Chinese Dried Fig Apple And Almond Soup Food

CHINESE DRIED FIG, APPLE AND ALMOND SOUP

Steps:

• Rinse almonds in several changes of cold water. Soak almonds in 1/2 cup cold water overnight to soften almonds.
• Core apples and cut into 1-inch-thick wedges.
• In a 4-quart saucepan, bring 2 quarts of water to a boil over high heat. Add pork and return to a boil, skimming any scum that forms. Add the apple wedges, dried figs, almonds and their soaking water.
• Return to a boil over high heat. Cover, reduce heat to medium-low, and simmer 3 hours.
• Serve piping hot (no more than 1 1/2 cups per person).

FRANGIPANE (ALMOND) TART WITH FRUIT (FIG, APPLE, CHERRY, PEAR, B

Steps:

• Whisk egg yolk and cream in small bowl.
• Mix flour, sugar and salt in a mixer with paddle.
• Add 1 cup butter and mix on low until coarse meal forms.
• Add egg mix and blend just until moist clumps form.
• Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
• Butter tart pan.
• Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
• Chill 30 minutes.
• Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
• Gradually whisk in half and half.
• Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
• Transfer to a small bowl.
• Stir in vanilla.
• Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
• Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
• Using electric mixer, beat butter and remaining sugar until smooth.
• Add remaining eggs 1 at a time, beating well between additions.
• Gradually beat in almond mixture.
• Add 1/2 cup pastry cream (reserve remaining for another use).
• Cover and chill until firm, about 4 hours.
• Preheat oven to 375.
• Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
• Place tart on a rimmed baking sheet.
• Bake until filling center is golden and set -- about 1 hour 15 minutes.
• Let cool completely in pan on wire rack.

PUMPKIN AND ALMOND SOUP

Steps:

• Peel and chop shallots.
• Melt butter in a pan and cook the shallots to soften.
• Peel and dice the pumpkin and add to the shallots with the garlic and dried coriander. Allow to cook for a few minutes before adding the tomato puree and the stock, simmer until the pumpkin is soft.
• Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.
• Return the soup to the pot and season as desired, to taste. Bring to boil.
• Stir in the cream.
• Ladle into warm soup bowls and drizzle with coconut cream and add a small spoonful of onion and fresh coriander on top.