Apricot Tempura With Coconut Ice Cream And Maple And Caramel Rum Sauce Recipes

Steps:

• To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting. Whisk in three-quarters of a cup of the heavy cream and the butter. Add the maple syrup, the rum and the rest of the cream.
• Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens. Refrigerate it until you are ready to use it. You might have to stir it over heat before serving to remove any crystallization.
• For the tempura, combine the flour, baking soda and salt with the water, whisking together. Pass the mixture through a sieve.
• Heat the peanut oil in a deep fryer to 375 degrees.
• Halve each apricot and then cut each half into three slices. (If other fruit is used, cut into pieces of approximately the same size.)
• Dip each apricot slice in the tempura batter and deep-fry. Drain and sprinkle with confectioners' sugar.
• Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet. Decorate with fresh mint.

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

Steps:

• In a small heavy-bottomed pot, over medium-low heat, stir together 1/2 cup of the maple syrup, the brown sugar, cream, butter, rum and salt. Cook, stirring constantly and scraping the sides and the bottom of the pan, until the sauce is thick and coats the back of the spoon, about 10 minutes. Pour into a heat-proof container and let cool a bit before making the sundaes.
• In a small bowl, combine the remaining maple syrup with the nuts. Scoop the ice cream into dishes. Top with the warm sauce and maple nuts. Grate some of the chocolate over the top and serve with a dollop of crème fraîche and more chocolate shavings if you like.

Steps:

• Ice Cream:.
• Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but don't boil.
• Stir in chunks of white chocolate baking squares, allow them to melt.
• Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.
• Remove from heat and let cool in the refrigerator 1-2 hours.
• Prepare ice cream machine and add mixture.
• Process until completed using manufacturer's instructions.
• Place in freezer for a day.
• Sauce:.
• In a food processor combine dried apricots, water, sugar, and cayenne pepper. Puree until very smooth.
• In a sauce pan add the mixture from the processor.
• Add butter.
• Heat to a boil, over medium heat; reduce heat.
• Stir in Grand Marnier.
• The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.

Steps:

• Combine sugar and cornstarch in a heavy saucepan.
• Stir in cream, water and corn syrup.
• Cook and stir over medium heat until thickened and bubbly (mixture may looked curdled. Not to worry).
• Cook and stir for 2 minutes more.
• Remove from heat and stir in butter, vanilla and rum (have a shot for yourself).
• Let mixture stand at room temperature until cooled.
• Store in refrigerator for up to 2 months.

Steps:

• In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.