The Perfect Puree of Napa Valley sent me three of their awesome purees for review. I didn’t realize what a great treat I was in for. I received Caramelized Pineapple Concentrate, Tamarind, and Prickly Pear Purees.
I have to say I wasn’t to sure about the Tamarind at first, but I tried out a recipe from the Perfect Puree of Napa Valley website and was very pleased wit the results. All of the recipes in this review come from the Perfect Puree of Napa Valley. I figure who better to know how to use their products.This was my first attempt at making biscotti and they turned out amazing.The Tamarind Puree and almonds worked very well together.
|•||1 cup butter, softened|
|•||1 cup granulated sugar|
|•||4 oz. Culinary Traditions™ Tamarind, thawed|
|•||1 oz. amaretto liquor|
|•||4 cups all purpose flour|
|•||1/4 tsp. salt|
|•||2 tsp. baking powder|
|•||1 cup almonds, coarsely chopped|
|1.||Preheat oven to 350 ° F.|
|2.||Cream butter, sugar, Tamarind puree and amaretto until light and fluffy and add eggs until combined.|
|3.||In a separate bowl, combine flour, salt, baking powder and almonds.|
|4.||Stir flour mixture into butter mixture and knead briefly. Form into a 2″ wide long loaf.|
|5.||Bake loaf on a sheet pan for 25 minutes or until firm. Loaf will have a cake-like texture.|
|6.||Once cool, slice diagonally into 1/2″ slices and lay out flat on a sheet tray.|
|7.||Bake for an additional 20 minutes, turning once until both sides are lightly browned and toasted.|
|8.||Cool and store in an airtight container.|
This powerful sweet-tart flavor is 100% free of the seeds and strings that characterize this pod fruit. It is blended so silky smooth that it won’t require straining even for your finest sauces, entrees, artisan cocktails, and mocktail beverages.
The Caramelized Pineapple Concentrate is my absolute favorite. This one smells so amazing, you just want to eat it right out of the jar. There are so many fabulous dishes and beverages that await your palette all made with Caramelized Pineapple Concentrate.
Check out this tasty recipe I found on the Perfect Puree website.
Chicken Breast with Carmelized Pineapple Sauce
|•||1 cup all purpose flour|
|•||2 tsp. kosher salt|
|•||1 tsp. freshly ground black pepper|
|•||4 boneless, skinless half chicken breasts, gently pounded|
|•||3 large eggs, lightly beaten|
|•||1/4 cup extra virgin olive oil|
|•||2 tbsp. white wine|
|•||3 tbsp. Culinary Traditions™ Carmelized Pineapple Concentrate, thawed|
|•||2 tbsp. unsalted butter|
|•||2 tbsp. chopped assorted fresh herbs (parsley, chives, thyme)|
|1.||Preheat oven to 350° F.|
|2.||Put a large sauté pan over medium heat.|
|3.||Combine flour, salt and pepper on a plate.|
|4.||Dredge chicken in flour mixture, coat in beaten eggs.|
|5.||Add oil to the pan.|
|6.||When oil is very hot, gently add chicken; sauté, turning once, until chicken is lightly browned. Transfer chicken to ovenproof pan; put in oven.|
|7.||Bake until chicken is cooked through, about 5-7 minutes.|
|8.||Return sauté pan to heat.|
|9.||Add wine and Carmelized Pineapple Concentrate.|
|10.||Cook, scraping up browned bits from bottom of pan and simmer briefly.|
|11.||Remove from heat and swirl in butter and herbs.|
|12.||Season to taste with salt and pepper.|
|13.||Serve sauce over chicken breasts.|
The smoky notes of this delightful new concentrate will remind you of Pineapple Upside Down Cake. It will elevate and add flavor complexity to any pastry, sorbet, mousse or cocktail.
When it came to the Prickly Pear I knew I would love it. We have Prickly Pear Cactus growing wild on the ranch so I have used the fruits many times for homemade jelly and wine. I have also used the young leaves of the cactus for nopalitos.With this one I immediately knew what I would make. I love Daiquiris and I love Perfect Puree of Napa Valley’s Prickly Pear Puree.
Prickly Pear Daiquiri
|•||1 cup crushed ice|
|•||1/2 lime, juiced|
|•||3 oz. Culinary Traditions™ Prickly Pear, thawed|
|•||1 tsp. sugar|
|•||3/4 oz. light rum|
|1.||Combine all ingredients in a cocktail shaker filled with ice.|
|2.||Shake vigorously for 6 seconds.|
|3.||Strain into a cocktail glass and serve.|
The allure of this exotic fruit is magical, yet dangerous! Its mystique comes from its naturally vibrant fuchsia color of its pulp. But beware – being from the cactus family, its skin pricks. Prickly Pears are the fruit that grow on top of the flat cactus pad; when peeled the pulp has a delicate melon-fig taste.
You can find MANY other great recipe ideas on the Perfect Puree of Napa Valley website. The Purees at Perfect Puree may be used in the culinary style or for beverage artistry.
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