Preparation:

1) Sauté shallots and garlic in butter
2) Add white wine and cook until reduced to a glaze
3) Add stock and simmer until reduced
4) Stir in Cherimoya puree and season to taste with salt and pepper
(Optional) Added minced Jalapeno to taste.
5) Heat over low flame until slightly reduced and thickened
Then serve over grilled or baked fish for a flavor sensation!

Preparation:

1) Combine flour, baking powder, soda, sugars and salt in bowl.
2) In separate bowl combine shortening, eggs, milk, cherimoya puree and vanilla, blending well.
3) Mix cherimoya mixture into flour mixture, incorporating well. Do not over mix! Fold in nuts
4) Turn into a greased 9 inch bread pan
5) Bake at 350 degrees for 50 to 60 minutes or until wood pick inserted in center comes out clean. Bread will crack slightly and makes 1 (9-inch) loaf.

Preparation:

1) Mix pureed cherimoya pulp with the light virgin olive oil.
2) Add rice vinegar, 1 tablespoon of lemon juice, 1 tablespoon of salt (or more to taste)
3) Add 1 teaspoon of sesame tahini, sesame oil or powdered sesame seed
4) Add 1 finely chopped clove of fresh garlic (about 1/2 teaspoon)
5) Then add 1 finely chopped tablespoon of fresh cilantro (optional)

Preparation:

1) Place egg whites in large clean mixer bowl, allow to stand at room temperature.
2) Prepare 1 1/2 quart soufflé dish by greasing with butter and coating with sugar; refrigerate dish.
3) In a small sauce pan combine 2 tablespoons sugar and flour; add milk and cook over medium heat stirring constantly until thickened.
4) Beat egg yolks; beat small amount of hot sauce into yolks, return egg mixture to hot sauce. Continue to cook over low heat until sauce thickens, cool slightly.
5) Stir in cherimoya puree.
6) Beat egg whites to soft peaks, gradually add 1 tablespoon sugar while beating to maintain firmness of egg whites.
6) Melt butter and orange together. Let cool.
7) Slowly fold orange juice and butter, cooled yolk sauce and whipped egg whites together.
8) Pour into refrigerated dish.
9) Place in refrigerator until well chilled, about 3 to 4 hours. Serve

Preparation:

1) Split ladyfingers. Layer 1/2 of ladyfinger halves in the bottom and upsides of 2-quart serving bowl. Sprinkle lightly with liqueur.
2) Spread 1/3 of the pureed pulp over bottom layer. Swirl 1/3 raspberry jam into cherimoya pulp.
3) Top with 1/3 sliced bananas.
4) Layer 1/2 of the remaining ladyfingers. Sprinkle lightly with liqueur. Top with 1/3 cherimoya sauce, raspberry jam and bananas.
5) Cover with remaining ladyfingers. Top with remaining cherimoya sauce, raspberry and bananas.
6) Whip the cream and garnish the dish with the whipped cream.
7) Refrigerate and serve within 1 day.

WARNING Prolonged standing will cause fruit to weep.