ime zest. Stir in mixed fruit, wine, and molasses. Sift together flour
In a large pitcher, mix the sugar and lemon juice until sugar is dissolved.
Add the fresh fruit, wine and water.
Stir well, using the spoon to crush some of the fruit to release its juice.
Cover and refridgerate for at least one hour before serving.
dd remaining ingredients to pan (fruit, wine, broth, olives, salt, and pepper
Wash fruit.
Put in large kettle and cover with water.
Cook until soft, but not mushy.
Strain juice through cloth.
Cool. Measure into stone or enamel crock or jar.
For each gallon of juice, add 2 to 3 pounds of sugar.
Mix 1 teaspoon of dry yeast into a paste and spread on half slice of bread.
Place yeast side down on juice.
When juice begins to foam, remove bread.
It will work several days.
Skim as needed.
Dust the inside of a cooking bag with flour.
Place meat and fruit in cooking bag; sprinkle with brown sugar. Pour wine over all.
Tie bag securely.
Puncture 4 small holes about 4 inches apart in top of bag.
Place bag in shallow roasting pan.
Cook in a slow oven (325 F.) 1 1/2 hours. Place meat on serving platter; arrange fruit around meat. Serves 4-6.
NOTE: Look for roasting bag where they sell plastic wrap and parchment paper.
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Remove the skin of all the fruits and cut the fruit into small pieces. Put the fruit in a large bowl and cover the fruit with the sugar.
Pour enough wine to cover the fruit and sugar and place bowl in the fridge.
Leave it for at least 2 hours (longer preferred), and then mix it with the rest of the wine. Serve each drink with some fruit in the glass.
ins.
Add the wine and fruit. Poach fruit gently on low heat
For a peach champagne fruit puree ~
Puree peaches, lemon
he prunes.
Mix the fruit and nuts in a bowl
Combine 1 cup of the wine and the sugar in a
Combine the sugar, wine, water, rind and vanilla in
Trim and thinly slice 1 star fruit crosswise; set aside for garnish. Trim remaining star fruit; cut off and discard ends, slice down the inner lengths of the 'wings' to make wedges, then chop the flesh.
Place chopped star fruit into a food processor with vodka, orange liqueur and lime juice. Process to a puree. Strain.
Divide puree among cocktail glasses. Top with sparkling wine. Garnish with mint leaves and star fruit slices.
Cut away the skin from the oranges. Working over a punch bowl to catch the juices, cut between the membrane to release the segments into the bowl. Add the figs and kiwi fruit.
Just before serving, add the white wine and Champagne or sparkling wine.
combine all fruit in a large glass bowl. Pour wine over top
Gently heat the sweet white wine and 3/4 cup sugar
Cut the melon in half and remove the flesh carefully so as to leave the rind intact allowing it to be used as a pair of bowls.
Cut the removed melon flesh into 1-inch pieces.
In a large bowl mix the fruit and the almonds. Divide the mixture between the two melon rinds.
In a small pan mix the honey and wine (or grape juice) and heat over a low flame stirring until the honey is dissolved.
Pour the honeyed wine over the fruit in the two melon halves.
Refrigerate the whole for about an hour prior to serving.
In a medium boiler, bring the wine, honey, mint, lemon juice and zest of one lemon to boil along with the cinnamon stick.
Once this begins to boil, remove the mixture from the heat and allow it to cool slightly (about 15 minutes).
Remove the cinnamon stick and pour the liquid over the fruit mixture.
Stir well to coat and place the fruit mixture in the refrigerator.
Allow this to sit for several hours, or overnight before serving.
Place sugar into bowl and mill for 10 seconds/speed 9.
Add the fruit and ice and SLOWLY turn the dial up to speed 10. Use the spatula to incorporate all of the fruit and continue to process for about 40 seconds or until completely combined.
Turn the dial to speed 8 and SLOWLY pour in the wine (or lemonade). Use the spatula to allow the drink to blend uniformly without spilling over. Blend for 10-15 seconds until combined.
Serve immediately.
or large bowl.
Dried Fruit Compote.
In large nonreactive
Place the passion fruit nectar, white wine and sugar in a pan