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Thread: Almond frangipane with poached quinces and chocolate honey sauce

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    Default Almond frangipane with poached quinces and chocolate honey sauce

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    Almond frangipane with poached quinces and chocolate honey sauce

    Karen Martini

    Serves 6
    Ingredients
    6 rounds (10cm wide) of the best quality puff pastry you can purchase
    6 quinces, poached to ruby red in sugar syrup and vanilla, cored and sliced
    150g castor sugar
    3 eggs
    170g butter
    200ml cream
    clotted cream to serve
    120g honey
    200g ground almonds
    400g dark chocolate
    50g cocoa
    150ml water
    15ml Poire William liqueur
    1/2 dessert spoon almond essence 1/2 teaspoon vanilla
    Method
    For frangipane, cream 120g softened butter and sugar together in a mixer using the whisk until pale and light.
    Add 2 eggs, one by one, then add ground almonds, almond essence and Poire William.
    Store in an odourless container.
    To make the chocolate sauce, place chocolate, cream and honey over a very low flame to melt.
    Whisk cocoa powder into water and add to the chocolate.
    Stir constantly until melted and almost boiling.
    Remove from heat and stir in remaining butter in pieces.
    Beat remaining egg and carefully egg wash rounds of puff pastry.
    Place a spoonful of frangipane paste in the middle, top with poached quince slices and bake in a very hot oven (400 degrees) for 10 minutes.
    Remove from oven and dust with icing sugar.
    Serve with hot chocolate honey sauce and clotted cream.

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    Zee
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    Is castor sugar the same as powdered sugar?
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    It's sold as superfine sugar in the U.S, and it is different from icing sugar. What is castor/caster sugar?

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    That's why I asked all of the online sources mention it is sold as superfine sugar- have never seen this in the store. We have powdered sugar, granulated sugar and raw sugar.
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    That's weird. I have bought it several times, but not in the U.S. admittedly. Maybe it's only available at specialty food stores?

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    Caster suger is halfway between granulated which is quite coarse and icing (frosting?) sugar which is more like a powder. Most baking recipes I see use caster sugar as it's easier to work with and produces a smoother, softer result. I'm sure it's widely available - we just have to work out what it's called in the US supermarkets! Or don't people home bake anymore [runs and hides]
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    I don't bake as much as I used to, but I still do it. I find it incredibly theraputic when I'm stressed. Baking pies is especially satisfying for some reason.

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    I have a couple of rhubarb custard recipes that call for castor sugar. I can find coarse sugar and sugar hats but people look dumbly when I ask about castor sugar.

    Heck, I'll improvise and run some granulated sugar through the food processor and see how that works.

    Yeah, if anyone has the US equivalent of castor sugar- send them my way.
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    Quote Originally Posted by zorbeet View Post
    I have a couple of rhubarb custard recipes that call for castor sugar. I can find coarse sugar and sugar hats but people look dumbly when I ask about castor sugar.

    Heck, I'll improvise and run some granulated sugar through the food processor and see how that works.

    Yeah, if anyone has the US equivalent of castor sugar- send them my way.
    Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.
    If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor). You can also purchase castor sugar online (from O chef)

    Imperial Sugar has it-superfine,in plastic canister things-with regular sugar. You can ask the manager to carry it,also.
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