Rinse the fruit or berries, Fruit must be cut into small
Cover a cookie sheet with plastic wrap.
Drain the fruit well. Pour fruit into electric blender.
Blend until fruit is a fine puree.
Spread puree on plastic wrap as thinly as possible, making sure there are no holes and that the fruit does not touch the edges.
At 150\u00b0, leave the cookie sheet in the oven overnight or until fruit is dry.
Remove cookie sheet from the oven.
Starting at one end, roll up fruit and plastic wrap.
Make one giant roll or cut up.
Mix together 1/4 cup juice and gelatin.
Measure another 1/4 cup juice.
Boil it, then add the hot juice to the gelatin to dissolve.
Add the remaining juice and stir.
Put the jello in the refrigerator to set.
After the jello begins to set a little, add sliced fruit.
Return jello to refrigerator until firm.
Serves 4 to 6.
ime zest. Stir in mixed fruit, wine, and molasses. Sift together flour
Stew the fruit in a pot for a few minutes or heat in the microwave for 30-60 seconds.
Combine the jelly, yogurt, fruit, and optional sweetener in a blender or food processor and give it a whirl until well combined.
Pour into a bowl and chill for a little while or eat it right away.:) You can serve this with nuts, granola, or by iteself! Time does not include chilling.
Combine both milks; add fruit.
Pour into freezer can and fill 3/4 full with half and half.
Freeze according to freezer directions until firm.
Put fruit in a bowl.
Put 3 spoonfuls of whipped cream and stir until it is stirred enough.
After, you'll have your homemade fruit cocktail.
Makes one serving.
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
inutes.
Pour in the wine and increase the heat to
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.