Check your station for the following:
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Utensils:
_____ measuring spoons _____ measuring cups _____ saute pan _____ baking sheet _____ 2 large spoons _____ medium and small bowl _____ handbeater _____ saucepan _____ mesh strainer, optional _____ small spatula or butter knife _____ long matches _____ 6 dessert plates |
Ingredients:
_____ 1/2 cup of slivered almonds _____ 6 ounces cream cheese _____ 2 Tablespoons of orange liquor _____ 3 Tablespoons of sugar, divided _____ 2 Tablespoons of cornstarch _____ 2 1/2 cup frozen raspberries, thawed _____ 1/2 cup brandy _____ 6 canned or poached pear halves* (The last canned pears I bought were very small. Poached pears would be better, but need to be done the day before.) |
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Recipe
1. Heat the almonds over medium-low heat in the sauté pan. Stir them often until they are golden and emit a nutty aroma. Watch them carefully as they can burn easily. Spread them out on a plate or baking sheet to cool.
2. Combine the cream cheese, orange liquor and 1 Tablespoon of the sugar in the medium bowl until well-blended. Stir in the almonds when ready.
3. Mix together the cornstarch and 1 Tablespoon water in the small bowl, stirring well.
4. Combine the cornstarch mixture and raspberries in the saucepan. Bring the raspberries to a boil. Cook them for 1 minute stirring constantly.
5. If desired, strain and discard the raspberry seeds.
6. Spread 1/6 of the cream cheese mixture over each of the 6 pear halves.
7. Cover and refrigerate the desserts until ready to eat.
8. Add the remaining 2 Tablespoons of sugar to the raspberries and cook over medium heat for about 2 minutes, or until thoroughly heated. Remove from heat and set aside.
9. Immediately before serving heat the brandy until very hot. Pour the brandy over the raspberry mixture and ignite it immediately with a long match. Let the flames die down.
10. Plate the 6 pears and spoon the sauce over each. Sprinkle with almonds and serve the dessert immediately.
1. Heat the almonds over medium-low heat in the sauté pan. Stir them often until they are golden and emit a nutty aroma. Watch them carefully as they can burn easily. Spread them out on a plate or baking sheet to cool.
2. Combine the cream cheese, orange liquor and 1 Tablespoon of the sugar in the medium bowl until well-blended. Stir in the almonds when ready.
3. Mix together the cornstarch and 1 Tablespoon water in the small bowl, stirring well.
4. Combine the cornstarch mixture and raspberries in the saucepan. Bring the raspberries to a boil. Cook them for 1 minute stirring constantly.
5. If desired, strain and discard the raspberry seeds.
6. Spread 1/6 of the cream cheese mixture over each of the 6 pear halves.
7. Cover and refrigerate the desserts until ready to eat.
8. Add the remaining 2 Tablespoons of sugar to the raspberries and cook over medium heat for about 2 minutes, or until thoroughly heated. Remove from heat and set aside.
9. Immediately before serving heat the brandy until very hot. Pour the brandy over the raspberry mixture and ignite it immediately with a long match. Let the flames die down.
10. Plate the 6 pears and spoon the sauce over each. Sprinkle with almonds and serve the dessert immediately.
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Directions for Proceeding:
Cook 1 Cook 2 Complete step 1 Complete step 2 Complete step 3 Complete step 4 Complete steps 5-6 together with partner. Complete step 7 Complete step 8 Complete step 9 together with partner. |