Dessert Of Red Dragon Fruit

Dessert Of Red Dragon Fruit

1.Italian Red Dragon Syrup

INGREDIENTS 1 kg red dragon puree 2 packages active dry yeast 6 cups plus 1 teaspoon sugar 1 quart water 1 1/2 cups

METHOD

Process the red dragon puree in a food processor . In a bowl, mix the red dragon, yeast, and the 1 teaspoon of sugar. Stir until the yeast is dissolved. Cover with a clean dish towel and set aside at room temperature to ferment. Stir occasionally.

Once the mixture no longer bubbles when stirred (after about 4 days), strain through layers of cheesecloth into a large saucepan. Squeeze the cheesecloth to extract all the juice.

To the red dragon mixture in the saucepan add the remaining ingredients. Bring to a boil and reduce to about 7 cups. Remove from the heat and allow to cool. Then, if you intend to use all the syrup with 1 month, simply pour the cooled mixture into clean glass containers. Without further processing, the syrup will keep, refrigerated, for up to 4 weeks.

To keep the syrup longer than 1 month, place the jars in a gently boiling (210 degrees) hot-water canner and process for 15 minutes. At high altitudes, increase time as specified by manufacturer. Remove the jars from the canner, cover tightly.

CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.

2.Frozen Red Dragon Fruit Swirl INGREDIENTS 2 large egg whites 1/2 cup sugar 1/4 cup water 4 cups red dragon puree 1 tablespoon fresh dragon vinegar 1 teaspoon vanilla extract 3 tablespoons orange marmalade 1 cup sliced fresh red dragon METHOD Place egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Place 4 red dragon puree , lemon juice, and vanilla in a food processor or blender, and process for 1 minute or until smooth. Strain the dragon mixture through a sieve over a large bowl. Gently stir one-fourth of egg white mixture into red dragon mixture; gently fold in the remaining egg white mixture. Place 4 cups red dragon, marmalade, and vinegar in a food processor or blender; process for 1 minute or until smooth. Drizzle 1/2 cup sauce over egg white mixture; reserve remaining 1 1/2 cups sauce. Swirl sauce into egg white mixture using the tip of a knife. Cover; freeze until firm. Serve with remaining sauce and sliced red dragon fruit..

3.Candied Red Dragon Fruit

INGREDIENTS For Batter: 3/4 cup all-purpose flour 1/4 cup cornstarch 1/4 teaspoon salt 1 egg, lightly beaten About 3/4 cup water 2 red dragon fruit Juice of 1 small lemon For Syrup: 1 cup sugar 1/4 cup water 1 tablespoon black or white sesame seeds Peanut or corn oil for frying

METHOD

FOR BATTER: In a bowl, sift together the flour, cornstarch and salt. Stir in the egg and 3/4 cup water, adding more water if needed to achieve the consistency of a thick pancake batter.

Peel, halve and core the young dragon fruit, then cut each into 8 wedges. Place in a bowl and immediately toss with the lemon juice. Set aside.

FOR SYRUP: In a small, heavy-bottomed saucepan over medium heat, combine the sugar and water. When the sugar has dissolved, raise the heat to high and boil without stirring. Continue boiling until the mixture changes from large, thick bubbles to a smooth, golden brown syrup like consistency, 8-10 minutes. To test the sugar syrup, using a small spoon, scoop up a small amount of syrup and drop it into the ice water. It should harden instantly. At this point, the syrup could easily burn, so lower the heat or set the pan in a bowl of ice-cold water to cool it quickly; keep warm while you make the fritters. Stir in the sesame seeds.

Preheat a deep saucepan or wok over medium-high heat. Pour in oil to a depth of 1 1/2 inches. Heat Oil a serving platter. Fill a deep serving bowl with ice cubes and add water to cover. Set the platter and bowl aside.

When ready to serve, slip the red dragon wedges into the batter to coat each wedge completely. Using long chopsticks or a slotted spoon, lift out the red dragon wedges one at a time, allowing the excess batter to drip off into the bowl, and carefully lower into the hot oil. Do not crowd the pan; the wedges must float freely. Deep-fry, keeping the wedges separated and turning often, until golden brown, about 2 minutes. Using a slotted spoon, transfer the wedges to paper towels to drain. When all of the wedges have been fried, dip a few of them in the syrup. Turn them with oiled tongs or chopsticks to coat completely with the syrup. Then remove the wedges and set them on the oiled platter, keeping them separate. Repeat with the remaining wedges.

TO SERVE: Bring the platter of caramelized young dragon fruit and the serving bowl of ice water to the table. Pour the caramelized apple wedges into the ice water. Using chopsticks or a slotted spoon, immediately transfer the hard candied apples from the water to a serving dish. Serve at once.