To make simple syrup: Chill well. Dissolve sugar and water over medium heat. Chill well. Blanch basil leaves in boiling water for 10 seconds. Plunge into ice water and drain. Puree in blender with chilled simple syrup. Allow to steep 1 hour. Strain through cheese cloth. Mango Tatin: 1/2 cup sugar 3 tablespoons water 3 tablespoons unsalted butter 2 mangoes 1 puff pastry sheet Ice cream Basil syrup (see above) To make caramel: In a heavy 10-inch skillet cook 1/2 cup sugar and 3 tablespoons water over moderately high heat until it is a golden caramel. Whisk 8 tablespoons of butter, one by one into the caramel and and then arrange thick 1/3-inch mango slices over caramel and butter mixture Roll puff pastry out to 1/8-inch thickness. Cut pastry 1/2-inch larger than skillet. Place puff pastry over mangoes. Bake in a 425 degree oven (375 convection) for approximately 20 minutes until pastry is puffed and golden brown. Allow to rest 5 minutes. Invert onto serving dish and serve with ice cream and basil syrup. Recommended Wine: 1990 Kirchheimer Kreuz Trockenbeerenauslese, Sichel Recipe by: TASTE SHOW #TS4846
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|Serving Size: 1 Serving (659g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 12.6mg||0 %|
|Total Carbohydrate 599.9g||176 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 599.9g|
|Protein 0g||0 %|
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Calories per serving: 2322
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