Pine Nut Torta With Marsala Poached Autumn Fruit Recipes

Steps:

• For fruit:
• Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add prunes and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes. Using slotted spoon, transfer fruit to medium bowl. Boil liquid until syrupy, about 5 minutes. Pour syrup over fruit. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before serving.)
• For cake:
• Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend. Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top (cake will be thin). Sprinkle pine nuts over top; press lightly to adhere.
• Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and store at room temperature.)
• Sprinkle cake with powdered sugar. Serve with poached fruit.

Steps:

• Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
• Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
• Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
• Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Steps:

• Add fruit to a casserole dish.
• Sprinkle brown sugar all over.
• Add dollops of butter, and splash well with white wine of your choice.
• Place in pre-heated oven and bake for 8-10 minutes.
• Heavier containers and larger quantities will take longer.
• Meanwhile, combine butter and brown sugar and then crumble over fruit.
• Bake for another 6-8 minutes until caramelising begins.
• Serve as soon as top caramelises.
• Serve with double whipped cream or custard- you can of course also sprinkle a few almond slivers or pine nuts over each serving as you choose.
• HINT: Add a few cinnamon sticks for a great change in flavour - remove before serving.
• You can add the cinnamon sticks to the wine and heat gently for 15-20 minutes to infuse the wine with the cinnamon flavour before pouring over the fruit.

Steps:

• Sauce: In a food processor, combine the mayonnaise, mustard and garlic.
• Add the lemon juice and basil leaves and whir until everything is green.
• Add the pine nuts and whir for just a second.
• Add pepper and salt to taste.
• Chicken: Poach the chicken breasts in the White Wine for approx 15 minutes.
• Once cooked, tear the chicken breasts into smaller pieces, and return to simmer in the white wine for another few minutes then remove from the mixture.
• Green beans: Cook until tender-crunchy (usually 10- 15 min.) After the chicken and green beans are cooked, combine with the sauce red onion.
• Serve with rice and sprinkle with the pine nuts.