Strawberries And Cream With Macadamia Nuts Recipes
NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE
When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield one 9-inch pie
Number Of Ingredients 23
Steps:
- For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
- Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
- For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
- Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
- Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
- For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
- When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.
STRAWBERRIES AND CREAM WITH MACADAMIA NUTS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield Up to 6 servings
Number Of Ingredients 4
Steps:
- Pile strawberries into 4 to 6 small dessert cups or glass dishes. Beat cream and sugar into soft peaks. Pile cream on top of berries and sprinkle chopped macadamia nuts on top.
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- Place the strawberries and rhubarb in a large bowl. Sprinkle with the sugar, cornstarch, Cointreau and orange zest and stir until well incorporated. Place into the prepared mold and set aside.
- Place the flour, sugar and salt in the bowl of a food processor. Process at high speed for 15 seconds, until well blended. Add the chunks of butter and pulse until coarse crumbs form and start to come together (do not over-process or the mixture will form a dough). Add the nuts and pulse only a couple more times until incorporated. Sprinkle the streusel on top of the fruits. Bake for 50 to 60 minutes, until topping is golden-brown and fruits are bubbly. Remove from oven and let cool until warm. Spoon into desert bowls, top with a scoop of vanilla ice cream and serve immediately.
- Cook’s note: The crisp can be made up to 6 hours ahead, and kept at room temperature. To serve, preheat oven to 350ºF (180ºC) and bake for 6 to 8 minutes until just warmed. Leftovers can be refrigerated for up to two days, although the topping will lose its crunch.
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- Place the sugar and water in a medium sized saucepan and stir over low heat to dissolve the sugar completely. Increase the heat and boil the mixture for approximately 5 minutes, until it thickens slightly and starts to turn a golden colour. Reduce the heat to a simmer and add the strawberries. Continue to simmer for 15 minutes, stirring occasionally, until the mixture is a thick, jam-like consistency. Remove from the heat and set aside to cool.
- Chill an ice cream maker bowl according to the manufacturer’s instructions. Place the macadamias and water in a high-speed blender and blend for 2-3 minutes. Strain through a nut bag and pour into a medium sized saucepan. Add the remaining ingredients and stir over a medium heat to dissolve the sugar. Remove from the heat and pour into a large pouring jug. Refrigerate until cold.
- When completely cool, add the strawberry flavour and stir to combine. Pour into the bowl of the chilled ice cream maker and churn until chilled and thick. Freeze until ready to serve. Serve in cones if desired.
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- Prepare and bake the brownie mix according to package directions. If desired, use mini bundt cake molds, adjust cooking time accordingly. Allow to cool and remove from molds, cool completely.
- While the brownies are baking, clean and slice the strawberries. Sprinkle with sugar and set aside to macerate. Chop the nuts.
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- Add strawberries and set aside.To make the crumble, place the flour, butter, sugar and macadamias in a large bowl and rub the mixture together with your fingers until the mixture resembles fine breadcrumbs.Spoon the pear mixture into a large ovenproof dish and sprinkle over the topping (alternatively divide the mixture evenly between six small ovenproof dishes and place on a baking sheet before placing in the oven).
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