Chinese Dried Fig Apple And Almond Soup Recipes
CHINESE DRIED FIG, APPLE AND ALMOND SOUP
Make and share this Chinese Dried Fig, Apple and Almond Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse almonds in several changes of cold water. Soak almonds in 1/2 cup cold water overnight to soften almonds.
- Core apples and cut into 1-inch-thick wedges.
- In a 4-quart saucepan, bring 2 quarts of water to a boil over high heat. Add pork and return to a boil, skimming any scum that forms. Add the apple wedges, dried figs, almonds and their soaking water.
- Return to a boil over high heat. Cover, reduce heat to medium-low, and simmer 3 hours.
- Serve piping hot (no more than 1 1/2 cups per person).
Nutrition Facts : Calories 191.1, Fat 9.1, SaturatedFat 2.2, Cholesterol 22.9, Sodium 40.8, Carbohydrate 19.8, Fiber 3.8, Sugar 14.2, Protein 9.7
FRANGIPANE (ALMOND) TART WITH FRUIT (FIG, APPLE, CHERRY, PEAR, B
I had never know about frangipane until I read this month's Bon Appetit. I have a fig tree and am collecting recipes to use them fresh. I decided to just enter this as a standard so I can use it with whatever fruit is in season. I adore almond anything so this will become a well used recipe.
Provided by Ambervim
Categories Tarts
Time 1h45m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk egg yolk and cream in small bowl.
- Mix flour, sugar and salt in a mixer with paddle.
- Add 1 cup butter and mix on low until coarse meal forms.
- Add egg mix and blend just until moist clumps form.
- Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
- Butter tart pan.
- Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
- Chill 30 minutes.
- Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
- Gradually whisk in half and half.
- Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
- Transfer to a small bowl.
- Stir in vanilla.
- Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
- Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
- Using electric mixer, beat butter and remaining sugar until smooth.
- Add remaining eggs 1 at a time, beating well between additions.
- Gradually beat in almond mixture.
- Add 1/2 cup pastry cream (reserve remaining for another use).
- Cover and chill until firm, about 4 hours.
- Preheat oven to 375.
- Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
- Place tart on a rimmed baking sheet.
- Bake until filling center is golden and set -- about 1 hour 15 minutes.
- Let cool completely in pan on wire rack.
Nutrition Facts : Calories 757.3, Fat 56, SaturatedFat 25.9, Cholesterol 193, Sodium 517.3, Carbohydrate 56.2, Fiber 3.9, Sugar 33.9, Protein 12.3
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