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      RECIPE TITLE "Creamy Strawberry Pie in Coconut Crust" recipe from Charlie Trotter Cooks at Home

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yieldsserves 6 time-- difficultymoderate


    2 cups heavy whipping cream
    1 cup ground almonds
    4 egg yolks
    6 tablespoons granulated sugar


    1/2 cup cold unsalted butter, chopped
    4 ounces cold cream cheese, cubed
    4 ounces flour (about 3/4 cup)


    1/2 cup granulated sugar
    1/4 cup water
    2 peaches, peeled and cut into 12 wedges each
    2 tablespoons freshly squeezed lemon juice
    1/4 cup crème fraîche

    1 egg, lightly beaten
    Confectioners' sugar for dusting

    TO PREPARE THE ICE CREAM: Fill a large bowl halfway with ice and cold water. Combine the cream and almonds in a medium saucepan, bring to a boil over high heat, and remove from the heat. Whisk together the egg yolks and sugar in a small bowl and slowly whisk in some of the hot cream mixture to temper the eggs. Pour the egg mixture into the cream and cook over medium heat for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the surface. Strain into a bowl through a fine-mesh sieve and cool in the ice-water bath, stirring occasionally, until chilled. Freeze in an ice cream machine and keep frozen until ready to use.

    TO PREPARE THE CRUST: Using an electric mixer or by hand, combine the butter, cream cheese, and flour in a large bowl until it just comes together (it should have visible streaks of cream cheese). Remove the dough from the bowl, pat into a disk, and cover in plastic wrap. Refrigerate for at least 1 hour.

    On a floured surface, roll out the dough 1/8 inch thick. Cut into 12 2 1/2-inch squares, cover, and refrigerate until ready to use.

    TO PREPARE THE FILLING: Cook the sugar and water in a medium sauté pan for 10 minutes, or until golden brown and caramelized. Do not stir the sugar while it is over the heat, or it may crystallize (see note, page 165). Add the lemon juice and crème fraîche and stir well. Gently stir the peaches into the sugar mixture, remove from the heat, and cool in the pan. Using a slotted spoon, remove the peaches from the pan, reserving the sauce.

    TO PREPARE THE TURNOVERS: Preheat the oven to 350°. Place 2 peach slices on each dough square. Fold the dough over the peaches to form a triangle. Brush the very tip of the dough with the egg and press firmly to seal. Place the turnovers on a baking sheet. Brush the tops of the turnovers with the egg and bake for 30 minutes, or until golden brown. Cool slightly and dust with confectioners' sugar.

    Place 2 turnovers back-to-back on each plate and top with a small scoop of almond ice cream. Drizzle the sauce over the turnovers and around the plate.

    insights: These turnovers are fantastic when served warm, but they could be made ahead and served at room temperature with warm sauce. Plums, figs, and apples would also be delicious.

    HOT! We recommend:

    Charlie Trotter Cooks at Home Charlie Trotter Cooks at Home Charlie Trotter delivers another top-notch book for the home chef's library in Charlie Trotter Cooks at Home. The over 150 recipes are a distillation of the show-stopping fare that has earned the Chicago restaurateur international acclaim. While bearing the master chef's signature style, the dishes are streamlined with an eye to basic ingredients and straightforward techniques. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sauteing and then moves on the three main sections of the book-Starters, Entrees and Desserts. A model of clarity and approachability, this book will equip you with the recipes and know-how to prepare world-class cuisine in your own kitchen.


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