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.
Source: Apple Barn and Cider Mill – Sevierville, Tennessee
1 cup milk
1 egg, beaten
4 tablespoons margarine
1/4 cup granulated sugar
1/2 teaspoon salt
1 orange, rind and juice
1 cup apples, chopped, but not too fine
3 cups cake flour
2 teaspoons baking powder
1 teaspoon vanilla extract
Beat egg. In a mixing bowl, combine milk, egg, and melted margarine. Add the orange juice, rind, chopped apples (skins can be left on) and vanilla extract. Sift together the flour, salt and baking flour. Stir into milk mixture with a spoon until blended. Do not overmix.
Preheat oil in a skillet to 350
Mango and Rose Dessert
4 large firm but ripe mangoes
Juice of 2 limes
2 tablespoons honey
1 teaspoon rose water
1 tablespoon edible rose petals, either fresh or dried (optional)
To prepare mangoes, slice a thin piece off the top and bottom of each fruit. Using a sharp paring knife, cut away long thin strips of the skin, continuing until all the skin has been removed. Cut away on both sides from the long, thin pit inside the mango. (You can see the placement of the pit at the cut-away top.)
Lay mango halves on their flat sides, rounded tops up. Following the length of the mango, cut even, thin, tongue-shaped slices. Arrange the slices attractively on a platter.
Combine lime juice, honey and rose water. Spoon over mango slices and sprinkle with rose petals if serving immediately. To serve a few hours later, cover platter tightly with plastic wrap and refrigerate up to 3 hours, sprinkling with petals just before serving.
Yields 6 servings.
Oranges and Vanilla
5 navel oranges
2 teaspoons vanilla extract
2 tablespoons granulated sugar
With a sharp knife, pare all peel and white pith from oranges. Cut oranges in half from navel to stem end. Pull away any white pith in center. Cut halves crosswise in thin slices. Put oranges in serving bowl. Add sugar and vanilla extract and toss to coat. Cover and chill for 24 hours before serving.
6 large navel oranges
2 slices canned pineapple
2 ripe bananas
1/2 cup granulated sugar
1/2 cup strawberries, sliced
1 cup whipping cream
1 tablespoon confectioners
Strawberries with Anise (Fresas con Anis – Mexico)
1 pound fresh strawberries
1/4 cup anise-flavored liqueur
2 tablespoons granulated sugar
Sprinkle the hulled berries with liqueur and sugar and leave for about 30 minutes. Serve chilled or at room temperature.
Dippity Do Strawberries
2 cups fresh strawberries
1/3 cup plain nonfat yogurt
1/3 cup loosely packed brown sugar
Rinse and dry strawberries but do not hull. Place strawberries in serving bowl. Place yogurt and brown sugar in 2 separate bowls.
To eat, dip strawberries into yogurt and then into brown sugar.
Yield: 4 servings.