Mirando Al Mar
Didier Lourenco
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La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Miscellaneous Fruit Delights

"The value of those wild fruits is not in the mere possession or eating of them,
but in the sight and enjoyment of them."
~ Henry David Thoreau

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Wine-Poached Pear Croustades with Ice Cream
Bon Appetit November 1995

4 1/2 cups dry red wine (about 1 1/2 750-ml bottles)
3/4 cup sugar
18 whole black peppercorns
Two 6-by-1-inch strips orange zest
1 bay leaf
3 firm but ripe Bosc or Bartlett pears, peeled, halved, cored
1 1/2 tablespoons cornstarch
1 1/2 tablespoons orange juice
Six 1/2-inch-thick pound cake slices, lightly toasted
Vanilla ice cream

Stir wine, sugar, peppercorns, orange zest and bay leaf in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to high, cover and boil 5 minutes. Add pears. Reduce heat; cover and simmer until pears are tender, turning occasionally, about 10 minutes. Cool to room temperature. Chill until cold, about 6 hours. (Can be made 1 day ahead. Cover and keep chilled.) Remove pears from liquid. Strain liquid into heavy small saucepan. Boil until liquid is reduced to 1 1/2 cups, about 8 minutes. Whisk cornstarch and orange juice in small bowl to blend. Add to saucepan and whisk until sauce boils and thickens, about 1 minute. Remove sauce from heat and cool slightly. Cut pound cake slices diagonally in half. Thinly slice pears lengthwise. Arrange 2 pound cake triangles and 1 sliced pear half on each of 6 plates. Top each with ice cream; drizzle with sauce.

Figs Poached in Marsala
 Superfoods: 300 Recipes That Heal Body and Mind
Delores Riccio, ©1993, Warner Books

"These succulent figs may be served in so many ways: as a brunch dish; as a garnish for roast veal or pork; as a dessert, atop a slice of plain cake with some of the juice poured over; or in a stemmed glass with a scoop of lemon sherbet."

One 14-ounce package dried figs
1 cup Marsala wine
1 cup water
1 lemon, sliced, seeds removed

Combine the figs, water, Marsala and lemon in a saucepan. Bring the mixture
to a boil, reduce heat, and simmer, covered, for 30 minutes. Let the figs cool
in the liquid. Makes about 26.

Lemon Cream for Fresh Fruit

3 eggs
3 egg yolks
1/2 cup lemon juice
Four 3-inch strips lemon zest
2/3 cup sugar
1 stick (1/2 cup) butter, cut into tablespoons

In top of double boiler, whisk together eggs and egg yolks. Beat in sugar,
lemon juice and lemon zest. Place over simmering water and cook, whisking constantly, 10 to 15 minutes, or until mixture thickens. Off heat, add butter by tablespoons, whisking after each addition, until butter is blended. Strain into clean bowl. Refrigerate, covered, 4 hours or up to 1 week. (Can also fold in some whipped cream, if desired.)

Bananas and Cream

This is a great way to enjoy a Bananas-Foster-like dessert without going to the
trouble of flaming the bananas in a chafing dish.

4 firm bananas
1/2 cup (1 stick) butter
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons light rum
1 tablespoon banana liqueur
1 cup heavy cream

Slice bananas lengthwise and place them in a baking dish. Dot them with butter. Combine the brown sugar and cinnamon and sprinkle the bananas with the brown sugar mixture. Add rum and banana liqueur. Bake 20 minutes at 350 degrees F. Serve bananas and pan sauce in individual bowls. Pour cream over each serving.

Moroccan Preserved Lemons
Lemons – A Country Garden Cookbook
Christopher Idone, April 1993, Collins Publishers, San Francisco

Out of Print, Used & Rare

"Preserved lemons are a classic addition to many Moroccan dishes. The preserving process takes about three weeks, so make a big batch and keep on hand."

6 to 8 lemons
Kosher salt
Paprika
1 teaspoon black peppercorns, crushed
Olive oil
3 garlic cloves, peeled and lightly crushed
3 bay leaves
1 cinnamon stick
Vegetable oil

Cut the lemons in half lengthwise and cut each half into quarters. Remove the visible pits and generously coat the lemon pieces in kosher salt. Set on a pastry rack to drain. Set aside for 24 hours – they will become soft and limp.
Pat the lemon pieces with a clean kitchen towel and arrange in layers in a sterilized glass jar. Lightly sprinkle each layer with a little paprika, crushed pepper, and olive oil. Add the garlic clove and a bay leaf at every third level and the cinnamon stick in the middle. Cover the lemons with a combination of half olive and half vegetable oil. Seal and refrigerate.
In about 3 weeks the pickled lemons will be soft, mellow, and ready to eat. Keeps for 6 weeks after marinating. Serve in tagine dishes, grilled fish, and
curry dishes. Makes 1 quart.

Lemon- and Herb-Spiced Olives
Lemons – A Country Garden Cookbook
Christopher Idone, April 1993, Collins Publishers, San Francisco

Out of Print, Used & Rare

"Spiced olives are the perfect accompaniment to aperitifs and wine, or served
with an alfresco lunch."

4 cups unpitted green olives, or a combination of Niçoise and Moroccan
green and black olives, drained of brine
Approximately 1 cup virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 whole red chili peppers, julienned
4 large garlic cloves, peeled and crushed
6 white peppercorns, crushed
6 black peppercorns, crushed
Zest of 1 lemon, julienned
1 teaspoon mustard seeds, crushed

Lightly crush the olives with the back of a chopping knife on a cutting board. This will cause them to absorb more of the flavors.
In a small sauté pan, heat 1/2 cup olive oil over medium heat. Add all the ingredients except the olives and warm for about 3 minutes or until the herbs
and spices release their aromas.
Place the olives in a quart jar or ceramic container. Add the remaining olive oil or enough to cover the olives. Cool, seal, and refrigerate. Olives will keep for months. Makes 4 cups.
 

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