November 01, 2012


For the Pastry

Preheat over to 425o. Combine dry ingredients in a bowl. Add Crasins and mix well. Stir in heavy cream. Spoon out small round portions onto a parchment covered cookie sheet. Make a small hole in each portion and drop in ¼ teaspoon agave nectar. Bake 12 minutes, rotating cookie sheet after 6 minutes. Drizzle warm bisconies with lime glaze.

For the Lime Glaze

Heat butter in saucepan until melted. Stir in powdered sugar and lime zest. Add lime juice, on tablespoon at a time, stirring until consistency is smooth.

Courtesy of chef Robert Belott


  • 1 ½ cups heavy whipping cream
  • 2 cups unbleached flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¾ cup pomegranate-infused Crasins
  • ¼ cup agave nectar
  • ½ teaspoon nutmeg
Lime Glaze
  • 3 tablespoons butter
  • 2 tablespoons powdered sugar
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
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