Cinnamon Apricots In Cream Food

BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM

Steps:

• Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve.

BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM

Steps:

• Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss.
• Put a scoop of ice cream into each serving dish and top with the honey mixture.
• Garnish with cookies and serve.

CINNAMON APRICOTS IN CREAM

Steps:

• Preheat oven to 375°F Halve and remove seeds from apricots. Place in 1-quart casserole.
• In small bowl, combine sugar, water and cinnamon; pour over fruit. Bake 20 minutes or until apricots are tender.
• Pour on cream and bake 5 minutes longer. Serve.

CINNAMON PINWHEELS

Steps:

• Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.
• Mix together 3 tablespoons sugar and the cinnamon. Divide dough into halves.
• Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, beginning on the 7 inch side.
• Roll other half of dough into a 20 x7 inch rectangle. Sprinkle with remaining sugar-cinnamon mixture. Place loose end of roll on the 7 inch side of the rectangle; pinch edges to seal. Continue to roll up tightly; pinching edges of dough into roll to seal.
• Wrap and refrigerate at least 1 hour but no longer than 48 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut roll into 1/4 inch slices. (For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.) Place about 2 inches apart on ungreased cookie sheet. Mix 3 tablespoons sugar and the water; brush over cookies. Bake until golden brown, 20-25 minutes.

APRICOT PECAN CINNAMON BRIE CHEESE PIZZA DESSERT

Steps:

• Pour heavy whipping cream into a glass bowl whip until it becomes whipped cream. Set in the refrigerator to chill.
• Preheat your oven 350 degrees
• Spread your pizza dough out on your pizza pan.
• Spread apricot jam evenly on your pizza dough.
• Add your diced apples
• Add your unsalted chopped pecans
• Top with your Brie cheese.
• Bake 18-20 minutes until done. Remove from the oven sprinkle with cinnamon slice into 8 slices. Top with whipped cream & enjoy.

HONEY-CINNAMON ICE CREAM

Steps:

• In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
• In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
• Churn in an ice cream maker according to the manufacturer's directions.
• When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.

CINNAMON YOGURT DIP

Steps:

• Mix yogurt, honey, brown sugar, and cinnamon together in a bowl.
• Refrigerate 1 hour before serving.

ORCHARD FRUIT & CIDER TATIN WITH CINNAMON CREAM

Steps:

• Scatter the sugar into a 24cm ovenproof frying pan and add the cider, if using, and the cinnamon stick. Place on the heat and bring to the boil, then reduce the syrup until it caramelises and goes amber, then add the butter off the heat and toss through to make a sticky sauce. While the sauce is still warm, pack the pan with the apples and pears. Roll the pastry out until it's slightly larger than the pan, then drape over the fruit and use a spoon to tuck the pastry under the fruit completely encasing them so that all you see is the puff pastry. Pop in the fridge for an hour or overnight.
• Whisk the cinnamon, crème fraiche, cream and sugar together to soft peaks. Chill in the fridge.
• Heat oven to 200C/180C fan/gas 6 and with a knife, prick a few holes in the top of the pastry. Put the pan in the oven and bake for 45 mins, then remove and leave to cool for 10 mins or so. This will make it easier and safer to turn out the tart. Place an upturned plate on top of the pan, then carefully flip the dish over. Serve in slices with the cinnamon cream on the side.