Baked Apricots in Almond

3:24 PM

Ingredients :

5 tablespoons of butter
3 tablespoons of white sugar
2 large egg yolks
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 cup blanched sliced almonds, finely ground
8 fresh apricots
1/4 cup apricot preserves
2 tablespoons lemon juice
Whipping cream

Preparation :

Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.

Add the egg yolks, one at time, beating well after each addition.

Add the almond extract, vanilla extract, and ground almonds.

Mix until well combined.

Half and pit each apricot.

Arrange halves, cut side down, in a 10-inch round Pyrex pan or pie plate.

Spread the almond cream over the fruit, being sure to cover it completely.

This can be covered and refrigerated overnight, if desired.

Bring to room temperature before baking.

Preheat oven to 500 degrees F.

Bake until the almond cream starts to set and edges are golden, about 8 minutes.

Meanwhile, mix apricot preserves and the lemon juice.

Spoon the preserves over the baked apricots and bake until the topping is golden brown and bubbly, about 3 minutes longer.

The almond cream should not be completely set.

Transfer to a rack to cool.

Serve warm in compote dishes, with a bit of cream, if desired.

Watermelon Tomato Salad

1:35 PM

Ingredients :

2 cups cubed, seeded watermelon
1 large yellow tomato, cut into cubes
1 large red tomato, cut into cubes
1/4 cup rice wine vinegar
1/4 cup olive oil
2 tablespoons chile and garlic sauce
2 teaspoons of honey
1 tablespoon of chopped fresh lemon basil, or to taste
Salt and black pepper to taste

Preparation :

Spread the watermelon, the yellow tomato, and the red tomato in to paper towels to drain some of the moisture; transfer then to a large bowl.

Whisk vinegar, olive oil, the chile and the garlic sauce.

Then add the honey, all together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. 

Season with lemon basil, salt, and black pepper; toss gently to coat.

Mango,butternut squash and hash with bacon

Ingredients :

3 slices of bacon, cut into 1/4-inch squares
1 butternut squash, peeled and cubed
1 teaspoon of thyme
1 mango, peeled and cubed
Salt and ground black pepper, to taste

Preparation : 

Place the bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 5 minutes. 

Add the squash and the thyme; cook and stir until squash begins to brown, 10 to 15 minutes. 

Add mango; cook and stir until heated through, about 5 minutes.
 
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