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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Poached Autumn Fruits with
Vanilla-Citrus Broth
This recipe was created by renowned Chef Tom Valenti of Ouest Restaurant
in New York City
2 Granny Smith apples, peeled, cored (reserve cores), and halved
2 Bartlett pears, peeled, cored (reserve cores), and halved
1 orange, peeled and halved
5 tablespoons honey
1 vanilla bean, split and seeded
1 cinnamon stick
1
/
3
cup sugar
Water, enough to cover fruit
Vanilla ice cream
1. Add apple and pear cores to the VersaWare™ stoneware. Squeeze the juice from
the orange halves into the stoneware and add the orange halves, honey, vanilla
bean and seeds, cinnamon stick, and sugar. Add the apple and pear halves and
add just enough water to cover the fruit.
2. Stir lightly to combine and place stoneware in slow cooker heating base. Cover
and cook on High for approximately 2 hours and test for doneness. Test with a
knife to ensure fruit is tender.
3. Remove the fruit halves and reserve. Strain and reserve the poaching liquid, and
pour liquid back into the stoneware. Discard solids. Place stoneware on stovetop
set to low heat and simmer gently until the liquid reduces by half and thickens.
4. Dice the apple and pear halves and add them back into the reduced poaching
liquid just long enough to re-warm the fruit. Drain and reserve the liquid from
the fruit.
5. For individual servings, place fruit dice in bottom of bowl. Pour sauce around
fruit and fi nish with a scoop of your favorite vanilla ice cream.
Serves 4-6
Vanilla Bean Custard
4 cups milk
1 cup heavy cream
7 eggs slightly beaten
1 cup sugar
4 teaspoons vanilla
4 vanilla bean stalks, scrapped
1
/
4
teaspoon salt
1
/
2
cup brown sugar
Nonstick cooking spray
Optional coconut or nutmeg for topping
1. Pour milk and cream into VersaWare™ stoneware and cook on stovetop over
medium-low heat until scalding (just below boiling 200
º
F); set aside and let cool.
2. In a bowl combine eggs, salt, sugar, vanilla and vanilla bean, slowly add the cooled
milk.
3. Rinse VersaWare™ stoneware and dry, spray with nonstick spray, and pour in
custard mixture. Place stoneware in slow cooker heating base, cover, and cook
on High for 2 -3 hours. Custard is done when a knife comes out clean when
inserted.
4. To fi nish, sprinkle brown sugar on top and place in oven on broil uncovered for
2-3 minutes to caramelize the sugar on top of the custard.
5. Add nutmeg or coconut on top when serving. Serve warm.
Serves 8-10
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