Category: fruit

fresh figs in nightgowns

Fresh Figs in Nightgowns

Source: Desserts 1-2-3 by Rozanne Gold

Serves 4.

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.

strawberries with molasses sour cream sauce

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

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.

caribbean grapes

Caribbean Grapes

1 1/2 pounds black grapes
8 ounces sour cream
2 tablespoons granulated sugar
1 tablespoon light rum
1/4 teaspoon ground cinnamon
1/3 cup chopped toasted almonds

Remove and discard grape stems. Wash grapes; drain and pat dry with paper towels. Cut grapes in half; remove and discard seeds; set grape halves aside.

Combine sour cream and next 3 ingredients; stir until sugar dissolves.

To serve, spoon sour cream mixture over grape halves, and sprinkle with chopped almonds.

Yields 6 servings.

Per Serving: 218 Calories; 12g Fat (48.3% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 23mg Sodium

Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates

stuffed cantaloupe

Stuffed Cantaloupe

1 ripe cantaloupe
6 ounces cream cheese
1 (16 ounce) can crushed pineapple, drained
1 cup chopped pecans

Cut cantaloupe top and clean out center of seeds. Mix cream cheese, pineapple and pecans. Stuff cantaloupe with cream cheese mixture. Place top back on cantaloupe and refrigerate for 3 to 4 hours or overnight.

To serve, slice across about 2-inches thick.

deep fried strawberries with sherry sauce

Deep Fried Strawberries with Sherry Sauce

1 cup pancake mix
1/2 cup plus 2 tablespoons milk
24 large strawberries
Vegetable oil
Sherry Sauce

Combine pancake mix and milk, stirring well. Remove leaves and stems from cleaned strawberries; dip into pancake mix. Deep fry strawberries in hot oil (375 degrees F) until golden brown. Drain on paper towels.

Serve strawberries immediately with Sherry Sauce.

Sherry Sauce
1 cup sifted confectioners’ sugar
1/2 cup water
1 tablespoon plus 3/4 teaspoon cornstarch
1/4 cup sherry

Combine sugar and water in small saucepan; bring to a boil. Combine cornstarch and sherry, stirring until cornstarch is dissolved. Gradually stir cornstarch mixture into hot mixture; cook over medium heat, stirring constantly, until sauce is smooth and thickened.

sun-dried cherry tomatoes

Sun-Dried Cherry Tomatoes

2 containers cherry tomatoes
Virgin olive oil
Salt and pepper
Basil, freshly chopped

Preheat oven to 200 degrees F.

Wash tomatoes, and cut them in half. Place on a baking tray with the flat side facing up. Sprinkle with salt and pepper. Place the tray in oven for approximately 5 to 6 hours. The time will vary.  Bake until they have more or less completely shriveled and the moisture is gone, making sure they do not burn. Remove tomatoes from oven, add the basil and place in a jar that can be tightly sealed. Fill the jar completely with olive oil. You can keep the jar on the counter for several weeks or store it in the refrigerator.

deep fried watermelon

Deep Fried Watermelon

1 (10 pound) watermelon
7 tablespoons (100g) cornstarch
11 tablespoons (100g) flour
2 eggs whites, beaten
3 cups (750ml) vegetable oil for deep-frying

Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamonds. Coat with the flour. Mix the egg whites with cornstarch and a little water into a batter. Heat the oil in a wok over high heat to about 250 degrees F (120 degrees C), or until small bubbles appear around a 1-inch (2 cm) cube of day-old bread dropped into the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve.

apple pie applesauce


Mocha Raspberries

12 chocolate-covered espresso beans
12 fresh raspberries
1/4 cup semisweet chocolate chips
3/4 teaspoon vegetable shortening
Place a chocolate espresso bean in the center of each raspberry.
Melt the chocolate with the shortening.
Roll raspberries lightly in chocolate and set on waxed paper to dry.
Makes 4 servings.

deep-fried peaches

Deep-Fried Peaches

Fresh peaches
Graham crumbs
Ice cream
Liqueur of choice

Wash peaches and drop in boiling water for 30 seconds. Remove from water and slip the skin off. Cut peach in half and remove the pit. Fill the pit area with ice cream. Press the two halves back together and cover with graham crumbs. Place carefully in deep fryer (at 300 degrees F) for 30 seconds or until brown. Place in a bowl and pour 1/3 ounce of liqueur (Grand Marnier is good) then light. After flame is out, put either more ice cream or  fresh cream on top.