miscellaneous fruit dish recipes

8/15/2019 miscellaneous fruit dish recipes

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* Exported from MasterCook *

Aunt Alice's Curried Four Fruit Bake

Recipe By : Alice HaleServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/3 cup margarine3/4 cup brown sugar

4 teaspoons curry powder16 ounces pear halves -- canned

maraschino cherries16 ounces peach halves -- canned

Heat oven to 325 degrees.

Melt margarine. Add sugar and curry. Drain and dry fruit in 1 1/2 quartcasserole. Add margarine mixture. Bake 1 hour. Serve warm from bakingdish.

Good with ham, lamb, chicken or turkey. Flavor will be even better ifdish stands covered in refrigerator and the reheated.

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B.Q. Fruit

Recipe By : ChrisServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 can peach halves

2 cans pears1 can pineapple slices1/4 pound stewed prunes

4 tablespoons vinegar1 small can tomato sauce4 tablespoons butter1/2 cup brown sugar

Drain all can fruits.Bring tomato sauce, butter, vinegar and brown sugar to a boil. Removefrom heat. Add fruit and simmer a few minutes till fruit has been heated.



Great for meats or an accomplishment for buffers.

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Bananas Maui

Recipe By : Possum Kingdom Lake Cookbook

Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------4 Medium Bananas -- firm2 Tablespoons Butter -- melted

SaltGuava Jelly

Peel bananas.

Lay in buttered baking dish.

Brush with melted butter, sprinkle lightly with salt.

Bake in a 350-degree oven for 15 to 20 minutes or until easily piercedwith a fork.

Just before serving, spoon a tbsp. of guava jelly over each banana.

Serve hot.

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Brandied Fruit Balls



Recipe By : Possum Kingdom Lake CookbookServing Size : 72 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 1/2 cups vanilla wafer crumbs1 can condensed milk, sweetened

1 package mince meat -- crumbled1 cup nuts -- chopped1/3 cup Candied cherries -- chopped

2 tablespoons cocoa1/4 teaspoon brandy flavoring

confectioner's sugar -- sprinkle

In large bowl, stir together all ingredients except confectioners# sugaruntil well blended. Using about 1 teaspoon mixture, roll in balls; coat with confectioners#sugar.

Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.

Store in refrigerator.

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Brandied Holiday Fruit

Recipe By : Army Times 1978Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------33 Ounces canned peaches -- drained

15 1/2 ounces pineapple slices -- drained4 ounces maraschino cherries -- drained1 cup sugar

California brandy

In a one quart jar pack peach halves, pineapple slices and cherries inlayers adding about 1/4 cup sugar with each layer until the fruit reachesthe neck of the jar. Pour in enough brandy to cover, stir and sealtightly.

NOTE: As fruit is removed, add equal amounts of fruit and sugar to the



jar and enough brandy to cover.

Make one quart.

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Candied Apricots

Recipe By : Possum Kingdom Lake Cookbook


-------- ------------ --------------------------------6 ounces dried apricots1 1/4 cups water1 1/2 cups sugar1/4 cup brandy

granulated sugar for coating apricots

Combine apricots and water. Heat to boiling and simmer 5 minutes. Cool.Drain and measure 1 cup liquid from apricots (add water, if necessary, tomake this amount).

Turn 1 cup liquid into a 9" skillet.

Add 1-cup sugar and brandy, and heat to boiling, stirring until sugardissolves. Add drained apricots, and simmer 10 minutes. Remove from heat,cover and allow to stand several hours or overnight.

Add remaining 1/2-cup sugar, and boil slowly 5 minutes. Let stand asbefore.

Cook twice more for 5 minutes each time, allowing apricots to stand in thesyrup for several hours or overnight between each cooking. Cool in syrup,then drain well.

Arrange apricots on a wire cake rack and set over a shallow pan, to drainand dry.

To make fruit less sticky, place in an oven with a pilot light for 24hours, or heat oven and then place in oven to dry.

Coat with sugar.

Busted by Barb at <[email protected]>



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Candied Grapefruit Peel


-------- ------------ --------------------------------grapefruit peel

1 1/2 cups sugar1 cup water

granulated sugar

Slice peel thin; scrape out as much pectin as you can.

Drop in a syrup made of sugar and water, let come to boil and continue tocook slow until peels are tender, about 25 to 30 minutes.

Drain for a few minutes and while still hot roll in sugar.

Let cool before storing.


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Candied Lemon Peel

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :



Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

lemon peel1 1/2 cups sugar1 cup water

granulated sugar






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Candied Orange Peel


-------- ------------ --------------------------------Orange peel

1 1/2 cups sugar1 cup water

granulated sugar








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Cantaloupe Melba

Recipe By :Serving Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 cups fresh raspberries*

1/3 cup sugar2 tablespoons orange-flavored liqueur**2 cantaloupes3 cups raspberry sherbet

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavoredbrandy (optional) In a blender or food processor, whirl raspberries untilpureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (ifused) into puree and mix well; cover and chill. Halve cantaloupes andremove seeds; peel and cut into thin slices. Line each of 8 small dessertbowls or goblets with 3 or 4 melon slices. Top melon with a scoop ofsherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.Raspberry sherbet in goblets lined with sliced cantaloupe and topped with

Melba sauce would make a memorable finale for a menu featuring an egg andcheese dish.

Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate,no cholesterol, 186 calories.

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Cherry Dessert

Recipe By : Possum Kingdom Lake CookbookServing Size : 12 Preparation Time :0:00



Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 1/2 cups Bisquick baking mix2 tablespoons sugar1/4 cup margarine or butter

2 cans cherry pie filling -- 21 oz. each1 envelope whipped toping mix.


Mix baking mix and sugar in large bowl; cut in margarine until crumbly.Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches.

Bakes until edges are light brown, about 10 minutes; cool.

Spread pie filling evenly over crust.

Prepare whipped topping mix as directed on package.

Spread evenly over pie filling.

Cover and refrigerate at least 2 hours.

Cut into squares.

Cover and refrigerate any remaining dessert.

Busted by Barb

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Cherry Tarts


-------- ------------ --------------------------------15 ounces refrigerated piecrust1 teaspoon milk

sugar1 can pitted dark sweet cherries in syrup2 tablespoons all-purpose flour1/4 teaspoon almond extract





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Easy Fruit Crisp


-------- ------------ --------------------------------

1/2 cup Bisquick baking mix3 tablespoons sugar2 tablespoons finely chopped nuts2 tablespoons margarine or butter -- softened1/4 teaspoon ground cinnamon

1 can apple pie filling -- (20 oz.)1 can crushed pineapple -- undrained (8 oz.)1 teaspoon grated orange peel

Mix baking mix, sugar, nuts, butter and cinnamon with fork in microwavepie plate until crumbly.

Microwave on high (100%) 1-1/2 minutes, stir with fork.

Microwave, stirring every minute, until dry and crumbly, 2 to 3 minuteslonger.

Mix remaining ingredients.

Divide among 6 custard cups.

For each serving, microwave 1 custard cup fruit mixture uncovered on high(100%) until hot, 30 to 60 seconds.

Sprinkle with crumb mixture.

Store any remaining crumb mixture in tightly covered container inrefrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98



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Easy Peach Dumplings


-------- ------------ --------------------------------1 can peach halves -- drained (reserve

-- -- 1/4 cup syrup)-- (29 oz)

1/2 cup chopped pecans1/4 cup granulated sugar1/4 cup packed brown sugar

1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg

1 tablespoon margarine or butter -- softened1 cup Bisquick baking mix1/4 cup milk

1 tablespoon margarine or butter -- melted1 tablespoon granulated sugar


Arrange peach halves, cut side down, in ungreased 8" square baking dish;pour reserved syrup over peaches.

Mix pecans, 1/4 cup granulated sugar, the brown sugar, cinnamon andnutmeg; sprinkle evenly over peaches. Dot with softened margarine.

Mix baking mix and milk until soft dough forms; beat vigorously 20strokes.

Gently smooth dough into ball on floured cloth-covered board. Knead 8 to10 times.

Roll dough into 8" square; place over peaches.

Brush with melted margarine; sprinkle with 1 Tbsp. granulated sugar.

Bake uncovered until golden brown, 20 to 25 minutes.

Serve with whipped cream if desired.

Make 8 to 9 servings.





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Elegant Pears

Recipe By :Serving Size : 4 Preparation Time :0:00


-------- ------------ --------------------------------1/4 cup white raisins

2 tablespoons walnuts -- chopped2 tablespoons sugar1 tablespoon lemon juice4 Firm pears -- peeled and halved2 tablespoons water1/2 cup light corn syrup

Pears

Mix together raisins, walnuts, sugar and lemon juice.

Place the pear halves in a baking dish, hollow centers up.

Fill hollows with raisin mixture.

Add water to the baking dish and pour corn syrup over the pears.

Cover and bake at 350 degrees until tender, about 30 minutes.



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Ella's Brandied Fruit

Recipe By : Ella Bailey, Anniston, ALServing Size : 1 Preparation Time :0:00


-------- ------------ --------------------------------1 cup canned pineapple chunks1 cup canned peaches1 cup maraschino cherries3 cups sugar

Put one cup each of fruits and pour sugar over fruit and let stand overnight. Then stir with wooden spoon.

Never let the contents of the jar get below 3 cups or fermentation willstop. Stir only with a wooden spoon.

Use a six cup or larger jar.

Ever two week (mark your calendar) add 1 cup fruit and 1 cup of sugar inthis order>pineapple and sugarpeaches and sugarcherries and sugarPack cup of fruit down tight (drain fruit thoroughly, always add sugarlast.

Let stand overnight, stirring the next morning.

Never refrigerate. Keep in warm spot. Never put on air tight top.

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NOTES : Takes 10 days to make. Good at Christmas.




Firecracker Pears


-------- ------------ --------------------------------3 cups cranberry juice1 cup sugar1/4 teaspoon cinnamon

1 tablespoon lemon juice8 Firm -- ripe pears, pared,

-- stems on

Combine first 4 ingredients in large, deep saucepan and bring to boilstirring until sugar is dissolved.

Set pears into boiling syrup and cook covered 8 to 10 minutes, turningfruit occasionally so it is cooked evenly.

When fruit is just barely tender, remove from syrup with slotted spoonand transfer to serving dish or individual dishes.

Boil syrup rapidly, uncovered, until reduced to 1 cup.

Pour hot syrup over pears.

Serve at room temperature.

SERVING SUGGESTIONS: Allow pears to cool. Put scoop of softened vanillaice cream in dessert bowls. Set pears on ice cream. Pour warm syrup overpears. Whipped cream can be used instead of ice cream. Tuck mint leaf

into whipped cream for garnish.



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Fresh Sweet Cherries

Recipe By :




-------- ------------ --------------------------------***NONE***

Select moisture-proof containers with lids that are thoroughly clean.

Work with a small amount of cherries at a time to allow for quickhandling and prompt freezing.

Wash cherries in ice water and drain. Pack according to preferred methodand freeze immediately.

To freeze whole with stems, pack washed cherries with stems intact infreezer containers. Shake containers to pack cherries closely. Covertightly and freeze.

For a syrup pack, make a syrup by boiling 1 cup sugar with 2 cups wateruntil sugar dissolves. Refrigerate until syrup is ice cold. It takes 1/2to 2/3 cup syrup for each pint container of cherries. Add 1/2 Tsp.

ascorbic acid per pint of cherries. Pour about 1/2 cup ice cold syrupinto container. Fill half full with pitted fresh sweet cherries. Shakecontainer to pack fruit as closely as possible with crushing. Finishfilling container with cherries, leaving 1/2 inch headspace for half pintsand pints; 3/4 inch for 1 1/2 pints. If needed, add more syrup to covercherries. Place small pieces of crumpled plastic wrap or aluminum foil ontop of fruit, dressing down; to hold cherries under syrup. Cover tightlyand freeze.

For dry sugar pack, fill freezing containers with pitted or unpittedfresh sweet cherries. Shake container to pack cherries closely. Pour 1/3cup sugar over each pint of cherries. Cover tightly and freeze.



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Fruit Balls

Recipe By : Dot OellerichServing Size : 1 Preparation Time :0:00Categories :




2 sticks butter -- melted1 pound chopped dates1 can coconut1 cup nuts2 cups brown sugar4 cups rice krispies.

powdered sugar

Melt butter and dates, coconut, nuts and brown sugar. Cook for 6 minutesand then add rice krispies. roll in balls and then in powdered sugar.

Yield approximately 104 balls.

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Fruit Hints

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------***** NONE *****

I'm not at all good with desserts. My favorite thing after a big meal isfruit. I know, you`re going to say "how boring!"Just give me a chance. Ihave some tricks in my apron pocket! I`ll give you just a few ideas now.

GRAPES...why not run them under cold water, dust with regular sugar andput them in the freezer for an hour? They won`t last long enough on yourtable to defrost. Try mixing a bowl of different colored grapes.

PEACHES....Take about 1 peach per person, especially in the winter.(These

Chili fruits look great, but their flavor is missing something.) Slicethem in wedges, sprinkle with cinnamon, add a tbls of some liqueur, anyflavor and cover and cook in the microwave for 5-7 min. Serve as you wouldapplesauce with a pork roast. It`s great with any roast. You can also makea mixture of fruits for this, pear, nectarine,plums...use yourimagination. STRAWBERRIES.....The season is coming soon and I want you allprepared for this one. It`s the best. I can`t tell you how much to makefor how many people, because no matter how much you make it will NEVER beenough. Wash strawberries well, THEN take off the top or any bruises. (youdon`t want to wash away any flavor) cut each one in half or thirds if youmust. Place in a large bowl that has a secure cover or a large jar. Add a





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Fruit Topping


-------- ------------ --------------------------------1/2 cup whipping cream -- whipped

1 tablespoon confectioners sugar1 small ripe banana -- mashed1 small orange cut in cubes1 teaspoon grated orange peel4 large strawberries

Combine all ingredients except strawberries. Chill.

Pile fruit topping on top of a pound cake or other cake slice.

Top each serving with a strawberry.

Make enough toppings for 4 servings.



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Grapefruit Aspic


-------- ------------ --------------------------------2 1/2 tablespoons unflavored gelatin1 cup cold water1 cup sugar2 cups + 6 Tbsp. grapefruit juice



3 tablespoons lemon juice1/2 cup dry sherry1/4 teaspoon salt

Grapefruit sections

Soak the gelatin in 1/2 cup of the water.

In a saucepan, stir together the remaining 1/2-cup water and the sugar

over medium heat until the sugar is dissolved.

Dissolve the gelatin in the sugar mixture and cool.

Add the grapefruit juice, lemon juice, sherry and salt.

Pour the mixture into an oiled 9" ring mold and chill until firm.

Turn out on a platter and garnish with grapefruit sections.


MC Formatted using MC Buster & SNT on 4/9/98

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Hot Fruit Compote


-------- ------------ --------------------------------15 1/4 ounces pineapple chunks in juice -- canned, drained16 ounces sliced peaches -- canned, drained15 ounces spiced apple rings -- jar, drained

16 ounces pear halves -- canned, drained16 ounces apricot halves -- canned, drained

1/2 cup butter2 tablespoons all-purpose flour1/2 cup sugar

1 cup sherry12 maraschino cherries -- red

Layer first 5 ingredients in a 13x9x2 inch baking dish.

Melt butter in top of double boiler, add flour, sugar and sherry, mix



well. Cook 15 minutes or until mixture is lightly thickened. Pour overfruit. Arrange cherries on top. Bake at 350 degrees for 20 minutes andserve immediately.Yield 10 servings.

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Hot Pears


-------- ------------ --------------------------------Pears

1 cup sugar2 cups water

Hot cinnamon drops -- optional

Peel, quarter and core several pears.

Simmer in syrup of sugar and water until tender, about 10 to 12 minutes.

For added zest, dissolve hot cinnamon drops in the syrup before adding tothe pears.



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Impossible Rhubarb Streusel Pie




-------- ------------ --------------------------------2 tablespoons firm margarine or butter1/2 cup Bisquick. baking mix

1/4 cup packed brown sugar1/4 cup chopped nuts

1 package frozen rhubarb -- thawed and well-- drained (16 oz.)

3/4 cup milk2 Eggs1 cup sugar1/2 cup Bisquick. baking mix

2 tablespoons margarine or butter -- softened1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg

Heat oven to 375 degrees. Grease 9" pie plate.

Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stirin nuts. Reserve.

Arrange rhubarb evenly in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or1 minute with hand beater.

Pour into pie plate.

Sprinkle with reserved mixture.

Bake until knife inserted in center comes out clean, about 40 minutes.

Serve with sweeten whipped cream if desired.


MC formatted using MC Buster 2.0d by Barb on 4/7/98

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Jellied Cherry-Wine Bowl



Recipe By : From 1969 cookbook.Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------6 ounces cherry gelatine2 cups hot water

1 can cherry pie filling -- 1 pound 6 ounces1/3 cup claret wine

2 tablespoons lemon juice3 ounces cream cheese1 cup evaporated milk

Dissolve gelatin in the hot water. Add pie filling, wine and lemon juice.Cool.Soften cream cheese and gradually beat in evaporated milk. Add to gelatinmixture, chill until mixture thickens slightly. Stir to distributedcherries and pour into 6 cups serving dish or mold. Chill well. Makes 8to 10 servings.

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Peach Chiffon Dessert


-------- ------------ --------------------------------1 can sliced peaches in heavy syrup -- (1 lb.)1/3 cup corn starch1/2 cup + 2 Tbsp. sugar1/4 teaspoon salt

2 cups milk

2 Egg yokes -- slightly beaten1 teaspoon lemon juice1/2 teaspoon vanilla

2 Egg whites

Blend peaches and syrup on high speed of blender 60 seconds or untilpureed.

In saucepan mix cornstarch, 1/2-cup sugar and slat.

Gradually stir in milk, then egg yolks.



Cook and stir over medium low heat until mixture boils 1 minute.

Remove from heat.

Stir in peach puree, lemon juice and vanilla.

Beat egg whites until foamy; gradually add remaining sugar. Beat until

stiff peaks form; fold into cornstarch mixture.

Chill in serving dishes.

Top with whipped cream and peach slices.

Makes 6 cups



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Plum Crumb

Recipe By : Aunt Gene's friendServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 cups purple plums -- canned4 tablespoons sugar4 tablespoons brown sugar1 cup sugar1 cup flour

1 teaspoon baking powder1 egg -- beaten1/4 cup melted butter

Cut plums into quarters and arrange on bottom of a pie plate. Sprinklewith 4 tablespoons each of brown and regular sugar.

Mix flour with the 1 cup of sugar and baking powder and the beaten egg,Crumble over top of plumbs.

Drizzle melted butter over top before putting in the oven. Bake at 350



degrees for 45 minutes.

Serve warm with whipped cream or vanilla ice cream.

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Poached Pears with Cranberry Spice, Spice Sauce


-------- ------------ --------------------------------4 large pears -- to 81 quart cranberry cocktail juice2 sticks cinnamon2 whole cloves -- to 61/3 cup honey

2 tablespoons cornstarch2 tablespoons water

Peel pears and leave whole with stem attached. Place into saucepan andpour cranberry juice over them. Add spices and Honey. Simmer, turningpears occasionally until pears are tender but still hold their shape.About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boiluntil there are 2 cups left. Remove spices, stir in cornstarch mixture(cornstarch & water), stir over moderate heat until sauce thicken. Spoonsauce over pears and serve warm. Garnish with mint leaves.

Serves 4 to 8

Use any left over sauce to pep up broiled smoked ham or chicken.

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Polk County Apple Crisp

Recipe By :Serving Size : 8 Preparation Time :0:00Categories :


6 Apples -- peeled and cored-- and sliced (tart &-- crisp), up to 8

1 tablespoon Brown sugar1 lemon -- Juice of1 lemon -- grated , Rind of1 1/2 teaspoons vanilla1 tablespoon rum -- optional;1 cup all-purpose flour -- sifted1/2 cup butter or margarine1/2 cup granulated sugar

1/2 cup Imperial Brown SugarCinnamon

Toss apples with 1 Tbsp. brown sugar, lemon juice and lemon rind, vanillaand rum.

Arrange apples in 2-quart shallow casserole dish.

To make crumb mixture, blend flour, butter, and sugars with pastryblender.

Sprinkle crumb mixture evenly over apples.

Sprinkle with cinnamon.

Bake at 350 degrees for about 1 hour, or until apples are tender andcrust is golden brown.



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Poultry Pear Combo


-------- ------------ --------------------------------4 Split and boned chicken breast

4 tablespoons butter1 cup orange juice1/4 cup honey

2 tablespoons lemon juice1/2 teaspoon curry powder

1 teaspoon salt4 Pears -- sliced

Saut# the chicken pieces in butter until light brown.

Mix together the orange juice, honey, lemon juice, curry powder and salt.

Dip the chicken in the orange juice mixture and arrange the pieces in a

baking dish, skin sides down.

Cover with remaining sauce and bake uncovered at 350 degrees for 20minutes.

Turn chicken over and add sliced pears.

Baste the fruit with the sauce; bake an additional 30 minutes or until thechicken is tender.



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Raisin Winterfruit Relish


-------- ------------ --------------------------------2 cups distilled white vinegar



2 cups sugar4 cups natural and/or golden raisins1/3 cup coarsely chopped candied ginger -- or

2 tablespoons mustard seeds1 teaspoon red pepper flakes4 cups peeled -- cored and diced

-- firm pears or tart-- apples

1 cup diced red bell pepper

Mix vinegar and sugar in Dutch oven.

Add raisins, ginger and pepper flakes.

Bring to a boil. Reduce heat; simmer 5 minutes.

Mix in pears and bell pepper.

Return to boil; simmer 5 minutes.

Spoon into jars; cover and cool.

Store in refrigerator.

Drain and serve with meats, poultry and cheese.

This relish is great accompaniment to ham and other roasted meats.

Keeps in the refrigerator for up to a month.



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NOTES : When draining relish to serve, save drained liquid to make a

vinaigrette for fruit salads. Just whisk equal amounts ofvegetable oil and liquid drained from relish.




Spiced Apple Sticks


-------- ------------ --------------------------------10 medium apples -- sliced3 quarts water3 tablespoons vinegar1 cup sugar1/2 cup light corn syrup

1 cup cider vinegar2/3 cup water

2 teaspoons whole cloves

1 1/2 sticks cinnamon

Wash, peel, core and slice apples into eights lengthwise. To preventdiscoloration, drop slices directly into 5 quart bowl containing solutionof 3 quarts water and 3 tablespoon vinegar.

Combine sugar, corn syrup, 1 cup vinegar, 2/3 cup water and spices tied incheesecloth bag in 4 quart kettle, bring to boil. Add drained apples,cover. Boil until apples are translucent, about 3 minutes. Pack applesticks into 3 hot pint jars, cover with syrup, filling to within 1/4" ofjar top. Wipe jars rim. Adjust lids. Process in boiling water bath 15minutes. Start to count processing time when water in canner returns toboiling. Remove jars.

Makes 3 pints.

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Spiced Orange Wedges


-------- ------------ --------------------------------



4 oranges2 cups sugar1/2 cup vinegar

12 whole cloves3 pieces cinnamon stick

Put whole orange in sauce pan. Add 1 quart water, bring to a boil; boil20 minutes, drain and cut into eighths. combine sugar, 1 1/4 cups water,

vinegar, cloves and cinnamon sticks. Stir over low heat until sugar isdissolved. Bring to a boil, add pieces of orange and simmer abut 20minutes. Cool. cover and store in refrigerator. Serve as a relish.makes about 5 cups.

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Spiced Peaches

Recipe By : Mary FletcherServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh peaches2 cups water1 cup sugar

Salt -- few grains2 whole cloves per peach -- up to 31 small cinnamon stick

Heat water and sugar in large pot to form syrup. Add cinnamon stick.

Place 2 or 3 cloves in each peach.

Add peaches to hot syrup. Cover and boil gently for 10 to 20 minutes, oruntil peaches are tender.





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St. Marcarius' Sugarplums


-------- ------------ --------------------------------3 tablespoons chocolate chips3 tablespoons pecan pieces2 teaspoons powdered instant coffee1 tablespoon warm water1 cup pitted prune halves

2 egg whites1/8 teaspoon cream of tartar1/2 cup sugar

In a food processor fitted with a metal blade, or electric blender, chopchocolate chips and pecans until fine.

In a small bowl dissolve 1 tsp. of the coffee in water.

Add pecan mixture mixing to form a paste.

Fill prune halves with pecan mixture equally divided; set aside

In small bowl beat egg whites with cream of tartar to form soft peaks.Gradually add sugar, beating to form stiff peaks.

Stir in remaining instant coffee with fork, dip filled prunes in meringuemixture.

Place on greased baking sheets about 2" apart. Bake in 300-degree oven 35to 40 minutes until dry. Remove to wire racks to cool.

Dust with powdered sugar and grated chocolate, if desired.





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NOTES : Sugarplums may be stored up to 1 week loosely wrapped in waxedpaper.

************* ERROR 5003 **************


Strawberries With Pine Nut-Praline Cream


-------- ------------ --------------------------------1/2 cup sugar

3 tablespoon water1/3 cup pine nuts

1 cup whipping cream

well chilled1 teaspoon vanilla extract2 pint strawberries

hulled -- quartered

Preparation time: 15 minutes. Cooking time: 5 minutes. Vanilla yogurtcan be used in place of whipped cream. 1. Lightly oil a flat bakingsheet. Put the sugar in a small heavy saucepan; drizzle water over andswirl the pan so all the sugar is moistened. Cook over medium-high heat,watching closely, until sugar is melted and mixture is a rich mediumbrown. Add pine nuts and remove from heat. Immediately pour onto bakingsheet and cool completely. 2. Break cooled nut mixture into pieces.Grind to a powder in a food processor or blender. 3. Whip cream until it

holds soft peaks. Mix in vanilla and half of ground nut mixture. 4. Toserve, place a spoonful of whipped cream into serving bowls; top withberries and a small sprinkling of nut powder. Chicago Tribune, 08/05/93.

Converted by MMCONV vers. 1.00



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Winter Apricot Compote


-------- ------------ --------------------------------60 ounces canned apricot halves1 cup apricot nectar1 1/2 tablespoons cornstarch3 tablespoons cold water1 tablespoon curry powder

1/2 cup firmly packed light brown sugar1 cup diced pitted prunes

30 ounces canned pear halves -- drained1/2 cup toasted coconut -- optional

Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrupfrom other uses.Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups.Blend cornstarch and water in large saucepan. Gradually stir in syrupmixture. Simmer mixture, stirring constantly, for 30 seconds, add prunesand drained apricot and pear halves, simmer uncovered for about 5 minutesor just until heated through.Spoon into attractive chafing dish and serve with coconut if desired.

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miscellaneous fruit dish recipes