Baked Bananas in Orange
Juice:
Ingredients:
8 Ripe bananas, peeled
1/2 C. Dark brown sugar or maple syrup
Zest of 1 orange, finely minced
1 C. Orange juice
Procedure:
Place bananas in a large baking dish
Sprinkle with half of the sugar or syrup
Bake in a preheated 350°F oven for 10 mins.
Combine remaining sweetener with the orange zest and juice. Pour over
the bananas and bake for 15 minutes longer or until the bananas are soft
and the sauce is reduced
Garnish and serve
Notes:
Serve this dessert hot
Garnish with such iteams as fresh mint, orange twists, etc.
Serves about 8 serving and can be reduced by half to serve 4
Compote of Pears, Pistachios and
Port:
Ingredients:
5 oz. Pistachios in the shell
3/4 C. Sugar
1/2 Port wine
1 Cinnamon stick
1/2 Vanilla bean, split lengthwise
6 C. Water
6 Firm, ripe pears, peeled, cut in half lengthwise and cored
Procedure:
Remove the pistachio from the shell. Blanch in boiling water for 1
minute, drain and remove any loose skin
In a large pot, combine the sugar, port, cinnamon and the vinella bean
with the water and bring to a boil
Add the pears and simmer until tender, about 10 mins.
Transfer pears to a serving dish. Continue simmering liquid until
reduced to about 1 1/2 cups syrup
Remove and discard vanilla bean and cinnamon stick. Stir in the
pistachio and spoon over the pears
Garnish and serve
Notes:
Garnish with orange twists, fresh sprigs of mint, etc.
The pears can be left whole if desired
Ingredients:
1 C. Water
1 C. Sugar
1 1/2 C. Mint leaves
1 t. Lemon juice
1/4 C. Light corn syrup
1/4 C. Cocoa powder
Procedure:
In a med. saucepan mix together the water, sugar, mint, lemon juice
and corn syrup
Heat to a boil and cook for 2 minutes, stirring constantly
Turn the heat off and steep for 10 mins.
Strain the mixture into a bowl and discard the mint leaves
Whisk the cocoa powder into the sugar mixture. Chill in refrigerator
Pour the mixture into a large shallow pan and put into a freezer
When ice crystals begin to form, stir sorbet
Continue stirring every 5 minutes until the mixture is softlt frozen
Transfer to a storage container and freeze until firm
Scoop the sobet into dessert dishes, garnish and serve
Notes:
If using an ice cream machine, freeze according to the manufacturer's
instructions
Garnish with fresh sprigs of mint
Ingredients:
4 Large apples, peeled, cored and cut into chunks
Cinnamon and nutmeg
1/2 Each of walnuts and pecans
1/2 C. Brown sugar
1/2 C. Unbleached white flour
4 T. Chilled unsalted butter, cut into bits
Dash of salt
Procedure:
Put the apple chunks into a pie pan or baking dish. Dust with cinnamon
and nutmeg
Cover with foil and bake in a preheat 350°F oven for for 20 mins.
In a food processor, chop the nuts with a few short pulses
Add the sugar and flour and process to combine (5 seconds)
Add the butter and salt, then pulse 8 to 10 times, until the mixture
resembles coarse meal
Sprinkle topping over the baked apples and continue baking until the
topping is lightly browned and crispy, aboat 30 minutes
Serve and garnish
Notes:
This recipe makes about 4 servings
Garnish with whipped cream if desired, frsh sprigs of mint, apple
wedges, etc.
Ingredients:
2 C. Water
1 1/2 C. Sugar
3 T. Lemnon juice
1/2 Small pineapple
1/2 Small Cantaloupe
1/2 Small Honeydew
Watermelon
2 Apples
2 Oranges
2 Pears
4 Plums
1 Lbs Seedless grapes
Procedure:
Form a syrup by simmering the water, sugar and lemon juice together
for 15 to 20 minutes, then allow to cool
Peel, core or seed and chop all the fruit, except the grapes and
combine together (along with the grapes) in a large mixing bowl
Pour the chilled syrup over the fruit and refridgerate until service
Sevre in idividual portions or in a large bowl and garnish
Notes:
Different kinds of fruit of your choice can be used
Garnish with whipped cream if desired, fresh sprigs of mint, etc.
The syrup does not have to be used or can be strain off before
serving