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Mandarin/Tangerine Raisin Pie

Mandarin/Tangerine Raisin Pie

by | Apr 30, 2015

    • 1/3 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed   • 1 1/4 cup raisins     • 1/3 cup water     • 1 tbsp. finely grated orange peel     • 2 cup superfine sugar     • 1 tbsp. all purpose flour     • 2 eggs     • 1 cup sour cream     • 1 9″...
Frozen Raspberry Mousse Pie

Frozen Raspberry Mousse Pie

by | Apr 30, 2015

    • 12 oz. The Perfect Purée Red Raspberry Puree, thawed     • 8 oz. granulated sugar     • 2 large egg whites     • 1 tbsp. lemon juice     • 1/4 tsp. vanilla     • 1/4 tsp. almond extract     • 1/8 tsp. salt     • 8 oz. heavy whipping cream     • 1 9-inch prepared...
Prickly Pear Chaibouste Tart

Prickly Pear Chaibouste Tart

by | Apr 30, 2015

For the Tart Base:     • 5 eggs     • 6 oz. sugar     • 16 oz. cream     • Raspberries Method for the Tart Base: 1. Mix ingredients and pour into a prepared sugar dough tart crust with raspberries. 2. Bake at 350°F for 20 minutes. For the Chilbouste Cream:     • 20...
Pomegranate Tart

Pomegranate Tart

by | Apr 30, 2015

    • 11 oz. The Perfect Purée Pomegranate Concentrate, thawed     • Tart crust     • 4 eggs     • 7 oz. sugar     • 5 oz. crème fraiche     • 3/10 oz. corn starch     • Diced fruit (mango, papaya or apricot) Method: 1. Roll two tart crusts of sugar dough. Pre-cook...
Passion Fruit Meringue Pie

Passion Fruit Meringue Pie

by | Apr 30, 2015

Pie Crust:     • Refrigerated pie dough Method: 1. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13″ round, then fit into a 9″ pie plate. 2. Trim edge, leaving a 1/2″ overhang, then crimp decoratively. Lightly...