Recipe: Bourbon Poached Apricots

Bourbon Poached Apricots

Poaching Liquid Recipe adapted from Martha Stewart Living

Ingredients

3 lbs firm, blemish-free apricots

1 lemon

2 1/2 c sugar

1 vanilla bean, split

1 c bourbon

Instructions

Slice apricots in half, removing the pit. Toss apricots with lemon juice in a heat-restistant bowl.

Bring 4 cups water, the sugar and the vanilla bean to a boil in a large sauce pan, stirring until the sugar dissolves. Add bourbon and stir to incorporate.

Cook poaching liquid over medium heat until reduced to a thick syrup, about 30 minutes. Pour over prepared apricots and allow to cool completely.

These apricots are lovely served over vanilla ice cream or a piece of pound cake. 

Recipe: Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Adapted from Martha Stewart Living 2010

Yield: 10 servings

Ingredients 

Crumb Topping

8 Tbsp (1 stick) unsalted butter, melted

1 c all-purpose flour 

1/2 c sugar

1/2 t salt

Rhubarb Layer

1 lb rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick

3/4 c sugar

4 Tbsp (1/2 stick) unsalted butter, cut into small pieces

Cake Batter

1 1/2 c all-purpose flour

1 1/2 t baking powder

1 1/2 t salt

8 Tbsp (1 stick) butter

1 c sugar

1/2 t finely grated lemon zest

1 Tbsp lemon juice

2 large eggs

1 c sour cream

Instructions

Preheat oven to 350 degrees F

Make the topping: Stir together melted butter, flour, sugar and salt until moist and crumbly.

Make the cake: Butter a 9 inch round cake pan (3 inches deep). Dot with 4 Tbsp butter, cut into small pieces. Toss rhubarb with 3/4 c sugar; let stand for 2 minutes. Toss again and spread in pan.

Whisk together flour, baking powder and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, one at a time, until well incorporated. Beat in flour mixture in 3 additions, alternating with sour cream. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about one hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

This cake is lovely served with whipped cream or vanilla ice cream. 

Recipe: Small Pear and Almond Cakes

Small Pear and Almond Cakes

Adapted from Gourmet Magazine

Yield: 12 servings

Ingredients

12 small bourbon poached pears (3 large pears if making an individual cake)

1 1/2 c whole blanched almonds (1/2 lb)

1 c plus 1 Tbsp sugar

2 sticks (1 c) unsalted butter, softened

1 t vanilla extract

4 large eggs

2/3 c all purpose flour

1/4 t salt

Special equipment: 12 (4 oz) ramekins

Instructions

Preheat oven to 375 F.

Pulse almonds with 1/2 c sugar in a food processor until finely ground, then transfer to a bowl.

In a standing mixer, beat butter with 1/2 c sugar until pale and creamy. Add vanilla and mix to incorporate. Add eggs one at a time, blending well after each addition. Mix in almond mixture, flour and salt until just combined.

Lightly butter and flour ramekins, knocking out excess flour. Arrange on a baking sheet.

Divide batter among ramekins (about a slightly rounded 1/2 c per ramekin)*. Gently nestle a pear into the center of the batter, pushing down slightly. (Cakes will rise around pears as they bake.) Sprinkle pears and tops of cake with remaining tbsp sugar.

Bake, rotating pan halfway through baking, until cakes are just firm and pale golden, about 20 minutes. Transfer ramekins to a rack to cool.

Serve warm or at room temperature with reduced poaching liquid.

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To make an individual cake:

Grease and flour a 9 inch spring form pan. Place batter in pan, spreading it out evenly with an offset spatula. 

Cut 3 poached pears in half. Thinly slice each pear half crosswise. Press down on the pears to fan them out slightly. With a spatula, place the pear halves on the batter, with the wide end toward the edge of the pan. (The 6 halves will form a spoke.) Push pears lightly into the batter. Sprinkle pears and top of the cake with remaining tbsp sugar.

Bake cake for approximately 40 minutes, or until tester inserted comes out clean.

Serve warm or at room temperature with reduced poaching liquid.

Recipe: Bourbon Poached Pears

Bourbon Poached Pears

Adapted from Martha Stewart Living

Yield: 8 servings

Ingredients

8 Bosc Pears

1 lemon

2 1/2 c sugar

1 vanilla bean, split

1 c bourbon

Instructions

Peel pears, leaving stems intact. Remove the core from the bottom using a melon ball cutter. (If the base is uneven, use a pairing knife to level.) Toss pears with lemon juice in a bowl as peeled.

Bring 4 cups water, the sugar, and the vanilla bean to a boil in a large saucepan, stirring until sugar dissolves. Add bourbon and stir to incorporate.

Simmer until pears are tender but still hold their shape, about 20 minutes.*

Transfer pears with a slotted spoon to a bowl. 

Cook poaching liquid over medium high heat until reduced to a thick syrup, about 30 minutes. Pour over pears and allow to cool completely.**

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*The poaching time will vary based on the variety of pear you are using, as well as the size and ripeness. Typically, firm bosc pears will take at least 20 minutes. The fruit is done when the point of a knife (or a wooden skewer) can be easily inserted -- but the pear is still firm enough to handle. If in doubt, remove the pears sooner than later. They will continue to soften as they cool.

**If the pears will be used for baking, omit this step and reserve the syrup for later use.

The blog post is here

Recipe: Peach Jam

Peach Jam

Adapted from Kraft Foods

Yield: 8 cups

Ingredients

4 c finely chopped fruit* (remove skin and discard pit)

1/4 c fresh lemon juice**

7 1/2 c sugar

1 pouch CERTO Fruit Pectin

Instructions

Fill canning pot half way with water and bring to a simmer.  Wash jars and screw bands in hot soapy water; rinse with warm water and dry well. Alternatively, you can wash and dry the jars in a dish washer prior to filling.

Place flat  lids in a sauce pan and pour boiling water over them.  Remove from heat and let stand in the hot water until ready to use.

Place peaches in a 6-8 qt sauce pan.  Stir in lemon juice.

Stir sugar into prepared fruit in sauce pot.  Add butter to reduce foaming.  Bring mixture to a full rolling boil (boil that does not stop bubbling when stirred) on high heat, stirring constantly.  

Stir in pectin. Return to full rolling boil and boil exactly one minute. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads with a damp cloth.  Cover with two piece lids.  Screw bands on tightly.

Place jars on elevated rack in canner.  Lower rack into canner.  Water should cover jars by 2 inches.  Add boiling water if necessary.  Cover and bring water to gentle boil.

Process 10 minutes***. Remove jars and place upright on a towel to cool completely.  You will hear a popping sound as the lids seal.  After the jars cool, check seals by pressing lid with your finger. If lid springs back, it is not sealed and should be refrigerated.

This jam sets slowly.  It may take up to 2 weeks.

Notes

*Approximately 3 lbs of fully ripe fruit

**Approximately 2 lemons

**Adjust processing time based on elevation