Gather all ingredients and equipment.
Preheat grill to medium-high heat.
Place on grill for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 3 slices with 1 tablespoons of yogurt whipped cream.
Recipe Tag: Fruits and Pies
Braised Fruit Crumble
Gather all ingredients and equipment.
In a small skillet, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, ginger, allspice, and vanilla.
Add the sliced fruit and stir until fruit is covered by the butter, sugar and spice blend.
Add the water and wine, then bring the mixture to a simmer over medium low heat.
Leave uncovered and cook until the fruit is fork-tender. If desired, remove the fruit and continue reducing the sauce (or leave the sauce as is).
Crumble 6 cookies on top of the fruit and serve warm. Optional: Warm the cookies in a 350° F (180° C) oven for 5 minutes.
Grilled Summer Fruit
Gather all ingredients and equipment.
Preheat grill to medium-high heat.
Place on grill for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 3 slices with 1 tablespoons of yogurt whipped cream.
Chai Spiced Poached Pears
Gather all ingredients and equipment.
Combine water, tea bags, sugar, ginger slices, star anise, and cinnamon in a medium saucepan and bring to a boil.
Using a large spoon, lower the pears into the boiling liquid. The liquid should just cover the pears; if it doesn’t add more water to just cover them. Reduce heat and simmer pears for 20 minutes or until fork tender.
Remove pears from saucepan and set aside. Discard the tea bags.
Return saucepan with poaching liquid to heat and boil the liquid over high heat until it is the consistency of a thin syrup ~20 minutes. Remember it will thicken a bit as it cools.
Serve 1/2 pear with 1 tsp syrup and enjoy!
Banana Ice Cream
Remove bananas from freezer and allow them to sit at room temperature for 5-7 minutes.
Place bananas in blender.
Blend until smooth and creamy. It takes a while, just keep blending!
Enjoy immediately.
Eggless Chocolate Cake
Preheat oven to 350°F (180°C) and line a cupcake tray with liners.
Combine the flours, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside.
In a separate bowl combine the banana, buttermilk, oil, and vanilla.
Using a rubber spatula add the wet mixture to the dry ingredients and fold, being careful not to over mix.
Portion batter into cupcake tin and bake for 20-25 min, or until a toothpick inserted into the center comes out clean.
Strawberry Sorbet
Place the water and sugar in a small sauce pan over medium high heat.
Whisk as the water heats, and when it begins to boil and the sugar dissolves, cook for one more minute while whisking and remove from the heat.
Let the sugar solution cool for about 5 minutes.
Place the sugar solution in a blender with the strawberries and blend until smooth.
Pulse the blender in 10 second bursts for 1 minute.
Place the strawberry mixture in a plastic storage container.
Place the container in the freezer. Every 7 to 10 minutes, whisk the mixture vigorously.
As the mixture thickens, switch to a rubber spatula until the sorbet is well frozen.
Serve.
Strawberries with Balsamic Chocolate Sauce
Place the balsamic vinegar in a small stainless steel or non-reactive sauce pan over medium heat. When the vinegar comes to a boil reduce the heat so that the liquid is simmering. Cook for about 30 – 40 minutes until reduced to 1/4 cup.
Cool slightly and then add the chocolate. Whisk until the chocolate is melted and let cool for about 30 minutes.
While the vinegar is reducing combine the sliced strawberries and sugar in a bowl and toss until well blended. Refrigerate for at least an hour.
Divide the strawberries between two bowls when ready to serve. Top each serving with 1 tablespoon of the balsamic chocolate sauce.
Roasted Pears
Preheat the oven to 325°F.
Slice the pears into quarters lengthwise, then slice out the core and seeds.
Place the pear on a baking sheet skin side down.
Sprinkle with the cinnamon and nutmeg.
Place the baking sheet in the oven and roast for about 45 minutes until soft.
Serve immediately, or cool and then refrigerate.
Pumpkin Tarts
Preheat the oven to 300°F.
Place the ginger snaps in a food processor or blender and process to fine crumbs.
Add the butter and process until well blended.
The mixture will have the consistency of slightly damp bread crumbs.
Divide the mixture into 6 small tart pans.
Lightly press into the bottom of the tins and then place the tarts pans in the oven.
Bake for 15 minutes. Remove from the oven and let cool.
While the tart crusts are baking, place the Z-Sweet, salt, ground cinnamon, ground ginger, ground cloves, vanilla extract, canned pumpkin, 2% milk and egg yolks in the top of a double boiler. (A Pyrex or stainless bowl can be used and placed on top of a stock pot with two inches of boiling water in it.)
Heat the double boiler on high and whisk the pie mixture until well blended.
Cook until the mixture begins to thicken. (This is a good place to use an instant thermometer because heating the pie filling to above 140°F may curdle the custard.)
Place the pie filling in the pre-baked tart crusts.
Place the tart pans in the preheated oven and bake for 40 minutes.
Chill for at least 1 hour prior to serving.