Grilled fruit with orange cream cheese brandy snaps
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 3 | tablespoons | Maple syrup |
| 1 | tablespoon | Brandy |
| ¾ | cup | Flour |
| ¾ | cup | Icing sugar |
| 1 | tablespoon | Ginger juice |
| ⅓ | cup | Crushed pecans |
| Filling: | ||
| ½ | pounds | Cream cheese |
| 2 | tablespoons | Sugar |
| ⅓ | cup | Orange sections |
| 2 | tablespoons | Grand Marnier |
Directions
In a heavy saucepan melt butter. Remove the pan from the heat, stir in the maple syrup & brandy. Add the flour, sugar, ginger juice & pecans. Mix well. Ginger juice may be obtained by pushing ginger root through garlic press. Drop batter onto a buttered cookie sheet, 1 Tbls. at a time, 6" apart. Bake for 10 minutes in 325 oven until golden. Remove the snaps from the oven & allow to cool for a few seconds. With the edge of a knife or spatula lift each one & roll it into a cone. Allow the snaps to cool. Brandy snaps may be kept unfilled for up to a week in a cookie tin.
Filling: In bowl or food processor blend all 4 ingredients into a smooth cream. Fill each brandy snap with cream cheese mixture using a kitchen syringe or small spoon.
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