WWJJD?

[darksally]

Once upon a time, like, at some time last week during the Schmoliday Bake-a-thon Smackdown 2007, whilst pounds of butter, flour, and sweet stuff amalgamated deliciously into batches upon batches of toffee, mincemeat, pecan bars, and brown sugar icebox cookies . . . a humble batch of bittersweet ganache was created for the sole purpose of turning

Comments

[beentothemoon]

there's no reason you can't freeze it or, you know, actually make truffles. OTOH if you want it GONE just take a prebaked pie shell, fill it unto busting with the fresh berries of your choice (don't use frozen, it's too wet) pour the melted ganache over the whole damn thing, chill it overnight and let it set out 30 minutes before serving. Also works in mini tarts or phyllo cups.

I came up with the idea when I had the same thing going on, and I did it with sliced strawberries and won the blue ribbon at the Wimberley Pie Festival (400+ pies, 4 blue ribbons, I won two)

[darksally]

There's too much booze and stock in the freezer, so the wonderfully logical idea of freezing it won't work.

This ganache is heavily spiked with Cointreau and I was actually thinking about pouring the ganache in a tart shell or three...pouring it over berries is a brilliant idea. This time of year, though, I might go with pears, or maybe some kinda cranberry compote. What a lovely, straightforward idea.

[beentothemoon]

mmm, cointreau. My only suggestion would be that if you want it to set firmly enough to cut, make sure whatever fruit you're using is as dry as possible. Let me know how it turns out!