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Pink Guava Beurre Blanc

Pink Guava Beurre Blanc

by | May 13, 2015

  • 4 oz. dry white wine     • 4 oz. The Perfect Purée Pink Guava Puree, thawed     • 1 tsp. The Perfect Purée Lemon Zest, thawed     • 2 large shallots, minced     • 8 oz. cold butter, cubed     • Salt to taste     • White pepper to taste Method: 1. Combine the white...
Pink Ginger Pomegranate Vinaigrette

Pink Ginger Pomegranate Vinaigrette

by | May 13, 2015

    • 1/4 cup The Perfect Purée Pomegranate Concentrate, thawed     • 1 tbsp. pink ginger, pickled     • 4 egg yolks     • 1 cup sugar     • 1/4 cup dijon mustard     • 2 cup rice wine vinegar     • 2 tsp. salt     • 3/4 cup minced onion     • 8 cup corn oil     • 3...
Pineapple Chili Glaze

Pineapple Chili Glaze

by | May 13, 2015

    • 4 oz. The Perfect Purée Carmelized Pineapple Concentrate,  thawed     • 4 oz. mirin     • 4 oz. rice wine vinegar     • 4 oz. hoisin sauce     • 1 tbsp. sesame chili oil Method: 1. Combine all ingredients in a large bowl and whisk well to...
Perfect Purée Crème Anglaise

Perfect Purée Crème Anglaise

by | 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...
Passion Fruit Sauce

Passion Fruit Sauce

by | 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...