Recipe#8566

Title: La Corone d'Abondance: Aux Fruits Glaces (Horn Of Plenty)

From: Sherilyn Schamber 
Date: Sat, 09 Aug 1997 09:03:53 PDT 
Shared by Sherilyn Schamber 
Over 200 NEW gourmet recipes like this one shared monthly! REG 1
http://www.concentric.net/~sherschm/cic.htm
Recipe By     : Dining In France

                        PASTRY AND GLAZED FRUITS:
     1/4  Pound         puff pastry -- fresh or frozen
     1/4  Cup           Flour
   1      Tablespoon    powdered sugar
   1                    kiwi -- peeled and quartered
     1/2                mango -- peeled, cut into 4
                        pieces
   1                    pear -- peeled and quartered
   8      Whole         strawberries -- leaves and stems
                        intact
                        Chantilly Cream:
   1      Cup           heavy cream -- chilled
   2      Tablespoons   powdered sugar
     1/2  Teaspoon      vanilla extract
                        Raspberry Coulis:
   1      Cup           fresh raspberries
  20                    perfect raspberries -- for garnish
     1/2  Cup           water
     1/3  Cup           granulated sugar
     1/2                lemon -- juiced
                        Assembly:
   4                    tiny bunches white grapes -- 3 - 4 grapes each
   4                    tiny bunches red grapes -- 3 - 4 grapes each
   4      Sprigs        mint
   4      Sprigs        verbena
     1/2  Pint          pistachio ice cream
LA CORONE D 'ABONDANCE: AUX FRUITS GLACES (Horn of Plenty With Glazed 
Fruit)
My note: A beautiful presentation.
Prepare pastry and glazed fruits: Preheat oven to 400 F degrees. 
On a lightly floured work surface, roll out pastry to a 5-by-16-inch 
rectangle that is 1/16-inch thick. With a sharp knife, cut four 
11/4-by-16-inch bands. Butter four 2-by-2 l/4-inch cornets and 
beginning at the pointed end, wrap 1 band of pastry around each; 
work toward open end in a spiral pattern. Press any extra pastry 
inside horn. Sprinkle with powdered sugar and place on a 
moistened, metal baking sheet. Bake in preheated oven for about 
20 minutes or until nut brown in color. Remove from oven and cool 
on a rack.
Slice kiwi, mango, and pear pieces into fan shapes.  Set aside.
Prepare Chantilly cream: 
In a medium bowl set over a bowl of ice, combine cream, sugar, and 
vanilla and whip until soft peaks form.
Prepare raspberry coulis: 
In a blender or food processor, puree 1 cup raspberries. Strain puree 
into a bowl. In a small, heavy saucepan, combine water and sugar. 
Cook over medium heat for about 4 minutes or until sugar is melted 
and mixture forms a slightly thickened light syrup. Remove from heat 
and set aside to cool. In a medium bowl, combine raspberry  puree,
cooled syrup, and lemon juice. Refrigerate. 
To serve: With a sharp serrated knife, remove pastry horns from molds. 
Fill each with 1 tablespoon Chantilly cream. Place a cream-filled horn
at the top of each of 4 chilled plates. Spoon 3 tablespoons Raspberry
Coulis in front of each horn. Place sliced (fanned) fruits on coulis and
dip strawberries and reserved raspberries into remaining coulis to
glaze.
Garnish plates with grapes, glazed berries, mint sprigs, and verbena. 
Place a small scoop of ice cream in the opening of each horn and serve 
immediately.