Tag: compote

Almond shortcrust pastry recipe with clementine compote – Italian Cuisine

Ingredients

600 g untreated clementines
300 g 00 flour
250 g caster sugar
150 g butter
60 g almond flour
8 g pectin for jams
an egg
a yolk
salt
icing sugar

Duration: 1 h 40 min

Level: Middle

Dose: 8 people

For the recipe of almond shortbread with clementine compote, whisk the 00 flour with that of almonds, 100 g of granulated sugar and a pinch of salt; knead with the butter, until you get a sandy mixture, then mix the egg and yolk, working gently and not too long until you get the pastry; divide it into 2 loaves and let them rest covered in the refrigerator for an hour. Flour a sheet of parchment paper and, with a rolling pin, roll out a 3 mm thick dough. Carve out 8 round biscuits (diameter 8 cm) Roll out the other loaf, thinner, to 2 mm. Cut it on a tart-shaped pastry cutter grid, then cut 8 bream discs (diameter 8 cm). Alternatively, cut it into donuts of the same diameter. Place all the biscuits on a baking tray lined with parchment paper and bake them at 180 ° C for 15-17 minutes; take out the perforated ones and cook the others for another 2-3 minutes.
For the clementine compote: Prepare it while the shortcrust pastry rests: wash the clementines and peel half of them. Put the peeled citrus fruits in a saucepan with cold water; when boiling, remove the water and repeat the operation for another time. Cut the peeled and blanched clementines into pieces; cook everything with 150 g of sugar and pectin for 30 minutes, mixing; let cool and blend. Make up the shortbreads, distributing a spoonful of clementine compote on each biscuit; close with the perforated biscuits, pressing gently. Sprinkle with a little icing sugar before serving.

Recipe Spelled pancake and plum compote – Italian Cuisine

Ingredients

400 g red plums without stones
250 g more sugar a little
200 g milk
120 g flour 00
120 g spelled flour
30 g rice flour
30 g fine maize flour
20 g butter
8 g baking powder for cakes
2 eggs
lemon
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of spelled pancake and plum compote, cut the plums into small pieces and cook them with the sugar and the juice of half a lemon for 15 minutes. Turn off the compote and let it cool. Mix the flour in a bowl, add the eggs, a pinch of salt and one of sugar, milk, melted butter and baking powder.

Mix everything well, obtaining a thick batter. Pour it in spoonfuls into a non-stick pan, obtaining small pancakes, which you will cook for about 1 and a half minutes on each side. So prepare more pancakes until the dough is used up. Serve them with the cold plum compote.

"Palacinche" recipe and peach compote – Italian Cuisine

Ingredients

550 g peaches
400 g milk
160 g flour
2 pcs eggs
butter
sugar
lemon
salt

Duration: 2 h 10 min

Level: Middle

Dose: 4 people

For the recipe of «palacinche and peach compote, mix the sifted flour with the eggs; add the milk a little at a time, 1 tablespoon of sugar and a pinch of salt, until you get a rather liquid batter. Let it rest for about 1 hour. Grease a 20-22 cm diameter pan with a small piece of butter. Pour a ladle of batter into it, forming a thin layer; when the palacinca (crespella) comes away from the pan, turn it and cook it for another minute. Repeat until you run out of batter, obtaining 12 palacinche.
FOR THE COMPOSITE: Cut the peaches into small pieces without peeling them. Cook them in a saucepan with 100 g of sugar and 40 g of lemon juice, for about 15 minutes. Turn off and let cool. Serve the palacinche with the compote.