Recipe

Chef Larry's Ancho Honey Bbq Glaze Recipe


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Ingredients
  • 1/2 c sliced pecans
  • 1 c Persimmon puree
  • 1 c Sugar, plus 2 tb
  • 1 c All-purpose flour
  • 1/2 ts Grated nutmeg
  • 1 ts Vanilla extract
  • 1 qt Vanilla ice cream
  • 1 pn Salt
  • 1/2 c Raisins
  • 1 ts Baking soda
  • 1/4 c Brandy, Armagnac preferred
  • 3 Egg whites
  • 1/4 ts Ground clove
  • 4 tb Butter, melted

Directions
  • Step #1 1.
  • Step #2 Heat an oven to 300F degrees.
  • Step #3 In a small dish, mix brandy and raisins.
  • Step #4 2.
  • Step #5 In a bowl, nutmeg, mix melted butter, persimmon pure, 1 c sugar, pecans, clove & vanilla.
  • Step #6 Mix, then add flour, baking soda & salt & mix again.
  • Step #7 Add the brandy & raisins.
  • Step #8 3.
  • Step #9 Bring water to a boil in a tea kettle.
  • Step #10 Using a mixer or hand beater, whip the egg whites to soft peaks.
  • Step #11 Continue beating while slowly adding remaining 2 tbsps sugar & beat until glossy, stiff peaks form.
  • Step #12 4.
  • Step #13 Fold this meringue into the persimmon mixture & pour it into a greased 1-quart souffl mold or six to eight 4-oz ramekins.
  • Step #14 Place the mold in a high-sided pan, place this in the oven & fill the pan half-way with boiling water.
  • Step #15 Close the oven & bake for 45 mins, or until the center of the pudding is springy to the touch.
  • Step #16 5.
  • Step #17 Serve from the mold along with scoops of vanilla ice cream or with whipped cream.
  • Step #18 by John Hogan, Illinois Chicago Tribune, Chicago, December 22, chef of Park Avenue Cafe, 1996.
  • Enjoy the Chef Larry's Ancho Honey Bbq Glaze recipe

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