Poach-a-Peach Recipe

Serves 5

INGREDIENTS:

5 fresh Peaches

1/2 cup Maple Syrup

1/4 cup Water

GARNISHING:

5 tablespoons Maple Syrup

10 tablespoons Yogurt

5 Pineapple 

1 Kiwi

5 Strawberries

a handful Blueberries

5 Cherries

Boil a quarter cup of water in a saucepan.

Arrange the peaches with skin intact into the simmering water.

Add in half cup of maple syrup. Poach the peaches.

Remove from the saucepan and peel off the skin.

Arrange on a platter with some fresh fruits.

Pour maple syrup and yoghurt.

Serve.

Sans Rival Recipe

pistachio sans rival

By: Heny Sison

MERINGUE

7 large Egg Whites

3/4 tsp Cream of Tartar

1 c Sugar

1 c Pistachio, coarsely chopped

Preheat oven to 275 degrees F.

Beat together egg whites, cream of tartar and sugar 
until stiff but not dry.

Fold in nuts.

Divide mixture on 4-9" x 1/2" round pans lined with parchment paper.

Bake in the preheated oven for 1 hour or until golden.

Transfer to wire racks.

Cool in the pans for 5 minutes.

Invert then carefully remove the parchment paper.

Completely let cool on wire rack.

BUTTERCREAM

3/4 c Sugar

1/2 c Water

9 Egg Yolks

3/4 c Butter

3/4 c Margarine

1/2 tsp Vanilla Extract

1 1/4 c Pistachio for decoration

Boil together sugar and water until 220 degrees F.

Beat egg yolks at speed 6 until thick and fluffy.

Continue cooking the syrup until 240 degrees F.

Pour hot syrup in a stream.

Beat until cold.

In another bowl, beat the butter and margarine compound until light.

Add egg yolk mixture then the vanilla.

Beat until creamy.

Use this to fill the meringue layers.

Decorate top and sides with more buttercream.

Sprinkle with pistachio nuts all over.

Freeze.

You can use other nuts for the variety... cashew, macadamia, almond.

Heny Sison's Sans Rival Baking Class

Chef Heny Sison

sans rival lessons: almond sans rival. cashew sans rival. macadamia sans rival. 

pistachio sans rival. toffee sans rival. mocha sans rival.

Heny Sison Culinary School

33 Bonnie Serrano Avenue

Crame, Quezon City, Philippines

www.henysison.com

info@henysison.com