Rum Raisin Macaroons Recipes

RUM RAISIN TIRAMISU

Steps:

• Place the raisins and 2 tablespoons of rum in a bowl, cover with plastic wrap, and place in the microwave on high for 1 minute. Uncover and set aside to cool.
• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 5 minutes, until very thick and light yellow. Lower the speed to low and mix in the mascarpone until smooth. With the mixer still on low, add 1/2 cup of rum, 1/4 cup of orange juice, the vanilla extract, and the seeds from the vanilla bean. Stir until combined.
• Pour the remaining 1/2 cup of rum and remaining 1/2 cup of orange juice in a shallow bowl. Dip one side of each ladyfinger quickly in the rum mixture and place them in one layer in a 9 by 11 by 2-inch rectangular or oval dish. Break the ladyfingers in smaller pieces and dip them in the rum mixture to fill the spaces. Sprinkle half the rum-soaked raisins evenly on top. Pour half the mascarpone mixture over and spread evenly. Repeat the layers of dipped ladyfingers, rum-soaked raisins, and mascarpone mixture. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours, but preferably overnight.
• Before serving, sprinkle the top with the shaved chocolate and serve cold.

CARAMELIZED PEARS WITH RUM RAISIN MASCARPONE

Steps:

• Preheat oven to 375 degrees F.
• Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
• Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
• Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;

COCONUT-RUM MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Heat the milk, 1/4 cup sugar, the nutmeg and a pinch of salt in a small saucepan over medium-low heat, stirring to dissolve the sugar.
• Whisk the egg yolks and cornstarch in a medium bowl. When the milk mixture starts to steam, slowly pour half the milk into the egg yolks, whisking constantly. Pour the egg mixture into the saucepan with the remaining milk and cook, whisking occasionally, until thick and spoonable, about 3 minutes. Remove from the heat and whisk in 1/4 teaspoon vanilla. Transfer the custard to a bowl and let cool to room temperature.
• Meanwhile, whisk the egg whites, rum, remaining 1/2 cup sugar, 1 teaspoon vanilla and 1/4 teaspoon salt in a large bowl. Fold in the coconut. Cover and refrigerate about 30 minutes to firm up.
• Scoop level tablespoonfuls of the coconut mixture about 1 inch apart on the prepared pan. Make an indentation in the middle of each cookie with the back of a 1/4-teaspoon measuring spoon. Fill each indentation with the cooled custard.
• Bake until the cookies are golden around the edges, 20 to 25 minutes. Grate some more nutmeg on top of the cookies. Let cool 10 minutes on the pan, then transfer to a rack to cool completely.