Ingredients of Pastry
Sugared Pastry Baskets
6 sheets dough pastry
60 grams of melted butter
½ cup of sugar
Poached Fruit Dessert
1 cup of sugar
1 cup of water
½ cup of white wine
4 big apricot (without the core, and cut in 4)
4 peaches (without the cure, cut in 8)
4 plums (cut in 4)
4 apricots (cut n 8)
16 strawberries (cleanly washed)
Raspberry Cream Recipe
125 grams of mashed raspberries
¾ of a cup of thick cream
4 teaspoons of glazed sugar
Dessert Preparation
- Baskets: Cut each sheet of pastry dough into strips of 8 cm. wide. Oil the outside of the round bases of flan (or Jell-O) place facing downward over an oiled pan. Spread melted butter over the strips of pastry and place on top of the flan molds, overlapping each strip and in a way that the ends are resting over the pan. Spread melted butter over them again and sprinkle sugar generously over them. Bake for 10-15 minutes or till the baskets turn brown and get crunchy.
- Poached Fruit: Place the sugar, water, and wine in a pot and cook it on low flame; always stirring till the sugar dissolves. Add the cut up apricot, peaches, and plums and cook for another 3-4 minutes or till the fruit is soft. Take the pot off the fire, add the strawberries and let it rest for 5 minutes. Then drain out the fruit.
- Raspberry Cream: Strain the smashed raspberry with the purpose of extracting the seeds. Place the cream, sugar, and the just strained smashed raspberries in a bowl and mix well.
- Place the baskets on plates, and fill up with the poached cream, then covering it with the raspberry cream.
6 servings
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