Showing posts with label Fruits Recipes. Show all posts
Showing posts with label Fruits Recipes. Show all posts

Brunch Parfaits



Ingredients:
  • Apricot-1/3 cup,paste
  • Strawberries-3 cups,sliced
  • Vanilla yogurt-2 cups
  • Almonds-2 tablespoons
  • Raisins-2 teaspoons(optional)
Method:
  1. In a bowl,heat the apricot paste for 1 minutes.
  2. Add the sliced strawberries and toss well.
  3. In a glass,pour 1/3 cup of yogurt,1/4 cup strawberries and another layer of yogurt.
  4. Sprinkle raisins and halved almonds on top.

Warm Berry-Thyne Compote




Ingredients:
  • Butter-1 tablspoon
  • Blackberries-1 1/2  cup
  • Blueberries-1 1/2 cup
  • Sugar-1/4 cup
  • Lemon juice-1 teaspoon
  • Rasberries-1 cup
  • Thyme-2 tablspoon
  • Vanilla icecream-as desired
Method:
  1. In a saucepsn,melt the butter.
  2. Add the berries,sugar,lemon juice and cook until the juices arereleased.
  3. Add the thyme and mix.
  4. Scoop vanilla icecream into a bowl and pour the berry sauce on top.

Apple Treat



Ingredients:
  • Apples-5
  • Eggs-5
  • Sugar-5 tablespoons
  • Milk-1/2 cup
  • Cream-1/2 cup
  • Water-2 tablespoons
Method:
  1. Peel and Cut the apples into chunks.
  2. In a saucepan,add apples,water and sugar and let it cook for 3 minutes.
  3. In a bowl,beat the eggs and milk together.
  4. In a small fry pan,melt 2 tablespoons or sugar,which will make caramel.
  5. In a cake dish,Spread the caramel.
  6. Add the apples and pour in the eggs and milk mixture.
  7. Bake in a preheated oven for 10-20 minutes.
  8. Garnish with cream.

Frangipane Apple Tart



Ingredients:
  • Apples-4
  • Caster sugar-3 tablespoons
Almond Frangipane Filling:
  • Unsalted Butter-125 grams
  • Caster sugar-100 grams
  • Eggs-2
  • Egg yolk-1
  • Ground Almonds-125 grams
  • Flour-25 grams
  • Pastry dough-for the tart
Method:

  1. Preheat the oven at 170'F.
  2. In a mixture,add the sugar and butter and mix well.
  3. Add the eggs and mix well.
  4. Add in the flour and almonds.
  5. Take a baking dish and spread pastry dough on top.
  6. Thicken the sides with your finger.
  7. Fill in the pastry tart with the almond mixture.
  8. Cut the apples into very thin slices and decorate the tart with the apples slices.
  9. Bake the tart for about 25-30 minutes in the oven.

Strawberry Meringue Pie




Ingredients:
  • Unbaked Pie crust roll-1
  • Egg whites-3
  • Vanilla-1/2 teaspoon
  • Cream of tarter-1/4 teaspoon
  • Sugar-1/2 cup
  • Lemon curd-7 tablespoons
  • Strawberries-5 cups
Method:
  1. Roll the unbaked crust and place it into a backing dish and press the sides with a fork.
  2. Bake the crust for 10-15 minutes in a preheated oven at 450'F.
  3. In a bowl,let the egg whites set for 30 minutes.
  4. Add vanilla and cream of tater.
  5. Gradually add sugar and beat the eggs until it becomes foamy and firm.
  6. Spread the mixture into the baked crust.
  7. Bake the pie for 30 minutes.
  8. Separately,heat the lemon curd in the microwave and pour it onto the strawberries,coating all the berries.
  9. Spoon them on to the baked pie.
  10. Refrigerate for 30 minutes,cut and serve.

Vanilla Panna Cotta



Ingredients:
  • Skim milk-1/3 cup
  • Gelatin(unflavoured)-0.25 ounces
  • heavy cream-2 1/2 cups
  • Sugar-1/2 cup
  • Vanilla extract-1 1/2 teaspoon
Method:
  1. In a bowl,mix gelatin and milk,set aside.
  2. In a saucepan stir together the heavy cream and sugar.
  3. As soon as the cream rises up to the top of the pan,add the gelatin and stir until well dissolved.
  4. Set aside and stir in the vanilla.
  5. Pout the mixture into desired cup or glass and cover with plastic wrap and refrigerate until well formed.
  6. Top each cup with your desired topping.

Panna Cotta



Ingredients:
  • Whipped Cream-1 cup
  • Gelatin-1 cup,any flavour
  • Blueberry-1/4 cup
  • Icing sugar-1 teaspoon
Method:
  1. In a saucepan,combine the whipped cream and gelatin on high heat.
  2. Stir until it starts to stick to the saucepan.
  3. Let it cool until it is formed into jelly.
  4. Turn over the jelly on a plate,from the bowl and garnish it with blueberries and any desired cocktail fruits.

Feta-Fruit Appetizer





Ingredients:
  • Feta cheese-2 blocks (8 ounces)

  • Peeled tropical fruit:kiwi,pineapples,strawberry,mango.-2 cups

  • Almonds-1 cup

  • Honeydew melon-1 cup

  • Pita bread wedges

Method:


1.Using a butter curler,cut off the center piece of feta cheese and hallow it up to 1/2 inch,like a bowl.

2.Arrange the tropical fruit into the hallow area.


Serve with pita bread.

Chicken & Pear Pockets Recipe

Ingredients:
  • 4 pita pockets, cut in halves
  • 1 medium pear, cored, halved and thinly sliced
  • 1 Tbsp lemon juice
  • 8 slices of Swiss cheese (to reduce fat use a low fat or part skim Cheese)
  • 3 chicken breast halves, cooked, cooled and sliced
  • Mayonnaise as needed (to reduce fat use fat free mayo)
  • Dijon-style mustard, as needed
  • Lettuce leaves, as needed
  • Salt and black pepper
METHOD:
  1. Spread mayonnaise and mustard inside each pita half and line with lettuce leaves.
  2. Toss pear slices with lemon juice to prevent browning.
  3. Arrange pear slices and cheese in pita halves.
  4. Season chicken with salt and pepper and arrange in sandwiches.

Pear Sauce Recipe


Ingredients:
  • 6 cups pared, cored and cubed Pears, any variety
  • 1/4 cup water
  • 2 Tbsp sugar
  • 1 teaspoon lemon juice
  • Touch of nutmeg
METHOD:
  1. (Microwave Method) Combine all ingredients in 2-quart microwave-safe measure or bowl.
  2. Cover and microwave on HIGH (100%) 6 minutes.
  3. Stir pear mixture; rotate dish one-quarter turn and microwave at HIGH 6 to 8 minutes longer or until tender.
  4. Puree in blender or food processor.
  5. (Conventional Method) Increase water to 1/2-cup with ingredients above, bring to a boil.
  6. Cook over medium heat 10 to 15 minutes or until pears are tender.
  7. Puree pears as above.

Baked Pears with Lemon Sauce Recipe

Ingredients:
  • 4 pears (medium-sized), peeled
  • 3 Tbsp water
  • 1 Tbsp honey
  • 2 whole cloves
  • 2 tsp cornstarch (for Lemon Sauce)
  • 3/4 cup skim milk, divided (for Lemon Sauce)
  • 1 cinnamon stick (for Lemon Sauce)
  • 1/2 tsp grated lemon rind (for Lemon Sauce)
  • 3 Tbsp lemon juice (for Lemon Sauce)
  • 1 Tbsp honey (for Lemon Sauce)
METHOD:
  1. Cut pears in half lengthwise and remove cores.
  2. Arrange pears, cut side up, in a glass baking dish.
  3. Combine water, honey and cloves and pour over pears.
  4. Cover and bake at 350° for 25 to 30 minutes.
  5. Serve warm pears with 1/4-cup chilled lemon sauce.
  6. To make sauce combine cornstarch and 1/4-cup milk in a small saucepan, stirring until blended.
  7. Add remaining 1/2-cup milk and cinnamon.
  8. Simmer over medium heat 6 to 8 minutes, stirring constantly, until mixture is thickened.
  9. Reduce heat and stir in remaining ingredients until well blended.
  10. Remove from heat and cool to room temperature.
  11. Cover and refrigerate 3 hours or until thoroughly chilled.
  12. Remove cinnamon stick before serving.

Poached Red Pear Zinfandel Recipe


Ingredients:
  • 4 large ripe red pears or other pear variety
  • 1 1/2 cups white zinfandel or rose wine
  • 1 teaspoon vanilla
  • 1/3 cup sugar
  • 4 tsp honey
  • fresh mint leaves (optional)
METHOD:
  1. Core pears from bottom, leaving stem intact.
  2. Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
  3. Slice the bottoms off pears to allow them to stand upright.
  4. Stand pears up in the bottom of a large saucepan; add wine and vanilla.
  5. Bring mixture just to boiling. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
  6. Using a slotted spoon, transfer pears to four dessert dishes.
  7. Add sugar to liquid in pan; bring to boiling. Reduce heat. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3-cup and is the consistency of a thin sauce.
  8. Spoon sauce over pears.
  9. Drizzle honey on top.
  10. Serve warm or chilled.
  11. Garnish sauce on each plate with fresh mint leaves, if desired.


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