by James Ratliff | May 13, 2015
• 1/2 cup The Perfect Purée Red Raspberry Puree, thawed • 1 3/4 cups milk, scalded • 1/2 cup sugar • 4 egg yolks • 1 tsp. arrowroot starch powder Method: 1. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle...
by James Ratliff | May 13, 2015
• 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 1/4 cup vinegar • 3 cup sugar • 1 garlic clove, crushed • Salt, to taste Method: 1. Place the Passion Fruit Concentrate, vinegar, sugar, and garlic in a saucepan and bring it to a...
by James Ratliff | May 13, 2015
Ingredients for Passion Fruit Marinade: 2 oz. The Perfect Purée Passion Fruit Concentrate, thawed 3 tbsp. The Perfect Purée Sweet Ginger, thawed 2 oz. white wine vinegar ½ tsp. salt ¼ tsp. pepper Method for Passion Fruit Marinade: 1. Stir all ingredients together. Use...
by James Ratliff | May 13, 2015
• 2 tbsp. The Perfect Purée Blackberry Puree, thawed • 1 clove fresh garlic • 1 tbsp. sugar • 1 tsp. sambal paste • 1/2 cup rasperry vinegar • 1 cup fresh blackberries • 1 cup olive oil • Salt & pepper to taste Method: 1. In blender...
by James Ratliff | May 13, 2015
• 30 oz. The Perfect Purée Pomegranate Concentrate, thawed • 4 1/2 cups water • 2 tbsp. lemon juice • 3 packages powdered pectin • 3 1/2 cups granulated sugar • 1 large bunch of fresh mint, stems bruised with back of knife Method: 1. If you...
