ven to 400\u00b0F.
For the fruit and nut seasoning, heat
For the salsa, combine fruit in a medium bowl. Place
n a large bowl; stir with a wooden spoon until just
Make ice cubes with orange and/or pineapple juice (or juice of choice).
Two-hours before serving, combine remaining ingredients in a punch bowl. Taste and adjust flavors to your liking. This isn't a science. Refrigerate for two hours to allow flavors to develop.
To serve, leave it in the bowl or pour into glass pitchers.
Add frozen cubes before serving.
Ladle/pour into tall glasses and be sure to ladle some of the wine-swollen fruit into the glass.
Heat oven to 350\u00b0.
Melt butter in a 1 1/2 or 2-quart casserole dish.
Mix flour, sugar and milk together.
Pour into dish on top of butter.
Do not stir.
Add fruit to top.
Do not stir.
Bake at 350\u00b0 for 45 minutes.
Serve warm with whipped cream of ice cream, if desired.
Makes 6 to 8 servings.
Use this recipe for any seasonal fruit.
r>Sift the flour twice with 1/2 cup of the
hen rested process as for crapes.
Fruit Flambe filling:
Melt
Melt both in microwave.
Beat well with a spoon.
Serve with fruit.
Cream the cheese and marshmallow cream together, adding the orange juice.
Cut melons into chunks.
Slice the bananas into bite sized portions.
Place the bowl of dip in the middle of a medium tray and surround with fruit.
Servings-32.
Toast crumpets on both sides and spread tops liberally with ricotta cheese.
Top with fruit and nuts and drizzle with maple syrup to serve.
Melt butter and pour in bottom of an 8-inch square baking pan.
Mix flour, sugar, and milk together and pour into pan.
Top with fruit.
I used canned peaches, but you could use any kind you like.
It's great with cherry pie filling also.
Bake at 350 degrees F until slightly brown on top, about 30 minutes.
Slice cake, top with fruit and Cool Whip.
Combine cream cheese and powdered sugar.
Beat until fluffy. Fold in whipped cream or whipped topping and vanilla.
Spoon into pastry shells.
Top with fruit.
Makes 6 servings.
lverized.
Mix pepper syrup with raspberry-lime puree. Stir in
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher.
Cover with 1 bottle of Rioja wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
he top.
Choose your fruit(s). Wash, slice and remove
Fill a large pitcher halfway with ice, then pour in the wine, fruit juice, peach wedges, Grand Marnier(R), and about three-quarters of the orange and lime slices. Stir until cold and well mixed.
Pour into glasses, adding a few of the reserved fruit slices to each.
Note: Any crisp, relatively dry white wine will do the trick here; just avoid chardonnay.
If using fresh fruit, clean and peel
n plastic wrap and chill for 30 mins.
Roll dough