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Black Currant Cheesecake

Black Currant Cheesecake

by | May 13, 2015

    • 1/2 cup The Perfect Purée Black Currant Puree, thawed • 1 1/4 cups graham cracker crumbs     • 1/3 cup unsalted butter, melted     • 3/4 cup cup granulated sugar     • 16 oz. cream cheese, softened     • 1/2 tsp. vanilla     • 2 tbsp. Creme de Cassis or...
Banana Mini Muffins

Banana Mini Muffins

by | May 13, 2015

    • 16 oz. The Perfect Purée Banana Puree, thawed     • 3 cups sifted all-purpose flour     • 1 tsp. baking soda     • 1 tsp. salt     • 1/4 tsp. baking powder     • 1/4 tsp. ground cinnamon     • 1/2 cup finely chopped walnuts     • 3 large eggs     • 2 cups...
Asian Pear & Sweet Ginger Coffee Cake

Asian Pear & Sweet Ginger Coffee Cake

by | May 13, 2015

Ingredients for Asian Pear & Sweet Ginger Coffee Cake: 6 tbsp. The Perfect Purée Sweet Ginger, thawed 1 ¾ cups granulated sugar 1 stick softened butter ½ cup vegetable oil 3 eggs 1 ½ tsp. pure vanilla extract ½ tsp. almond extract 3 cups unbleached all-purpose...
Apricot Croissant Bread Pudding

Apricot Croissant Bread Pudding

by | May 13, 2015

    • 2 cups The Perfect Purée Apricot Puree, thawed   • 32 oz. heavy cream     • 8 egg yolks     • 8 oz. sugar     • 1 pinch salt     • 10 croissants, large     • 2 oz. butter, unsalted     • 1 tsp. cinnamon, ground Method: 1. Butter the inside of a 10″ cake...
Apricot Blossom

Apricot Blossom

by | May 13, 2015

For the Macaroon Cake:     • 8 oz. confectioner’s sugar     • 5 oz. almond flour     • 1 oz. cocoa powder     • 1/2 cup chopped pistachios     • 4 egg whites Method for the Macaroon Cake: 1. Combine sugar, almond flour and cocoa powder. Sift and mix with...