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Almond Ice-Cream
Submitted by: Barbiel
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 tablespoon Kirsch
Pound the almonds into paste. Add milk and heavy cream, mix thoroughlytogether. In a saucepan, heat the almond mixture to a boil. Remove from heat. In a bowl, mix egg yolks, sugar and Kirsch for 5 minutes. Add the almond milk and mix well with a wooden spoon. Heat the mixture over low heat for five minutes without letting it boil. Stir continously. Then allow it to cool. Strain through a sieve and freeze until the almond ice-cream is thoroughly firm.
Note: If you have ice cream maker, then use it to freeze the mixture.

Pears with Chocolate Drizzle
Submitted by: Barbiel
2 large, firm bosc pears
3 tablespoons White wine
3 tablespoons apple juice
l/2 teaspoon Vanilla extract
1/4 teaspoon cinnamon dash each:
allspice and nutmeg
1 teaspoon cornstarch
1/4 cup semisweet chocolate chips
Core the pears and cut each into eight sections lengthwise. Combine the wine, juice, vanilla, and spices in a saucepan. Put in the pears and bring to a simmer. Cover and simmer over low heat until the pears are just done fork-tender but still firm. Combine the cornstarch with just enough water to dissolve it. Stir into the liquid in the saucepan and simmer, uncovered, until thickened. Remove from the heat. Let cool until just warm. Just before serving, combine the chocolate chips and about 1 tablespoon of water in the top of a double boiler or a small, heavy saucepan. Heat until smoothly melted. Arrange the pear slices in two dessert bowls. Divide the cooking liquid between them. Dip a teaspoon into the melted chocolate and drizzle over the pears in a zigzag pattern, repeating until the chocolate is used up. Serve at once. Makes 2 servings.

Chestnut and Chocolate Ice Cream with Apricot Sauce
Submitted by: Barbiel
220g bitter chocolate
220g canned chestnut purée
4 x 15ml tablespoons maple syrup
2 x 15ml tablespoons Kirsch
1/2 l double cream whipped
220g whole canned chestnuts in syrup, drained
3 free range egg whites
Apricot Sauce (recipe below)
Melt the bitter chocolate into maple syrup, over a pan of hot boiling water. Mix well together and stir into the chestnut purée. Beat in the cream and Kirsch. Beat the egg whites until rigid and then fold into the mixture. Freeze for about two hours or so in a shallow tray covered with foil. Scrape out and mix together in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for about 35 minutes before serving. Loosen the mould by slipping into hot water. Put onto the serving dish, decorate with chestnuts, chop in half and Apricot Sauce.
Apricot Sauce:
425g tinned apricots in natural juice
2 x 15ml tablespoons apple juice concentrate
Strain the apricots from their juice. Place apricots and apple juice concentrate together, and blend in a mixer until smooth.
Note: Serve Apricot Sauce as a supplement with ice cream. Small amounts, as it is very sugary.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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