| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Assorted nuts; chopped |
| 1/4 |
c |
Light corn syrup |
| 10 1/2 |
oz |
Bittersweet chocolate; tempered |
| 1/3 |
c |
Assorted candied fruit; diced |
INSTRUCTIONS
Preheat the oven to 350 degrees. Place the chopped nuts and corn syrup in a
2-quart heavy bottomed saucepan and place over low heat to liquefy the corn
syrup. Remove the saucepan from the heat. Using a large slotted spoon,
allow the excess corn syrup to drain as you scoop the coated nuts onto a
parchment paper-covered baking sheet.
Bake until they are evenly caramelized, 15 to 20 minutes. Remove the baking
sheet from the oven and place on a wire rack. When the nuts are completely
cooled, break apart any that are clustered together.
Fill a cornet half full with the tempered bittersweet chocolate. Pipe a
chocolate circle 1 1/2-inches in diameter onto a parchment paper-covered
baking sheet. Make about 10 circles. Then, create your own design as you
top each circle with the roasted nuts and candied fruit. When you finish
these, repeat the process until you have used all of the tempered
chocolate, nuts, and candied fruit. Set the Mendiants aside to harden until
ready to serve.
Yield: about 55 mendiants
Recipe by: Cooking Live Show #CL8970
Posted to MC-Recipe Digest V1 #803 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 24, 1997
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