Red Pepper Fondant Recipes

NO FAIL RED PEPPER JELLY RECIPE

Steps:

• Remove stems from all the peppers. Cut half of the peppers in half and remove the seeds by scraping them out with a small spoon. Place the peppers into a food processor and pulse 7 to 8 times to roughly chop peppers.
• Transfer peppers to a large pot and add the vinegar. Bring mixture to a boil then lower to a simmer for about 20 minutes.
• Add sugar to the pepper mixture and bring to a boil. When it reaches a rolling boil, allow to continue boiling for 1 minute. Add butter to keep the mixture from foaming. Add liquid pectin and stir to mix. Allow mixture to boil for 3 minutes and remove from heat.
• Ladle mixture into sterile jars leaving 1/4 inch headspace. Place hot lids on the jars and screw rims firmly. Proceed canning in a hot water bath for 10 minutes. Refrigerate after opening.

RED PEPPER FONDANT

Steps:

• Using a medium sized, heavy saucepan over medium heat, melt butter and sauté onions until they soften.
• Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.
• Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.
• Pour mixture into a blender and purée, then strain through a sieve.
• Season with salt and pepper to taste.
• In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.
• Stir into red pepper mixture.
• Whip cream just until peaks form; do not whip until stiff.
• Fold cream into the red pepper mixture and chill, covered, in the refrigerator.
• Serve topped with crab or seafood salad.