Sherried Baked Fruit Food

MASCARPONE-FILLED CAKE WITH SHERRIED BERRIES

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
• Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
• Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
• Macerate berries:
• Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
• Make cream and assemble cake:
• Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
• Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.

SOPAIPILLAS AND SHERRIED FRUIT COMPOTE ON HONEY PASTRY CREAM WITH VINAGRES DE YEMA GRAN RESERVA GLAZE

Steps:

• To prepare pastry cream, place the milk in a saucepan. Split the vanilla bean and scrape the seeds into the milk and add the bean as well. Heat the milk over medium heat and bring to a boil.
• While the milk is heating, combine the egg yolks, sugar, and honey in a mixing bowl. Add the cornstarch and mix until smooth. Once the milk is boiling, remove the vanilla bean and add 1/4 of the milk to the egg mixture, whisking continuously making sure the eggs do not scramble. Once the yolks are tempered, return the egg mixture to the milk in the saucepan and continue whisking over medium heat until the mixture bubbles and thickens. This should take 1 to 2 minutes. Once the cream has thickened, place it in a bowl over an ice bath and cover with plastic wrap. Allow the cream to cool thoroughly.
• Sopaipillas: Using a large mixing bowl, blend the flour, salt and baking powder. In another bowl, dissolve the yeast in the warm water to activate and add to the flour mixture. Incorporate the milk slowly to form a single ball of dough. Knead the dough until smooth, cover and allow to rise until doubled in size.
• In a large pot or fryer, heat the oil to 360 to 375 degrees F.
• On a floured work surface, roll the dough out to 1/4-inch thickness. Using a cutter or knife cut the dough into desired serving size portions. Drop the sopaipillas, 2 or 3 at a time, into the oil and fry, turning them often until browned. Remove with a skimmer and place on paper towels to drain. Sprinkle the warm sopaipillas with cinnamon and powdered sugar.
• To make the fruit compote, place the ingredients in a mixing bowl and toss until the fruits are evenly coated. Allow the fruit to marinate in the refrigerator for at least 2 hours. Strain fruit from liquid before serving.
• To make the glaze, place the vinegar in a saucepan and over medium heat reduce by half. Dissolve the honey in the warm vinegar and allow to cool. Set aside.
• To serve, split the sopaipillas open and pipe in a portion of the pastry cream. Fill the remainder of the sopaipillas with fruit compote. Place the sopaipillas on each plate, drizzle the glaze around the sopaipillas and dust with powdered sugar and cinnamon. Finish with a dash of vinegar on the fruit compote.

SHERRIED BAKED FRUIT

Steps:

• Combine butter and flour in small saucepan over low heat, blending until smooth.
• Stir in sugar.
• Slowly add sherry, stirring constantly, until thickened.
• Combine the sauce with the drained fruits in a 2-quart casserole.
• Cover and refrigerate overnight.
• Bake at 350° for 30 minutes.

SHERRIED BAKED FRUIT

Steps:

• Preheat oven to 350°. Drain fruit. Arrange in layers in a 3-quart baking dish. Melt butter. Add flour and stir until well blended. Add brown sugar and sherry. Cook until thick. Pour over fruit. Bake 30 minutes. Fun Fact: The Taj Mahal is widely considered one of the most beautiful buildings in the world. Located in Agra, India, this mausoleum was built by Mughal emperor Shah Jahan in memory of his third wife, Mumtaz Mahal. It stands as a symbol of eternal love.

SHERRIED GREENS WITH FRUIT AND BLUE CHEESE

Steps:

• In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved.
• On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese.

HOT SHERRIED FRUIT CASSEROLE RECIPE - (5/5)

Steps:

• Drain fruit and arrange in layers in a 2 qt. casserole. Cook sauce in double boiler until thick and smooth. Pour hot sauce over fruit cover and refrigerate overnight or several days. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly.

SHERRIED BAKED FRUIT

Steps:

• Preheat oven to 350°. Drain fruit. Arrange in layers in a 3-quart baking dish. Melt butter. Add flour and stir until well blended. Add brown sugar and sherry. Cook until thick. Pour over fruit. Bake 30 minutes. Fun Fact: The Taj Mahal is widely considered one of the most beautiful buildings in the world. Located in Agra, India, this mausoleum was built by Mughal emperor Shah Jahan in memory of his third wife, Mumtaz Mahal. It stands as a symbol of eternal love.