FAIRYTALE COCONUT BROWNIE PINEAPPLE SUNDAE


Servings: 4. 4 coconut brownies 1


⁄2 cup sweetened coconut flakes,


toasted for garnish Caramel sauce (recipe below) Compote (recipe below) Ice cream (recipe below) For the caramel sauce:


1 cup granulated sugar 1


⁄2 ⁄2 ⁄2 cup water


1 teaspoon lemon juice 1


cup heavy cream


Pinch of sea salt 1


teaspoon seeded and finely


chopped habanero chile (use gloves when handling these) In a medium sauce pan, combine the sugar, water and lemon juice. Make sure the sugar is complete- ly moistened. Place pan on medi- um-high heat. Cook without stirring until the mixture takes on an amber color. Continue to cook until it become slightly darker or registers 320 degrees on a candy thermometer. At this point, remove the pan from the heat. Slowly, add the heavy cream, stirring carefully as the caramel will bubble up and possibly splatter. Once the bub- bling subsides, add the sea salt and chopped chile. Stir to com- bine. Allow caramel to cool for at least one hour before using. (Caramel may be stored in the cooler for up to one month. Warm it gently in the microwave to serve.) For the compote: 1 small fresh pineapple (or look for fresh chopped or peeled pineapple in the produce section of the grocery store) 2 tablespoons brown sugar Pinch of ground cinnamon Preheat oven to 350 degrees. With a chef’s knife, remove the top and bottom of the fresh pineapple, cut pineapple from around the core. Cut pineapple into small dice, about 1-inch cubes. In an oven-proof pan that has been sprayed with vegetable oil, toss the diced pineapple with the sugar and cinnamon. Place the pan in the oven and roast for about 20 minutes or until the fruit begins to take on a golden- brown color. Stir the pineapple occasionally. Let cool.


For the ice cream: 1 cup heavy cream 1 cup coconut milk 2 cups half-and-half 11


⁄3


cups granulated sugar


12 large egg yolks 2 tablespoons vanilla extract 114-ounce can crushed pineap- ple, drained 1 tablespoon rum (optional) In a medium saucepan, com- bine the heavy cream, coconut milk and the half-and-half with the sugar. Heat over medium to dissolve the sugar. Prepare an ice bath to cool the custard by placing a smaller bowl inside a larger bowl that has been filled with ice water. Set aside. Place the egg yolks in a heat-proof bowl and lightly whisk. Set aside. When the cream mixture comes to a simmer, gradually add some of it to the egg yolks to temper the eggs. Whisk to incorporate. Transfer the egg yolk mixture to the saucepan. Continue to cook over medium to medium-low heat, stirring constantly with a wooden spoon. Check the consistency of the custard by running your finger down the back of the wooden spoon through the custard. If your finger leaves a trail, the custard is the proper consistency. Strain the custard through a fine mesh strainer into the smaller bowl of the ice bath. Stir in the vanilla extract, pineapple and rum. Stir the custard to facilitate cooling. When the custard has cooled, transfer it to a storage contain- er and refrigerate overnight. When ready to freeze the ice cream, spin it in an ice cream freezer according to the manu- facturer’s instructions. To serve: Place a coconut brownie on each plate. Top with a scoop of the ice cream and a spoon of the compote. Finish by drizzling a generous spoonful of the caramel sauce and a sprinkling of the toasted coconut over each dessert.


FROM CHEF TRACY DEMPSEY FOR FAIRYTALE BROWNIES


Dipping brownie squares in chocolate is a great way to serve dessert while you’re entertaining at home. PHOTOS COURTESY OF FAIRYTALE BROWNIES


MEXICAN HOT CHOCOLATE FONDUE WITH BROWNIE BITES


Servings: 4 cups. 8 assorted Fairytale Brownies cut into bite- size squares 11


⁄2 cups premium un-


sweetened cocoa pow- der


1 teaspoon cinnamon 1


⁄2 ⁄4


pepper 1


pepper 11 21 ⁄8


⁄2 ⁄2 ⁄4


teaspoon cayenne teaspoon chipotle cups water


3 cup corn syrup 11


cups granulated sugar cups heavy cream


8 ounces bittersweet chocolate, chopped


Unwrap and cut each brownie into 4 to 6 pieces for easy, dippable bites. Place on platter and wrap in plastic wrap. Set aside. In a medium mixing bowl, sift the cocoa powder and the spices together and set aside. Place the water, sugar and corn syrup into a saucepan over medium- high heat and bring to a boil. Allow to simmer for 10-15 minutes. Add the sifted cocoa powder and spices to the mixture and whisk until smooth. Continue cook- ing over medium heat. Add heavy cream, bring to a boil and allow to simmer for 5 minutes. Remove from the heat and stir in the bittersweet chocolate. Pour into fondue pot and keep warm. Serve with bite-size Fairytale Brownies and skewers for dipping.


FROM CHEF TRACY DEMPSEY FOR FAIRYTALE BROWNIES


Providing compassionate end-of-life care since 1979


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32 Living Well i January/February 2018


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