Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Chocolate Christmas Log

Ingredients:

6 ounces bittersweet chocolate, chopped into small pieces
1/2 cup hot strong coffee or espresso
6 tbsp sugar
2 tbsp coca powder
1 tsp vanilla extract
6 eggs, separated
Pinch of cream of tartar
1 recipe of Chocolate Ganache or Buttercream

Filling:
7 ounces fine quality white chocolate, chopped into small pieces
2 cups heavy cream
2 tbsp brandy

Preparing:

Preheat oven to 175ºC (350ºF).

Melt the chocolate.
Dissolve the cocoa in the hot coffe to make a paste.

Beat the gg yolks with half the sugar until thick and foamy.
Slowly beat in the melted chocolate and cocoa-coffee paste until just blended.

Beat the egg whites and cream of tartar in a separate bowl, until stiff peaks form.
Sprinkle the remaining sugar and the vainilla extract.

Stir a spoonful of the whites into the chocolate mixture, then fold the rest.
Spill into a greased jelly roll pan and bake for 25 minutes.
Dust a dish towel with extra cocoa, turn the cake out onto the towe, roll the cake and let cool.

Filling: Heat the chocolate with 1/2 cup of the cream until melted.
Strain into a bowl and cool to room temperature.

Beat the remaining cream with the brandy in a separate bowl, until sift peaks form.
Fold into the chocolate mixture.

Unroll the chocolate roll, spread with the filling and roll again.
Cover the roll with the Chocolate Ganache or Buttercream and mark it with a fork.

Chocolate Christmas Cups

Ingredients:

10 ounces unsweetened chocolate, chopped
6 ounces cold cooked Christmas pudding
5 tbsp brandy or whiskey
Candied cranberries

Preparing:

Melt the chocolate and use to coat the bottom and sides of about 35 candy wrappers.
Let set, then repeat, and let cool and set.
Reserve the remaining chocolate.

Crumble the Christmas pudding into small bowl, sprinkle with brandy and let stand for 40 minutes.

Spoon the pudding mixture into each cup, smoothing the top.
Spoon over it the remaining chocolate, let set, peel off the wrappers and place in foil cases.
Decorate with cranberries.

Peaches with Ricotta Cheese

Ingredients:

200 g ricotta cheese
1 tin peach
4 tbsp chopped almonds
Brandy to the pleasure

Preparing:
Place a half peach in each plate.
Place above a ricotta cheese ball.

Dust it with the almonds and bathe it with a little brandy

Pear and Peach Jam

Ingredients:

3 cups peach gores
1 kg pears
7 cups sugar
4 tsp lemon juice
3 tsp peach liqueur or brandy

Preparation:

Place peach gores with 2 1/2 water cups in a pot.
Let rest for 12 hours.

Boil the peaches with pears and the lemon juice for 20 minutes.
Add the sugar and let boil until dissolving.
Increase the fire until the jam reaches a temperature of 105ºC.
Let boil for 20 more minutes.

Retire of the fire and add the liqueur.
Let rest for 5 minutes.

Spill the hot jam in glass bottles.
Cover them and return to boil them for 10 minutes in bath Maria.

Ice cream with Fruits to the Licor

Ingredients:

2 tablespoons butter
1/2 kg raspberries, moors and strawberries (or the fruit that is preferred)
2 tablespoon sugar
1 tablespoon orange licor, brandy or rum
800 gr vanilla ice cream

Preparation:

Warm up the butter in an frying pan.
Stir contantemente for 5 minutes.
Add to the fruits and the sugar.
Cook for 1 or 2 more minutes.

Retire of the fire.
Put the licor on the fruits.

Serve the ice cream in you cotoot.
Cover it with the fruits still warm.