Speaking of dessert stews...........
Here is one I wrote back in 1996 at the direct request of the owners of a new restaurant I had just opened in Atlanta. I had a summer recipe I wrote that June that didn't turn out too bad. it was served with a side or grilled sweet brioche. This was to be served with an individual loaf of Raisin walnut bread and butter but looking at things now, the brioche would work better.
I really have to share why I said "this was to be served". Hollywood couldn't write a better story. Anyhow......After finishing the last words on this, I had an appointment with my future bride (now wife) and caterer and left the property to take care of things. On the way, I was involved in severe accident where I T-boned an Olympic Visitor at 40mph because she made an illegal left turn from the right lane.......I happened to be in the left lane in our 3 week old new car. And......even though I continued my duties to the best of my ability without missing a day, I was canned a little over a week later because the owners thought I was negligent since I went home earlier than I had planned a couple slow days due to the severe pain, nausea and double vision I was experiencing from the neck injury. Subsequently, I never finished the recipe test and also never was asked for a fruit stew again so it has sat in my files since that day untested and unused. Anyone wish to give this a shot and share their thoughts.....have at it! @panini I agree and understand why you would hate to cook the fruits. There's no real cooking with this one other than the residual heat so it'd be great if you were the one to give it a try.............you might like it. Then again the whole thing could be a meltdown waiting to happen. Hehehe
RECIPE TITLE: Fresh Fruit Stew (Autumn recipe) DATE: 08-02-1996
YIELD: approx 25 servings SHELF LIFE: 3 shifts
INGREDIENTS AMOUNT PROCEDURES
Apple assortment, cored and diced ½” X ½” Please chose at least tree of the following varieties; Granny Smith, Winesap, Milton, McIntosh, Pippin and Braeburn.
Blueberries, washed, whole*
Orange segments, Naval, fresh only with
No pith or membrane
Dark rum, Meyers
Cinnamon stick, whole
3 qts of each.
- Core and dice each variety of apple adding to lexan filled with water laced with ½ cup of lemon juice to prevent oxidation.
- Peel oranges and cut segments adding to second lexan.
- Combine rum, Grand Marnier, simple syrup, cinnamon sticks, whole cloves and ginger in medium sauce pan and heat over medium flame to a boil to help reduce alcohol. Do not Flambé. Remove from heat and cool immediately in ice-bath to 100 deg F.
- Remove apples from water and drain well. Combine all remaining ingredients in second lexan, including 100 deg flambéd mixture and remaining ¼ cup of lemon juice and toss thoroughly.
- Let marinate for minimum of 3 hours at room temterature. Toss every so often to ensure even flavor. Refrigerate immediately at 3 hours.
- RDIL for service in 600 half cambro insert pans for service.
- Stir well before and throughout service.
*Add to mix just prior to portioning for service on line. Do not over mix as the blueberries will mash.
edited to fix a couple issues found in re reading the post.
Edited by oldschool1982 - 10/3/14 at 6:59am