Table of Contents
Advertisement
Pears in White Wine
Caramel Sauce
Serves: 4
2 pounds ripe pears
2 cups dry white wine
1 cup white sugar
Directions:
1. Peel pears and cut them lengthwise
into 8 wedges.
2. Using small knife, remove
pear seeds.
3. Place pears in large shallow serving
dish and pour wine over pears.
4. Let marinate for 30 minutes at
room temperature.
5. Place sugar in medium stock pot
on Medium (275°F), stirring often.
6. Cook for 15 minutes until sugar
melts completely into
caramel sauce.
7. Pour caramel sauce over pears to
cover completely.
8. Cover and refrigerate for at
least 3 hours.
9. Using slotted spoon, place pears
onto platter. Reserve liquid.
10. Place marinating liquid in small
saucepan and reduce same sauce
on Medium-High (375°F) to ¾ cup.
11. Drizzle warm sauce over
pears and serve.
88 • NuWave
PIC
Platinum Complete Cookbook
™
®
Lollipops
Yield: 18 lollipops
18 lollipop sticks
¼ stick butter
½ ounce light corn syrup
¾ ounce sugar
Few drops food coloring
Candy Decoration (optional)
Directions:
1. Lightly butter baking sheet and
arrange lollipop sticks on
baking sheet.
2. Combine butter, corn syrup, and
sugar in small sauce pot.
3. Bring to boil on
Medium-High (375°F) ,
stirring occasionally.
4. Reduce heat to Medium (275°F) and
continue cooking, stirring frequently
until mixture reaches 270°F
internal temperature.
5. Stir in food coloring.
6. Drop mixture by tablespoonfuls over
each lollipop stick at ends.
7. If desired, while lollipops are hot,
press on candy decorations.
8. To decorate when cooled, crush
candy decoration undersides with
corn syrup and press onto lollipops.
9. Cool lollipops thoroughly before
removing from baking sheet.
Panna Cotta with
Amber Crystals
Serves: 4
1¾ cups heavy cream
7½ tablespoons sugar, divided
3 tablespoons cold water
1½ teaspoons powdered gelatin
Directions:
1. Place cream and 3½ tablespoons
sugar in medium sauce pot.
2. Cook mixture on
Medium-Low (175°F) for
3-4 minutes or until sugar is
completely dissolved.
3. Place cold water in cup and sprinkle
gelatin over water;
let sit for 1 minute.
4. Add dissolved gelatin to warm cream
mixture and beat well.
5. Cook on Medium-Low (175°F) for 2
minutes, stirring constantly.
6. Divide mixture evenly into 4 or
5-ounce ramekins.
7. Refrigerate for 2 hours.
8. To make crystals, place 4
tablespoons sugar in
small non-stick sauté pan.
9. Cook on Medium-High (375°F) until
sugar dissolves into smooth
caramel-colored liquid. Stir with
wooden spoon to prevent lumps.
10. Place 2 layers wax paper
on flat surface.
11. Using long-handled spoon,
drizzle hot caramel on wax paper
in thin lines.
12. Once caramel hardens, place
another wax paper piece on
top and, using rolling pin, crush
into crystals.
13. Sprinkle crystals over Panna Cotta.
Old Fashioned Hard Candy
Yield: 1½ pounds
2 cups white sugar
1 cup water
¾ cup light corn syrup
½ teaspoon peppermint extract
1 drop red food coloring (optional)
½ cup confectioners' sugar
Directions:
1. In medium stock pot,
combine sugar, water and
corn syrup.
2. Cook until sugar dissolves,
stirring constantly.
3. Then, cook without stirring at 300°F
for several minutes. If sugar crystals
form on sides of pan, wipe them off
with damp brush.
4. Remove from heat and add
peppermint extract and enough food
coloring to color; stir only to mix.
5. Pour into 2 well-buttered
9-inch pans.
6. Set one pan over saucepan
containing hot water.
7. As soon as other pan is cool enough
to handle, cut it with scissors
into 1-inch strips, then snip strips
into pieces.
8. Drop the pieces onto buttered
baking sheet.
9. Toss in small amount of powdered
sugar to keep from sticking together.
10. Repeat with the second
pan of candy.
Desserts
• 89
Advertisement
Table of Contents
