How To make Fruit Compote Pie Glorious Liqueurs
1 9" pie crust
FRUIT COMPOTE:
1 c Dried apricots, chopped
1 c Dried peaches and/or apples,
Chopped 6 oz Apricot or peach nectar
1/4 c Peach or apricot liqueur
2 tb Dried cranberries, cherries
Or raisins SOUR CREAM BATTER:
1 c Sour cream
1 Egg
1/3 c Sugar
2 tb Flour
1/2 ts Grated lemon peel
pn Nutmeg CRUMB TOPPING:
1/2 c Flour
1/3 c Brown sugar, firmly packed
1/2 ts Cinnamon
1/4 c Unsalted butter, melted
1/4 c Pecans or walnuts, chopped
Prepare pie crust and crimp. chill at least 15 minutes. Bring apricots, peaches, nectar and liqueur to a boil; reduce heat and simmer 10 minutes. Stir in cranberries and continue to cook until fruit is soft and liquid is absorbed. Remove from heat and let stand while preparing rest of pie. Preheat oven to 425F. Sour Cream Batter: Combine all ingredients until well blended; blend with filling and spoon into pie shell. Crumb Topping: Combine and scatter in an even layer on top of the filling. Bake pie 15 minutes; reduce heat to 350F. and continue baking 20 to 25 minutes until crumbs are golden brown and filling is almost set. Serve at room temperature. New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
How To make Fruit Compote Pie Glorious Liqueurs's Videos
3 AMAZING Summer Fruit Dishes
We've got 3 summer fruit dishes that you are going to want to make for your next summertime gathering! Fresh, juicy, colorful, and absolutely delicious in every possible way! Summer yumminess doesn't get better than these 3 dishes!
OTHER FRUIT RECIPE VIDEOS:
Classic Cherry Pie:
Strawberry Pavlova:
FULL RECIPES FROM THIS VIDEO:
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Wild Berry Parfait with Mascarpone:
Classic Fruit Tart:
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The Absolute Best Bourbons To Pair With Steak
What's best to pair with your next fancy dinner? Raise the steaks with these whiskies!
#Bourbon #Alcohol #Spirits
Henry McKenna Single Barrel 10 Year Bottled-In-Bond | 0:00
Angel's Envy Kentucky Straight Bourbon | 1:15
Maker's Mark Kentucky Straight Bourbon | 2:20
Four Roses Single Barrel Bourbon | 3:09
Larceny Kentucky Straight Very Special Small Batch Bourbon | 4:13
Woodford Reserve Straight Bourbon | 5:30
Elijah Craig Small Batch Bourbon Whiskey | 6:31
Weller Special Reserve | 7:20
Eagle Rare 10-Year-Old Bourbon | 8:13
1792 Small Batch Bourbon | 9:18
New Riff Kentucky Straight Bourbon | 10:18
Wild Turkey 101 Bourbon | 11:11
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Rose Poached Pear Pie
As John Lennon once said, Life is what happens when you're busy making pie Well, this pie is gonna make you cancel all your plans. Christa whipped up a mind-blowing Rose Poached Pear with toasty meringue & there's a video to prove it! With a nod to Julia Child, this pie is a thing dreams are made of. This not too sweet, bright and toasty babe leaves you with a little syrup at the end that is PERFECT to start a sangria.There's one more video on the way this month & it's a great one!
Poaching Liquid:
1 C sugar
1 ½ C Rose Wine
1 ½ C water
4 whole cloves
1 cinnamon stick
4 allspice
½ orange and 1 lemon Zest
1 tsp vanilla
Simmer 20 Minutes
The Crust:
1 1/4 C Flour
1TBSP Sugar
1/4 TBSP Salt
4 TBSP Butter
1 1/2 TBSP Shortening
2-3 TBSP Ice water with a splash of vodka
Chill 30 Minutes
Roll out and bake @ 375 for 20 Min. with pie weights 5 Min without.
4-5 pears (depending on their size.)
Poach 10 min turning 1/2 way.
Slice and cover pears with
1 pinch of Salt
1 TBSP Sugar
1 1/2 tsp Cornstarch
Bake @425 for 3-5 Minutes
Reduce 2 cups of the pear-poaching syrup to 1/2.
3 egg yolks
2 tsp cornstarch
2 Tb cool cooking syrup
Remove from heat.
2 Tb butter
3 to 4 Tb orange liqueur
Pour sauce over pears and bake for an additional 3-5
Meringue:
3 egg whites
Big pinch each of salt and cream of tartar
½ cup sugar
1 tsp vanilla extract
Top and bake for an additional 5-10
Beth's Pluot Sundae with Almond Brittle Recipe | ENTERTAINING WITH BETH
Learn how to make my Pluot Sundaes with Almond Brittle Topping. A great easy summer dessert idea!
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MORE GREAT DESSERT RECIPES!
Coconut Ice Cream Baskets
Plum Crumble
Blueberry Tartlettes
Ultimate Peach Cobbler
Chocolate Chunk Ice Cream
Peach,Nectarine, Blackberry Crumble
Raspberry Cheesecake
Strawberry Shortcake Cupcakes
Chocolate Pot de Creme
Creme Brulee
Profiteroles
S'More Pie
French Apple Tart
Foolproof Brownies
BETH’S PLUOT SUNDAES WITH ALMOND BRITTLE
Serves 6-8
INGREDIENTS:
8 medium ripe pluots
¼ cup (50 g) sugar
1/3 cup (80 ml) water
1 tsp ( 5 ml) almond extract
FOR BRITTLE
1 cup (200 g) sugar
1 cup (150 g) sliced blanched almonds
TO ASSEMBLE
Vanilla ice cream
Store bought cookies of choice
METHOD:
FOR BRITTLE:
Grease a baking sheet with butter and set aside.
Heat sugar in a non-stick large skillet on medium high. DO NOT WALK AWAY! Watch the sugar until it begins to melt and dissolve. Then start to turn the pan allowing it to dissolve further. To help it along you can use a heat safe spatula to stir it.
Once sugar is all dissolved, turn off flame, add almonds and stir to coat. Transfer mixture to baking sheet to harden. Once cooled, place brittle in a plastic bag, and whack with a rolling pin to crush it a bit. Transfer to a bowl, and cover until ready to serve.
FOR PLUOT SAUCE:
Slice pluots in half and remove the pits with a melon baller or spoon. Slice into wedges.
Place fruit in a large sauce pan. Add sugar and water. Cover and heat on medium high until boiling. Remove lids and allow water to evaporate and thicken fruit mixture. If mixture looks to dry, keep adding water for desired sauciness.
Once fruit is firm and sauce has thickened. Remove from flame and stir in almond extract (or Amaretto liquor great too!)
Scoop 1-2 scoops of vanilla ice cream into a “fancy” glass, margarita glasses work well for this!
Spoon pluot mixture over ice cream, top with almond brittle, serve with your favorite “fancy” cookies or shortbreads.
Enjoy!
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