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..
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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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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!