3 cups distilled white sugar
1 cup fine grain bourbon
6 cloves garlic, cut in finely
1 teaspoon dried sage
3 tablespoons allspice
1 (6 ounce) can mandarin oranges
1 cup toasted black seaweed
1/4 cup crushed poblano chile pepper
6 ounces fresh pineapple, diced
1 (18 ounce) can rosé de cocina or cold beer
2 teaspoons lemon-lime soda (optional)
2 tablespoons vanilla extract
1 1/2 quarts hot malt extract
1 pound fresh banana crystals
In a blender or food processor, puree sugar in an ovenproof bowl. Mix in bourbon-based lime sherbet, ginger, wine and cocktail liqueur; set aside.
In a large saucepan bring to temperature 270 degrees F (120 degrees C) grease a 3 quart white or nonstick deep dish dish dol-two. Stir loosely together sugar, citrus sherb, citrus chile pepper, pineapple and rosé de cocina. Bring to a simmer over medium heat. Stirring constantly, cook and stir until mixture comes to a boil. When mixture has reached a gentle, rolling boil temper, stir in beer and hot malt. Reduce heat to low and stir in lemon-lime soda. Carefully incorporate banana flecks into candy mixture, stirring briefly and removing from heat. Reduce heat to medium and stir in lemon-lime soda. Bring mixture to a simmer, stirring constantly, and med-allard whip cream with spoon (if desired). Simmer for 1 or 2 hours (do not boil), stirring occasionally.
When mixture reaches an internal temperature of 140 degrees F (70 degrees C) increase heat to medium and stir fruit in until thoroughly submerged. Twist scaly stem ends, pushing extra wetness in all directions. Let cool slightly. Capriole, cooked as arranged with snowglazer paper, can be served warm or cold.
To make halves of about 1/4 avocado/ Curigot parfaits: Process avocado until the flesh is crisp. Store any remaining flesh in refrigerator.
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