PEI Liquor Celebrate Fall 2019

GLUTEN-FREE SWEETS

Directions: Preheat your oven to 350F. Line a 9 x 13 inch casserole with parchment paper. Place the figs in a baking dish and sprinkle evenly with the sugar and port. Bake for about 40 minutes, basting every 10 minutes, until the figs are soft and the port syrup is thickened. Enjoy warm with a scoop of good quality vanilla bean ice cream.

Chai Spiced Rice Pudding From page 35 Serves 4-6

¾ cup short grain rice (sushi or arborio rice is best) 1 ½ cups water 1 cup milk 1 cup cream ⅓ cup white sugar ¼ tsp salt ½ vanilla bean pod ¼ tsp ground cardamom ½ tsp cinnamon ½ tsp ground ginger Directions: In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat to medium-low, cover and simmer for 20 minutes or until the rice is cooked and all the water is absorbed. In another larger saucepan, combine the cooked rice with the milk, cream, sugar, salt, vanilla and spices. Cook over medium heat until thick and creamy, 15 to 20 minutes, stirring constantly. Remove from heat and slowly add the beaten egg while whisking. ¼ tsp allspice 1 egg, beaten 1 Tbsp butter

Chocolate Cheesecake Mousse From page 37 Makes 10 ramekins 2 Tbsp white sugar 1 lb cream cheese at room temperature 1 can sweetened condensed milk 2 Tbsp lemon juice 1 cup semi-sweet chocolate chips, melted

Directions: Use a hand mixer or stand mixer with a whisk attachment to beat the cream cheese and sugar together until smooth. Scrape down the sides of the bowl a couple of times to make sure there are no lumps. Slowly add in the condensed milk while whisking, then add in the lemon. Slowly pour in the melted chocolate and whisk until smooth. Scrape down the sides of the bowl to make sure all the chocolate is mixed in. Turn the mixer to medium-high and continue to beat until the mixture becomes fluffier and paler. Divide the mixture between 10 medium ramekins and then transfer to the fridge to set for one hour. Top with fresh raspberries and enjoy!

Stir in butter and vanilla and let cool in a shallow pan.

Port Wine Roasted Figs From page 36 Serves 4-6

12 fresh figs 500 ml Dow’s Fine Ruby Port (06222Z) 250 ml white sugar

46 CELEBRATE FALL 2019

*Limited Time Offers from October 9 - November 19