Fresh Figs in Nightgowns
Source: Desserts 1-2-3 by Rozanne Gold
12 large ripe purple figs
1 cup Nutella
1 1/2 cups plain yogurt
Wash figs and pat dry. Set aside.
Put Nutella in a warm place so it is easy to spoon. Or place the jar in a bowl of very hot water. Spoon Nutella into a clean, dry bowl. Whisk in 1 cup yogurt until completely smooth.
One by one, dip each fig into the mixture, holding it by its stem. Cover each fig completely or almost completely with a thin coating. Place on a large plate lined with wax paper. Refrigerate until very cold.
Serve a few tablespoons of plain yogurt alongside. This looks great presented on fresh fig, grape, or lemon leaves. Serve immediately with a fork and a knife.
NOTE: If you don’t feel like dipping the figs, you can serve them whole with a ramekin of the sauce on the side, or cut the figs in half lengthwise and generously drizzle with the sauce.
Make as many fruit stacks as desired, beginning with a pineapple slice, topping that with a peach half, an apricot half and a seeded whole prune. Stir together 1/2 cup melted butter, 1/4 cup dark brown sugar and 2 tablespoons dark rum. Spoon over fruit stacks and bake at 350 degrees F for 10 minutes. Baste with extra sauce and serve as an accompaniment to poultry or game. Sauce is sufficient for at least 8 fruit stacks.
1 ripe cantaloupe
2 cups water
1 cup granulated sugar
Combine water and sugar; boil until thoroughly mixed. Set aside to cool.
Cut cantaloupe into bite-size pieces. Place in freezer containers. When syrup is completely cooled, pour over cantaloupe and freeze.
Watermelon Ribbon Basket
Source: National Watermelon Promotion Board’s (NWPB) Melon Monitor
This basket is great for any occasion during the year. It is the perfect container for punches, salads or desserts.
Sharp pointed utensil
Select a symmetrical watermelon. If necessary, cut a thin slice from the bottom of the watermelon so it sits level.
Draw a straight line (just above the middle) lengthwise around the watermelon for the basket’s edge.
Draw a handle diagonally across the top.
Draw a bow, so that one edge of the bow is connected to the basket’s edge.
Cut and remove the top sections leaving the handle and bow intact.
Scoop out the flesh from inside the watermelon, leaving just a trace of red.
Drain the watermelon before filling.
Melon en Surprise (Surprise Melon)
Source: Good Housekeeping’s Around the World Cook Book – 1958
1 cantaloupe or other small melon
2 cups (500 ml) fresh fruit
1/4 cup (60 ml) Marsala wine, sweet sherry or 1 tablespoon Kirsch
6 ounces (150 g) cream cheese, softened
2 tablespoons (30 ml) milk
Start this dish at least a couple of hours before you intend to serve it.
Peel the whole cantaloupe, muskmelon, honeydew melon or other small melon. Cut a piece off one end to make a 4- to 5-inch round opening. Scoop out the seeds then remove most of the melon flesh in bite-size pieces leaving a wall thick enough to contain the filling. Toss the melon pieces with about 2 cups of fresh raspberries or strawberries, fresh, frozen or canned pineapple chunks or peach slices, grapes etc. Sprinkle lightly with sugar and 1/4 cup of Marsala wine, sweet sherry or 1 tablespoon of Kirsch. Fill the center of the melon with the tossed fruit mixture; replace the top.
Blend the softened cream cheese with 2 tablespoons of milk and use this mixture to frost the outside of the melon. Sprinkle the chopped nuts over the cheese. Refrigerate for 1 to 2 hours.
To serve, stand the melon on a plate and surround it with leftover fruit.
One melon makes 3 or 4 servings.
Pineapple Banana Fritters
Source: Gourmet, May 1991
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
3 tablespoons granulated sugar
1 teaspoon ground ginger
3/4 cup chopped fresh pineapple, drained
3/4 cup banana, chopped
1/2 cup milk
1 large egg, beaten lightly
Vegetable oil for deep-frying
Confectioners’ sugar for dusting fritters
In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt.
In a bowl combine well the pineapple, the banana, the milk, and the egg; add the flour mixture, and stir the batter until it is combined.
In a kettle heat 1 1/2 inches of the oil until it registers 375 degrees F on a deep-fat thermometer, drop the batter by tablespoonfuls into the oil in batches, and fry the fritters, turning them, for 1 to 1 1/2 minutes, or until they are golden.
Transfer the fritters with slotted spoon to paper towels to drain and sift the confectioners’ sugar over them.
8 cups (2 L) melon balls (your choice of varieties)
1/2 cup (125 ml) fresh mint leaves, coarsely chopped
2 tablespoons (30 ml) fresh lime juice
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) rum, peppermint schnapps, or melon
1/4 teaspoon (1 ml) ground cinnamon
1/4 teaspoon (1 ml) ground coriander
Combine all the ingredients and chill at least 30 minutes.
Serves 4 to 6.
Strawberries with Mexican Chocolate Sauce
1 pound strawberries, rinsed, dried, hulled
and cut in half or quarters
3 ounces semisweet chocolate, chopped or morsels
3 tablespoons Kahl
Strawberries with Molasses Sour Cream Sauce
Source: Gourmet Magazine
1 cup sour cream
1 teaspoon granulated sugar
1/4 teaspoon vanilla extract
4 tablespoons unsulphured molasses
2 pints strawberries, hulled, and, if large, halved
In a small bowl, whisk together sour cream, sugar, vanilla extract and 2 tablespoons of the molasses until smooth. Divide strawberries between four bowls and top with sour cream sauce. Drizzle remaining molasses over servings.
Yields 4 servings.
Strawberry Peanut Butter Delights
5 ounces milk chocolate, divided
1/2 cup creamy peanut butter
2 tablespoons whipped topping
16 to 18 large strawberries
In a microwave-safe bowl, place 2 ounces chocolate (about 1/3 cup chips). Heat in microwave in 30-second bursts, stirring after each, until chocolate is melted. Set aside to let bowl cool, then stir in peanut butter and whipped topping.
Wash and dry strawberries, leaving hulls on. Cut each berry in half and spread one half with about one tablespoon peanut butter mixture. Top with the other half, pressing together. Refrigerate until filling is firm.
Melt remaining chocolate in microwave. Dip the tip of each filled berry in melted chocolate. Refrigerate until ready to serve.