Pears poached in Prosecco

Ingredients:

• 2 cups sweet white wine like proseco)
• 3 1/2 cups water
• 1 cinnamon stick (optional)
• 1 vanilla bean (substitute 1/2 teaspoon vanilla extract)
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 4 pears, peeled with stems left intact
• 2 cups granulated sugar

Preparation:

Stir together the white wine, water, cinnamon stick, vanilla bean, lemon zest, and lemon juice in a large saucepan. Bring the mixture to a simmer over medium-high heat and add the prepared pears. Poach the pears, uncovered, for 7 to 9 minutes, until they turn tender, but not mushy.

Use a large slotted spoon to transfer the pears onto a serving plate. Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean from the syrup.

Arrange the pears on individual serving plates and drizzle with the wine syrup.

This poached pears in white wine recipe makes 4 servings.

Spanish Caramel Flan

Ingredients:

1 can of condensed milk

1 can of evaporated milk

1 tbsp of vanilla extract

1 pinch of salt

3 eggs

1/3 cup of sugar

1/4 cup of shredded coconut or pieces of fruit (optional)

For the caramel. 

-In a pan combine 1/2 cup of sugar with 2 tbsps of water and let it become a caramel

-Put the caramel in individual ramekins (preferably the silicone kind) and let it cover the bottom

-Mix evaporated milk, condensed milk, pinch of salt and vanilla extract

-Beat the eggs and fold into the milk mixture

-Place the ramekins in an oven pan and put water to reach up to the middle of the ramekins. This creates a bain marie and cooks the custard gently

-Bake in a preheated oven for 60 minutes at 350 degrees. The ramekins should be covered with aluminium foil while in the oven.

-Let cool, then place in the refrigerator and when ready to serve invert the ramekin on a plate. 

-Decorate with shredded coconut or pieces of fruit

Passion Fruit Mousse

Ingredients:

3/4 cups of passion fruit puree

1/4 cup of water

1 package of unflavored gelatin

3 egg whites

1 cup of whipping cream

1/4 of water

- Place 1/4 cup of water in a small glass bowl and sprinkle the gelatin over it. Heat in the microwave for 15 seconds to dissolve the gelatin (do not let it boil)

-Mix gelatin and passion fruit puree and let it chill for 10 minutes

-Mix sugar and water in a pot and cook until water dissolves and reaches a temperature of 250 F

-Beat egg whites to soft peaks and then slowly add sugar mixture while still beating the egg whites.

-In a bowl mix whipping cream until it forms peaks

-Mix egg white mixture with passion fruit slowly and then fold in whipping cream 

-Spoon into martini glasses and put it in the fridge until set.

Mango Panna Cotta

Ingredients:

1/8 cup of cold water

2 tbsp of unflavored gelatin

2 cups of whipping cream

1/4 teaspoon of vanilla extract

1 tbsp of mango ice cream (or other flavor)

For the sauce on the bottom use fresh fruit sauce or melted ice cream (mango, passion fruit, or raspberry)

In a glass bowl sprinkle gelatin over water and let sit for a few minutes. Then put the glass  bowl over a pot with boiling water to dissolve the gelatin. 

Combine cream, sugar, vanilla and ice cream in a pot and bring to a boil. Boil in medium low until all the sugar dissolves and add the melted gelatin. 

Put the mixture in individual ramekins and chill in the refrigerator overnight. 

To unmold put the bottom of the ramekins in hot water to loosen up the panna cota and invert into a serving plate. Surround with fresh fruit sauce or melted ice cream. 

Fondant Au Chocolat

Ingredients:

6 ounces of semi-sweet

6 ounces of butter

1/3 cup of flour

3 eggs

1/2 cup of sugar

1 tbsp of vanilla extract

1/4 cup of cocoa powder to cover ramekins

Preheat oven to 350 degrees. Line silicone ramekins with butter and cocoa powder. 

Melt chocolate over a double boiler on a low flame. Add diced butter until it melts. In a bowl mix butter, egg, vanilla and sugar. Beat with a blender until the mixture starts to whiten.

Stir in the melted chocolate mixture and then blend in the flour. Poor the mixture over the ramekins. Fill only 3/4 of the way.  

Cook between 10 and 12 minutes. Invert the ramekin over plates, and serve immediately. The fondants should be soft and liquid in the center.