Chocolate Almond Pear Crisp In A Foil Pouch Rsc Recipes

CHOCOLATE PEAR CRISP

Steps:

• If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping).
• Peel (if desired), core and chop pears into small chunks.
• Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up.
• Divide between 4 ramekins, and if using, top with the liqueur.
• Sift the icing sugar and cocoa together, then stir in the ground almonds.
• Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry).
• When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat.
• Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.

BISCUITS WITH ROASTED PEARS AND ALMONDS #RSC

Steps:

• 1. Bake biscuits according to the directions on the package. Set aside to cool.
• 2. Set the oven temperature to 400°F.
• 3. In the meantime, peel, core and slice pears. Place them in a medium bowl, add brown sugar and cinnamon and toss it all together, so the pears are well coated.
• 4. Butter a 12 inch piece of Reynolds Wrap foil and place the pears on top. Carefully close it to form a sealed packet. Place it in the oven and bake for 20 minutes.
• 5. In the meantime, mix together almonds and honey in a small bowl, until well coated. Place them in a 6 inch piece of Reynolds Aluminum Foil and place it the oven for 8 minutes, until golden brown.
• 6. Melt the chocolate chips in the microwave (make sure to check every 15-20 seconds to make sure they don't burn).
• 7. To assemble, slice each biscuit in half. Top each half with the roasted pears (including their juice), 1/2 tablespoon sour cream and honey caramelized almonds. Drizzle with melted chocolate.

PEAR CRISP

Steps:

• Preheat oven to 400 degrees with rack in center.
• Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
• Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.

CHOCOLATE ALMOND CRISPS

Steps:

• Preheat the oven to 325°F.
• Line a couple of cookie trays with parchment paper.
• In a food processor, process the almonds with the sugar until finely ground.
• Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
• Process in the egg whites and the extract until it blends and forms a mass.
• Remove the dough, let sit for about 5 minutes.
• Roll out on a board sprinkled with icing sugar.
• Cut with cookie cutters and place on the trays.
• Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
• Let cool then peel from the paper.

FOIL BAKED SALMON WITH PEAR SALSA #RSC

Steps:

• Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
• For the salsa:.
• Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
• Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
• Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
• Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
• Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
• Enjoy!