Best 2 Grilled Upside Down Fruity Capirotada Rsc Recipes

GRILLED UPSIDE-DOWN FRUITY CAPIROTADA #RSC

Grilled Upside-Down Fruity Capirotada #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This dessert captures all the delicious warm inviting flavors of Mexican bread pudding, and the luscious added flavors of sweet peaches and pears put it over the top. Plus, the ease in preparing, with huge thanks to Reynolds Wrap, make this dessert a huge hit for all families and friends.

Provided by bakingbrenda

Categories Dessert

Time 55m

Yield 8 , 8 serving(s)

Number Of Ingredients 18

Ingredients

Reynolds Wrap Foil
cooking spray
1/2 cup peach preserves
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1 peach, peeled, pitted and cut into thin slices
1 red pears, peeled, cored and cut into thin slices
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/3 cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
1 egg, beaten
1 teaspoon vanilla extract
1 (12 ounce) can refrigerated biscuits (10-count)
1/3 cup sliced almonds

Steps:

Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.

CAPIROTADA

Capirotada image

This bread pudding is a Lenten tradition in my family. If you can't find piloncillo where you live (you can buy it in any grocery store in San Antonio) you can substitute 3 cups of brown sugar for the 6 piloncillos (cones of unrefined sugar). Yes, onions and cheese in bread pudding does sound strange, but you'll be surprised at the overall taste of this dish. This is down-home Tex-Mex comfort food!

Provided by Nanita

Categories Dessert

Time 1h40m

Yield 2 9X13 Pans

Number Of Ingredients 9

Ingredients

6 small piloncillo cones
12 cups water
8 short cinnamon sticks
2 bunches green onions or 1 large white onion, cut in quarters
3 loaves French bread, sliced thin
2 (16 ounce) containers soft margarine
1 (16 ounce) box raisins
2 cups chopped pecans
4 cups cheddar cheese, shredded

Steps:

Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
Remove from heat and take out onions and cinnamon sticks.
Toast the french bread (you can do this ahead of time or while the syrup is cooking).
Spread margarine liberally on both sides of toast.
Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
Bake in a 350 degree oven for 30 to 40 minutes.
Serve hot or cold.
Store in the refrigerator.

Tips:

Use a variety of fruits for a more flavorful capirotada. Some good options include apples, oranges, bananas, and pineapple.
If you don't have any Mexican bread, you can use French bread or Italian bread instead.
Be sure to soak the bread in the milk mixture for at least 30 minutes, or until it is completely softened.
Don't overcrowd the grill when cooking the capirotada. This will prevent it from cooking evenly.
Serve the capirotada warm, topped with whipped cream or ice cream.

Conclusion:

Grilled upside-down fruity capirotada is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread and fruit, and it is sure to be a hit with your family and friends. So next time you are looking for a sweet treat, give this recipe a try.