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Caribbean Dessert Recipes
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Recipes on this page:

Dulce De Mange

Ingredients:

2 large mangos
2 cups of white sugar
1 tablespoon of lime juice

Directions:

First peel and remove the flesh then process
enough of the ripe mangoes to provide 2 cups
of mango puree.

Now scrape the puree into a saucepan and add
2 cups white sugar a tablespoon lime juice.

Now cook over the medium heat, stirring all
the time until mixture thickens sufficiently
so you can see the bottom of the saucepan in
the wake of the spoon.

Finally, moisten the inside of a mould a cake
or loaf tin will do) scrape the dulce into it
and leave to cool.

When it is cold, turn out. It will keep very
well wrapped in plastic and refrigerated.

 Trinidadian Sugar Cakes

Ingredients:

1 cup of water
1 cup of sugar
4 cups of grated coconut
1 teaspoon of almond essence 1 to 2 drops Of food colouring
1/2 teaspoon of cream Of tartar

Directions:

First bring to a boil sugar with water
to form a light syrup.

Next when bubbles appear to form in the
size of small pearls add grated coconut
with the cream of tarter.

Now When the coconut mixture comes away
from the sides of the pan easily remove
from the heat and beat with a spoon for
at least 3 to 5 minutes.

Add the essence and the food colouring
then mix well. Drop by spoonfuls on an
oiled cookie or enamel tray. Allow for
it to harden completely.

TROPICAL DRIED-FRUIT CHUTNEY

Ingredients:

-pineapple juice
2 cinnamon sticks
1/2 cup of raisins
2 whole star anise
1 cup 1/2-inch dice dried
-mango (about 4 1/2 ounces)
1 cup 1/2-inch dice dried
-papaya (about 4 1/2 ounces)
1/2 cup 1/2-inch dice dried
-pineapple (about 3 ounces)
1 cup of imported dry sherry
1 vanilla bean, split lengthwise
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro

Directions:

In a heavy medium saucepan scrape the seeds
from vanilla bean and add the bean, sherry,
cinnamon sticks, and star anise.

Bring mixture to a simmer over medium heat.
Add all the dried fruits, return to simmer,
occasionally stirring.

Simmer until sherry is almost evaporated,
stirring occasionally, for 15 min. Remove
from the hot heat.

To moisten chutney, mix in enough of the
pineapple juice by tablespoonfuls.

Place into a bowl and cover then chill in
the frigerator for 3 hours. Note: Chutney
can be made 1 day ahead of time. keep the
chutney refrigerated.

Remove the vanilla bean, cinnamon sticks
and star anise from chutney. Mix in mint
along with the cilantro and serve. Brown
the star shaped seedpods.

Note: You can find the star shaped seed
pods available in the spice section of
some supermarkets as well as specialty
food stores and Asian markets.

Makes 3 cups.

 JAMAICAN COFFEE BROWNIES WITH PECANS

Jamaican Blue Mountain coffee is prized for
it,s bold, clean flavor, but good espresso
beans and strong brewed espresso work very
well, too.

Ingredients:

3 large eggs
2 cups of sugar
1/2 teaspoon of salt
3/4 cup of pecan pieces
-nonstick vegetable oil spray
1 1/4 cups of all purpose flour
6 tablespoons freshly brewed
-Jamaican Blue Mountain coffee
3 tablespoons of finely ground
-Jamaican Blue Mountain coffee beans
1 1/2 teaspoons of vanilla extract
30 thin strips of crystallized ginger
3/4 cup of unsweetened cocoa powder
1 cup of bittersweet or semisweet
-chocolate chips (6 ounces)
15 tablespoons (2 sticks
-minus 1 tablespoon)
-unsalted butter

Directions:

Preheat oven at 350 degrees F. Spray 13x9x2
inch metal pan with nonstick spray. Combine
the sugar with butter, cocoa, ground coffee,
and salt in a large size metal bowl.

Place bowl over saucepan of simmering water,
whisk until butter melts and ingredients are
blended (texture will be grainy).

Remove bowl from over water, cool mixture to
lukewarm if necessary. Whisk in the eggs and
vanilla. Sift flour over and fold in. Mix in
pecans.

Spread batter in prepared pan. Bake brownies
till the tester inserted right in the center
comes out clean for 25 minutes. Cool off the
brownies in pan.

Put the chocolate chips in a small size bowl.
Bring the brewed coffee to a simmer in a small
saucepan pour over chips and stir until melted
and smooth.

Let ganache stand until cool and beginning to
thicken for 1 hour, spread evenly over top of
brownies. Note: This recipe can be made 1 day
ahead.

Finally, cover, let stand at room temperature.
cut the brownies into 15 squares then top each
with 2 ginger strips.

Makes 15 Servings.

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