PERTH PEPPER AND PESTLE
BLUEBERRY SAMBUCA RECIPES
This page contains recipes for:
Plum & Blueberry Sambuca Flan
Blueberry Sambuca Parchment Packets
Brunch Style French Toast with Blueberry Sambuca Pepper Glaze
Blueberry Sambuca Bundt Cake with Cheese Cake Filling
...enjoy the scroll!!
Plum & Blueberry Sambuca Flan
1 package puff pastry
2 black plums, thinly sliced
3 apples ( Eve variety works best ), sliced - quantity varies with size of pan
1/2 to 3/4 jar Blueberry Sambuca red pepper jelly
Line springform flan pan with parchment paper to fit (base only). Roll puff pastry to fit into the springform flan pan, including sides. Decoratively line pastry with plums and apples. With a pastry brush, thinly coat fruit, including pastry edges with jelly. Bake at 400º for 35 to 40 minutes until golden, crisp and set. Remove from oven when nicely browned and apples are tender. Cool on rack for 10 minutes. Separate and remove sides of flan pan and continue cooling. At this time, gently spoon on remaining jelly to coat. Serve with crème fraîche OR a mixture of 1/2 cream cheese and 1/2 sour cream.
Options: Fruit may vary according to seasonal preferences ( ex. crab apples are wonderful in this recipe !!! )
Blueberry Sambuca Parchment Packets
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3 cups Rosemary Foccacia, cut in 1” cubes
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4 T Blueberry Sambuca Red Pepper Jelly
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4 T cream cheese, cut in 1/2“ cubes
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juice of 1/2 fresh lime
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2 medium size dark plums, sliced
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2 T water
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Preheat oven at 400ºF. Cut 2 sheets of parchment paper about 12” x 15”. Toss
first three ingredients in medium bowl. Divide between the 2 parchment
sheets.
Sprinkle 2 T Blueberry Sambuca red pepper jelly and 1 T water on each sheet.
Fold together several times to seal. Fold sides in at an angle. Repeat for
second packet. Cook directly on center rack of oven for 20 minutes. Serve
warm or at room temperature and top with vanilla ice cream or yogurt or
crème fraiche or just a drizzle of heavy cream. Enjoy !!
.... these can also be BBQ’d with your dinner on the NO HEAT side of the grill !!
Perth Pepper and Pestle Brunch Style French Toast with Blueberry Sambuca Pepper Glaze
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12 large eggs |
1 jar Blueberry Sambuca Red Pepper Jelly |
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1 unsliced loaf Egg bread cut into large pieces ( 1 1/2”) |
1/2 cup water (may be required) |
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1 cup heavy cream or whole milk |
fresh blueberries, for decoration |
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butter for pan frying |
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Whisk together the eggs and milk til well blended. Add bread pcs and allow to completely soak through (overnight preferably), turning often. Sauté soaked bread in butter until golden brown *** it is not necessary to cook this through, only brown it. Add Blueberry Sambuca red pepper jelly. Bring to a soft boil and simmer gently for about 10 minutes til cooked through and sauce has thicken ...add water if necessary. Place onto serving platter. Garnish with fresh blueberries.
Serves 6-10 people. Enjoy...
