Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Eggs; separated |
| 1½ cup | Sugar |
| 1½ cup | Flour |
| 1 cup | Ground pistachio nuts |
| 1½ cup | Minced flower petals |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Vanilla extract |
| ¾ cup | Water |
| 1 cup | Diced: apple; pear, nectarine, |
| \N \N | ; mango, papaya, |
| \N \N | ; pineapple |
| 1 cup | Each: blackberries; raspberries, |
| \N \N | ; blueberries, |
| \N \N | ; strawberries |
| 1 cup | Pansies |
| 1 cup | Sugar cup water |
| 1 \N | Cinnamon stick |
| 1 \N | Clove |
| 3 \N | Whole allspice |
COMPOTE
Mix all dry ingredients except sugar together. In mixing bowl, beat egg yolks until light in color, incorporating the sugar. Alternate dry ingredients with water and vanilla until it is all mixed in. Set aside.
Whip egg whites until stiff peaks form and mix half of it into egg yolk mixture. Then carefully fold in the remaining half until completely incorporated. Bake at 350 degrees until golden brown and a knife inserted in center comes out clean.
COMPOTE:
In sauce pan, mix sugar, water, pansies, cinnamon stick, clove and allspice. Bring to boil. Reduce heat and cook until syrup-like. Strain into mixing bowl and mix with fresh fruit. Serve over Mixed Flower Petal and Pistachio Sponge Cake.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #CD9184 Converted by MM_Buster v2.0l.