Navajo Grill Peach Bougainvillea
Navajo Spice Cakes
Ingredients
Cakes
- 1/4 pound (1 stick) butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1/4 cup milk
- 1 cup shredded coconut
- 1/2 cup pecan pieces
- 2 cups crushed vanilla wafers (crush, then measure)
Frosting
- 6 ounces cream cheese, softened
- 1/2 stick (2 ounces) butter, softened
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup pecan pieces
Peach Sauce
- 1 (6-inch) sprig fresh rosemary
- 1/2 cup white port (a fortified wine made with white grapes)
- 2 cups fresh peaches with juice (or 4 cups frozen)
- 1/8 teaspoon cinnamon
- 2 tablespoons honey, divided
- 2 tablespoons peach preserves
- 1 tablespoon plus 1 teaspoon Zatarain's Creole mustard
- 1 tablespoon cream
Garnish
- Fresh raspberries
- Rosemary sprigs
Instructions
- Cakes: Heat convection oven to 325 degrees F or standard oven to 350 degrees
F.
- Cream butter and sugar together. Add eggs, milk, coconut, pecans and vanilla
wafers and mix well.
- Spray a standard 12-cup muffin pan with nonstick vegetable
spray and fill with batter, dividing batter evenly.
- Bake in preheated oven for 18 to 20 minutes, or until done. The center of the cakes should be soft (but cooked
through) and the tops golden brown.
- Allow cakes to cool to room temperature, then
refrigerate before frosting.
- Frosting: Beat cream cheese and butter together until fluffy. Add sugar and vanilla
extract and beat well. Stir in coconut and pecans.
- Frost chilled muffins.
- Peach Sauce: Simmer rosemary in the port for 1 minute; remove the rosemary and
discard.
- Add peaches, cinnamon, 1 tablespoon of the honey and the peach preserves.
Cook until peaches are soft, then add Creole mustard and cream.
- Place in food processor
and lightly pulse, retaining some texture. Adjust sweetness with additional honey,
to taste.
- Garnish: To serve, place sauce in center of a 10-inch plate Place a frosted cake
in the center.
- Garnish with fresh raspberry on top and a rosemary sprig.
Makes 12 servings.
Source: Navajo Grill - Fredericksburg, Texas
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