Tag: fruit

Fruit au gratin recipe – Italian Cuisine – Italian Cuisine

Ingredients

250 g granulated sugar
80 g egg yolks
15 g fresh ginger
10 g seedless grapes
8 g large blackberries
8 blueberries
4 mini kiwis
2 untreated lemons
2 passion fruits
1 untreated orange
1 apple
1 yellow peach
1 Abate pear
mango
sugar cane
mint

Duration: 40 min

Level: Easy

Doses: 4-6 people

Peeled orange and lemons with a potato peeler; immerse the zest without the white part (albedo) in a saucepan of cold water, bring to a boil, drain and repeat the operation two more times.
United in a saucepan, the juice of the lemons and orange, the granulated sugar, the blanched rinds and the peeled ginger cut into sticks. Bring to a boil and cook at 118 ° C, until you get a syrup; filter it.
Mounted the yolks at high speed with the immersion whisk; add the syrup, continuing to whip until the mixture has cooled. Keep it in an airtight container in the refrigerator.
Cut sliced apple, pear and peach, diced mango and halved berries and mini kiwis.
Season fruit with passion fruit seeds, 3-4 tablespoons of brown sugar and 5 mint leaves cut into strips, adding 1 tablespoon of rum or orange liqueur to taste.
Arrange the fruit in a pan, cover it with the cream of egg yolks and brown it in a hot oven with grill function for 3-5 minutes. You can accompany this fruit with ice cream, sorbet or almond granita.

Martorana fruit: the legend and the recipe – Italian Cuisine

The history and ancient convent recipe of the famous Sicilian dessert prepared on the occasion of the Feast of the Dead on 2 November

The multicolored ones fruit of martorana are the typical dessert prepared in Sicily for the solemn Feast of the Dead on November 2, or the commemoration of the dead, a very heartfelt celebration on the island. They take their name from the aristocrat Eloisa Martorana, founder in 1194 of the third Benedictine monastery of Palermo – in 1876 it was expropriated by the state and today houses the University's Department of Architecture while the adjacent church of Santa Maria dell'Ammiraglio, called Martorana, is still in operation – which boasted al inside the most beautiful garden in the city, full of fragrant roses, orange, cedar and lemon trees that softened the air with a delicate but intense aroma of orange blossom.

The legend

As Maria Oliveri – author of the volume tells us The secrets of the cloister, stories and recipes of the monasteries of Palermo (the Genius Publisher) – legend has it that martorana fruit was invented by the nuns of Martorana. One day at the end of October the announcement of an unexpected visit from the king arrived at the convent, curious to see with his own eyes the wonderful garden of the Benedictines that was so talked about in the Kingdom. News that immediately threw the mother superior and all the nuns into despair: in autumn, in fact, the trees and rosebushes of the cloister were sad and bare, without flowers and without fruit. It was the cook nun who found a solution: she had invented a sweet made from almonds and honey, to offer to the king, soft and easy to manipulate. It had to be allowed to air dry for a couple of days and then it was immediately ready to serve. The original idea was to make, with the dough, some fruits painted so well that they look like real citrus fruits to hang between the branches of trees. The long-awaited day of the sovereign's visit arrived and once he entered the cloister, after a pause for reflection that seemed to last an eternity to the nuns, the king exclaimed: "I must pay you my compliments, mother. Your garden is the only one in the whole city to have trees so full of ripe fruit. You almost want to taste them . He tore off a large orange to peel it and only then did he realize it wasn't a fruit. Overwhelmed by the sweet deception he burst into a great laugh. "These almond and honey fruits were made in your honor, Majesty," the superior admitted pleased. "They are sweets worthy of a king, they are really gifts, we could call them royal pasta!", Added the Grand Chancellor who couldn't wait to taste one. The king then promised to return in the spring, to admire the blooming roses of the Benedictines and before leaving he had a small bundle prepared full of those greedy fruits.

Recipe

With the feast of the dead approaching, the windows of the pastry shops in Palermo begin to fill up with the colorful martorana fruit, surely to be counted among the most iconic sweets of the Sicilian tradition, so much so that they are available at all times of the year. Below we present the ancient convent recipe – recovered by Maria Oliveri and published in her book – to prepare them at home in view of November 2

Ingredients

1 kg of sweet almonds
800 g of sugar
600 ml of water
4 bitter almonds

Method

Blanch the almonds in boiling water, peel and finely chop. Separately, in a large pan, dissolve the sugar with the water. Bring to a boil, stirring constantly. When the sugar "spins", turn off the heat, pour in the finely chopped almonds in one go and mix quickly, mixing everything together. Pour onto a pastry board and allow to cool. Shape fruit as you like, with your hands or with plaster molds: mandarins, lemons, chestnuts, pears… Decorate with food colors and polish with gum arabic.

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How to decorate fruit for Halloween – Italian Cuisine

Ghosts of bananas, mandarins-pumpkin, apples-vampire teeth: here is the perfect snack for October 31st, even for intolerant or vegan people

Autumn rhymes with … Halloween! And if supermarkets are filled with industrial sweets and candies of forms, colors and ingredients that inspire fear, we think about make fruit scary too. Ready for "trick or treat"?

Why make scary fruit at home?

That is because there are details dietary needs (children with intolerances or vegan families, for example), because we prefer limit the consumption of packaged products or because we simply want to give one looks different to the fruit of the snack afternoon, making ghosts, monsters and enchanted pumpkins is quick and easy. In addition, by making the scary fruit we will have the opportunity to entertain and pass the time with our children, perhaps during the first rainy weekends of the season.

Frightening fruit: the ghosts of bananas

Peel the bananas and cut them in half. Sprinkle them with a little lemon juice so as not to make them blacken. Melt del dark chocolate in a bain marie or in the microwave and "draw" on the bananas with a toothpick eyes and mouth wide open.

Tangerines-pumpkin

Cut some stalks celery in long and narrow rectangles. If you want you can also remove the celery filaments with a potato peeler before making the cubes. Peel i tangerines leaving them whole. Insert a rectangle of celery in the top of each mandarin: it will be the stalk of the pumpkin.

Apple-monster

Cut some green apples into four wedges and sprinkle them with del lemon juice, so that they do not blacken. With the help of a sharp knife, cut a pocket in each segment and stuff it with del peanut butter (pay attention to the ingredients, it should only contain peanuts). Then aligned inside the opening of the blanched almonds to recreate sharp teeth. If you want to make this snack even scarier, insert a Marshmallow into a toothpick and insert it on top of the dentures. Create the pupil by drawing it with del melted dark chocolate in a water bath or in the microwave.