am, or with Baked Fruit Compote.
Make Baked Fruit Compote:
Arrange pineapple
Preheat oven to 350\u00b0F. For stewed fruit, bring 1/2 cup water, sugar, clove and lemon peel to a boil, stirring. Add apples and pears. Cook gently, covered, for about 10 mins until tender. Transfer to an 8 inch pie dish or baking dish.
Meanwhile, cream butter and sugar until fluffy. Add egg, beating well. Gently fold in flour, alternating with milk. Spread evenly over fruit. Bake for 25-30 mins, until top is firm and golden. Serve warm with ice cream.
Mix all ingredients except Ideal milk, butter and vanilla essence.
Bake at 350 F for 30 minutes.
While baking, mix together: 1 small tin Ideal Milk, 1 cup Sugar, 4 Tblsp Butter, 5ml Vanilla Essence and dissolve over low heat. Pour over baked pudding as soon as it comes out of oven.
Serve with cream or ice-cream.
Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
Wash fruit.
Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
Place fruit in a single layer on baking sheet (s).
Sprinkle with about 1/2 cup of vanilla sugar.
(Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
Serves 8-10.
Arrange fruit in a glass lasagne dish. Sprinkle with the brown sugar, salt, lemon juice and curry. Add the fruit juice and spot with butter.
Bake 1 hour at 325\u00b0.
Preheat oven to 375\u00b0.
Spray an 8-inch baking dish with nonstick spray.
Arrange sliced fruit in dish.
Mix marmalade and pineapple juice; drizzle over fruit.
Cove tightly with foil. Bake 20 minutes.
Serve garnished with spoonful of yogurt, if desired.
Melt marshmallows and milk over low heat.
Mix crackers (rolled fine) in marshmallows and milk. Add all other ingredients. Put in loaf pan lined with wax paper and press firmly.
Put nuts and fruit on top. Cover tightly and let set for a month.
Drain fruit, saving 1/2 cup juice.
Arrange fruit in 13 x 9-inch casserole.
Put strawberries on top.
Sprinkle brown sugar on.
Pour juice and rum over.
Bake at 350\u00b0 for 35 minutes.
Top with sour cream when served.
Preheat oven to 375\u00b0.
Mix sugar, flour, baking powder, salt and milk.
Pour in greased baking dish.
Put bits of margarine into batter.
Pour juicy fruit over top and spread evenly and bake 45 minutes.
Serve hot or cold.
Cook the sauce until smooth and pour over the fruit. Refrigerate overnight.
Bake at 350\u00b0 until hot and bubbly.
Serves 10.
Preheat oven to 190C and line a 28cm x 18cm pan with baking paper.
Melt butter in a large saucepan.
Add brown sugar and stir until dissolved.
Remove from heat and allow to cool slightly.
Add egg, fruit, sifted flour and spice and mix well.
Press into pan and bake for 20 minutes.
The slice should be soft and chewy rather than crisp.
Allow to cool and then cut into squares.
combine brown sugar and dried fruit (cranberries, raisins, cherries or mixed
mins or until all fruit is tender.
Combine mascarpone
Dissolve gelatin in hot water. Add orange rind, juice, salt and ice cream, stirring occasionally until the ice cream is completely melted.
Stir in rum flavoring and macaroon crumbs.
Chill a few minutes, until slightly thickened. Fold in the well-drained fruit cocktail and turn into a baked cooled pie shell.
Chill until firm, 2-3 hours.
s a base for other recipes.
If you can find
ubes and spoon on the fruit compote and the fresh berries
Combine fruit in a medium bowl, then transfer 2 cups of the fruit mixture to a smaller bowl & mash with a fork. Set aside.
In a medium saucepan, mix together the cornstarch & apple juice until cornstarch is completely dissolved.
Add mashed fruit & cook over medium heat about 7-10 minutes, until mixture is thickened.
Stir in lemon juice & remaining fruit.
Pour fruit mixture into pie crust & chill at least 4 hours, until set.
Serve with vanilla yogurt or frozen yogurt.
Preheat the oven to 350\u00b0F. Combine maple syrup, butter, brown sugar and cinnamon in a small saucepan on medium heat. Stir until sugar is dissolved and mixture is well blended.
Arrange apples and pears in a baking dish. Pour syrup mixture over fruit, turning fruit to coat.
Bake for 25-30 mins. Turn fruit and add rhubarb and figs halfway through cooking. Serve warm with ice cream.
Preheat oven to 300\u00b0F. Arrange fruit, cut-side up, in baking dish. Drizzle with combined juice and syrup. Sprinkle with sugar and add cinnamon. Bake 15-20 mins until fruit is softened but still holds its shape. Sprinkle with cookies and drizzle with pan juices. Serve with yogurt.
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring