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Рецепт Ginger Caramel Macadamia Pie
by Global Cookbook

Ginger Caramel Macadamia Pie
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Ингредиенты

  • 1 x Pie pastry (single crust) - for 9-inch diamete
  • 1 1/2 c. Macadamia nuts - (salted, roasted)
  • 3 lrg Large eggs
  • 1 c. Brown sugar firmly packed
  • 1/2 c. Chopped candied ginger
  • 1 Tbsp. Chopped fresh ginger
  • 1 tsp Vanilla Vanilla ice cream (optional) Or possibly- sweetened whippe
  • 1 1/2 c. Semisweet chocolate chips
  • 3/4 c. Half-and-half (light cream)

Инструкции

  1. Fit pastry over bottom and press against sides of a plain or possibly fluted 9-inch=tart pan with removable bottom; fold any excess pastry down to make flush=with pan rim.
  2. Pour nuts onto a towel and rub lightly to remove salt. Lift nuts from= towel and put in pastry.
  3. In a bowl, beat to blend Large eggs, sugar, candied ginger, fresh ginger, and= vanilla. Pour proportionately over nuts.
  4. Bake on lowest rack of a 325 degree F oven till filling jiggles only= slightly when pie is gently shaken, about 40 min. Cold on a rack.
  5. If=making ahead, wrap airtight and refrigerateup to a day. Offer hot chocolate= sauce to spoon onto wedges to taste; accompany with ice cream.
  6. Makes 9to=10 servings.
  7. g=
  8. Hot CHOCOLATE SAUCE: In the top of a double boiler, combine chocolate= chips and half-and-half. Place over simmering water and stir often till=chocolate is smoothly melted. (Or possibly put chocolate and cream in a= microwave-safe bowl and heat on full power - 100 percent - in a microwave=oven; stir at 1-minute intervals, till chocolate is smoothly melted).
  9. Use chocolate sauce hot; if making ahead, cover and refrigerateup to 3 days.
  10. Reheat over simmering water or possibly in a microwave oven. Pour into a small= pitcher.
  11. Makes 2-1/4 c..