Measuring units:
g = gram
ml = millilitre
tea spoon is a tea spoon J
ml = millilitre
tea spoon is a tea spoon J
Ingredients:
Fruit: 5 firm nectarines
Sauce: 350 g of pitted dates; 250 ml water; ½ tea spoon (or more if you like) cinnamon
Dough: 210 g almonds; 135 g shredded coconut; 3 large spoons of the Sauce above
Pit the
nectarines and cut them into small pieces. Put them in the model, press down
firmly and put everything in the fridge.
Then
pit the dates. I prefer pitting them myself, so I can be 100% sure that there
are no pits. The sauce you're making is fingerlicking good, so in case you
might want to lick your fingers more than just once, add a couple of dates to
your measured quantity. Blend the dates with water and cinnamon. Sometimes the
dates are quite dry and you need to add more water. Save 3 to 4 spoons of the
sauce for the dough and spread everything else on the top of nectarines.
Grind the almonds in a food processor, add the
coconut and the sauce and mix it all together. Put the dough on the top in your
model. It goes easy when you make small “pancakes” with your hands and put them
one next to the other.
Careful with pressing the dough down, you don’t want the
sauce to burst out. Sprinkle a bit of coconut on the top and put the model in
the freezer, for about one hour.
Make sure it doesn’t freeze. Then turn it
around on a plate and put it in the fridge.
Actually, the pie is good to eat as
soon as it is taken out the freezer, but it can wait in the fridge for several
hours, even overnight. I usually keep the plastic foil on it until I start
eating it, in order to prevent the fresh cut fruit from oxidation.
Credits/Inspiration: The pie was largely inspired by Presne Tortice on Facebook: https://www.facebook.com/#!/photo.php?fbid=452036751556407&set=pb.388218094604940.-2207520000.1404203495.&type=3&theater
Enjoy and let me know how it went!
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