Black Bottom Coconut Pie

Black Bottom Coconut Pie

by | Apr 30, 2015

    • 8 oz. The Perfect Purée Coconut Puree,  thawed    • 8 oz. granulated sugar     • 1 tbsp. cornstarch     • 8 oz. milk     • 4 slightly beaten egg yolks     • 1/2 tsp. vanilla     • 1 6 oz. pkg. (1 cup) semisweet chocolate pieces     • 1 9″ baked pastry...
Apricot Tartlets with Apricot Brandy Caramel Sauce

Apricot Tartlets with Apricot Brandy Caramel Sauce

by | Apr 30, 2015

For the Tartlet Shells:     • 13 oz. unsalted butter     • 13 oz. sugar     • 1 whole egg     • 1 tsp. vanilla extract     • 16 oz. all purpose flour Method: 1. Combine the butter, sugar and vanilla extract in the bowl of a mixer with a dough hook attachment. Mix at...
White Peach Pepper Collins (Non-Alcoholic)

White Peach Pepper Collins (Non-Alcoholic)

by | Apr 30, 2015

    • 1 oz. The Perfect Purée White Peach Puree, thawed     • 3/4 oz. simple syrup     • 3/4 oz. fresh lime juice     • pinch of cracked pepper     • top with soda water Method: 1. In a mixing glass add ingredients, except soda water, with ice. Shake and serve in a...
White Peach Cooler

White Peach Cooler

by | Apr 30, 2015

    • 1/8 oz. The Perfect Purée Key Lime Concentrate,  thawed     • 12 mint leaves     • 1/2 oz. simple syrup     • 1 1/2 oz. The Perfect Purée White Peach,  thawed     • 1 oz. club soda Method: 1. Combine Key Lime Concentrate, mint leaves and simple syrup. 2. Muddle...
Tropical Lemonade Slush

Tropical Lemonade Slush

by | Apr 30, 2015

    • 2 oz. The Perfect Purée Pink Guava Puree, thawed     • 1 oz. The Perfect Purée Banana Puree, thawed     • 4 oz. lemonade     • 1/2 cup ice cubes or crushed ice Method: Place all ingredients except garnishes in blender; process until slushy and ice is finely...