Fruit Desserts

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

:smiley: Nother oldie, but none the less a real goodie

Caramel Fried Apples or Bananas


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


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.


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..............:) 


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.


(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.

(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.

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


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.

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)

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.

Here’s a recipe for poached pears. It’s different in that it uses white wine instead of the typical red wine for poaching.

Poached Pears with Mascarpone and Ginger
Makes 4 servings

Poached Pears
2 large ripe pears (I like to use Bosc pears.)
1½ cups (12 fl. oz./375 ml) Moscato d’Asti wine (This is a sweet, Italian white wine.)
1 stick of cinnamon, 3” long
½ teaspoon allspice berries

½ cup (3 oz./90 g) mascarpone cheese
2 teaspoons confectioners’ sugar
1 teaspoon milk

2 teaspoons chopped crystallized ginger
4 fresh mint sprigs, optional

To poach the pears: peel the pears, cut in half lengthwise, and remove the cores. In a large saucepan, combine the wine, cinnamon (broken in half), and allspice; bring to a boil. Place the pear halves, cut side down, in a single layer in the saucepan; return to the boil and reduce the heat to medium-low and simmer about 5 minutes. Turn the pears over and poach about 5 minutes more until just soft when pierced with a sharp knife. Using a slotted spoon, carefully remove each pear half and place, cut side down, in the center of a dessert plate. Over medium heat, reduce the poaching liquid until it forms a thick syrup, about 5 minutes. Strain through a fine-mesh sieve into a clean bowl. Discard the contents of the sieve.

To make the topping: in a small bowl, whisk together (by hand or using a hand held mixer) the mascarpone cheese, sugar, and milk until smooth.

To serve: holding a paring knife at a 45 degree angle and starting about ½ to ¾ of an inch down from the stem end, cut each pear half lengthwise into 5 or 6 slices. Gently press on the slices to spread them out into a fan shape. Drizzle each pear half with some of the reduced poaching liquid. Place a dollop of sweetened mascarpone cheese near the top of each pear half. Sprinkle evenly with the crystallized ginger. Garnish each plate with a mint sprig, if desired.

Strawberries Marsha

Mix together 8 ounces softened cream cheese and a large jar (16 ounces) marshmallow until well blended. Stir in sliced strawberries, as many as you like.
It can also be used to dip whole strawberries.

Wow, I did not know you can bake papaya. I never heard of this. I will try it today for desserts. Thank you for this recipe.

Peter Special
These are essentially apple dumplings. The recipe comes from my father’s mother and was always a family favorite.

1 cup all purpose flour
1 tsp Baking Powder
1/2 tsp salt
1/4 cup sugar
1/4 cup shortening
1 egg
milk (enough to make a slightly soft dough)

Tart apples, chopped
Granulated sugar
Spices (either mixed cloves, nutmeg, and cinnamon or just cinnamon)
Chopped pecans
Orange Juice

Sift together the flour, Baking Powder, salt, and 1/4 cup sugar. Cut in the shortening. Beat the egg and mix it in. Add enough milk to make a slightly soft dough. Pat or roll out dough to 1/2 inch thick. Cut into pieces large enough to generously line individual muffin tin depressions, using only every other depression. Mix all the filling ingredients together. Heap filling into each lined depression and bring the dough up to completely cover the filling. Bake in preheated 350 degree oven until apples are done, about 30 to 45 minutes. Serve with Hard Sauce

Hard Sauce:
1 cup Brown Sugar
1/3 cup Softened Butter
1 tsp Vanilla

Beat all together with the back of a spoon.

Ozark Pudding
This recipe came from Marshall Field & Co restaurants in Chicago. I copied it from the master recipe set when I worked in the restaurant about 35 years ago. This is a sort of apple cake for lack of a better description, but it doesn’t have much “cake” in it.

Ingredient----------------------1 1/2 quart size-----------------3 quart size
eggs----------------------------4/5 cup---------------------------1 3/5 cups
Granulated sugar--------------1 pound---------------------------2 pounds
All purpose flour---------------2 1/4 ounces--------------------4 1/2 ounces
Baking Powder----------------3/8 ounce (1Tbsp)-------------3/4 ounce (2 Tbsp)
Salt-----------------------------1/2 tsp----------------------------1 tsp
Chopped Pecans----------------5/8 pound------------------------1 1/4 pounds
Chopped Raw Tart Apples-----1/2 pound------------------------1 pound
Vanilla--------------------------1 1/2 tsp--------------------------1 Tbsp

Beat eggs, add sugar, beat until smooth. Sift together flour, Baking Powder and salt. Fold flour mix into the eggs/sugar mixture. Mix in the apples, nuts and vanilla. Spread the 1 1/2 quart recipe into a 9 inch by 13 inch pan and bake in a preheated 350 degree oven for 35 to 40 minutes until golden brown on top. (Use two 9 X 13 pans for the 3 quart recipe) Pudding will rise while in the oven and settle afterwards. Cut into 4 inch by 4 inch pieces and serve warm with vanilla ice cream on the side.
May use canned apples (not pie filling), but never use green apples in this recipe.

1 lg. angel food cake, cut in half

Then cut each half in pieces the size of a half dollar. Keep in two piles. 46 oz. can apricot nectar
1 1/4 c. sugar
1/2 tsp. almond extract
Pinch of salt
7 heaping tbsp. cornstarch

Mix sugar, salt and cornstarch. Add slowly to the apricot nectar. Cook until thick. Cool! Place half of the cake in a 9×12 inch pan. Pour half of the sauce over cake. Place other half of cake over first part and pour rest of the sauce over cake. Smooth. Refrigerate. Frost with whipped cream and sprinkle with coconut before serving.


2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired


Strawberry Custard With Cherry


[li]Chopped fresh strawberry (semi boiled in sugar syrup) - 1bowl
[/li][li]Custard Powder (Vanilla Flavour) - 6tbsp
[/li][li]Khoya Kheer - 1cup
[/li][li]Sugar - 1cup
[/li][li]Milk - Boil 750gm to turn it into 500gm


[li]Store some amount of boiled milk in fridge because custard powder is mixed with cold milk
[/li][li]So now add 6tbsp custard powder to the cold milk and keep aside
[/li][li]Put the rest of the milk which is already boiled on gas and once the milk starts boiling add the custard powder mix in it and stir well
[/li][li]Add sugar & khoya kheer and stir well so that the custard thickens up
[/li][li]Add the semi boiled strawberry pieces and stir well &take off from the gas
[/li][li]Pour in a serving bowl and dress on top with whole cherries
[/li][li]Store it in fridge and serve cold

I normally take fruit bowl made up with banana,watermelon,musk melon,papaya,apple and pineapple cutting into small pieces adding pepper and salt over the fruits.