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The core of Miss Capozzi is 'Creating and Living the Simple Life' through food, entertaining, beauty, crafts & creations, and living well. Through imagining, creating, sharing, educating and inspiring, Miss Capozzi's products and recipes provide you with the tools to enhance your world and share with those you care about.

Category Archives: Fruits & Desserts

Gelato alla Pera con Noci & Grappa

Gelato alla Pera con Noci & Grappa

Ingredients:
2 cups heavy cream
2 cups whole milk
1 2-inch piece vanilla bean, split lengthwise
2 egg yolks
1/2 cup sugar
2 tablespoons vanilla extract
2 cups fresh chopped pere (Italian for pears)
3/4 cup chopped noci (Italian for walnuts)
Grappa – as much as you wish

Directions:
Combine cream and milk in a saucepan over medium heat. Add vanilla bean and heat until
mixture almost boils, about 5 – 8 minutes. Reduce heat to low. Meanwhile beat yolks, sugar
and vanilla extract in a small bowl until light yellow and smooth, about 1 – 2 minutes. Add 4 tablespoons hot cream/milk mixture and stir until combined. Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 – 4 minutes. Cool completely. When cool, scrape seeds from vanilla bean and add to gelato mixture. Stir until well combined. Pour into freezing chamber of an ice cream maker. Freeze until thickened, about 20 – 25 minutes. Add fresh pears and walnuts to gelato during the last 5 – 10 minutes of freezing. Transfer to an air-tight container and freeze until firm, about 2 hours. Place mixture in a covered container and store in the refrigerator overnight. Or chill over an ice bath for about 30 minutes if you wish to make gelato right away. Drizzle grappa on top of gelato right before serving.

Pasta Frolla

Pasta Frolla

Ingredients:
2 cups all-purpose flour
1/3 cup sugar
¾ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter (in chunks)
2 large eggs

Directions:
1. By hand: Place flour, sugar, baking powder and salt in a large bowl and stir well to mix. Add butter and rub mixture between the palm of your hands until it forms fine crumbs. Add eggs and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball.
2. In the food processor: Place flour, sugar, baking powder and salt in medium-sized bowl. Pulse several times to mix. Add butter and pulse a few more times to mix. Add eggs and pulse until dough forms a ball.
3. Wrap dough in plastic and chill until needed, at least for one hour. When ready to use, unwrap it, place it on a lightly floured work surface and knead it until it is soft and malleable.

Limoncello Sorbet

Limoncello Sorbet

Ingredients:
¾ cup sugar
1 cup water
1 cup freshly squeezed juice from organic lemons (about 3-4 lemons)
2 teaspoons fine lemon zest
½ cup limoncello

Directions:
1. In a small saucepan on medium high heat, make a simple syrup by heating the limoncello, sugar, and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
2. Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the freezer to freeze firm. To further fluff up the mixture, simply process in a food-processor or blender until smooth. Serve immediately or freeze until ready to serve.
3. Scoop out and garnish with mint leaves and lemon zest or fresh fruit.

Apricot, Peach and Brandy Preserves

Apricot, Peach and Brandy Preserves

Ingredients:
3 cups apricot halves
3 cups peaches, peeled and coarsely chopped
1 orange (juice and grated peel)
2 cups granulated sugar
2 cups light brown sugar
1 teaspoon almond extract
¾ cup brandy

Directions:
1. In a large bowl, stir together the apricots, peaches, orange juice,
grated peel, brandy, light brown sugar, and almond extract.
2. Cover mixture and let it rest for at least 8 hours or overnight.
3. Add mixture to a large saucepan and bring to a simmer. Add in the granulated sugar.
4. Cook for about 30-40 minutes until mixture becomes thick and shiny. Stir mixture often to avoid fruit from sticking to pan. It should retain bits of apricots and peaches.
5. Pour the preserves into 5-6 half-pint Mason jars.
6. Let the jars cool in a dark dry place for about 3 weeks before serving.

Gelato al Lampone

Gelato al Lampone

Ingredients:
2 cups heavy cream
2 cups whole milk
1 2-inch piece vanilla bean, split lengthwise
2 egg yolks
1/2 cup sugar
2 tablespoons vanilla extract
2 cups fresh lamponi (Italian for raspberries)

Directions:
Combine cream and milk in a saucepan over medium heat. Add vanilla bean and heat until
mixture almost boils, about 5 – 8 minutes. Reduce heat to low. Meanwhile beat yolks, sugar
and vanilla extract in a small bowl until light yellow and smooth, about 1 – 2 minutes. Add 4 tablespoons hot cream/milk mixture and stir until combined. Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 – 4 minutes. Cool completely. When cool, scrape seeds from vanilla bean and add to gelato mixture. Stir until well combined. Pour into freezing chamber of an ice cream maker. Freeze until thickened, about 20 – 25 minutes. Add fresh raspberries to gelato during the last 5 – 10 minutes of freezing. Transfer to an air-tight container and freeze until firm, about 2 hours. Place mixture in a covered container and store in the refrigerator overnight. Or chill over an ice bath for about 30 minutes if you wish to make gelato right away.

Berry Macedonia

Berry Macedonia

Ingredients:
1 bottle light white wine (or brandy)
1 cup sugar
2 cups of each: Strawberries, Cherries, Blueberries, Raspberries
2 pints Raspberry puree

Directions:
Cut up strawberries into bite-size pieces and pit the cherries. Place all fruit pieces in a large bowl and add about 1 cup of sugar. Make raspberry puree by blending 2 pints of raspberries in a blender. Add puree to mixture. Pour the white wine over the fruit sugar mixture and stir well. Cover the bowl and let it chill in the fridge for at least 12 hours. This will allow the sugar to draw out the juices from the fruit and therefore sweeten the wine.

Serve the Berry Macedonia chilled. You may top it with whipped cream or pour it over gelato. The fruit juices will leave you with a wonderful berry dessert wine.

Fruit Macedonia

Fruit Macedonia

Ingredients:
1 bottle light white wine (or brandy)
1 cup sugar
1 cup seasonal fresh fruit: Apricots, Peaches, Plums, Cherries, Strawberries, Banana, Kiwi, Watermelon, Grapes, Cantelope

Directions:
Cut up fruit into bite-size pieces. Place fruit pieces in a large bowl and add about 1 cup of sugar. Pour the white wine over the fruit sugar mixture and stir well. Cover the bowl and let it chill in the fridge for at least 12 hours. This will allow the sugar to draw out the juices from the fruit and therefore sweeten the wine.

Serve the Fruit Macedonia chilled. You may top it with whipped cream or
gelato. The fruit juices will leave with you a wonderful dessert wine.

Ricotta Pie

Ricotta Pie

Ingredients:
1 1/2 pounds ricotta cheese
5 eggs
1/2 cup white sugar
1/4 teaspoon lemon juice
1/4 teaspoon lemon zest
1/2 teaspoon vanilla extract

Directions:
1. Beat eggs, sugar, lemon juice, zest, and vanilla. Stir in the ricotta.
2. Pour mixture into the prepared pie shell (homemade or bought).
3. Bake at 325 degrees F for 50 minutes or until top is golden. Let pie cool
for about 5 hours to set; the pie will become creamy and dense.
Serve warm or cold.

Amaretto Peach Gratin

Amaretto Peach Gratin

Ingredients:
½ cup milk
2 eggs
½ cup all-purpose flour
2 tbs sugar
2 tbs butter, melted
2 tbs Amaretto di Saronno
¼ tsp salt
4 ripe peaches, pitted and sliced
1 cup Amaretti (crumbled)
½ cup shaved almonds

Directions:
1. Preheat oven to 400 degrees F.
2. In a medium bowl whisk together milk and eggs. Add flour, sugar, butter, Amaretto di Saronno, and salt. Whisk until smooth and creamy, and set aside.
3. Pour batter into pie plate (grease it with butter beforehand to prevent sticking).
4. Arrange peach slices on top of batter.
5. Bake for 20 minutes. Sprinkle crushed Amaretti and shaved almonds on top. Bake for other 10 minutes or until the batter is golden and peaches are tender.
6. Let the dish cool for about 30 minutes before serving.