 cups. 2. In a small saucepan, mix the sugar and water. Bring to a boil and cook until reduced to 1/2 cup, 4 to 5 minutes. Cool completely. 3. Put the cherimoya and pineapple or orange juice into a blender and purée. When the sugar syrup is cool, add to the blender and mix briefly. Transfer the mixture to an ice cream machine and freeze, following the manufacturer's directions. To serve, let stand at room temperature to soften slightly.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.