STONECPS

It is beginning to look like Christmas. For us Filipinos, Christmas will not be complete without the Christmas carols, the Christmas decorations that you can see everywhere, and most especially, Christmas won’t be complete without good food serve at Noche Buena.

So here is one dessert recipe that you can try to serve to your family during the festive holiday season.

Pine-filled Meringue

Ingredients
FILLING
1 can (439 g) DEL MONTE Crushed Pineapple, drained (reserve syrup)
3/4 cup sugar
1/3 cup pineapple syrup
MERINGUE
1 tsp baking powder
1-1/2 cups white sugar
3 pc egg whites
1/2 tsp vanilla extract

Procedures

1. PREHEAT oven at 275ºF. Grease jelly roll pan. Set aside.
2. FILLING: Combine all ingredients. Cook until dry. Set aside.
3. MERINGUE: Combine baking powder and sugar. Set aside. Beat egg whites. Add sugar mixture gradually. Stir in vanilla. Continue beating until stiff peaks form. Put in pastry bag and pipe into pan with a hollow space at the middle. Spoon each meringue with one teaspoon filling . Bake for 20 minutes or until dry. Cool on wire rack. If desired, garnish with red kaong or cherries.

You want to try something new? Then try cooking this Pata Asado, a recipe from Del Monte Kitchenomics.

Ingredients:

1 tablespoon minced garlic
½ cup chopped onions
1 piece laurel leaf
¼ teaspoon whole peppercorns
1 piece star anise
1/8 teaspoon 5 spice powder
1 kilo pork pata (front) cut into serving portions
3 tablespoon oyster sauce
¼ cp soy sauce
¼ cup rice wine
1/3 cup brown sugar
2 pouches Del Monte Pineapple Tidbits

1. Sautee the first six ingredients in 2 tablespoon oil. Add pata and sauté until lightly brown.
2. Add oyster sauce, soy sauce, rice wine, sugar and 3 cups water. Cover and simmer for 30 minutes or until pata is fork-tender.
3. Add Del Monte Pineapple Tidbits with syrup. Simmer for 8 more minutes.

Makes 8 servings.