Tag Archives: dessert

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Dessert: American Apple Pie Shots with Pistachio Crumble

American Modern: Apple Pie Shots with Pistachio Crumble

pistachio crumble shots

Is there any dessert more quintessentially American than a classic apple pie? This crowd-pleasing dessert is the perfect way to pay homage to America on Independence Day (or any other day!). The height of apple season isn’t until the fall, but apples are (thankfully) available all year-round, so you can make this summery version of the patriotic pie for 4th of July.

apple pie crumble

For our version, we deconstructed it and took the pie out of its shell, layering the different elements and presenting it in modern, individual size glass jars.  You can use small jam jars, mason jars, or even shot glasses for this apple pie crumble.  Instead of a classic crumble, we added meaty pistachios for a great crunchy texture. You can top it off either with ice cream – a la mode – or whipped cream, depending on how hot the weekend gets!

apple pie crumble

Your pistachio crumble should be buttery, crunchy and just a bit salty. Once it’s done, break it apart with your hands into coarse pieces, and make the crumbles as big or as small as you want. If pistachios are not your thing, you could easily substitute for a finally chopped macadamias (yum!), thinly sliced almonds, or just a regular crumble.

 

American Apple Pie Shots with Pistachio Crumble

Rating: 51

Yield: Serves 6

American Apple Pie Shots with Pistachio Crumble

Ingredients

Instructions

  1. Peel and cube the apples to about ¾ inch wide cubes, and place them in a bowl with water and the juice of ½ lemon. This will prevent the apples for oxidizing.
  2. In a medium saucepan, add the ¼ cup lemon juice with 1 cup orange juice, and incorporate ½ cup sugar, and heat over a hot/medium fire. Once the sugar is fully dissolved, add the apples (previously drained) and cook at medium heat until they’re just tender. Leave in the pan to cool down and get started on your crumble. Note: don’t over stir, so the apple cubes don’t disintegrate and lose their shape.
  3. In a bowl, mix the pistachios, 2 tbsp. sugar, flour, butter, cinnamon and cream and mix with a fork (or your hands), until you get a coarse mix.
  4. Preheat the oven to 375 F.
  5. Spray non-stick spray over a baking sheet, and spread the crumble.
  6. Bake from 8 to 10 minutes, until the crumble is dry and golden. Once cooled, break up the crumble with your hands.
  7. To serve, scoop the apple mix into shot classes or mason jars, then cover with 2 to 3 spoonfuls of crumble. Finish with a small scoop of vanilla ice cream or whipped cream.
http://www.gourmetfoodstore.com/gourmet-food-blog/american-apple-pie-pistachio-crumble/

4th of july dessert

Video: A Patriotic 4th of July Dessert!

4th of July dessert

 Juicy peaches, sweet strawberries and plump berries are ripe for the picking – and ready to be the star of your 4th of July desserts.

Need some inspiration for your 4th of July dessert? Joan Nathan’s fruit crisp is our featured pick! It’s filled with strawberries, blueberries, blackberries, and raspberries, then topped with a large scoop of vanilla ice cream, for the perfect and most delicious red, white and blue patriotic dessert.

There’s nothing more wonderful in the too-short summer season than making the most of the bounty of fruit that is just bursting with flavor and color. Juicy peaches, sweet strawberries and plump berries, to name a few, are ripe for the picking – and ready to be the star of your summer desserts. For this 4th of July dessert “pie”, the concept of tart is turned upside down, with the dough on top, the fruit at the bottom. This way, the juices of the fruit don’t turn the dough soggy, ensuring crisp bites.

Serve in spoonfuls over bowls, or, to give the presentation a more “summery” twist, spoon into mason jars and use long milkshake spoons.

Bonus!  This wonderful recipe is an all-season must – just replace the summer berries and rhubarb with whatever fruit is at the market, like crisp apples in the fall, or citrus fruit in the winter.  If the weather is cooler, top with whipped cream instead of ice cream (although we’re partial to ice cream all year long!).

 

 

 

Video: Tablet Magazine

passion fruit frozen puree pavlovas

Passion Fruit Pavlovas

passion fruit frozen puree pavlovas

 

Sweet, with a dash of fresh citrus flavor, airy pavlovas are the perfect dessert to welcome summer.  

The filling – or topping – of our pavlovas is made with exotic Passion Fruit Frozen Puree, but feel free to give your imagination free rein and use any of the other lush flavors from our incredible Boiron line of French fruit purees – or mix it up and offer a variety.

Pavlovas are a classic European dessert of light and crusty meringue. Named after a Russian ballerina, Anna Pavlova, the dessert is, surprisingly enough, a New Zealand invention (though a hotly contested one) and the New Zealand’s National Dessert.

The stiff meringue “pillows” hold up beautifully and provide the perfect centerpiece for the lush passion fruit cream, with a soft center that melts in your mouth at the first bite. The trick to the pavlova is that once it’s done baking, it should be left to cool down completely in the oven, to avoid deflating.

 

Passion Fruit Pavlovas

Serving Size: 8

Passion Fruit Pavlovas

Ingredients

  • MERINGUE
  • 4 eggs, separeated into whites and yolks
  • ¾ cups sugar
  • 1 tsp. Apple cider vinegar
  • 1 tbsp. Corn starch
  • PASSIONFRUIT PUREE FILLING
  • ½ cup sugar
  • Grated lime peel
  • Juice of 1 lime
  • 1 cup Passion Fruit Frozen Puree
  • 1 cup plain yogurt
  • 2 limes, sliced thinly
  • 2 sprigs fresh Rosemary

Instructions

  1. Preheat oven at 275 F.
  2. In a bowl, beat the egg whites into soft peaks, then add the sugar one tablespoon at a time, beat continuously until you stiff peaks forms. Stop beating, incorporate the vinegar and cornstarch, then whip about 30 seconds more until you get a fully combined.
  3. Place a sheet of sheet of parchment paper over a baking sheet, and with a pencil, draw 8 circles of about 3-½ inches diameter.
  4. Drop one or two full tablespoons or 1/3 cup of meringue in the center of each circle. With a spoon, gently press into the center of each circle to create an indent or shallow hollow.
  5. Transfer to oven and reduce the heat to 200 F. Bake for 1 to 1 ½ hours. The meringue circles should be easily lifted from the parchment paper. When it’s done, leave to cool in the oven and then take to a dry place without covering.
  6. While meringue is baking, start your filling.
  7. In a bowl, mix the egg yolks and the 1/2-cup sugar, and add the lime peel and juice.
  8. Place the bowl in a water bath or double boiler – simmering, not boiling – mixing with a wooden spoon until it thickens. Make sure the water doesn’t boil over, or the preparation will spoil. Remove from heat.
  9. Add the yogurt and the Passion Fruit Frozen Puree and transfer the bowl to an ice bath to cool. Use immediately or store in the fridge
  10. Fill the pavlovas with the passion fruit filling and garnish with two half-slices of lemon and a bit of rosemary.
http://www.gourmetfoodstore.com/gourmet-food-blog/passion-fruit-pavlovas-recipe/

 

 

Recipe: Marcela Sorondo for Gourmet Food World
Photo: Monica Sempertegui for Gourmet Food World