Description
Maseduan (French Macedoine) - so great, the French called macedonie all diverse. A dish of fresh and slightly cooked fruits impregnated with aromatic syrups containing liqueur or brandy, and ice cream (ice cream). Each maseduan blend of fruit and berries the same season. So there are macedoine summer, autumn and winter (this is the division adopted in Russia) and the countries of the South - and even spring (for example, in the Caucasus, they can be prepared from cherries, white and red mulberries, plums, mountain BlackBerry). Macedoine was invented in France and became popular as a dessert dish in the kitchen of the ruling classes of Europe (XVIII-XIX centuries).
Ingredients
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Jam
2 Tbsp
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Apple
1 piece
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Pear
1 piece
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Orange
1 piece
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Water
100 ml
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Cinnamon
1 piece
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Star anise
1 piece
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Ice cream
50 g
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Mint
Cooking
Apple and pear wash, peel, cut into small cubes.
In a saucepan, pour water, add cinnamon and star anise.
Put into the water cut fruit, set on fire, bring to a boil and cook for 2 minutes. The fruit just needs to be slightly welded. Remove the pan from the heat and infuse until cool.
Strain the fruit through a colander, reserve broth.
Take the orange (I have red), clean, fileroom, cut into small pieces.
Prepare syrup. Take low-calorie jam D arbo "cherry".
To the strained decoction add a low-calorie jam D arbo "cherry".
For serving dessert use high glasses. Put welded on apples and pears.
On top put the chopped oranges and pour all the syrup.
Usually maseduan served with a scoop of ice cream. In order not to overburden the dessert calories it is better to take vanilla or milk ice cream. On top decorate with mint leaves. Bon appetit!
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