Some cosmetic changes in preparation for larger site changes in the works.
REC: Poached Fruit with White Chocolate Sauce. I couldn't find figs, so we only poached nectarines,
Joined: Dec 14, 2005
Posted to Thread #14377 at 11:38 pm on Apr 8, 2009
and then added some fresh blackberries, uncooked.
POACHED FRUIT WITH WHITE CHOCOLATE SAUCE
From <i>Bien Cuisiner en 30 Minutes</i>, Reader's Digest, Belgium
3 oz. white chocolate
1 cup apple juice
1 tsp. sugar
2 Tbs. Cognac
8 small figs, or 4 large
2 large peaches or nectarines
2/3 cup Crème fraîche*
Break up chocolate and place in a bowl over a small pot of simmering water, stirring until melted.
Pour apple juice into a saucepan. Add sugar and Cognac and bring to a boil. Lower heat.
Cut figs in half if small, or in quarters if large. Cut peaches in half and remove pits. Cut each half into four slices.
Add fruit to simmering juice and let poach until tender, about 4 minutes. If peels separate from peaches, remove them. Transfer fruit to serving bowls with a slotted spoon. Boil the poaching juice over high hear until reduced to a syrup, about 5 minutes.
Meanwhile, slowly whisk the Crème fraîche into the white chocolate until smooth. Turn off heat. Add 2 tablespoons of the poaching syrup to the sauce. Grate half the zest from the orange into the sauce. Pour sauce over fruit and serve.
*To make a substitute for Crème fraîche, mix equal amounts of sour cream and heavy cream.
Other messages in this thread:
- 14377. ISO Pat_No_CA, I'm demo-ing your Tuscan-style steak with arugula for a lunch class Wednesday, [LINK] - Joe - 3:24am on 04/07/09 (19)
- Hi Joe, what about a Panini Pan? I have used mine successfully with steak. [NT] - barb_b - 10:51am on 04/07/09
- Hi, Joe! To me the recipe indicates cooking in a plain skillet (NOT non-stick), but - wigs - 1:45pm on 04/07/09
- I always do this in a skillet. There are several additions to the eventual concoction that - Marg CDN - 4:16pm on 04/07/09
- I'm with Marg, pan-searing works beautifully. I haven't - Pat-NoCal - 5:44pm on 04/07/09
- Thanks, all. I may try a grill pan tonight at home and see if the grilled taste works... - Joe - 8:33pm on 04/07/09
- That recipe is sublime! The best version I have ever had. I swooned over it last night.... - Joe - 11:32pm on 04/08/09
- REC: White beans with tomatoes and sage. We served it over grilled bread. - Joe - 11:34pm on 04/08/09
- REC: Poached Fruit with White Chocolate Sauce. I couldn't find figs, so we only poached nectarines, - Joe - 11:38pm on 04/08/09
- I once made something quite similar to this, and loved it. Lovely flavors! [NT] - Sandi in Hawaii - 8:39am on 04/09/09
- Perfect meal. Sounds like you found just the right combo. Great! May I list this - Marg CDN - 12:20am on 04/09/09
- Absolutely! If you mean the menu, it's yours. If you mean the specific quote, "Marg is right," then - Joe - 2:19am on 04/09/09
- Embroidery days are over. But sometimes I get stumped trying to think up a menu with - Marg CDN - 5:03pm on 04/09/09
- Bravo! Congratulations on a job well done. So glad you like the recipe. [NT] - Pat-NoCal - 5:54am on 04/09/09
- Printed. [NT] - MarilynFL - 12:21pm on 04/09/09
- Pat, the steak recipe should go in T&T. Will you do the honors? [NT] - Joe - 1:23am on 04/10/09
- Will put it there now, thanks Joe. [NT] - Pat-NoCal - 4:12pm on 04/10/09
- So glad your class was a hit! Nice menu! Congrats! [NT] - barb_b - 11:20am on 04/10/09
- Hot D*mn! I'm makin' this for dinner TOMORROW! [NT] - Steve2 in LA - 4:47am on 04/10/09
- Cast Iron Pan!!! Glad your class worked out for you.... [NT] - suz - 2:15pm on 04/10/09