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Decadent Raspberry Sauce

Decadent Raspberry Sauce

by | May 4, 2015

    • 8 oz. The Perfect Purée Red Raspberry,  thawed     • 5 tbsp. granulated sugar     • 1 tbsp. fresh lemon juice     • 1 – 2 tbsp. liqueur (such as Grand Marnier, Creme de Cassis, or Framboise), optional Method: 1. In a bowl stir together Red Raspberry puree,...
Dave’s Crazy Compote

Dave’s Crazy Compote

by | May 4, 2015

    • 1 oz. unsalted butter     • 1/2 oz. extra virgin olive oil     • 1/2 cup sweet onions (small dice)     • 16 oz. Major Grey’s Mango Chutney     • 1/2 tsp. ground cinnamon     • 1 tbsp. brown sugar     • 1/2 cup dried currants     • 1 tbsp. cilantro, chopped     •...
Coconut Panna Cotta with Papaya-Mango Sauce

Coconut Panna Cotta with Papaya-Mango Sauce

by | May 4, 2015

For the Mango-Papaya Sauce:     • 3 oz. The Perfect Purée Mango Puree, thawed     • 3 oz. The Perfect Purée Papaya Puree, thawed     • 2 oz. simple syrup Method for the Mango-Papaya Sauce: 1. Combine ingredients and transfer to a squeeze bottle or covered storage...
Coconut Cream Cheese Frosting

Coconut Cream Cheese Frosting

by | May 4, 2015

Ingredients: 1 tbsp. The Perfect Purée Coconut Puree, thawed 1/2 cup butter 8 oz. cream cheese, softened 1 lb. confectioners’ sugar, softened 2 tsp. vanilla extract 2 tsp. kosher salt 1 cup toasted sweetened coconut Method: Combine butter, cream cheese, and Coconut...
Chocolate and Carmelized Pineapple Tart

Chocolate and Carmelized Pineapple Tart

by | May 4, 2015

    • 4 oz. sugar     • 8 oz. unsalted butter     • 1 egg     • 1 tsp. vanilla extract     • 16 oz. pastry flour     • 1/4 tsp. salt Method: 1. Using an electric mixer, mix cream butter and sugar together until smooth. 2. Add egg and vanilla and mix well. 3. Then add...