CSB-75 INSTRUCTION/ RECIPE BOOKLET

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DESSERTS

Berry Coulis

This versatile dessert sauce could not be easier.

Makes 1

⁄4 cups

1 12-ounce bag of frozen mixed berries, thawed

⁄4 cup granulated sugar

⁄2 teaspoon fresh lemon juice

Put all ingredients in a 2

⁄2-quart saucepan. Over medium heat bring

mixture to a simmer and cook for about 5 minutes to melt the sugar.

Insert the hand blender into the saucepan, making sure the protective

guard is submerged. Blend on Low, using an up-and-down motion until

ingredients are well combined, about 30 seconds. Strain the sauce

through a fine mesh strainer and serve.

Nutritional information per

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Peaches & Cream

Serve this simple dessert well chilled in stemmed goblets

for an elegant presentation.

Makes 8 servings

2 tablespoons unsalted butter

4 tablespoons sugar, divided

1 pound fresh peaches, peeled, pitted and sliced

1 strip lemon zest (2 x

⁄2 inch)

8 ounces mascarpone

1 tablespoon vanilla extract

In a Cuisinart

2-quart saucier, melt butter and 2 tablespoons of the

sugar over medium-low heat, stirring until golden and caramel in color,

about 5 to 8 minutes. Add peaches and zest, cover loosely and cook

over low heat until peaches are tender, about 15 minutes. Remove and

discard zest strip. Insert hand blender making certain

protective guard is submerged and blend on Low, using a gentle up-

and-down motion, moving the blender through the pan until smooth,

about 1 minute. Transfer to a bowl, let cool, then cover and chill.

Put the mascarpone, remaining sugar and vanilla in a medium bowl.

Insert hand blender making sure the protective guard is submerged and

process, about 20 seconds. Scrape bowl and process about 1 minute

longer. Chill until ready to use.

Spoon peach mixture and whipped mascarpone mixture into goblets in

alternate layers. Keep chilled until ready to serve. May be garnished

with fresh raspberries, toasted sliced almonds or a mint leaf.

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INSTRUCTION/ RECIPE BOOKLET - Page 20