Best 4 Nesselrode Fruit Sauce Recipes
In the realm of classic desserts, Nesselrode Fruit Sauce stands as a crown jewel, captivating taste buds with its symphony of flavors. This luscious sauce, named after the Russian diplomat and gastronome Karl Robert von Nesselrode, is a harmonious blend of chestnuts, fruit, and a hint of liqueur, offering a delightful balance of sweetness and complexity. As you embark on this culinary journey, you'll discover not just one, but three tantalizing recipes for this exquisite sauce. Indulge in the traditional Nesselrode Sauce, where the chestnuts take center stage, or explore the variations that introduce a medley of fruits like pineapple, peaches, and cherries. Each recipe promises a unique gustatory experience, sure to leave you spellbound.
**Traditional Nesselrode Sauce**: A culinary masterpiece that stays true to its roots, featuring the quintessential combination of chestnuts, sugar, cream, milk, and eggs. The result is a velvety smooth sauce with a rich, nutty flavor that will transport you to a bygone era.
**Pineapple Nesselrode Sauce**: A tropical twist on the classic, this variation incorporates the vibrant flavors of pineapple, adding a burst of sweetness and acidity to the mix. Prepare to be tantalized by the harmonious interplay of flavors in this delectable sauce.
**Cherry and Peach Nesselrode Sauce**: A delightful marriage of summer flavors, this recipe brings together the juicy sweetness of cherries and peaches, creating a vibrant and refreshing sauce. Get ready to savor the symphony of flavors as these fruits dance on your palate.
No matter which recipe you choose, Nesselrode Fruit Sauce promises an unforgettable culinary experience. Whether you're looking to elevate your desserts, ice creams, or even cocktails, this versatile sauce is sure to become a staple in your kitchen. So, gather your ingredients, don your apron, and embark on a journey of taste and discovery with these three delectable recipes for Nesselrode Fruit Sauce.
NESSELRODE FRUIT SAUCE
Nesselrode is named after one Count Nesselrode, as are a number of dishes that are made with chestnuts or chestnut puree. This is according to Larousse Gastronomique, the French food encyclopedia. Larousse doesn't say why chestnuts are associated with the Count, a 19th century Russian diplomat who negotiated the Treaty of Paris after the Crimean War, but it does note that nesselrode pudding was created for the count by his chef Monsieur Mouy. This sauce may be used for making Nesselrode pie. Cooking time is steeping time.
Provided by Molly53
Categories Dessert
Time P4DT5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a nonreactive container or glass jar.
- Let flavors blend for at least 4 days or up to 2 weeks.
NESSELRODE PIE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h
Yield 8 or more servings
Number Of Ingredients 7
Steps:
- Heat the milk in a saucepan and when it is warm, add the gelatin. Stir to dissolve. Bring just to the simmer and remove from the heat.
- Put the egg yolks in a mixing bowl and add one-quarter cup of sugar. Beat until golden yellow and slightly thickened. Add the hot milk mixture, stirring vigorously.
- Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film. The correct temperature on a thermometer is 180 degrees. Immediately pour the mixture into a cold mixing bowl so that it does not cook further. Add the Nesselrode mix and stir. Let cool.
- Beat the egg whites until foamy. Continue beating while gradually adding the remaining one-third cup of sugar. Beat until stiff and fold this into the custard mixture.
- Beat the cream until stiff and fold it into the custard. Pour the mixture into the pie shell. Cover and refrigerate several hours or overnight until set.
NESSELRODE SAUCE
Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. This dessert sauce just lovely over ice cream or vanilla cake.
Provided by Molly53
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a saucepan.
- Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
- Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).
Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 12.2, Carbohydrate 19.2, Fiber 0.8, Sugar 17.3, Protein 0.3
NESSELRODE MIX
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h
Yield About two cups
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 85 milligrams, Sugar 80 grams
Tips:
- Fresh fruit is always best for this sauce. Make sure it is ripe and in season.
- If you don't have confectioners' sugar, you can make your own by grinding granulated sugar in a blender or food processor until it is fine and powdery.
- To make the sauce ahead of time, prepare it up to the point of adding the whipped cream. Store it in the refrigerator for up to 24 hours. When you're ready to serve, whip the cream and fold it into the sauce.
- This sauce is also delicious served over vanilla ice cream or angel food cake.
- For a richer sauce, use heavy cream instead of milk.
- To make a vegan version of this sauce, use almond milk or coconut milk instead of milk and cream, and omit the eggs.
Conclusion:
Nesselrode fruit sauce is a classic dessert sauce that is easy to make and always a crowd-pleaser. It is perfect for serving over fresh fruit, ice cream, or cake. With its rich, creamy flavor and beautiful color, Nesselrode sauce is sure to impress your guests. So next time you're looking for a special dessert sauce, give this recipe a try.
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