Croustillants of pumpkin and dried fruit Recipe
Recipe Ingredients for Croustillants of pumpkin and dried fruit
| Amount | Ingredient |
|---|---|
| 200 grams | Pumpkin |
| 1st Apple | 20 g |
| brown sugar | 20 g |
| Butter | 40 g |
| Prunes | 40 g |
| dried apricots | 20 g |
| Dates | 20 g |
| Raisins | 20 g |
| Almond meal | 1st Vanilla bean |
| 4th Coriander berries | 1 pinch |
| Cinnamon | 1 zw |
| Thyme | 1 pinch |
| Orange abrasion | 1 tbsp |
| Rum | 20 ml |
| red port wine | 1 Pck |
| Strudel | |
| Butter for the vortex | |
| Caramel sauce | 50 g |
| brown sugar | 200 grams |
| Cream | 1 pinch |
| Vanilla | 1 Prov |
| Grand Marnier |
Croustillants of pumpkin and dried fruit Recipe Directions
Spices pinch - wrap it in a coffee filter - cut into 1 inch cubes - - pumpkin, peeled apples with butter, caramelize sugar in a nonstick pan - sprinkle with alcohol - dried fruits dice with spice bag pass-- with a lid in the oven at 180 ° C. 10 Min stew - almond meal in the oven at 180 ° C for about 8 minutes dry toast - the close of the fruit pulp - season to taste with grated orange peel - produce small croustillants - (6 cm x 1.5 cm) - Brush with butter, dust with powdered sugar and at 180 ° C in a convection oven. Caramel Sauce: Deglaze with Grand Marnier sugar caramelize - with whipped cream and vanilla seeds to the desired consistency boil. Serving suggestion: strudel with caramel sauce and vanilla sauce, cranberries and cinnamon ice cream cause
(By Armin Karrer Gerhard Brugger, cooked on the festival's gala as part of the pleasure to enjoy Festival 2008) p>
