In small saucepan combine fruit, water, sugar, cinnamon and nutmeg.
For any variation, place fruit slices or chunks on a wax paper-lined rimmed baking sheet and freeze for 1 1/2 to 2 hours.
Process fruit, water and lemon juice in a food processor until smooth.
Serve immediately or freeze for up to 2 weeks.
Combine fruit, water, sugar, salt and cinnamon in a saucepan. Bring to boil; cook over low heat 15 minutes.
Put in blender. Mix cornstarch with little water and stir into the fruit mixture. Cook over low heat 10 minutes, stirring frequently.
Chill and garnish with sour cream.
Serves 6.
Melt butter in baking dish.
Beat together 1 cup sugar, flour and milk and add to melted butter.
Do not stir.
Mix fresh fruit, water and 1 cup sugar and pour in middle of mixture.
Do not stir. Bake 1 hour at 350\u00b0.
Chop all dried fruit except the sultanas.
Place fruit & water in a lrg
Heat fruit, water and 1/3 cup sugar until it comes to a boil. Mix 3/4 cup sugar, flour, baking soda, salt and milk.
Melt butter in a flat baking dish (rather deep).
Pour in hot fruit mixture, then pour in batter on top.
Cook about 30 minutes in a 350\u00b0 oven.
Combine fruit, water, lemon, sugar and cinnamon in pressure cooker.
Close cover securely.
Place pressure regulator on vent pipe; cook 10 minutes.
Cool pressure cooker at once.
If desired, thicken with cornstarch or arrowroot.
Makes 4 to 6 servings.
Mix together berries or fruit, water, Jell-O and sugar.
Place into a 2-quart casserole, cover and place in microwave on High for 5 to 7 minutes, stirring after 3 minutes. In a small bowl, stir together biscuit mix, the 1/4 cup sugar, nutmeg, milk and vanilla. Stir only enough to blend.
Using a tablespoon, drop 8 dumplings on top of Jell-O mixture in a circle around the edge of the dish. Place uncovered dish in microwave oven and cook for 5 to 7 minutes, giving dish 1/4 turn every 2 minutes until dumplings are no longer doughy.
Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
Cool quickly and transfer to containers.
Refrigerate for up to 1 week.
Melt 3/4 stick margarine in 8 x 8-inch pan.
Mix flour, 3/4 cup sugar and milk.
Put this in pan with melted margarine.
Do not stir.
Then mix fruit, water and the other 1/2 cup sugar.
Add spice to taste.
Pour in pan with batter.
Do not stir.
Bake 45 minutes at 375\u00b0.
Preheat an oven to 160 C / 320\u00b0F.
Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
Bring to the boil and simmer just for a minute.
Sieve the flours, baking powder, baking soda, xanthan and salt together.
Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
Place in a greased round tin lined with baking paper.
Bake for about 45 minutes to an hour until a skewer comes out clean.
Place carrot, apple, dried fruit, water, juice, sugar and cinnamon in pot.
Bring to the boil, simmer 15 minutes.
Set aside to cool.
Fold in sifted flours and bananas.
Spoon mixture into greased loaf tin 10 x 20 cms.
Bake 180 C for 50 - 60 minutes or until cooked when tested.
Turn onto wire rack to cool.
Slice and serve with butter.
Allow lemonade and orange juice to get mushy.
Stir in fruit, water and sugar.
Stir well and pour into a 9 x 13-inch container and freeze.
Cut in blocks when ready to serve.
Wash fruit in hot water; drain well.
Combine fruit with rice, honey, seasonings
b>water for 30 minutes; drain. Pit the prunes.
Mix the fruit
Open the tin of fruit and strain the juice or
50\u00b0F. Bring the passion fruit juice and 1/4 cup
br>When pan is ready (water droplets thrown on it should
b>fruit in a large heatproof bowl. Pour in 2 cups boiling water
/2 cup of lukewarm water, and mix in a food