Salted Caramel And Peach Maurittos Recipes

SALTED CARAMEL SAMOAS CANNOLI

Steps:

• Line a fine-mesh strainer with cheesecloth and place over a small bowl. Add the ricotta to the cheesecloth and let drain for 2 to 3 hours, refrigerated, to remove excess liquid.
• In a medium bowl, whisk together the drained ricotta and confectioners' sugar until smooth; set aside.
• In the bowl of a stand mixer, whip the heavy cream to medium-stiff peaks, about 5 minutes. Using a rubber spatula, gently fold the whipped cream into the ricotta mixture. Fold in the cookies and caramel sauce, creating a swirl effect; do not overmix. Chill in the refrigerator for at least 30 minutes.
• Melt the chocolate according to the package directions. Dip both ends of each cannoli shell in the chocolate, shaking off the access. Dip one chocolate end of each cannoli shell in the toasted coconut. Place the dipped shells on a parchment-lined baking sheet. Let the chocolate set for at least 15 minutes before filling.
• Just before serving, fill a pastry bag with the ricotta filling and cut off the tip (or fit with a large round piping tip). Pipe the filling from both ends of each cannoli shell to ensure it runs through the entire shell. Serve immediately.

CARAMEL PEACH SAUCE

Steps:

• Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
• Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
• Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
• Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
• Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.

PEACH-SALTED CARAMEL SHEET-PAN DESSERT

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
• In 4-quart saucepan, mix peaches, 3/4 cup of the caramel sauce, the lemon juice and flour with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Pour hot fruit mixture into pan; spread evenly.
• In small microwavable bowl, microwave butter uncovered on High 10 to 15 seconds or until melted. In large resealable food-storage plastic bag, place brown sugar.
• Separate dough into 8 biscuits; cut each into 6 pieces. Lightly roll each biscuit piece in melted butter; place 6 pieces at a time in bag; seal, and shake to coat. Arrange sugared biscuit pieces on hot peach mixture.
• Bake 30 to 35 minutes or until bubbly and golden brown. Cool 15 minutes. When ready to serve, drizzle remaining caramel sauce over tops of biscuits. Use spoon for serving. Serve with ice cream.

GRILLED-PEACH SUNDAES WITH SALTED BOURBON-CARAMEL SAUCE

Steps:

• Prepare the peaches: Heat a charcoal grill while you bring a saucepan of water to simmer. Score the bottom of each peach with an X, then blanch for about 45 seconds, until skin near the X looks loose. Remove peaches with a slotted spoon and cool in a bowl of ice water. Peel the peaches. Then, with a paring knife, start at the stem of the peach and make a single cut around to the tip. Rotate hands in opposite directions, twist and free flesh from pit.
• Lay the peach halves cut side up and brush lightly with peanut oil; sprinkle with salt. Place the peaches cut side down on grill (you can also use a stovetop grill pan set over medium heat) and cook until there are grill marks, about 2 minutes. Brush with oil and sprinkle with salt. Flip and grill the other side.
• Make the pecans: Toss the first four ingredients in a bowl; spread on a nonstick cookie sheet and bake at 350 degrees for 12-15 minutes, or until nicely toasted. Remove and toss with the sugar.
• Make the caramel: Combine the sugar, water and corn syrup in a saucepan and bring to a low boil. Gently swirl the mixture in a circular motion (do not stir) and allow it to boil down until it is a deepamber caramel, at least 10 minutes. Carefully whisk in the cream, protecting your hand from the steam. Immediately whisk in the butter and continue to stir over low heat until mixture is smooth. Stir in salt and bourbon and whisk again. Remove from heat and allow to cool before using.
• Make the whipped cream: Whip the cream until soft peaks form. Stir in powdered sugar and vanilla and whip to stiff peaks. Drizzle in the buttermilk and whip until incorporated. Refrigerate until ready to use.
• To assemble: Place 2 peach halves in a bowl; scoop ice cream into each pit and add a dollop of whipped cream. Sprinkle with pecans and drizzle salted bourbon-caramel sauce over the whole shebang.