llowed to cool before adding puree mixture).
Place sugar and
Cool.
Filling: If using fresh passion fruit, cut in half and
Passion Fruit mixture: Sprinkle gelatin over 1/
Peel ripe mangoes and remove flesh from flat, oval seeds with a sharp knife.
Cut flesh into cubes and transfer to a blender.
Add passion-fruit puree or nectar, bananas and rum to blender and blend to a chunky puree, about 30 seconds.
Pour into four 12-oz. glasses.
Garnish each with an orange slice or lime slice or kiwifruit or sugar cane, if you like.
Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.
In a
saucepan\tdissolve
sugar in water and bring to a soft boil.
Add\tsyrup
mixture\tto beaten egg whites slowly. Fold in fruit puree.
Put mixture in baking pan.
Place pan on a few small
rocks on bottom of Dutch oven.
Bake until light brown on top.
Serve with more puree.
Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved.
Cover and chill.
Sieve fruit puree, if necessary.
Combine with sugar syrup.
Freeze in ice cream maker according to manufacturer's directions.
1. Pumpkin puree: Preheat oven to 350 degrees.
owl, mix condensed milk and fruit puree/flavorings thoroughly.
In a
ragon fruit flesh in a blender or food processor and puree. Transfer puree
arge mixing bowl, combine the puree, sugar, milk, and egg.
n a saucepan combine passionfruit puree, orange juice and gelatin.
Puree fruit in a blender.
Heat fruit puree or applesauce in a saucepan until heated through.
Add spices if desired.
Blend again.
Cover a cookie sheet with plastic wrap.
Pour the fruit puree onto cookie sheet and spread with a spatula.
Bake at 150\u00b0 for 8 hours.
ntil smooth. Set tropical fruit puree into a separate bowl/pitcher.
as cooled.
Pare and puree kiwi fruit to measure 3/4
Cut fruit into eighths (do not core); place in a heavy medium saucepan. Add water, lemon juice and lecithin and bring to a simmer. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35 to 45 minutes. Let cool slightly.
Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture.) Let cool completely. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.).
lightly.
Stir in the fruit puree and liqueur and leave to
pot slowly warm the fruit puree and add the gelatin. Stir
Dissolve gelatin in boiling water.
Add fruit puree.
Stir until well blended and pour into paper cups.
Cover cups with foil. Make slits in centers of foil covers.
Insert popsicle sticks in slits to keep them upright.
Freeze.
Peel off paper; cut and eat. Makes 3 pops.
One pop equals 1/3 fruit.
Put fruit puree in small saucepan; bring to a boil.
Add jello; stir until dissolved.
Add lemon juice.
Stir, stir, stir! Cool and refrigerate until set.