1 cup whipping cream
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
2 tbsp orange juice
2 tsp lemon juice
1 dash salt
1/2 cup pureed cherimoya
2 tsp grated orange peel
2 cup cherimoya chunks
1 1/2 cup orange sections
1 mint leaves
Directions
For this recipe you will need 3 cherimoyas.
Combine whipping cream and sour cream in a deep bowl, refrigerate with
beaters until well chilled. Beat creams until frothy; gradually add
sugar, vanilla, fruit juices and salt. Beat until quite stiff. Blend
in cherimoya puree and 1 teaspoon orange peel.
Put half the cherimoya chunks in the bottom of 4 to 6 parfait glasses.
Spoon in a layer of cream, all the orange sections, a second layer of
cream and the remaining cherimoya. Top with a dollop of cream and
garnish with remaining orange peel and mint leaves. Serves 4 to 6.
Source: Chicago Sun Times, March 20, 1986
Servings: 4 servings
Cherimoya-Orange Parfait Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
Food historians have traced the existence of recipes back into the far past, in fact as far as ancient Egypt, and maybe even further. Having said that, these, ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to historians are some stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the early Romans made use of many herbs, including a few you will know such as basil, fennel and asafoetida. As our culinary historical trip moves on a few more years we have two books which date from the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is served today, but instead accounts of the types of food prepared by the cooks of the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as basil and rosemary. These new culinary innovations created a surge in manuscripts on cookery, some of which are kept safe in private cookery archives. Over the following few hundred years, the rich families of Wesstern Europe strove to lay on the most exotic meals, and as a result chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking publications are starting to become popular mostly due to increased literacy, leisure time and having more money. The introduction of television brings us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cherimoya Orange Parfait recipe.
