Cream Torte With Sharon Fruit Persimmons Recipes

PERSIMMON TOPPING FOR ICE CREAM

Persimmon Topping for Ice Cream image

Provided by Food Network

Categories dessert

Time 20m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 ripe persimmons
Honey or confectioner's sugar to taste
2 tablespoons raisins plumped in Port wine
2 to 3 chopped blanched almonds
Pinch of ground ginger or 1 tablespoon chopped crystallized ginger
Vanilla ice cream

Steps:

Halve persimmons lengthwise and scoop out flesh; chop roughly and season if necessary with sugar or honey to taste. Fold raisins into puree along with chopped almonds and a pinch of ginger or crystallized ginger. Spoon over ice cream (serve kids ice cream plain).

BERRIES & CREAM TORTE

Berries & Cream Torte image

It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.-Tina Sawchuk, Ardmore, Alberta

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING:
1/2 cup sugar
4-1/2 teaspoons confectioners' sugar
4-1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries

Steps:

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Nutrition Facts : Calories 572 calories, Fat 39g fat (23g saturated fat), Cholesterol 158mg cholesterol, Sodium 354mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 5g protein.

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