VANILLA PINEAPPLE COMPOTE
Steps:
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan. Squeeze the lemon juice into the pan. Stir to combine the ingredients and bring to a simmer. Add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
VANILLA OR CHOCOLATE TUILES
'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas.
Provided by Kevin Ryan
Categories World Cuisine Recipes European French
Time 2h
Yield 12
Number Of Ingredients 5
Steps:
- Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
- Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
- Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 19.4 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 19.9 mg, Sugar 9.9 g
CITRUS-VANILLA COMPOTE
Top our Ricotta Cheesecake with this compote.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.
- Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.
- Discard vanilla pod. Toss syrup with reserved fruit.
CITRUS-VANILLA COMPOTE FOR CHEESECAKE
Serve this compote with our Citrus-Ricotta Cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Cut peels from citrus; cut peels into very thin strips. Set aside. Cut pith from citrus. Working over a bowl to catch fruit and juices, cut fruit segments from membranes. Squeeze juice from membranes into bowl. Pour 1/4 cup juice through a fine sieve into a small bowl; set aside.
- Bring a medium saucepan of water to a boil. Add peels; boil 1 minute. Drain; set aside. Bring sugar, 1/4 cup water, and vanilla bean to a boil in a clean medium saucepan over medium-high heat, stirring until sugar is dissolved. Reduce heat to low. Add reserved juice, peels, and the salt; cook 2 minutes. Let cool completely.
- Discard vanilla bean. Toss syrup with reserved fruit.
VANILLA FRUIT DESSERT
Our daughters, Lindsay and Sarah, love the mild orange-flavored topping on the this dessert. If there's any left over-and that doesn't happen too often-they'll ask for it for breakfast. -Julie Scott, Pratt, Kansas
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4-6 servings (1-3/4 cups topping).
Number Of Ingredients 5
Steps:
- In a large bowl, combine the milk, pudding mix, yogurt and orange juice concentrate. Beat on low speed for 2 minutes. Serve over fruit. Refrigerate any leftover topping.
Nutrition Facts : Calories 169 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
VANILLA JELLIES WITH APRICOT & RASPBERRY COMPOTE
This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 3h30m
Number Of Ingredients 7
Steps:
- Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking water, squeeze out water, then stir into the milk until it has dissolved. Pour the jellies into 4 x 150ml moulds, cups or ramekins. Cool, then chill until set, about 3 hrs.
- Halve and stone the apricots, then cut each half into 4. Put in a pan with the apple juice and 2 tbsp sugar, then bring to a simmer. Gently cook for about 5 mins until the apricots are tender, but not pulpy. Remove from the heat, stir in the raspberries, then leave to cool.
- Turn the jellies out onto 4 plates, then spoon compote around the edge.
Nutrition Facts : Calories 221 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.23 milligram of sodium
DRIED-FRUIT COMPOTE WITH VANILLA AND ORANGE
Categories Dessert Low Fat Quick & Easy Orange Prune Fig White Wine Winter Healthy Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
- Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
- While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
- Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.
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