buttered 9-inch fluted tart pan; trim edges; place sheet
lightly flour 11-inch round tart pan with removable bottom or
ough to fit 9-inch tart (quiche) pan with removable bottom
Make the fruit salad: Combine the fresh fruits in a bowl with
ides of a 9 inch tart pan or pie plate. Bake
Cream butter and 1/2 cup sugar.
Beat in egg yolk, 1 teaspoon vanilla and almond extracts.
Mix in flour and 1/2 cup almonds to form dough.
Press into an 11-inch tart pan.
Prick shell with fork and bake at 375\u00b0 until golden, about 10 minutes.
Cool.
Flour bottom of tart pan and add crust.
Bake unfilled pie crust at 450\u00b0 for 15 minutes.
Let cool.
Blend together next 4 ingredients and pour into cooled baked shell.
Let chill 45 minutes.
Arrange fresh fruit slices on top of cream cheese mixture.
Melt jelly and pour over fruit for glaze.
Let chill and serve.
ecorating.
TOPPING: Arrange sliced fresh fruit in a decorative pattern on
patula.
Arrange the star fruit, mangoes and papaya on the
Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
Mix the orange juice and Splenda together until the Splenda is well dissolved.
Pour the orange juice mixture over the fruit, cover and chill for several hours.
This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.
Preheat oven to 212\u00b0F. Line a baking tray with parchment paper.
In a stand mixer, whip egg whites to soft peaks. Gradually whisk in sugar and beat until thick and glossy. Spread mixture into 6 (5 inch) rounds on prepared tray. Bake for 1 hour then let cool on a wire rack.
Whip cream to stiff peaks then stir in vanilla and powdered sugar. Spread over pavlovas and top with fresh fruit. Serve.
Slice fresh fruit in bottom of pan, just enough to cover the bottom.
Cut crusts from bread and place on top of fruit. Mix together flour, sugar, butter and egg.
Pour over top of bread. Bake at 350\u00b0 for 35 to 40 minutes.
Mix together in pan the 2/3 to 1 cup sugar and cornstarch; stir in gradually the boiling water.
Bring to a boil; boil 1 minute.
Remove from heat.
Add fresh fruit (juice and all).
Pour into an 8 x 11-inch baking dish.
Dot with a little butter; sprinkle with 1/2 teaspoon cinnamon.
Mix other ingredients in the order listed; drop by spoonful onto fruit.
Bake at 350\u00b0 for about 30 to 35 minutes.
nd carefully spoon in the fresh fruit on top of the batter
In a 12 x 9 x 2-inch baking dish, combine orange juice, chili sauce, soy sauce, 2 tablespoons salad oil, garlic, orange peel, sugar, 1/2 teaspoon salt and pepper sauce.
Mix well.
Add steak; turn to coat.
Cover and marinate, turning occasionally, 3 hours or overnight.
Make fresh fruit salsa.
Preheat broiler.
Place steak on rack in broiler pan.
Broil 6 inches from heat for 6 minutes on each side for medium-rare.
Thinly slice steak and serve with fresh fruit salsa.
Makes 6 servings.
If large fruits are used, cut them into large pieces and set aside.
Bring cornstarch, sugar and water to a boil in a saucepan over medium-high heat.
Add 1 cup of fresh fruit.
Bring to a boil again, then remove immediately from heat and add remaining cup of fruit.
Do not cook further.
Last addition of fruit should remain uncooked.
Spoon this sauce over ice milk or cake.
Makes 2 1/2 cups.
Serves 40; 1 tablespoon per serving.
Place the 3 cups of fresh fruit in deep dish crust.
Mix together the sugar and flour; pour over fruit.
Top with butter that is sliced into thin pieces.
Bake at 300\u00b0 to 325\u00b0 until the crust turns a golden brown.
The flour, sugar and butter makes the top crust.
Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
Taste and add more Grand Marnier, if desired.
Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
Divide fruit among 8 stemmed goblets.
Top with sauce and serve.
Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
rust.
Top with sliced fresh fruit as desired. Pour glaze over
For Pie Crust: Mix all pie crust ingredients with fork.
Press mixture into a 10 inch pie plate.
Bake crust at 450\u00b0F for 10-12 minutes. Watch carefully as not to burn crust.
Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
Remove from heat and add the half package of jello and mix well.
Let the mixture cool slightly and then add fresh fruit.
Pour into baked pie shell and refrigerate until well chilled.
Serve with whipped cream and enjoy!