2 1/2 c Sugar
1 ts Chopped lemon zest
3/4 c Water
2 1/4 lb Fresh cranberries
1/2 ts Vanilla
One 10 -inch sweet pastry
Crust, docked and totally
Blind baked
1 c Whipped cream
Sprigs of mint
Chopped lemon zest
Powdered sugar
Combine the sugar, lemon zest, and water. Bring to a boil and cook
for 5 minutes. Add the cranberries and cook for 10 minutes. Using a
slotted spoon remove the cranberries and reduce the syrup by half.
Add vanilla. Pour the syrup over the berries and allow to cool. Fold
in the whipped cream and fill the pastry crust. Chill completely.
Garnish with mint, lemon zest, and powdered sugar.
Yield: 8-10 servings
ESSENCE OF EMERIL SHOW #EE2243
Yields
4 servings