Liqueur De Cassis Papaya Dessert Recipes

PAPAYA CREME WITH LIQUEUR DE CASSIS

Steps:

• Peel papaya, remove seeds, cut in chunks, add papaya, ice cream, vanilla and creme de cassis to blender, blend until nice and smooth.
• Serve in chilled desert dish or glass, garnish with mint.

LIQUEUR DE CASSIS PAPAYA DESSERT

Steps:

• In blender, place papaya and ice cream. Cover; blend on high speed 30 seconds to 1 minute or until well blended.
• In each of 8 dessert cups, place about 1/2 cup of the mixture. Stir 1 1/2 teaspoons liqueur and a few currants into each. Serve immediately.

HOMEMADE CREME DE CASSIS LIQUEUR

Steps:

• Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
• Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
• For every cup of liquid, add 1 cup of sugar.
• Heat gently, stirring frequently, until the sugar has dissolved.
• Do not let the liquid come to a simmer, as you don't want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
• Allow to cool.
• Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
• Use whenever a recipe/cocktail calls for creme de cassis.

PAPAYA CRèME WITH CASSIS LIQUEUR

Steps:

• In blender, place papaya and ice cream. Cover; blend on medium speed until smooth.
• To serve, fill small dessert glasses halfway with papaya mixture. Drizzle with half of the liqueur. Top with remaining papaya mixture and liqueur. Serve immediately.