Show 110
Poplar Springs Inn
9245 Rogues Road
P.O Box 275
Casanova, Virginia 20139
1-800-490-7477
www.poplarspringsinn.com
Jennifer Hannan - Executive Pastry Chef
Ingredients:
1) 12 whole Peaches -- pealed
2) 2/3 cup Orange Juice
3) 1/3 cup Sugar
4) 3 oz. Peach Schnapps
5) 3 oz. Cointreau
6) 1/4 tsp. Cinnamon
7) 1 pinch fresh ground Nutmeg
8) 1 oz. fresh Ginger
9) pinch Salt
Preparation:
1) Put all ingredients together in a sauce
pot (except peaches) and bring to a simmer.
2) Add peaches with out the pit to the
liquid and turn off the burner.
3) Let the mixture sit at room tempurature
for 30 minutes to cool.
4) Once cooled, put mixture in a blender
and blend until smooth.
5) Strain through a china cap to remove
any particles.
6) Chill and serve.
Summer Stone Fruit Compote
Ingredients:
1) 3 Plums
2) 3 Peaches
3) 3 Nectarines
4) 2 cups Cherries
5) 1 tbs. Cardamom
6) 1/4 tsp. Ginger
7) 1/3 cup Vanilla Sugar -- or substitute
with 1 fresh Vanilla Bean
8) 1 tbs. Butter
9) White Chocolate Sabayon (see recipe
below)
10) Oatmeal Streusel (see recipe below)
Preparation:
1) Cut fruit to desired size and toss
with the spices.
2) In a hot saute pan, melt the
butter and add all the fruit.
3) Add in the sugar and cook for 2 minutes
or until the fruit begin to soften.
4) Remove from the heat and serve in desired
bowl and garnish with the White
Chocolate Sabayon
The Godiva White Chocolate
Sabayon
Ingredients:
1) 4 Egg Yolks
2) 1/2 cup Sugar
3) 1/2 cup Liquor -- Godiva White
Chocolate
4) 1/2 lb. Heavy Cream - medium whipped
Preparation:
1) Combine all ingredients but the cream
together in a mixing bowl and whisk
over a double
boiler.
2) Continue whisking until the custard
double's in size and turns pale or it reaches
180 degrees.
3) Take off the heat and place bowl over
an ice bath until mixture has chilled.
4) Once chilled, fold in the whipped
cream
The Oatmeal Streusel
Ingredients:
1) 1 lb. soft Butter
2) 1 lb. Pastry Flour
3) 1 lb. Sugar
4) 2 tbs. Cinnamon - ground
5) 1 tbs. Salt
6) 1 1/2 cups Rolled oats
Preparation:
1) Combine all dry ingredients together
and mix well either by hand or with an
electric mixer.
2) Add butter and mix just until butter
has creamed with the dry. Do not overmix!!!
3) Remove from bowl and push through a
glazing rack for fine pieces.
4) Freeze until ready to use. (Can
store in the freezer for up to 3 months in a
covered container.)
In the Studio Kitchen with
Jennifer Hannan
(left) and Lindsey Gustin
(right)
. .
Good Eating!!!