Cuisinart TOB-130, Инструкция и книга рецептов

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21
Honey-Roasted Peaches with Cream
Minimal ingredients let the peaches shine in this fr esh, summertime dessert.
Makes 8 servings
Peaches:
4 medium-firm peaches, halved and pitted
1
⁄
3
cup honey
¼ teaspoon kosher salt
1½ teaspoons fresh lemon juice
Honey Cream:
½ cup heavy cream
1 tablespoon honey
½ teaspoon pure vanilla extract
pinch kosher salt
amaretti cookies, crushed, for gar nish
1. Preheat oven on Bake at 375°F with the rack in the lower position.
2. In a large mixing bowl, toss the peaches, honey , salt and lemon juice
together until peaches are fully coated. Arrange the peaches cut side down
in a 9-inch square baking pan. Spr ead excess honey mixture over the
peaches. Put the pan in the oven and bake for 25 minutes, until peaches are
softened and slightly caramelized. Let peaches sit about 5 minutes to cool
slightly.
3. Either by hand or with a hand mixer fitted with the whisk attachment, whip
the cream in a medium bowl to achieve soft peaks, gradually adding the
honey, vanilla and salt as the cr eam thickens.
4. Transfer the cooked peaches to a platter and pour the honey cr eam over
them. Garnish with cookies and serve.
Nutrit ional info rmation per ser vin g:
Ca lo rie s 1 28 ( 35 % f ro m f at) • c arb . 21 g • pro . 1 g • f at 5 g • s at. fa t 4g
• ch ol. 2 0m g • s od . 1 07 mg • c alc . 5m g • fib er 1 g
Bittersweet Espresso Br ownies
Fudgy and rich, these brownies are just the thing
when you need a quick chocolate fix.
Makes 16 brownies
nonstick cooking spray
¾ (1½ sticks) cup unsalted butter, cubed
4 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
3 large eggs
1½ cups granulated sugar
2 teaspoons pure vanilla extract
½ cup unbleached, all-purpose flour
¾ teaspoon kosher salt
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line
with parchment paper . Preheat oven on bake at 350˚F with the rack in the
middle position.
2. Put the butter and both chocolates into a heatproof bowl and place over a pot
of simmering water . Once the butter/chocolate mixtur e is almost completely
melted, stir in cocoa powder and espresso powder . Once chocolate is
completely melted, set aside to cool to room temperatur e.
3. Using a Cuisinart
®
hand mixer beat the eggs to br eak them slightly, then
gradually add the sugar . Mix until light and thickened, about 1 to 2 minutes.
Add vanilla and beat until well combined.
4. Stir the flour and salt into the chocolate mixture until just incorporated. Fold
the chocolate mixture into the egg mixtur e until the batter is no longer streaky .
5. Pour the batter into prepar ed pan. Bake for 20 minutes, until edges are just
dry. Cool completely and chill in the r efrigerator overnight befor e cutting and
serving.
Nutrit ional info rmation per br ow nie:
Ca lo rie s 2 49 ( 54 % f ro m f at) • c arb . 28g • p ro . 3 g • f at 1 6g • s at. fa t 10 g
• ch ol. 5 7m g • s od . 1 20 mg • c alc . 12 mg • fib er 2g