For salsa, gently toss together all ingredients with salt and pepper to taste.
Trim salmon into 4-ounce pieces. Marinate in Kikkoman Teriyaki Takumi Garlic and Green Onion Sauce for about 45 minutes.
Preheat your grill for about 10 to 15 minutes.
Pat salmon dry, oil grill with olive oil, and grill about 5-7 minutes on each side until cooked through.
Top with Avocado and Stone Fruit Salsa.
Preheat oven to 300\u00b0F. Arrange fruit, cut-side up, in baking dish. Drizzle with combined juice and syrup. Sprinkle with sugar and add cinnamon. Bake 15-20 mins until fruit is softened but still holds its shape. Sprinkle with cookies and drizzle with pan juices. Serve with yogurt.
ixing bowl, combine the mixed stone fruits, honey, basil, lemon juice
Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
Sprinkle with chia seeds and blueberries.
Combine all ingredients in a small saucepan.
Cook over medium-high heat, stirring occasionally, until fruit is soft, about 8-12 minutes.
Transfer to a pint-sized jar and let cool.
Store covered in the refrigerator for up to 2 weeks.
n another bowl, toss the fruit with the vanilla, and orange
br>Add the wine and fruit. Poach fruit gently on low heat
arted with the first ripe fruit available and ended in autumn
f you use a sweeter fruit skip or reduce the sweetener
he centre of each fruit to replace the stone and close the
emaining wine.
Divide the fruit evenly among six 1-cup
Preheat broiler to high. Place apricots and nectarines, cut-side up, on a foil-lined shallow baking pan. Sprinkle with sugar. Broil until softened and browned.
Serve fruit drizzles with pan juices. Top with mascarpone and sprinkle with amaretti.
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
mix well.
Stir in Fruit Loops.
Drop by level
sed my 12 inch pizza stone.
Bake by instructions.
Clean the fruits, remove the stone of the peaches and chop
Combine nuts, fruit, dates and raisins with 1/
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.
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.