Orange Ginger Florentines with Aunt Leticia’s Pineapple Sherbet
A few days ago I had the privilege of sharing my Aunt Leticia’s Pineapple Sherbet recipe with the citizens of San Diego. That’s right, I was a guest on San Diego Live!
I first shared the recipe here recounting how hot and steamy New Orleans summers are (ironically we had some pretty hot and steamy days this week here in So Cal, too). Aunt Leticia, after cooking for her family – including her visiting L.A. brother, sister-in-law, niece and nephews, would sometimes put together the base for a pineapple sherbet, that we could all help to hand crank, and that would help cool us down. My Mom still talked about how much she enjoyed that sherbet years later.
Unfortunately, none of my cousins learned how to make it, but I am glad to say, that a few summers ago, I was able (after a few attempts) to recreate it well enough so that my Mom gave it the thumbs up.
And to serve with the sherbet, I am sharing my very favorite cookie recipe – really…
Okay, so that’s kind of an inside joke. When I was in culinary school, there was a chef instructor that my fellow students and I didn’t care for too much, although we did like to make fun of him. He was featured in a video demo where he repeatedly reminded everyone listening that the cookies he was demonstrating really, really were his very favorite cookie. Really…
My favorite cookie is not the same as his, but Orange Ginger Florentines are one of my very favorites, and I think the orange and ginger complement the Pineapple Sherbet quite well. They’re a bit labor intensive and a tiny bit tricky, but they are worth the trouble.
Oh- and you can watch my segment on San Diego Living here.
Orange Ginger Florentines
Florentines must be stored in an airtight container, and are best eaten within a day or so of baking them, as they tend to lose the crispiness that makes them so special. Coating the underside with tempered or coating chocolate helps to keep them crisp a bit longer, too.
- 4 ounces sugar
- 1 ounce honey
- 1.5 ounces heavy cream
- 2 ounces unsalted butter
- 2 ounces Candied Orange Peel – France – Essential Pantry ,diced
- 1 ounce Dried Crystallized Ginger, 16 Oz,diced
- Combine the sugar, honey, cream and butter in a small saucepan. Stir constantly over medium heat until the mixture reaches 238 degrees on a candy thermometer.
- Remove from the heat, and gently stir in the almonds, orange peel and ginger. Do not over mix.
- Place a teaspoon full of the mix at a time on a parchment lined sheet. Press the mix flat with dampened fingers. Allow 2 inches between each portion, as the Florentines spread a lot when baked. Bake at 375 degrees until golden brown, about 7-8 minutes. Reshape them while warm, by pushing the edges inward with a well oiled round cookie cutter until they are round .
Yield: 3 1/2 dozen @ 2inch cookies