Fruit Desserts

[b-man]

Nature's gift, carefully reconstructed into a wonderful experience, with a loving hand!


Aline & B-man

[Aline]

Old Fashioned Blackberry Cobbler

(Originally posted by Betk but transferred recipe to appropriate category)

For biscuit dough:

1 1/3 cups all-purpose flour
2 TBL sugar
1 1/2 tsp baking powder
1/2 tsp salt
5 TBL cold butter, cut in small pieces
1/2 cup milk

Whisk together flour, sugar, baking powder and salt. Cut butter into mixture using two knifes or a pastry blender until mixture resembles coarse breadcrumbs. Add in milk and mix only until dough binds together. Gently knead a few times to bring all dough together and dust with flour. Roll or pat out dough to 1/4 to 1/2 inch thick. Cut into shapes, strips for lattice, or roll into small, slightly flattened balls to be placed on top of fruit.

For fruit:

3 pints blackberries
1/2 to 1 cup sugar
2 TBL cornstarch
1 tsp grated lime zest
Wash and pat dry berries. Combine sugar, cornstarch and lime zest and mix into berries.

Assembly:

Preheat oven to 375° F. Spread fruit mixture evenly in baking dish. Cover, as desired, with biscuit mixture. Brush with sugar glaze or sprinkle top with additional sugar. Bake until the top is golden brown and the fruit juices are slightly thickened, about 45-50 minutes. Let cool slightly before
serving, and serve with whipped cream, chilled heavy cream, or ice cream.


BetK

[b-man]

Tropical Grilled Pineapple Paradise

Change your latitudes to island time with this
heavenly mixture of pineapple and caramel-rum
sauce.

Ingredients:

1 whole fresh pineapple, cored and sliced
into 1/2 inch rings or one 20 oz. can of
sliced pineapple rings, drained (packed
in its own juices)
1/2 cup brown sugar, packed
1/2 cup fat free half and half or heavy
cream
1/4 cup butter, cubed and unsalted
2 Tbs. rum extract (or 1/4 cup rum)
___________


1. In a non-reactive pan, melt the butter over
medium heat.

2. Add the sugar and cook until it turns into
a dark brown colored liquid - be careful
not to over cook.

3. Reduce heat and add cream and rum
extract - cook for three additional minutes.

4. Lightly whisk until all of the ingredients are
incorporated - remove from heat and set
aside.

6. Place pineapple on hot grill.

7. Grill until the grill marks appear - about 2
to 4 minutes.

8. Flip pineapple and grill on other side until
marks appear - about 2 to 4 minutes.

9. When finished, plate grilled pineapple rings
and top with caramel-rum sauce.


B-man

[Aline]

Baked Papaya

(6 servings)

3 firm but ripe papayas
6 small pieces of vanilla bean
6 tsp butter
12 tsp brown sugar

Preheat oven to 350 F.

Peel papayas and split each in half. Remove seeds.

Arrange papaya halves, cut side up, in baking dish with about 1/2 inch of water over the bottom. Dot center of each papaya half with a small piece of vanilla bean, 1 tsp of butter and 2 tsp of sugar. Bake until tender, about 45 minutes.

** Not everyone can get vanilla beans. I would try adding pure vanilla extract to the butter and mix it until it's well combined. Not sure how much vanilla - would go by taste.

[Aline]

Gingered Figs

(6 to 8 servings)

1 lb dried figs
2 lemons
1 large piece of fresh ginger
sugar
cream


Wash figs and clip off stems. Add cold water to cover, 2 tbsp lemon juice and 1 tbsp very thinly sliced lemon rind.

Add ginger and bring mixture to a boil. Boil until figs are puffed and soft, or 20 to 30 minutes. Drain, reserving liquid. Place figs in a serving dish.

Measure the liquid and return it to the saucepan. Add half as much sugar as liquid and simmer until syrupy. Add 1 tbsp lemon juice and 4 slices of lemon.

Pour syrup over the figs, chill and serve with cream.

[Kitchen Witch]

CHEROKEE BLACKBERRY COBBLER

1 cup of fresh or frozen blackberries
1/2 cup of honey plus 2 tbsp.
1 cup of corn meal
1/3 cup of milk
2 tablespoons of butter
1 egg, slightly beaten

Combine honey, milk, butter, egg and salt. Add cornmeal to make a batter. Grease a small casserole dish. Add berries and several tablespoons of honey. Pour batter over the berries. Bake at 375ºF. for 35 to 40 minutes. Cool and serve with thick cream.

[Aline]

Tangerines in Kirsch

(allow 1 per serving)

Peel tangerines and separate the segments. Arrange in glass serving dish and sprinkle with confectioners' sugar. Sprinkle with kirsch and refrigerate 2 hours before serving.

[Aline]

Strawberries with Rum Cream

(6 servings)

1 quart whole fresh strawberries, hulled, rinsed and drained
1/2 cup granulated sugar
1 cup heavy cream
1/2 cup grated sweet chocolate
1 tbsp confectioners' sugar
1 tbsp light rum


Arrange strawberries in serving bowl and sprinkle with granulated sugar. Chill until ready to serve.

Whip cream and fold chocolate and confectioners' sugar into it. Fold in the rum. Serve the cream with berries.

[Aline]

Cardinal Strawberries

(4 servings)

1 quart fresh strawberries
1/4 cup raspberry jam
2 tbsp sugar
1/4 cup water
1 tbsp kirsch
1/4 cup slivered, blanched almonds


Wash and hull the strawberries.

Combine the jam, sugar and water in a saucepan and simmer about 2 minutes. Add the kirsch and chill.

Arrange the strawberries in 4 individual serving dishes. Pour the chilled raspberry sauce over the fruit and sprinkle with the slivered almonds.

[mmchummel]

Trifle

RASPBERRY LAYER

1 1/2 cups frozen whole raspberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole raspberries


BLACKBERRY LAYER

1 1/2 cups frozen whole blackberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole blackberries


LIGHT CUSTARD

4 1/2 cups skim milk
5 eggs
1-cup sugar
1/3-cup cornstarch
4 teaspoons clear vanilla extract OR 2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur


Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds.
Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt bottles are helpful tools in storing purée as well
as in assembly of finished Trifle.)

Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface. In a separate bowl, combine eggs, remaining 1/2-cup milk and 1-cup sugar. Sift in cornstarch, and whisk until well blended.

Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and
stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly.

Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1-tablespoon berry liqueur and evenly distribute raspberry purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or
one day ahead. Garnish with additional berries and fruit in the center just before serving.

3/4 cup serving

NOTES: Contrary to its humble and unassuming name, "English Trifle," this very traditional English sweet pudding is anything but a mere trifle. This lusciously layered mélange of sherry-soaked sponge cake
and crème anglaise adorned with jam, fresh fruit and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But hold on to your waistline, this lightened version featuring fresh
or frozen raspberries and blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving, with a taste and presentation that would compel even Shakespeare to partake. (Shakespeare was well aware of these delicious fruits, as it is from
Shakespeare's King Henry IV that the popular English saying "plentiful as blackberries" is derived.)

Use 3 quart straight-sided Trifle Bowl.

[Aline]

Apple Pudding

½ cup butter, melted
½ cup white sugar
½ cup brown sugar
1 cup all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup milk
1 tsp vanilla extract
2 cups chopped, peeled apple
2 tsp ground cinnamon, divided
½ tsp allspice, or ¼ tsp nutmeg


Preheat oven to 375 degrees F (190 degrees C).

In small baking dish, combine butter, vanilla, milk and sugars. Blend in flour, 1 tsp cinnamon, allspice or nutmeg, baking powder, salt until smooth.

In microwave-safe bowl, combine apples mixed with 1 tsp cinnamon. Microwave until apples are soft, 2 to 5 minutes. Mix apples into the batter.

Bake in preheated oven 30 minutes, or until golden.

Serve with ice cream or with a butterscotch or caramel dessert sauce (or combination of both). Heck, don't worry about the calories!

[Aline]

Apple Pudding II

Batter:

1 cup shortening
½ cup sugar
1 beaten egg
½ cup milk
½ cup pastry flour
2 tsp cinnamon, divided
1/4 tsp nutmeg (optional)
2 tbsp baking powder
¼ tsp salt
½ tsp vanilla
4 good sized apples


Slice peeled apples into a greased bake dish. Sprinkle with 1 tsp cinnamon.

Cream shortening, sugar and egg together, then add milk alternately with sifted dry ingredients. Add vanilla, 1 tsp cinnamon and nutmeg. Spread over apples.


Sauce:

1 cup brown sugar
1 tbsp butter
1 tbsp flour
1/2 tsp vanilla
1½ cups water


Combine all ingredients and boil for 5 minutes. Pour over batter and bake all for 35-40 minutes at 350 degrees F.

[patm099]

Pineapple Casserole
1 (15 oz) can pineapple chunks, in its own juice
1/2 cup sugar
3 Tbsp flour
1 cup grated cheddar cheese
1/2 cup buttery round cracker (Ritz), crushed
(Is about 11-12 crackers)
2 Tbsp melted butter

Preheat oven to 350 degrees. Drain pineapple, reserving 3 Tbsp juice. In a medium mixing bowl, stir together sugar and flour. Add reserved juice, pineapple and cheese; mix well. Put in a one quart lightly greased oven proof dish. Mix crushed crackers with melted butter. Sprinkle on top. Bake for 30 minutes or until golden brown. Serve warm or room temperature. Serves 6

[Aline]

Fruit Dip

1/2 cup sour cream
2 tbsp brown sugar
1-1/2 tsp Grand Marnier liqueur (or other orange-flavoured liqueur)


Stir all 3 ingredients together in bowl. Turn into small serving bowl in center of plate. Makes 1/2 cup. A good combination with strawberries.

1 tbsp contains: 79 calories; 4.3g fat; 1g protein; 15 mg sodium

[patm099]

Fruit Compote

1 can cherry pie filling
1 can mandarin oranges, drained
1 can sliced peaches, drained
1 can crushed pineapple, drained
1 can fruit cocktail, drained

Pour all fruit in a large colander and let set for 10 minutes to drain well. In a large bowl, combine pie filling with fruit and mix well. Refrigerate for several hours to let flavors mingle. Serve with plain cake or just by itself.

For a hot and spicy compote just mix all and put in an oven proof dish and bake at 325 degrees for 15 minutes. Add 1-1 1/2 tsp curry powder and stir well before baking. Serve warm.

[Aline]

Rhubarb Delight

Bottom Layer:

1 cup flour
2 tbsp white sugar
½ cup butter

Filling:

2½ cups rhubarb, cut into 1-inch pieces
3 beaten egg yolks
1½ cups white sugar
1 cup cream or whole milk
2 tbsp flour

Topping:

3 egg whites
6 tbsp white sugar
½ tsp vanilla


Combine ingredients for bottom layer and place in 8x8-inch pan. Combine ingredients for filling, pour onto bottom layer and bake at 400 F for 30 minutes.

For topping, beat egg whites; add sugar and vanilla. Spread on top.

Bake in hot oven until brown.

[Aline]

Strawberry Tartlets

The wonton "cups" can be made in advance. Serves 12 and can easily be doubled.


12 wonton wrappers
3 tbsp butter, melted
1/3 cup packed brown sugar
¾ cup Mascarpone cheese
2 tbsp honey
2 tsp orange juice
3 cups fresh strawberries, sliced
Whipped cream and fresh mint, optional


Brush one side of each wonton wrapper with butter.

Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared-side-up into greased muffin cups.

Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool.

In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

[Aline]

Fresh Fruit Topping

3 oz cream cheese
1 cup strawberry yogurt
1 Tbsp sugar
2 tsp lemon juice
2 cups Cool Whip whipped topping
1/4 tsp almond extract


Blend cream cheese and yogurt. Add sugar, lemon juice and almond extract. Blend in Cool Whip. Refrigerate. Serve on fruit salad.

[Aline]

Yogurt Whip

3/4 cup whipping cream
3/4 cup plain yogurt
2 tsp vanilla
1/4 cup brown sugar
1-1/2 cups approx. crushed strawberries


Whip cream. Add yogurt. Stir in vanilla, brown sugar and strawberries. Serve.

[Aline]

Blend 1 package (250 g) of softened cream cheese with pineapple juice until desired dip consistency is reached; sweeten with granulated sugar or icing sugar.

Serve with assorted fruit dippers.

Makes 1 cup of dip.

[Aline]

Dissolve 1 package (85g) Jell-O Raspberry Jelly Powder in 1 cup of boiling water. Cool.

Add 2 cups vanilla ice cream by spoonfuls, whisking until smooth. Chill 15 minutes, or until mixture is slightly thickened.

Spoon into dessert dishes. Chill until set.

Makes 4 servings.

[Aline]

Smooth, sweet ricotta cheese is layered with luscious fruits for a grand dessert.

1 container (15 oz) part-skim ricotta cheese
1/4 cup confectioners' sugar
1 tsp grated lemon peel
1 tsp vanilla extract
1 pint strawberries
2 kiwi fruit


In medium mixing bowl with electric mixer at medium, beat ricotta cheese, confectioners' sugar, grated lemon peel and vanilla until smooth, about 5 minutes.

Reserve 4 strawberries for garnish. Hull and quarter remaining strawberries. Pare kiwi fruit. Cut each kiwi lengthwise in half and crosswise into slices. Reserve a few slices for garnish.

To serve, layer strawberries, ricotta mixture and kiwi fruit in 4 parfait glasses. Garnish with strawberries and kiwi.

Makes 4 servings

Per serving:

227 cals
13 g protein
9 g fat
33 mg cholesterol
25 g carbs
135 mg sodium
provides 125% of the U.S. RDA for vitamin C

[Wilga]

Nother oldie, but none the less a real goodie

Caramel Fried Apples or Bananas

Ingredients

½ cup flour
1 tsp baking powder
2 bananas
salad oil
2 tsp sesame seeds
2 tblspns cornstarch
2 apples
ice cubes

Method:

Mix flour, cornstarch and baking powder. Add ½ cup water, stir until smooth. Peel and core apples, cut diagonally into ½" slices. Place fruit in batter and coat. Pour oil into a deep frypan and heat to 350 degrees. Lift fruit from batter and put into hot oil. Cook until golden brown, about 2 minutes. Remove from oil and drain.

Topping

Place ½ cup sugar, 1 cup warm water and 1 tablespoon oil in a 10" frying pan. Stir to blend. Place pan over high heat. When mixture begins to bubble, about 1 minute, shake pan vigorously to prevent burning. Continue cooking until syrup turns pale (9 minutes). Immediately remove from heat, add sesame seeds and swirl. Drop a few pieces of fruit into syrup and swirl evenly to coat the fruit. At the table dip fruit in ice cubes to harden and cool fruit.


I prefer the Bananas myself..............

Ken

[Aline]

For the glaze:

3/4 cup fresh orange juice
1 Tbsp honey
1 Tbsp fresh lime juice
2 tsp cornstarch

4 slices fresh pineapple, about 1/2 inch thick each
4 scoops vanilla ice cream


Glaze: In a small saucepan, combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep glaze warm or reheat when ready to serve.

Grill pineapple slices over indirect medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time.

Serve each pineapple slice with a scoop of ice cream with glaze drizzled over the top.

Enjoy!

[Aline]

(6 servings)

6 fresh pears
Lemon juice
1/2 cup red Bordeaux wine
1 cup sugar
1 (3-inch long) cinnamon stick
1 small piece of lemon peel
2 Tbsp rum or cognac (optional)


Peel and core pears, cutting each into lengthwise halves. To prevent pears from darkening, brush them with lemon juice or drop into water containing a little lemon juice.

In a saucepan, combine wine, sugar, cinnamon and lemon peel. Bring to a boil, stirring. Add 2 or 3 pear halves at a time and cook gently until tender. Repeat the process until all the pears have been cooked.

Cook the syrup until reduced to about half the original quantity. Pour over the pears and chill.

If desired, add rum before serving.

[Aline]

(4 servings)

Juice of 1/2 lemon
1 cup mashed papaya or mango
3 egg yolks
1/2 cup sugar
Pinch of salt
1-1/2 envelopes (1-1/2 tablespoons) unflavored gelatin
1/2 cup cold milk
1 cup heavy cream, whipped
2 tablespoons Cointreau or kirsch
1 pint fresh strawberries, washed and hulled


Add lemon juice to the mashed fruit.

Beat egg yolks, sugar and salt until thick and lemon colored. Add the fruit and mix well. Place in the top part of a double boiler and cook over boiling water, stirring, until mixture thickens. Do not overcook.

Sprinkle the gelatin over the cold milk and add to the hot fruit mixture. Stir to dissolve the gelatin. Chill the mixture until it reaches the consistency of raw egg white.

Fold in the whipped cream and liqueur. Chill until set. Garnish with the fresh strawberries before serving.

[Kitchen Witch]

PINEAPPLE KABOBS


Fresh pineapple
1/4 c. honey
2 tbsp. butter
1 tsp. cinnamon

Combine honey, butter and cinnamon. Pare and cut fresh pineapple into long wedges. Grill over medium heat 15 minutes basting with sauce. Turn frequently.

[Aline]

Originally Posted by Kitchen Witch

PINEAPPLE KABOBS


Fresh pineapple
1/4 c. honey
2 tbsp. butter
1 tsp. cinnamon

Combine honey, butter and cinnamon. Pare and cut fresh pineapple into long wedges. Grill over medium heat 15 minutes basting with sauce. Turn frequently.

Grilled pineapple is delicious drizzled with some Nutella that has a little cream added (enough for a "drizzling consistency") and warmed in the microwave.

[Southern Belle 2067]

BAKED ALASKA STRAWBERRY SHORTCAKE

1 pint strawberry ice cream
2 cups biscuit mix 3 TBS sugar
1/2 cup milk
1 egg yolk
3 TBS butter
1 pint fresh strawberries, sliced
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/2 cup sugar

Lind a 8-inch round pan with foil spoon ice cream. Freeze until firm. Combine biscuit mix and 3 TBS sugar. Beat together milk, egg yolk and butter, add dry ingredients. Stir till smooth. Spread in greased 9-inch round pan. bake in 450* oven 12 to 15 minutes. Remove from pan, cool. Place ice cream on shortcake, top with fruit. Place on wire racks. Beat egg whites, cream of tartar and vanilla to soft peaks. Gradually add remaining sugar beat until stiff peaks form. Spread over cake, seal edge. Bake in a 500* oven for 4 minutes. Makes 8 servings.

Got this recipe from Better Homes and Gardens, May 1974.

It Is very good.

[Stephs]

2 to 2-1/2 pounds of sliced Granny Smith apples, fresh or frozen
1/3 cup sugar
1-1/3 teaspoon of lemon juice
1-1/3 teaspoon of flour
1/2 teaspoon ground cinnamon

Ingredients for Topping:

3/4 cup of old-fashioned oats
2/3 cup brown sugar, firmly packed
1/2 cup flour
1/3 teaspoon ground cinnamon
Dash of salt
1/2 cup of butter
1/2 cup of chopped walnuts

Pre-heat oven to 400 degrees F. Butter an 8 X 11 inch baking dish (use glass or stainless steel for best results).

Combine apples, sugar, lemon juice, flour and cinnamon in a bowl. Mix well to blend. Transfer to baking dish.

Mix old-fashioned oats, brown sugar, flour, cinnamon and salt in a large bowl.
Add butter and rub into mixture until coarse crumbs form. Mix in walnuts.

Spread topping onto apple mixture.

Place in oven and bake until topping is golden brown and apples are tender (about 35-40 minutes)

[BakingNut]

Apple (or rhubarb) crisp

6 apples peeled and sliced as you like (if you want slices use a mandolin for even sizing)
2/3 cup butter softened
1 cup brown sugar
1 cup oatmeal (any type)
1/2 cup flour
cinnamon if you like it

Mix sugar, butter, flour and oats together until crumbs are about pea sized. Use a pastry blender or if you are like me, your hands. Mix about 1/3 of the crumb stuff in with the apples. Then dump the rest on top and bake at 350 for about an hour.

I also make this mixed with rhubarb, or just with rhubarb, it is FABULOUS.