00\u00b0F.
For the fruit and nut seasoning, heat 1
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.
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.
ll the cut fruit. Set aside.
Boil fruit juice and
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.
Add all ingredients except the fruit and club soda to a container and mix or shake until the sugar dissolves.
Pour about 6-8 oz over ice and top off with club soda.
Garnish with fruit.
Keeps for about 24 hours.
Mix corn syrup and orange liqueur in a large pitcher, add fruit slices and stir.
Let mixture stand 30 minutes, stirring occasionally.
Add wine and lemon juice, stir, and chill until serving time.
To serve, add ice and club soda and garnish glasses with fruit.
ulverized.
Mix pepper syrup with raspberry-lime puree. Stir in
Place mixed dried fruit in a large bowl. Cover with water and soak
0 mins. Line with parchment paper and fill with pie weights. Blind
Mix all ingredients; refrigerate until chilled.
Just before serving, add ice.
Garnish with fruit slices.
ntire pitcher, so give the sangria a \"fizz\". I prefer to
Pour limeade into a blender. Use the limeade container to measure tequila and orange liqueur; pour into the blender. Fill the blender with ice. Blend on high until all ice is crushed and the margarita consistency is thick.
Fill the base of each margarita glass with sangria. Top with margarita mixture.
For the salsa, combine fruit in a medium bowl. Place
ix 3-inch tart pans with removable bottoms. Process flour, sugar