Fruit and Custard Napoleon - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Fruit and Custard Napoleon

 

 

 

 

 

 

Bourbon Pecan Crust

  • 1/2 c pecans-ground fine
  • 1 c nilla wafers (can substitute animal or graham crackers)
  • 2 tbs corn syrup
  • 2 tbs cocoa powder
  • 2+ tbs powdered sugar
  • 2 tbs bourbon (I subbed 1 tbs each maple syrup and coconut milk for the bourbon)

Sprinkle in additional powdered sugar until it gets to a thick playdough consistency

Angel Food Cake

  • 10 (1 1/2 c) egg whites
  • 1 tsp cream of tartar
  • 1 tsp vanilla flavor
  • 1 tsp almond flavor
  • 1 1/4 c cake flour
  • 1 3/4 c sugar

Whip first 4 ingredients to firm peaks and slowly add flour and sugar sifted together. Pour into ungreased pan and bake at 325 degrees until golden. Invert (upside down) pan and let cool.

Syrup

  • 1 c water
  • 2 c sugar

Cook on medium heat and reduce until it is slightly amber colored and 'syrupy.' It will be thick like cold maple syrup. Slowly mix in 1/4 c red wine.

Garnish with seasonal fruit such as strawberries, oranges, black or raspberries. I used toasted coconut rings and orange twists.

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