Cuisinart CSB-75 manual DESSERTS Berry Coulis, Peaches & Cream, tablespoon vanilla extract

DESSERTS

Berry Coulis

This versatile dessert sauce could not be easier. Makes 11Ú4 cups

112-ounce bag of frozen mixed berries, thawed

1⁄4cup granulated sugar

1⁄2teaspoon fresh lemon juice

Put all ingredients in a 21Ú2-quart saucepan. Over medium heat bring mixture to a simmer and cook for about 5 minutes to melt the sugar. Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are well combined, about 30 seconds. Strain the sauce through a fine mesh strainer and serve.

Nutritional information per 1⁄DVQ
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Peaches & Cream

Serve this simple dessert well chilled in stemmed goblets

for an elegant presentation.

Makes 8 servings

2tablespoons unsalted butter

4tablespoons sugar, divided

1pound fresh peaches, peeled, pitted and sliced

1strip lemon zest (2 x 1⁄2 inch)

8ounces mascarpone

1tablespoon vanilla extract

In a Cuisinart¨ 2-quart saucier, melt butter and 2 tablespoons of the sugar over medium-low heat, stirring until golden and caramel in color, about 5 to 8 minutes. Add peaches and zest, cover loosely and cook over low heat until peaches are tender, about 15 minutes. Remove and discard zest strip. Insert hand blender making certain

protective guard is submerged and blend on Low, using a gentle up- and-down motion, moving the blender through the pan until smooth, about 1 minute. Transfer to a bowl, let cool, then cover and chill.

Put the mascarpone, remaining sugar and vanilla in a medium bowl. Insert hand blender making sure the protective guard is submerged and process, about 20 seconds. Scrape bowl and process about 1 minute longer. Chill until ready to use.

Spoon peach mixture and whipped mascarpone mixture into goblets in alternate layers. Keep chilled until ready to serve. May be garnished with fresh raspberries, toasted sliced almonds or a mint leaf.

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GSPN
GBU

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H
t
QSP
H
t
GBU
H
t
TBU
GBU
H
t
DIPM
NH
t
TPE
NH
t
DBMD
NH
t
GJCFS
H

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