White Miso Peach/Pear/Apple

13 June 2024

1 Mins read

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Introduction

Welcome to our unique twist on a classic recipe: White Miso Peach/Pear/Apple. This innovative dish brings together the savory depth of miso with the natural sweetness and texture of peaches, pears, or apples, creating an unforgettable flavor experience.

Tips for this Recipe

For the best results, ensure all fruits are ripe yet firm. Miso paste should be slightly warmed to ease blending. Adjust sugar based on fruit’s natural sweetness; you might need more.

Why You Will Love This Recipe

This recipe offers a harmonious balance of flavors that are both comforting and exciting. The interplay between the miso’s umami, fruits’ sweetness, and creaminess is bound to captivate your palate.

Ingredients

1 3/4 cups sugar, plus more if needed
2 tbsp white miso
2 cups heavy cream
1 cup whole milk
3 egg yolks

Adviced Equipments

Blender
Fine Mesh Sieve
Cutting Board
Vegetable Peeler or Paring Knife
Mixing Bowls
Measuring Cups and Spoons
Colander
Food Processor (optional)
Silicone Baking Mats or Sprays
Glass Jars for storage
Chef’s Knife

History of the Recipe

The concept of miso-infused fruit dishes is a modern culinary invention, yet it echoes ancient food preservation techniques where fermentation was utilized. This recipe combines Asian and Western culinary traditions, showcasing globalization’s impact on gastronomy.

Fun Facts about this Recipe

This White Miso Peach/Pear/Apple dish is not only a treat for the taste buds but also offers potential health benefits. The miso paste contains probiotics that aid digestion and contribute to gut health, while fruits provide essential vitamins and antioxidants.

White Miso Peach/Pear/Apple

White Miso Peach/Pear/Apple

amanda

Equipment

Blender - A versatile tool capable of smoothly blending fruits and miso paste into a homogeneous mixture.
Fine Mesh Sieve - Essential for straining the pureed fruit to remove seeds, ensuring a refined texture.
Cutting Board - A basic necessity for safely preparing fruits like peaches, pears, and apples.
Vegetable Peeler or Paring Knife - Useful for peeling the skins off of your fruit ingredients if desired.
Mixing Bowls - For combining ingredients prior to blending. Ensures thorough mixing before processing with a blender.
Measuring Cups and Spoons - Accurate measurements are crucial in cooking, especially when adjusting recipes or ensuring consistency.
Colander - Similar to the fine mesh sieve but larger; useful for draining excess water from vegetables if needed.
Food Processor (optional) - Can be an alternative to a blender for pureeing fruits, offering more control over texture.
Silicone Baking Mats or Sprays - Helpful for any baking steps that might accompany this recipe, such as crust preparation if miso paste was used differently.
Food Storage Containers (e.g., Glass Jars) - Ideal for storing prepared miso fruit mixture safely in the refrigerator or freezer.
Chef's Knife - A versatile tool for chopping and preparing ingredients; a must-have for any cooking task, including recipes like this one.

Ingredients

1 3/4 cups sugar, plus more if needed
t have to be. (Note: If you
2 tbsp white miso
2 cups heavy cream
1 cup whole milk
3 egg yolks

Instructions

1

Instruction 1

In a medium, heavy-bottomed saucepan over medium heat, melt 3/4 cup of the sugar, stirring often, until it takes on a nice sandy color and is a smooth liquid, 10 to 15 minutes.

2

Instruction 2

Quickly add the fruit and stir to coat with the sugar; this will prevent the sugar from caramelizing any further and/or burning. Cook until the fruit is soft, about 10 minutes or so, depending on which fruit you're using and its ripeness.

3

Instruction 3

Transfer the caramelized fruit to a blender. Add the miso and process to a smooth purée. Set aside.

4

Instruction 4

Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.

5

Instruction 5

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream and milk and cook, stirring occasionally, until hot but not boiling.

6

Instruction 6

Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended.

7

Instruction 7

Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, about 2-3 minutes.

8

Instruction 8

Remove the custard from the heat. Add the fruit-miso mixture and stir to mix completely. Pour the custard through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally. Taste for sweetness; add a little more sugar if needed.

9

Instruction 9

When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

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I create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.
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