Sentences with phrase «macerating fruit»

Liqueurs can be served as an after dinner drink and are also used in desserts, creams, fillings, mousses, soufflés, sauces, and in macerating fruit.

You can macerate the fruits in alcohol before making the batter and you can do this step up to a day before.

So the best solution is either to add macerated fruit at the end of churning and eat the ice cream quickly, or serve the fruit as a sauce, which is my usual modus operandi.

Apricots: I macerated the fruit with 1 tbsp of Amaretto and 1tbsp of Agave nectar, but next time will use at least 2 of the liquor.

Here's how it goes: you macerate the fruit in a mix of Bourbon, honey, cinnamon and a pinch of cayenne pepper.

Last night we finished our dinner with this classic Italian dessert, a macerated fruit salad with our own version of a honey zabaglione.

Some might find Lamagna's «Crispy Pata» creation a bit grotesque, with its menacing curved claw, pool of macerated fruit, and often a hefty knife pinning the limb in place — but one bite of the crisped, salty skin mingling with tart, pickled peppers will set your taste buds reeling.

This concentrated form of raspberry is obtained by macerating the fruits or leaves in alcohol.

Not exact matches

Let the fruit sit for 15 minutes to macerate and release its juices.

Leave the fruit at room temperature for an hour, allowing the fruit to macerate a bit.

Let the fruit macerate for 20 minutes.

Of course, for those who like their fruit cakes to have a boozy flavor, you can mix the candied fruit and raisins with a little alcohol and let it macerate for a day or two.

If you decide to macerate the candied fruit and dark raisins in alcohol, some good choices are Grand Marnier, rum, brandy, or even a sherry.

Filed Under: American / Western, Anjana's Recipes, Desserts, Frozen Treats, Spring & Summer Tagged With: easy dessert, easy snack, fruit, fruit popsicles, homemade popsicles, ice lolly, ice pops, macerated strawberries, popsicles, stick ice, strawberries, strawberry popsicles, summer

If you left out the herbs, this would be great with any kind of macerated or sauteed fruit over the top.

Filed Under: Anjana's Recipes, Breads & Rolls, Breakfast & Brunch, Italian, Spring & Summer Tagged With: bread, bread with sweet topping, breakfast, brunch, cinnamon, cinnamon sugar, focaccia, focaccia with sweet topping, fruit, macerated strawberries, powdered sugar, ricotta cheese, strawberries, summer, sweet bread, sweet focaccia, yeast

White sugar perfectly macerates (sauces) the fruit to bring out the right juices and flavors.

One would assume that the photo shows the fruit after it was macerated with the amaretto.

To accommodate the dried fruit, I reconstituted the night before in boiling water to cover, and let stand overnight, then drained and added the sugar and amaretto to macerate.

Remove the crust from the refrigerator and spoon your fruit filling into it; drizzle any remaining macerating liquid over the fruit.

Pour over the fruits and allow to macerate for about 30 minutes.

Feed Me Phoebe: Almond - Sesame Noodles with Kelp Pasta Weelicious: Lemony Quinoa Salad Jeanette's Healthy Living: «Mixed Bag» Kale Salad Big Girls, Small Kitchen: Creamy Mango Pudding Cooking With Elise: Macerated Berries with Creamy Fruit Dip Devour: Four Reasons Not to Turn on Your Oven Dishin & Dishes: Herbed Yogurt Cheese Taste With The Eyes: Fennel, Mushroom, Watercress, Parmesan and Walnut Salad Virtually Homemade: Frozen Raspberry Cheesecake FN Dish: A Whole Week of No - Cook Sides

Simply combine dried fruits such as dates, blueberries, cranberries, dark cherries and sultanas with a little lemon juice and zest, gently heat, add rum or brandy and leave to macerate a few hours or overnight.

Set the fruit aside to macerate for about 10 minutes.

A generous dollop of our yogurt, Anita's famous coconut buttermilk biscuits and seasonal fruit macerated in a...

We let the fruit macerate in a squeeze of lemon and honey.

• Puccq» io Bar is a place designed to beat all your expectations and enjoy delicious cocktails prepared from macerated homegrown herbs and fruits from our bio-garden which will delight your senses.

When ready to serve, drizzle a few drops of figgy cognac jus from your Black Mission fig marinating jar onto the gelee, and add a minced bit of macerated marinated black mission fig, and top with a bit of the granita, scraped frozen fruit (recipe above).