| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Reg 1 |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Puff pastry, fresh or frozen |
| 1/4 |
c |
Flour |
| 1 |
T |
Powdered sugar |
| 1 |
|
Kiwi, peeled and quartered |
| 1/2 |
|
Mango, peeled cut into 4 |
|
|
pieces |
| 1 |
|
Pear, peeled and quartered |
| 8 |
|
Whole strawberries, leaves |
|
|
and stems intact |
| 1 |
c |
Heavy cream, chilled |
| 2 |
T |
Powdered sugar |
| 1/2 |
t |
Vanilla extract |
| 1 |
c |
Fresh raspberries |
| 20 |
|
Perfect raspberries, for |
|
|
garnish |
| 1/2 |
c |
Water |
| 1/3 |
c |
Granulated sugar |
| 1/2 |
|
Lemon, juiced |
| 4 |
|
Tiny bunches white grapes, 3 |
|
|
4 grapes each |
| 4 |
|
Tiny bunches red grapes, 3 – |
|
|
4 grapes each |
| 4 |
|
Sprigs mint |
| 4 |
|
Sprigs verbena |
| 1/2 |
pt |
Pistachio ice cream |
INSTRUCTIONS
LA CORONE D 'ABONDANCE: AUX FRUITS GLACES (Horn of Plenty With Glazed
Fruit) My note: A beautiful presentation. Prepare pastry and glazed
fruits: Preheat oven to 400 F degrees. On a lightly floured work
surface, roll out pastry to a 5-by-16-inch rectangle that is 1/16-inch
thick. With a sharp knife, cut four 11/4-by-16-inch bands. Butter four
2-by-2 l/4-inch cornets and beginning at the pointed end, wrap 1 band
of pastry around each; work toward open end in a spiral pattern. Press
any extra pastry inside horn. Sprinkle with powdered sugar and place
on a moistened, metal baking sheet. Bake in preheated oven for about
20 minutes or until nut brown in color. Remove from oven and cool on a
rack. Slice kiwi, mango, and pear pieces into fan shapes. Set aside.
Prepare Chantilly cream: In a medium bowl set over a bowl of ice,
combine cream, sugar, and vanilla and whip until soft peaks form.
Prepare raspberry coulis: In a blender or food processor, puree 1 cup
raspberries. Strain puree into a bowl. In a small, heavy saucepan,
combine water and sugar. Cook over medium heat for about 4 minutes or
until sugar is melted and mixture forms a slightly thickened light
syrup. Remove from heat and set aside to cool. In a medium bowl,
combine raspberry puree, cooled syrup, and lemon juice. Refrigerate.
To serve: With a sharp serrated knife, remove pastry horns from molds.
Fill each with 1 tablespoon Chantilly cream. Place a cream-filled horn
at the top of each of 4 chilled plates. Spoon 3 tablespoons Raspberry
Coulis in front of each horn. Place sliced (fanned) fruits on coulis
and dip strawberries and reserved raspberries into remaining coulis to
glaze. Garnish plates with grapes, glazed berries, mint sprigs, and
verbena. Place a small scoop of ice cream in the opening of each horn
and serve immediately. Shared by Sherilyn Schamber Over 200 NEW
gourmet recipes like this one shared monthly! REG 1
http://www.concentric.net/~sherschm/cic.htm Recipe by: Dining In
France Posted to MC-Recipe Digest V1 #729 by Sherilyn Schamber
<sherschm@concentric.net> on Aug 09, 1997
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””