Place all fruit in a blender and process until smooth (I like to leave a few small chunks).
Spoon the fruit mixture into popsicle cups, add the stick and freeze. (I use the Tupperware version circa 1975. . .sad but true).
Spread preserves on tortilla.
Top with ricotta cheese.
Top with slice fruit.
Sprinkle with sliced almonds.
Starting from one end, roll tightly.
Wrap in foil for neater eating.
Variation:.
Spread tortilla with apricot preserves and use sliced fresh or canned, well-drained peaches.
or large bowl.
Dried Fruit Compote.
In large nonreactive
he whipped cream and arrange fruit on top and drizzle with
nd pour onto top of fruit mixture,then put into oven
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
our the fruit cocktail can through a sieve and keep only the
o a blender and blend only until smooth, in batches if
Combine nuts, fruit, dates and raisins with 1/
To make simple syrup: bring water and sugar (1 cup each) to a boil in a saucepan. Reduce heat and simmer for 5 minutes until syrupy, stirring. Refrigerate until ready to use.
In a large glass bowl (or salad bowl), combine fruit, tossing gently.
Stir in lime or lemon juice and enough of the simple syrup to desired sweetness.
Cover salad and let stand at room temperature for 30 minutes, stirring once.
Refrigerate until serving time.
Serve in individual bowls, garnished with coconut and peanuts.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
Chop all fruit and nuts.
A food chopper is good for this purpose.
Mix thoroughly; add fruit juices and roll into balls. Roll in powdered sugar and store for several days to ripen the flavor before serving.
wn (often sold near fresh fruit).
IF MAKING TART SHELLS
nd salt.
Add eggs, fruit cocktail and vanilla and mix
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.
Line a baking sheet with waxed paper.
Nuke white chocolate chips with white Crisco in a medium, uncovered microwave-safe bowl on med-hi (70%) power for 1 minute; stir.
If necessary, nuke in additional 10-15 second increments, stirring after each increment, until melted.
Dip the fruit into the melted morsels, gently shake off excess and place on lined baking sheet to set.
The fruit is listed as optional since you may use any kind of fruit, so the nutritional data is for the chocolate \"sauce\" only.
nd let raise until double, only 1 time. Roll out and
br>Place ample amount of fruit on dough round.
Moisten
Marjoram is a mild cousin of oregano with a musky, mellow, almost nutty bouquet.
It is especially good with veal, lamb, poultry, potatoes and tomatoes.
Marjoram may be substituted for thyme or savory and may be an improvement over those herbs in many recipes.