eGourmet Recipes

Poaching Liquid
2 cups A Perfect Pear – Pear Balsamic Vinegar
1 cup Water
½ cup Sugar

In a three-quart saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium. Simmer for 25 – 30 minutes

NOTE: Poaching liquid can be kept refrigerated indefinitely! In fact, it gets better with age. If needed, simply add additional Pear Balsamic Vinegar, water and sugar in the same proportions.

Drizzle over fresh Strawberries and serve with whipped cream.

• 3 medium bananas, mashed

• ½ cup Kinloch Plantation Pecan Oil

• 2 eggs

• 1 cup sugar

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• ½ cup chopped pecans or walnuts

Preheat the oven to 350 degrees. Liberally grease a loaf pan.

Combine all the ingredients in a large mixing bowl and mix well, but do not overmix. Pour into the prepared pan until a cake tester inserted in the center comes out clean, about 1 hour and 15 minutes. Turn out on a rack and cool before slicing.

Makes 1 loaf to serve 8 to 10

Serves 10-12

To prepare the crust: Preheat oven to 375°. Line a 9-inch removable bottom tart pan with the crust and line with parchment. Fill with pie weights or dried beans and bake 15 minutes. Remove parchment and weights. Return to oven and bake 5-8 minutes more until golden. Cool.

To prepare the filling: Beat together the cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth. Spread mixture evenly over the bottom of the cooked and cooled crust.

To prepare the topping: Preheat the broiler. In a small saucepan or in the microwave, melt the preserves with the grated gingerroot. Thinly slice the bananas and arrange decoratively over the cream cheese filling. Brush with the preserve mixture and sprinkle with the macadamia nuts and coconut. Broil until nuts and coconut are golden, 2 to 3 minutes. Watch carefully, as the coconut can burn! Refrigerate tart and chill completely, about 2 hours. Slice with a sharp knife, wiping the blade between the cuts. Garnish with lemon slices and fresh mint. Store remaining tart in refrigerator.

Recipe courtesy Molly Fowler, The Dining Diva

Serves 10

In a medium saucepan, stir together the peaches, sugar, cinnamon, tapioca, and water. Over medium heat, bring the mixture to a boil, stirring occasionally. Take off heat. Stir in vanilla and blackberries. Pour into a butter 9 X 13 baking dish. Dot with butter. Top with biscuits.

Preheat oven to 375 degrees.

Pulse flour, sugar, and salt in a food processor just until blended. Add butter and pulse just until mixture resembles coarse meal. Transfer to a large bowl and add chilled cream, stirring gently with a rubber spatula to form a dough. (Dough will be sticky at first, but it will stiffen slightly as flour absorbs cream.)

Knead dough on a floured surface 4 to 6 times with floured hands (do not overwork dough, or biscuits will be tough). Roll out dough 3/4 inch thick, flouring surface as needed, and cut out 12 to 14 rounds with cookie cutter, re-rolling scraps as necessary. Place cut biscuits on top of fruit mixture. Stir together yolk and cream and brush on biscuits. Sprinkle sugar generously over biscuits. Bake cobbler in oven about 25-30 minutes until the biscuits are golden, and fruit is bubbly. Cool slightly before serving.