Vanilla Tuile and Fruit Compote

Vanilla Tuile and Fruit Compote Ingredients

TUILE	1 c Dried cherries
10 oz Unsalted butter	1 c Dried figs
1 1/4 c Granulated sugar	1 c Dried pears, sliced
1 Vanilla bean, scraped	1/2 c Dried currants or
6 Egg whites	2 c Dry white wine
2 c All-purpose flour	1 Vanilla bean pod
FRUIT COMPOTE	1/2 c Granulated sugar

Instructions for Vanilla Tuile and Fruit Compote

In a standing mixer with paddle, cream butter and sugar until light and fluffy. Split and scrape vanilla bean into the mixture. *Do not use pod - only the seeds. Mix well and add whites and flour. Mix well and chill covered with plastic wrap, preferably overnight. *Use pod for compote. Combine all ingredients in a heavy bottomed saucepan. Bring to a boil. Reduce heat and simmer 5 to 8 minutes. Remove from heat and let cool in pan. Remove all fruit and reduce sauce until syrup-like. Combine with fruit. Remove pod and set aside until ready to assemble. Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils (professional or homemade) on greased back of cookie sheet. Place tuiles in 350 degree F oven. Tuiles will spread and cook rapidly. Therefore, test a few, one at a time, for appropriate thinness of batter and length of cooking time. If tuiles have spread too much, reduce amount of batter and make sure batter is spread evenly and thinly. Tuiles should be removed from oven when slightly golden. Let set for a few seconds on sheet before removing to rack for cooling. Assemble Napoleon by layering tuiles and fruit compote. Top with ice cream, frozen yogurt, or whipped cream. BAKERS DOZEN MARY BERGIN SHOW #BD1A42, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MCBusted by Gail Shermeyer <4paws@netrax.net> on Mar 19, 1997 Posted to MC-Recipe Digest V1 #532 by 4paws@netrax.net (Shermeyer-Gail) on Mar 21, 1997

Main Ingredient: FruitCuisine: Uncategorized

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