Best Caramelito Cookies With Vanilla Whipped Cream And Candied Nuts Recipes

Tangerine Sorbet with Vanilla Cream and Candied Pistachios image

Provided by Giada De Laurentiis

Categories dessert

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 8

3 cups freshly squeezed tangerine juice
3/4 cup sugar
1 tablespoon Italian bitter liqueur, such as Campari, optional
3 tablespoons sugar
1/4 teaspoon fine salt
1/2 cup shelled pistachios
3/4 cup whipping cream
1 vanilla bean, split lengthwise

Steps:

For the sorbet: Combine the tangerine juice, sugar and Campari if using in a medium saucepan. Bring to a simmer, stirring over low heat until the sugar is dissolved. Chill the mixture in the refrigerator for about 20 minutes then process the sorbet in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 2 hours and up to 3 days.
For the pistachios: Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Stir the sugar, 1 tablespoon water and the salt together in a medium bowl. Add the pistachios and stir to coat. Spread the pistachios on the prepared baking sheet and bake until the nuts are golden and crisp, about 8 minutes. Allow the nuts to cool, then coarsely chop and set aside.
For the vanilla cream: Place the cream in a small bowl. Use a paring knife to scrape the beans from the pod into the cream. Add the empty pod and refrigerate until ready to use.
To serve, pour 2 tablespoons of the vanilla cream into a martini glass. Add a scoop of sorbet and garnish with pistachios.

Apple-Date Fritters with Lemon Curd Cream and Candied Ginger image

Provided by Food Network

Categories dessert

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/3 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons sugar
1 large egg
3/4 cup whole milk
2 medium green apples (Pippin or Granny Smith)
1/2 cup chopped pitted dates
3 teaspoons fresh lemon juice
Canola or vegetable oil, for frying
1/2 cup heavy cream
1/2 cup jarred lemon curd
3/4 teaspoon superfine sugar
1 tablespoon minced candied ginger

Steps:

Sift together the flour, salt, baking powder, cinnamon, ginger and sugar; set aside.
In a large mixing bowl, beat together the egg and milk on low speed. Stir in the dry ingredients.
Peel, core and chop apples. Toss the apples and dates with lemon juice and fold into the batter.
Heat oil to 365 degrees F in an electric skillet (oil should be 1/4-inch deep).
Drop batter by heaping spoonfuls into skillet, patting each fritter down a bit (2 1/2 to 3 inches or so in diameter). Fry until golden brown on each side, about 3 minutes. Drain on a paper towels (keep fritters warm) and repeat until all batter has been used.
To make Lemon Curd Cream, whisk together the cream, lemon curd and sugar until slightly thick.
To serve, arrange fritters on a heated platter, drizzle with lemon curd ream, and sprinkle with candied ginger.