Red Raspberry Balsamic Ganache

Red Raspberry Balsamic Ganache

by | May 4, 2015

    • 4 oz. The Perfect Purée Red Raspberry,  thawed     • 1 oz. Balsamic vinegar     • 16 oz. dark chocolate courveture, chopped     • 12 oz. heavy cream Method: 1. In a stainless steel pot bring heavy cream, raspberry puree, and Balsamic vinegar to a boil. 2. Place...
Prickly Pear Sauce

Prickly Pear Sauce

by | May 4, 2015

    • 1 cup The Perfect Purée Prickly Pear Puree, thawed     • 5 tbsp. granulated sugar     • 1 tbsp. fresh lemon juice     • 1 to 2 tbsp. liqueur (such as Grand Marnier, Creme de Cassis, or Framboise), optional Method: 1. In a bowl stir together Prickly Pear Puree,...
Scallop Napoleon

Scallop Napoleon

by | May 4, 2015

Ingredients for Scallop Napoleon: 3 tbsp. Charbay Meyer Lemon Vodka 3 tbsp. The Perfect Purée Sweet Ginger, thawed 3 tbsp. sea salt 1 tbsp. brown sugar 2 zested oranges 2 zested Meyer lemons Method for Scallop Napoleon: 1. Combine all ingredients in a bowl and mix...
Pastry Bread with Pomegranate Seeds & Blood Orange Sauce

Pastry Bread with Pomegranate Seeds & Blood Orange Sauce

by | May 4, 2015

    • 1 loaf of pastry bread (approximately 10 slices per loaf) (approximately 5 triangles per slice)     • 1 1/2 cups pomegranate seeds (fresh or frozen)     • 1 dark chocolate candy bar (preferred Hershey’s Special Dark Chocolate) Method: 1. Take 1 slice of pastry...
Passion Fruit Coulis

Passion Fruit Coulis

by | May 4, 2015

    • 3/4 cup The Perfect Purée Passion Fruit Concentrate,  thawed     • 1/2 cup granulated sugar     • a vanilla bean, split Method: 1. Combine puree and sugar in a heavy medium saucepan. 2. Scrape seeds from vanilla bean and add both to the saucepan. 3. Stir over...