Apple Granita with Stewed Apples
2 pounds Granny Smith apples
2 cups apple cider
2 cups water
2 tablespoons sugar
1 teaspoon ground Bisschopswijn Mulling Spices
Peel the apples. Set aside the peel from 2 of them for the granite and reserve the peeled apples for the puree. Chop the reserved apple peel in a food processor and put it in a saucepan with the cider and water. Bring to a boil, cover loosely and boil gently for 25 minutes. You should have about 2 cups of, adjust with water if necessary. Add the sugar and spices. Mix well to dissolve the sugar. Pour the mixture into a bowl and place in the freezer for a few hours, stirring the mixture occasionally with a wire whisk. When it turns into slush or frozen crystals it is ready to serve.
½ cup maple syrup
1 teaspoon vanilla extract
¼ cup water
¼ cup sour cream
1 pinch ground Bisschopswijn Mulling Spices
Halve and core the peeled apples and cut into slices. Put them in a sauce pan with the maple syrup, vanilla, spices and water. Bring to a boil partially covered, and boil gently until soft. Let cool to lukewarm. Add the sour cream and mix to cover the apples. Refrigerate until cool.
When ready to serve, spoon ¼ of the apples into a glass dessert dish. Top with the granite and serve.
Pears Poached in Port
Cran-raspberry juice or any dark red juice blend
Bosc pears or any firm flesh pear
Bisschopswijn Mulling Spices
Mix 4 parts juice to 1 part port wine in a large stock pot. Add ½ cup sugar for every ½ gallon liquid. Stir to dissolve sugar. Place 1 tablespoon Bisschopswijn spices per half gallon liquid in a muslin steeping bag or large tea ball. Peel and core pears. You can leave the pears whole and core from the bottom, leaving the stem attached or cut the pears in half and core. Bring juice mixture to a simmer. Place pears and Bisschopswijn bag in the juice. Weight down the pears to completely submerge by placing a plate or two on top of the pears. Simmer until pears take on color and start to soften. You can chill the pears in the mixture overnight for more color. Remove pears from the poaching liquid. Serve with raspberry puree, whipped cream or crème anglaise.
3 egg yolks
1/3 cup sugar
1 cup heavy cream
1/3 cup milk
¼ cup brandy
pinch of salt
Beat egg and sugar until well blended. Bring cream and milk to a boil. Remove from heat. Add ½ cup of hot cream into eggs, whisking constantly. Mix the egg mixture into cream mixture. Over medium heat whisk until mixture thickens. Remove from heat. Add brandy and salt. Strain. Cool quickly over ice water. Chill.
Cheese Stuffed Baked Apples
¼ teaspoon ground Bisschopswijn Mulling Spices
1 tablespoon sugar
2 tablespoons cream cheese
1 tablespoon dried cranberries
Preheat oven to 375 degrees. Cut the stem out of the apple and hollow out the center, without going through the bottom, until it is about 1 ½ inches wide. In a small bowl stir together the spices and sugar. Set aside half of this mixture. Mix the remaining spices and sugar with the cream cheese and cranberries. Sprinkle some of the spice mixture inside the apple. Fill the apple with the cream cheese mixture. Sprinkle the rest of the spices on top of the apple filling. Place the apple in a small baking dish and bake for 35–40 minutes until the apple is tender enough to pierce with a fork.
½ gallon orchard fresh apple cider
1 tablespoon Bisschopswijn Mulling Spices
1 teaspoon salt
Fresh apple cider is a must for this recipe. Place the Bisschopswijn spices in muslin steeping bag or large tea ball. In a sauce pan heat the apple cider, spices and salt until a low boil. Remove the spice bag after boiling a few minutes. Continue to boil to reduce the cider until reduced by three quarters. Baste ham or ham balls with the glaze.
Bisschopswijn ground spices can be used in any recipe calling for pumpkin pie spice or a similar blend of spices. Some recipes our customers use the ground spices in are;
Customers have told us they use the whole spices to make;
Brew with fruit flavored teas
Added to ground coffee when brewing