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Quick Pear Tarts with Vanilla Ice Cream and Brandy
Serves 4
2 sheets prepared puff pastry (thawed) 17.3 oz package
2 large pears – peeled, halved, cored and thinly slices
2 tablespoons melted butter
4 tablespoons sugar
4 tablespoons (generous) Nando’s Sweet Apricot Cooking & Grilling Sauce
Preheat oven to 425 degrees (F). Roll puff pastry on floured surface to 1/8" thickness. Using a 6" plate as a guide cut two rounds from pastry sheet. Repeat with 2nd sheet cutting 4 rounds total. Using 1/2 pear for each tart, fan pear slices thinly in center of each round. Brush pears with melted butter and 1 tablespoon each of sweet apricot sauce. Sprinkle 1-tablespoon sugar on each tart.
Bake until tender and pastry is golden brown (approximately 20-25 minutes). Transfer to plates and top with a scoop of vanilla ice cream drizzled with brandy.
Tres Leches Cake with Peri Sweet Apricot Glaze
Makes 1 – 9x13 inch pan
Cake Batter
2 cups all-purpose flour
1 1/2 tsp of baking powder
1 1/2 cups white sugar
1/2 cup butter, softened
9 egg yolks
1 tsp vanilla extract
1cup whole milk
9 egg whites
1 tsp cream tartar
Glaze Topping
1 jar of Nando’s Sweet Apricot Cooking & Grilling Sauce
2 cups of unsalted hazelnuts, chopped
1 cup Brandy
Tres Leches
2 cups heavy whipping cream
1 (5 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
Preheat oven to 350 degrees F. Grease and flour 9x13 inch pan.
Cake Batter
In a large bowl, cream together butter and sugar until light and fluffy. Add the egg yolks one at a time, and stir in vanilla extract. Sift flour and baking powder and add flour mixture to egg yolks alternately with the milk. Beat egg whites and cream of tartar until whites form stiff peaks. Gently fold egg whites into the batter using a rubber spatula. Pour into prepared pan and bake for 30 minutes. Cool.
Glaze Topping & Tres Leches Sauce
In a medium saucepan heat and simmer Nando’s Sweet Apricot Cooking & Grilling Sauce until it caramelizes and thickens – about 5 minutes, stir in chopped hazelnuts. Spread the sweet apricot and hazelnut mixture over cooled cake.
In large mixing bowl, stir together heavy whipping cream, evaporated milk, condensed milk and brandy. Pour the mixture slowly over the cake until it no longer absorbs milk. Dust with powdered sugar and serve.
Caramelized Peri Sweet Apricot Stuffed Apples
Serves 6
6 Red or Green apples
Filling:
1 cup of Nando’s Sweet Apricot Cooking & Grilling Sauce
1 cup unsalted Walnuts, chopped
1-cup raisins
1/2 cup Sherry
1/2 cup of brown sugar
1/2 cup melted butter
2 tsp dried orange peel
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp of ground ginger
Preheat oven to 350 degrees F. Cut the tops from the apples – save to use as the lid. Core and hollow apples – being careful not to pierce or break the skin. Add filling ingredients to large bowl and mix thoroughly. Stuff each apple and top with reserved lid. Wrap apples in 2 layers of foil. Bake for 30 minutes or until apples are soft and caramelized. Serve hot with a dollop of whipped cream or scoop of Vanilla ice cream! The apples can also be cooked over a medium heat BBQ.
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Prices subject to change without notice.
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