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Archive for the ‘fruit’ Category

Baked Apples with Rum and Cinnamon

Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 6 servings
Level: Easy

Ingredients:
The Glaze:

1/2 cup dark brown sugar
1/2 cup dark rum
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
6 whole cloves

The Apples:
6 small to medium apples, preferably a sturdy
variety like Rome or Granny Smith, washed
and cored
6 cinnamon sticks
2 tablespoons butter, cut into small pieces
1 cup unsweetened apple cider
Rum raisin ice cream, optional

Directions:
1. For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.

2. For the apples: Preheat the oven to 375 degrees F.

3. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.

4. Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

Recipe courtesy Alex Guarnaschelli
Recipe found here: Baked Apples with Rum and Cinnamon

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Green Fruit Salad with Lime and Honey

INGREDIENTS
1 green apple, such as Granny Smith, thinly sliced
1/2 English cucumber, thinly sliced
1/4 honeydew melon, thinly sliced
3/4 cup green grapes, halved
2 star fruits, sliced
2 tablespoons honey
2 tablespoons fresh lime juice
Mint and basil leaves, for serving

DIRECTIONS
1. Arrange apple, cucumber, and melon on a platter. Fill in spaces with grapes and star fruits.

2. In a small bowl, stir together honey and lime juice until smooth. Drizzle over fruit (especially apple, to prevent browning). Serve immediately, or wrap in plastic and refrigerate up to 4 hours. Top with mint and basil before serving.

Recipe found here: Green Fruit Salad with Lime and Honey

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Sweet Berry Bruschetta

Ingredients
10 slices French bread (1/2 inch thick)
Cooking spray
5 teaspoons sugar, divided
6 ounces fat-free cream cheese
1/2 teaspoon almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 teaspoons confectioners’ sugar

Directions
Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned.

In a small bowl, combine the cream cheese, extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners’ sugar. Serve immediately. Yield: 10 pieces

Recipe found here: Sweet Berry Bruschetta

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Tequila-Lime Fruit Salad

Ingredients
3/4 cup sugar
1/4 cup water
1/4 cup lime juice
3 tablespoons tequila or additional lime juice
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 cups chopped peeled kiwifruit
2 cups seedless red grapes, halved

Directions
In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila.

In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat. Yield: 10 servings.

Recipe found here: Tequila-Lime Fruit Salad

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Vanilla Cream Fruit Tart

Ingredients
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1-1/2 to 2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Directions
Preheat oven to 300°. Cream butter and confectioners’ sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool.

Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool.

Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving. Yield: 12 servings.

Recipe found here: Vanilla Cream Fruit Tart

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Apple Crumb Tart with Cinnamon Cream

Apple Crumb Tart with Cinnamon Cream

Ingredients
1 package (17-1/2 ounces) sugar cookie mix
1-1/2 teaspoons ground cinnamon, divided
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup cold butter, cubed
4 large apples, peeled and finely chopped (about 6 cups)
1/4 cup packed brown sugar
1/2 cup all-purpose flour, divided
1/4 cup raisins
1/2 cup heavy whipping cream
1 tablespoon maple syrup

Directions
Preheat oven to 350°. In a large bowl, whisk cookie mix, 1 teaspoon cinnamon, ginger, nutmeg and cloves; cut in butter until crumbly. Reserve 1 cup for topping; press remaining onto bottom and up sides of an ungreased 9-in. tart pan. Bake 8-10 minutes or until lightly browned. Remove to a wire rack.

Meanwhile, in a large saucepan, combine apples and brown sugar. Cook and stir over medium heat 7-9 minutes or until apples are tender and brown sugar is dissolved. Remove from heat; stir in 1/4 cup flour, raisins and 1/4 teaspoon cinnamon.

Increase oven setting to 400°. Pour apple mixture into crust. Add remaining flour to reserved topping and sprinkle over apples. Bake 20-22 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack at least 20 minutes.

In a small bowl, beat cream until it begins to thicken. Add syrup and remaining cinnamon; beat until soft peaks form. Serve tart warm or at room temperature with whipped cream. Yield: 12 servings (1 cup whipped cream).

Recipe found here: Apple Crumb Tart with Cinnamon Cream

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Cantaloupe Chicken Salad with Yogurt Chive Dressing

Cantaloupe Chicken Salad with Yogurt Chive Dressing

Ingredients
1/2 cup plain yogurt
1/2 cup reduced-fat mayonnaise
1 tablespoon minced chives
1 tablespoon lime juice
1/4 teaspoon salt
5 cups cubed cantaloupe
2-1/2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
1 cup green grapes, halved

Directions
In a large bowl, combine the first five ingredients. Add the cantaloupe, chicken, cucumber and grapes; toss gently to combine. Chill until serving. Yield: 5 servings.

Recipe found here: Cantaloupe Chicken Salad with Yogurt Chive Dressing

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