Pomegranate Figs
Gulab Jamuns
Coconut 5-Spice Meringues


Well let.s get into some desserts here! The first is a classic Indian
dessert that is called Gulab Jaman. It is normally flavoured with
rosewater, but if you have difficulty finding it, you can use orange
blossom water, or just skip them entirely! Getting the deep brown colour
on them is important, so using clean oil at the proper temperature is
important.
The figs with honey are also inspired by Indian flavours . using yogurt
that is full fat is important . it gives the right mouthfeel to the dish.
5-spice is one of my favourite seasonings. Using fresh, whole spices,
toasting and grinding them gives them a flavour way beyond what is offered
at supermarkets!

Anyway, it has been a pleasure sharing these recipes with you . hope you
have fun with them!
Cheers,
Paul Silva




Pomegranate Figs

Makes 4 servings

1/2 cup yogurt
1 1/2 tablespoons honey
1 teaspoon lime zest
1 teaspoon lime juice
1/8 teaspoon salt
8 figs
3 tablespoons pomegranate molasses
2 tablespoons maple syrup
2 tablespoons pistachio nuts, roasted
2 tablespoons dried currants
Preparation:

Combine the yogurt, honey, lime zest, lime juice and salt in a small bowl.
Cover and refrigerate for 30 minutes.
Halve the figs, toss them in a small bowl with the pomegranate molasses
and maple syrup. Grill for about 1 to 2 minutes. Remove and drain.
Rough chop the pistachios.
In the bottom third of 4 martini glasses, spoon some of the yogurt
mixture. Top with 4 pieces grilled figs. Top again with some more yogurt
mix and then finish with 1/2 teaspoon each of the pistachio and dried
currants.
Serve immediately.
Drizzle with more pomegranate molasses or maple syrup.
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Gulab Jamuns

Makes 12 rounds


1 1/2 cups water
1 cup sugar
1/2 teaspoon rose essence
1/2 cup nonfat dry milk powder
2 tablespoons all purpose flour
1/4 teaspoon cardamom, ground
1/8 teaspoon baking soda
1 tablespoon ghee, melted
1 1/2 tablespoons plain yogurt
vegetable oil
Preparation:

Syrup:
Heat water and sugar to boiling point in small saucepan. Reduce heat to
medium. Cook uncovered for 4 minutes, stirring occasionally. Remove from
heat. Stir in rose essence.

Rounds:
Mix milk powder, flour, ground cardamom and baking powder in small bowl.
Add butter (ghee). Rub mixture between palms of hands about 1 minute until
mixture is coarse.
Add yogurt, 1 teaspoon at a time, mixing by hand or spoon, until mixture
starts to come together to form a slightly sticky dough. Knead in bowl
about 1 minute or until smooth.
Shape dough into 6-inch log. Divide into 12 equal pieces. Roll each piece
into a ball. Set aside.
Heat oil in large pot or use deep fryer to 325°F. Fry balls 1 to 2
minutes, turning occasionally, until golden brown. Remove, drain and place
in bowl.
Pour syrup over balls. Cover and let stand at room temperature at least 2
hours but no longer than 4 hours.
Cover and refrigerate.



Coconut 5-Spice Meringues

8 ounces egg whites
1 teaspoon cream of tartar
625 grams sugar -- 1 pound 4 ounces
1/2 ounce vanilla extract
1 pound macaroon coconut
1 teaspoon 5-spice (recipe follows)
Preparation:

Whip the egg whites with the cream of tartar until they form soft peaks.
Gradually whip in the sugar and vanilla. Continue to whip until stiff and
glossy. Fold in coconut and 5-spice.

Pipe with star tip onto parchment lined baking sheet. Bake at 300°F for
about 30 minutes.

5 Spice


2 tablespoons Szechuan peppercorns, whole
2 tablespoons fennel seeds, whole
2 tablespoons cloves, whole
2 sticks cinnamon, broken up
2 tablespoons star anise, whole
Preparation:

Toast and grind the spices in a clean spice or coffee grinder.


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