Recipe - Pennsylvania Sweet Potatoes In Tangy Sauce

KAREN PHILLIPS CBTX40A
24 Whole Virginia peanuts
unsalted, shelled
One half cup Heavy cream
6 tablespoon Creamy peanut butter
14 ounce Semisweet chocolate;
broken into One half ounce pieces

Equipment: 3 baking sheets with sides, film wrap,
instantread test thermometer, cake spatula, 1
1/2inch round cookie cutter, parchment paper, pastry
bag, medium straight tip

Preheat the oven to 325 degrees. Toast the peanuts on
a baking sheet in the preheated oven until golden
brown, about 6 to 7 minutes. Remove the peanuts from
the oven and set aside until needed.

Heat the heavy cream and the peanut butter in a 1
1/2qt saucepan over mediumhigh heat. Stir with a
whisk to combine thoroughly. Bring the mixture to a
boil. Place 6 ounces of semisweet chocolate in a
stainless steel bowl. Pour the boiling cream and
peanut butter mixture over the chocolate, and allow to
stand at room temperature for 5 minutes. Stir until
smooth. Refrigerate the peanut butter ganache for 30
minutes.

Cover the bottom of a baking sheet with film wrap.
Heat 1 inch of water in the bottom half of a double
boiler over medium heat. Place the remaining 8 ounces
of semisweet chocolate in the top half. Heat the
chocolate uncovered, while stirring constantly, until
it has melted, about 4 to 5 minutes. Transfer the
melted chocolate to a stainless steel bowl, and
continue to stir until the temperature of the
chocolate is reduced to 90 degrees, about 5 minutes.

Continued

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini