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Greybeard's B&B - Breakfast Cook Book
Fresh festive fruit recipes

"A real flair for food!"

Greybeard's "Picton Pears" with blackberry sauce
Lunenburg Cantaloupe Mousse | Nova Scotia Honeydew Mousse

Good Morning! Start your day with Greybeard's Festive, Fresh Fruit

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Greybeard's "Picton Pears" with blackberry sauce

Greybeard's B&B Picton Pears

The Lunenburg based Barque Picton Castle has sailed around the world four times, an Atlantic World tour, and are preparing for their Summer Sail. And again under the comand of Captain Dan Morland she will set sail on World Voyage 5, 2010 - 2011. To honor her and those who sail on her we have created the "Picton Pears"

Ingredients for Blackberry sauce
four cups of Blackberries washed and rinsed
1 1/2 cups white sugar
6 tall sprigs of apple mint

Lunenburg's Picton Castle Greybeard's on facebook

Ingredients for pears
four Bosc pears peeled, cored, and sliced in half
two vanilla beans split
ice bath

Method
Put blackberries and sugar in heavy sauce pan and slowly bring to a soft boil for 10 to 15 minutes.
Puree and push through a fine Chinese strainer to get rid of the seeds. Pour liquid back into sauce pan add apple mint sprigs and again bring to a soft boil to thicken. Discard mint sprigs and pour into jars to cool. This sauce freezes well.

Put pears in heavy sauce pan cover with water and add the two split vanilla beans. Bring to a boil turn down to simmer until soft, but still firm. Put into an ice bath until cooled. (dry and save the vanilla beans as they can be used again)

To plate slice pears stopping just before the top and fan on the plate. Garnish as you desire and top with the blackberry sauce.

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Testimonial for Greybeard's B&B, Lunenburg, Nova Scotia

"The cantaloupe mousse was extra special! Thank you for making our stay so pleasant!" - Busy & Hugh, Ontario

Lunenburg Cantaloupe Mousse

This mousse is most pleasing to the pallet, its soft, airy texture and subtle flavors give it a feeling of decadence, yet is easy to make and can be served either as an appetizer or that light dessert needed after a "heavy" meal. At Greybeard's, we present it as a breakfast fruit with blackberry or raspberry sauce and fresh fruit garnish.

Have a large bowl of ice water.
Make 2/3 cup whipped cream.
Set bowl in ice water to keep cold.

In a blender puree enough cantaloupe to have 4 1/2 to 5 cups then with motor running add:
5 Tbsp of white sugar
4 Tbsp of lemon juice
Let stand

Place 6 Tbsp of flavored or infused water in a small saucepan*
Sprinkle in 3 envelopes (3 Tbsp) of unflavored gelatin.
Let stand for about a minute to soften then stir over low heat until dissolved. Let it cool for a few moments but not harden.
Add to cantaloupe mixture with blender motor running. Then Pour into a metal bowl and place this in the ice bath and stir lightly with a whisk for a few minutes.
Add whipped cream and whisk again until mixture begins to thicken slightly.
Pour into individual glass dessert dishes.
Refrigerate for 2 to 3 hours or covered overnight, before serving.
Makes 8 servings.

*The choice of which flavored or infused water you use makes this a very versatile dish as each choice brings its own subtle differences. At Greybeard's, we use apple mint infused water in the spring and summer, and Amaretto syrup flavored water (60/40 mixture) in the fall and winter. But there are many other choices, we have experimented with almond extract flavored water and anisette flavored water, also there are melon flavored liqueurs available. The intensity of the infused or flavored water and the flavor that is brings to the mousse is the "art" portion of this recipe. Experiment and have fun.

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Nova Scotia Honeydew Mousse

This mousse is most pleasing to the pallet for its soft airy texture and subtle flavors give you the feeling of decadence, yet is easy to make and can be served either as an appetizer or that light dessert needed after a "heavy" meal. At Greybeard's, we present it as a breakfast fruit with blackberry sauce and a kiwi and melon garnish.

Have a large bowl of ice water
Make 2/3 cup whipped cream.
Set bowl in ice water to keep cold.

In a blender puree enough honeydew to have 4 1/2 cups then with motor running add:
5 Tbsp of white sugar
4 Tbsp of lemon juice
Let stand

Place 6 to 7 Tbsp of flavored or infused water in a small saucepan*
Sprinkle in 3 and 1/2 envelopes of unflavored gelatin.
Let stand for about a minute to soften then stir over low heat until dissolved.
Let it cool for a few moments but not harden.
Add to the honeydew mixture with blender motor running.
Then Pour into a metal bowl and place this in the ice bath and stir lightly with a whisk for a few minutes.
Add whipped cream and whisk again until mixture begins to thicken slightly.
Pour into individual glass dessert dishes.
Refrigerate for 2 to 3 hours before serving or covered overnight.
Makes 8 servings.

*The choice of which flavored or infused water you use makes this a very versatile dish and each choice brings its own subtle differences. At Greybeard's in the spring and summer we use apple mint infused water and almond extract flavored water in the fall and winter. But there are many other choices, we have experimented with anisette flavored water, also there are melon flavored liqueurs available. Because of its light color the honeydew mousse does not work will with dark colored favored waters. The intensity of the infused or flavored water and the flavor that is brings to the mousse is the "art" portion of this recipe. Experiment and have fun.

© Greybeard's B&B


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