GETTING READY 1. Use a potato peeler or a sharp paring knife to peel the rind from the lemon and add to a small saucepan. 2. Squeeze the lemon into the pan, removing and discarding the seeds. MAKING 3. Add sugar, elderflower cordial and water to the pan. 4. ..

MAKING 1 In a saucepan, put the sugar, water and vanilla pod. 2 Gently heat to dissolve the sugar. 3 Add in the whole figs. 4 Gently stew very in the vanilla syrup for 10 to 15 minutes, depending upon their ripeness. 5 Remove the vanilla pod. 6 Stir in ..

1. In medium mixing bowl combine first 4 ingredients, stirring to dissolve honey; add melon and fig and stir to coat. Cover and refrigerate until flavors blend, at least 30 minutes. 2. To serve, into each of two 6-ounce dessert dishes spoon half of the fruit ..

In saucepan, combine dried figs, apricots, prunes, rum and orange juice; cover and bring to boil. Simmer for 10 minutes; remove from heat and let stand for 20 minutes or until fruit is plump and tender. Let cool. In serving dish, combine fig mixture, green ..

1. In a bowl, combine the chopped garlic, rosemary and thyme, whole-grain mustard, dried lavender and 1/4 cup of the olive oil. Add the pork loin and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 6 hours or overnight. Remove ..

GETTING READY 1) Discard the stems from the rigs. 2) Preheat oven slowly to 300°F. MAKING 3) In a 2-quart casserole add applesauce, apple juice, lemon juice, vanilla, cinnamon, ginger, and nutmeg. 4) Mix apricots, prunes, figs, and pears. 5) Cover and bake ..

This twelve fruit compote is a mixed fruit dessert made with mixed fruits and berrries along with cloves and cinnamon for flavoring. Cooked with brandy and orange peel, the twelve fruit compote is a delicious treat for any fruit lover. I love the way this ..

This Spiced Fruit Compote tastes heavenly! Unlike many other desserts, the Spiced Fruit Compote does not fatten you up ! You can happily feast on it for as many days as you want to !Try out the dish and let me know if you've liked

Cut dried fruit and figs into bite-size pieces. Heat dried fruit, figs, water and raisins to boiling; reduce heat. Cover and simmer until tender, about 20 minutes. Stir in honey and lemon juice. Top with sweetened whipped cream and sliced almonds, if

The pear and apple compote is a wondeful fruit compote prepared with pears, apples and spiced with cloves. Sweet, with the freshness of cloves, the pear and apple compote is served with a sugar and currant jelly syrup, chilled and

MAKING 1. Remove the stems of figs and halve them if they are too large. 2. Take a medium saucepan and add 3 cups of water add figs and apricots into it. 3. Boil the mixture and add sugar to it. Stir the mixture until the sugar dissolves. 4. Cook at low ..

Place dried fruit, water, cinnamon, lemon rind, sugar and brandy in a microwave-safe bowl and cook on HIGH (100%) for 3-5 minutes, or until fruit is tender, stir once during cooking or simmer in saucepan over a low heat for 20

Peel and dice pears, combine in pan with remaining ingredients. Bring to boil, reduce heat, simmer covered 30 minutes. Discard cinnamon

Thoroughly drain fruits; save all syrup to use in gelatin desserts, meat glazes etc. In small saucepan combine brown sugar, margarine, ginger, curry powder and salt. Heat and stir to boiling; remove from heat. Arrange fruits attractively, round side up for ..

This Twelve Fruit Compote is a highly irresistible fare ! Try this fruit extravagance for your next dessert ! Your suggestions for this Twelve Fruit Compote are welcome

Pastry Topping: In mixing bowl combine flour and salt; with a pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal. Add yogurt and mix until thoroughly combined. Form dough into a ball; wrap in plastic wrap ..

GETTING READY 1. Preheat the oven to 350°F. 2. Place fruit in a colander and rinse fruit under tap water. MAKING 3. Place the fruit in a 2 quart casserole or baking dish and cover it with boiling water. 4. Cover dish with a lid or with wax paper. 5. Bake ..

GETTING READY 1. Preheat the oven to 375°F 2. Butter a 2-quart baking dish. MAKING 3. Peel and core the apples. 4. Slice them finely. 5. Arrange the apple slices neatly in the greased baking dish, slightly overlapping them 6. Sprinkle lemon juice and ..

How to make tasty apple and figs pastries that are considered a popular breakfast or snack items in Morocco. Add your own personal touch to this recipe by updating the filling!

If you love figs , here is an interesting recipe that lets you add figs to your everyday cooking. Delicious figs in your favorite dishes. This fig-stuffed baked apples is a simple and easy recipe that has the mouthwatering flavors and tastes of figs. So ..

Put the apple slices, lemon rind and juice, water, margarine and sugar in a saucepan. Cover and stew gently until really soft, being careful that the fruit does not stick and burn in the pan. Remove the pan from the heat and beat the apple mixture until ..

Even a bar of chocolate cannot lift my spirits as well as this Baked Apples With Figs. Once tried, you will want to keep making these.

GETTING READY 1. Pre-heat oven to moderately hot, Gas 5, 375° F, 190° C. MAKING 2. Combine crumble ingredients well together. 3. Into a pan add figs with water and let it simmer for 5 minutes. 4. Into an oven dish combine apple and figs and pour over ..

GETTING READY 1. Preheat the oven to 375° F/ 190° C 2. Grease a baking dish or casserole with oil or butter. MAKING 3. In a saucepan, cover figs with water and bring to a boil on a medium flame. 4. Reduce the flame and simmer for 5-8 minutes. 5. In the ..

Sift the flour into a large bowl and add the bran left in the sieve. Lightly rub in the butter or margarine until the mixture forms coarse crumbs. Stir in the sugar. Arrange the fruit in a 1.2 litre (2 pint) ovenproof dish, add the lemon rind and juice and ..

The Apple Fig Salad is a yummy treat!. This is a surprise fruit salad that I often prepare at home. Try the Apple Fig Salad at your place too, I am sure you will like

1. Combine figs, apples, lime, lime juice, caster sugar and brown sugar in a microwave-safe dish. Cook on HIGH (100%) for 5-7 minutes, stirring once during cooking, or place in a saucepan and cook over a medium heat for 12-15 minutes or until fruit is

Peel, core, and thinly slice apples. Overlap slices in a shallow 9-inch-wide baking dish. Drizzle fruit with lemon juice. Rinse figs and cut off stems. Thinly slice figs crosswise and place fruit evenly over apples. Pour liqueur over fruit, sprinkle with ..

1. Sift the flour, baking powder and cinnamon into a bowl and stir in the Brazil nuts and sugar. Beat together the egg, buttermilk and melted butter until blended and stir into the dry ingredients to make a smooth batter. 2. Put 8 paper cases on a baking ..

Clip stems from figs. Using metal blade, process figs, a portion at a time, with on-off bursts until coarsely chopped; you should have 6 cups. Place in a 6-quart or larger pan. Peel, core, and quarter apples. Process, a portion at a time, with on-off bursts ..

The spiced apple and fig jam is prepared with apples and dried figs. Cooked along with pectin and sugar with spices for flavor, the spiced apple and pectin jam can be sealed and stored for later use. It can be served with buns and

Pour boiling water over figs; let stand for 5 minutes. Drain and cool. Cut into chunks using scissors. Combine with remaining ingredients; toss with peanut butter

1. Core the apples. Slice thinly, then cut into fine matchsticks. Moisten with lemon juice to keep them white. 2. Remove the stones from the dates and cut the flesh into fine strips, then combine with the apple slices. 3. Soften the marzipan with orange ..

1 Preheat the oven to 180°C, 350°F,gas4. 2 Take 50 g (2 oz) (4 tablespoons) of the margarine and grease a 20cm (8 in) square tin, 5 cm (2 in) deep. Line with greaseproof (parchment) paper. 3 Rub the rest of the margarine into the flour, and add the ..

Cut lemons into thin slices. Stick cloves into rind of each slice. Combine sugar and water in saucepan and bring to a boil. Cut apples into quarters and core. Peel only if skins appear blemished or very tough. Drop into sugar syrup along with lemon ..

Exotic Apple Compote has a very refreshing taste. Flavoured with lime juice the Exotic Apple Compote has a tangy and very refreshing

1 Grease a 900-1000ml (1 1/2-1 3/4 pint) (33/4 -41/2 cup) pudding basin and line it with3/4 of the suet pastry. 2 Carefully mix the apple slices and blackberries. Fill the basin with layers of fruit, sprinkling with sugar between each layer. Cover with the ..

Melt the butter in a large skillet over medium heat. Add the brown sugar and nutmeg and stir until smooth. Add the apples, cover, and cook, stirring occasionally, for 8 minutes, or until the apples are tender. Spoon the apples into dessert bowls. Top with the ..

MAKING 1) In a skillet, heat together water, sweetener, lemon, cloves and cinnamon. 2) Let the mixture boil. 3) Put the fruits in and simmer for 8 minutes until tender but firm. 4) Remove from the heat and discard the whole spices, 5) Portion the mixture in ..

Core apples; cut into bite-sized pieces. Place apples, watermelon, grapes, orange and banana in large bowl; toss well. Combine ginger ale and lime juice in small cup; pour over

1. In a large skillet, combine apple wedges, sugar, lemon juice and rind. Bring mixture to a boil. Reduce heat, and simmer 15 minutes, until fruit is tender. 2. Stir in jelly and sherry. Bring mixture to a boil. Continue cooking about 5 minutes, until

Place sugar, apple jelly, grated fruit rinds and rum in small saucepan. Cook 4 minutes over medium heat. Place sliced apples in large saucepan. Add fruit syrup and mix very well. Add cinnamon and raisins; cook, partly covered, 18 minutes over medium ..

MAKING 1) In a thick pan, melt sugar and water with lemon or ginger and then boil rapidly for 2 minutes. 2) In a covered pan, over low heat, pour the syrup and cook apples in it for about 10 minutes until they become just soft. SERVING 3) Serve hot or cold ..

The hot apple raisin compote is a mixed fruit compote made with golden raisins and apples along with walnuts for garnish. Cooked along with cloves and bourbon, the hot apple raisin compote is flavored with lemon juice. This compote is so lovely and ..

Peel the apples and cut into quarters. Combine the apple juice, water, and cinnamon stick and simmer for about 2 minutes. Pour the hot juice over the apples; add the orange slices. Bake at 300° covered, for 10-20 minutes or until the apples can be pierced ..

MIX apples, cranberries, juice, wine, honey and cinnamon stick halves in slow cooker. Cover and cook on LOW 4 to 5 hours or until liquid is absorbed and fruit is tender. Remove and discard cinnamon stick halves. Ladle compote into bowls. Serve warm, at room ..

MAKING 1. In a bowl or in a measuring jar, combine the sugar, wine and water. 2. Stir until the sugar almost dissolves. 3. Wash and pick over cranberries. 4. In a 2 quart slow-cooker or crock pot, add the cranberries and apples. 5. Pour the wine syrup over ..

Arrange apple slices and cranberries in slow-cooking pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover and cook on low for 4 to 6 hours or until apples are tender. Serve warm fruits with the juices, topped with ..

MAKING 1) Mix kumquats, orange and apple and chill. SERVING 2) Top with almonds and

Mix all ingredients in saucepan. Bring to boil and simmer 6 to 8 minutes. Cool and serve as accompaniment for meat or as sauce for

Mix all ingredients in saucepan. Bring to boil and simmer 6 to 8 minutes. Cool and serve as accompaniment for meat or as sauce for

Place fruit in alternate layers in 2-quart casserole. Combine sugar and water and bring to boiling point. Pour over fruit. Bake, covered, in preheated moderate oven (350°F.) for about 1

MAKING 1.In a slow cooker, put slices of apples and cranberries and add sugar, juice, wine and orange peel to it and stir. 2.Close the cooker and put it on LOW for 4-6 hrs until apples are cooked well. SERVING 3.Serve warm with fruit juices and topping of ice ..

MAKING 1. In a 1 1/2-quart casserole, place the reserved syrups cloves, cinnamon and allspice. 2. Mix the cranberries, peaches, apricots and apples into this. 3. In the microwave, cook, covered, for 7 to 8 minutes at High, until heated through. SERVING 4. ..

GETTING READY 1. Start by peeling and coring the apples and cutting them into eighths, also rinse the blueberries, discard any that are bad and pulling off and discarding stems MAKING 2. In a large nonstick skillet, melt the butter over medium heat, add ..

GETTING READY 1) Pick over and wash the blackberries. 2) Peel, core and slice the apples. MAKING 3) In a saucepan, measure the sugar and water. 4) Stir over low heat until the sugar has dissolved, then bring up to the boil and simmer for 1 minute. 5) Add the ..

Peel, core, and slice apples; reserve skins. In small saucepan, combine skins and water; bring to a boil. Reduce heat and cook over low heat about 10 minutes. Meanwhile, in another saucepan, combine apples, sugar, cinnamon, butter, and salt. Add liquid from ..

In a saucepan, cook and stir apple juice and cinnamon stick until the mixture boils. Remove from the heat; add prunes and apricots. Cover and let stand for 6 hours or overnight or until fruit is soft. Remove cinnamon stick. Add the orange peel, orange, ..

Chef Akasha Richmond of Akasha Restaurant, Culver City, Calif will demonstrate how to prepare Pomegranate Compote using pomegranate and apple. This recipe is best paired with Cinnamon French toast, so along with Pomegranate Compote recipe she will show how to ..

GETTING READY 1) Preheat oven moderate to 350°F. 2) Cut starfruit crosswise into slices. 3) Discard the seeds. 4) Peel the papaya and halve it. 5) Remove the seeds. 6) Chop papaya into thick slices. 7) Peel mango. 8) With a serrated knife cut the flesh from ..

In slow-cooking pot, combine wine, butter, sugar, lemon peel, and spices. Add apples and cranberries. Cover and cook on low for 4 to 6 hours. Stir in dates and walnuts. Serve warm or cold. Delicious with topping of sour cream or used as a sundae sauce for ice ..

GETTING READY 1) Wash and peel the apples. Slice the apples in eight pieces and remove seeds and cores. 2) Slice the peach and apricot into halves. 3) In a casserole, place apples, peaches and apricots. 4) In another bowl, combine peach syrup, apricot syrup, ..

MAKING 1.Mix orange, banana, strawberries, red apple, cinnamon and apple juice. SERVING 2.Serve

Place a 3-quart saucepan over high heat and add the White Grape Syrup and apple juice. Bring the liquid to a boil, stir in the fruit and the nuts, and add the evaporated milk. Stir and cook just until the liquid starts to bubble around the edges of the ..

–  Peel, core and cut apples into pieces. –  In a saucepan, cook apples with honey and water until mixture thickens to a compote. Cool. –  Add lemon juice and cinnamon. Stir. –  In a bowl, beat egg whites until stiff peaks form, and fold into ..

Place all ingredients of fig compote in saucepan. Bring to boil over medium heat. Reduce heat and continue cooking 20 minutes. Preheat oven to 350 °F (180 °C). Place pork loin in roasting pan. Brush meat with oil and season with salt and pepper. Add ..

Steam figs 5 minutes in vegetable steamer. Reserve liquid for fruit compote. Clip stems off figs. Quarter figs and put into blender. Add yoghurt, egg yolks and spices. Blend until smooth. Turn contents into pie pan lined with unbaked piecrust Bake in 400° ..

This Fig-Nut Turnovers tastes absolutley divine and hnece is so irresistable to miss it. Here’s a quick and easy to make recipe for Fig-Nut Turnovers and just relish!

Steam figs in a sieve over hot water about 20 minutes; cool. Clip stems; cut figs in thin strips. Drain pineapple, reserving 2 tablespoons syrup. Beat syrup, cheese, mayonnaise, and honey together till smooth. Toss figs, apples, and drained pineapple with ..

MAKING 1) In a colander, lined with cheesecloth, drain the yogurt for 40 minutes. (For firmer cheese, you can drain the yogurt longer.) 2) In a large bowl, combine the figs, dates, apple juice and walnuts. Toss well and let the mixture marinate for 30 ..

These cookies are very easy to make and are not overwhelmingly sweet. Be careful not to eat them all in one

MAKING 1) In a blender add carrot, almonds and 1 cup of water. Reduce to a fine pulp. 2) Stir in rest of the ingredients. 3) Cover blender tightly while whizzing. 4) Sprinkle sunflower seed meal over it. SERVING 5) Serve

GETTING READY 1) Preheat the oven to 425°F MAKING 2) Take a saucepan and add sugar, figs, apple, almonds, rind, liquid, cinnamon and mace. Mix well. 3) Place the saucepan over medium heat and simmer the mixture for about 5-6 minutes, until apples are tender ..

Cut dried fruit and figs into bite-size pieces. Heat dried fruit, figs, water and raisins to boiling; reduce heat. Cover and simmer until tender, about 20 minutes. Stir in honey and lemon juice. Top with sweetened whipped cream and sliced almonds if

1. Cut each fig into 4 wedges. (Alternatively, the figs can be sliced, provided they are not too soft.) Sprinkle the cut figs with lemon juice. 2. Mix the apple puree with the lemon rind and yogurt; add artificial sweetener to taste and half the chopped ..

Steam figs in a sieve over hot water about 20 minutes; cool. Clip stems; cut figs in thin strips. Drain pineapple, reserving 2 tablespoons syrup. Beat syrup, cheese, mayonnaise, and honey together till smooth. Toss figs, apples, and drained pineapple with ..

In small saucepan combine water, stick cinnamon, and cloves; cover and simmer 5 minutes. Remove cinnamon and cloves. Measure liquid; add more boiling water, if necessary, to measure 1 cup. Add gelatin, stirring till dissolved. Stir in orange juice. Chill till ..

GETTING READY 1. Line a colander with cheesecloth. MAKING 2. Spoon the yogurt and allow the yogurt to drain over a bowl for at least 40 minutes.(longer draining with procure finer quality of cheese) 3. Take a large bowl and toss together figs, dates, apple ..

Leave 1/4 inch stem on figs; cover figs with boiling water and let stand for 5 minutes. Mix vinegar, sugar and water. Break sticks into small pieces and tie loosely in small bag with cloves. Place spices with sugar mixture; bring to a boil. Add figs and bring ..

MAKING: 1) Mix cornstarch, brown sugar and cinnamon in a 1 1/2 - quart casserole. 2) Add applied cider and mix well. 3) Microwave the contents in the casserole for 3 to 4 minutes at a high temperature or till the sauce thickens and gets bubbly (stir during ..

Toss all salad ingredients together. Cover and refrigerate until ready to use. Combine all dressing ingredients in a jar. Shake until well mixed. Pour into bottom of salad bowl. Add salad ingredients and

Heat reserved syrup and the cinnamon stick to boiling; boil 5 minutes. Add figs, prunes and peach halves; heat through. Remove cinnamon stick. Serve fruit warm, in dessert dishes. Garnish with lime

Mix together the figs, dates, nuts, honey and Kirsch in a serving dish. Leave to soak for 3 hours, stirring occasionally. Cut the melon flesh into balls using a melon bailer, or cut into cubes. Add to the fruit mixture and stir well. Chill for about 1 hour ..

Wash apricots, raisins, figs, and prunes quickly but thoroughly in cold water. Dry on absorbent paper. Remove pits from prunes and dates and put all fruit through a food grinder. Turn fruit into a bowl and add lemon juice and honey, mixing well. Cover tightly ..

Mix together the figs, dates, nuts, honey and Kirsch in a serving dish. Leave to soak for 3 hours, stirring occasionally. Cut the melon flesh into balls using a melon bailer, or cut into cubes. Add to the fruit mixture and stir well. Chill for about 1 hour ..

To Marinate: Place lamb in a large plastic zipper bag or shallow glass dish. In a medium bowl, mix yogurt, liqueur, salt, and pepper. Pour over lamb, turning to coat both sides. Close bag or cover dish with plastic wrap and refrigerate overnight, turning ..

This Spiced Fruit Compote makes a refreshing dessert after a summer meal ! Try out this fabulous peach, fig, mandarins and coconut dessert right away and tell me if you like them ! Your suggestions for this Spiced Fruit Compote are welcome

MAKING 1) Take a small bowl and collect syrup from peaches, figs, and mandarin-orange segments in it. 2) In a shallow glass bowl, place fruits in rings. 3) Take 1/2 cup of the syrup and add cardamom into it, saving the remaining syrup for some other ..

Drain the juice from the fruit, and measure. For each cup of juice use 2 teaspoons cornstarch for thickening. Cut peaches and pears in half. Pour all but 1/2 cup of the fruit juice into the top pan of a chafing dish, and heat. Mix cornstarch with the reserved ..

MAKING 1) Put water in a 3-quart saucepan and bring it to a boil. 2) Take the pan off the heat and add the tea bags. Allow to steep for 5 minutes. 3) Take out the tea bags, pressing so as to extract the water. 4) Add the figs, peaches, cherries, lemon rind, ..

In a 3-quart saucepan, bring the water to a boil. Remove from the heat. Add the tea bags and let steep for 5 minutes. Remove the bags, pressing to extract the water. Add the peaches, figs, cherries, ginger, lemon rind and cinnamon stick. Bring to a boil, then ..

. MAKING 1) In a 12-oz casserole, mix all the ingredients, and cover it tightly. 2) In the microwave, place the casserole on high at 550 watts for 1-2minutes until the fruits turn tender. SERVING 3) Take it out of microwave with cover; let it stand at room ..

GETTING READY 1. In a large colander placed over a large bowl, drain all canned fruits; save the syrup and keep aside the fruits. 2. Preheat oven to 350 degrees Fahrenheit. MAKING 3. In a medium saucepan, toss apricots in 1 cup of reserved syrup. 4. Heat ..

Tie peppercorns, allspice and peels in small cheesecloth bag. Transfer to heavy large saucepan. Add remaining ingredients and bring to boil over medium heat, stirring occasionally. Cover, reduce heat and simmer gently until fruit is nearly tender, about 4 to ..

In a deep, 1 1/2 quart, heat-resistant, non-metallic casserole, place apples and sprinkle with sugar. Heat, covered, on full power 3 minutes. Add remaining ingredients; stir to combine. Heat, uncovered, on full power 4 minutes or until apples are

Combine all ingredients except juice concentrate. Let stand five minutes. Place fruit mixture in a saucepan with apple juice concentrate. Bring to a boil. Reduce heat and simmer, covered, until fruit is just tender. Spoon into 6 dessert dishes. Serve warm or ..

Drain pineapple, reserving juice. Pare oranges; slice thinly. Slice apples into thin wedges. Slice bananas. Dip apples and bananas in reserved pineapple juice to prevent browning. Arrange fruits in compote. Combine 2 tablespoons reserved pineapple juice, ..

MAKING 1. Take a pan, and add apple juice, dried fruit mixture and spices. 2. Boil, then cover and simmer for about half an hour or 40 minutes. 3. Stir in more water or apple juices if necessary. 4. Take out the spices. SERVING 5. Serve the spiced fruit ..

1. Peel and thinly slice apples and peaches, removing pits and seeds. 2. Combine apple and peach slices in a bowl with cherries, lemon juice and sugar. Stir together until the fruit is coated with lemon juice and the sugar is mostly dissolved. 3. In a

Cut apples in eighths; pear halves in lengthwise halves. Layer apples and pears in 1 1/2 quart casserole. Mix together cranberry sauce, spices, and 2 tablespoons pear syrup. Spoon over fruit. Cook covered in Radarange oven 8 to 10 minutes until apples are ..

In a 1 1/2 quart casserole stir together apple juice, maple flavored syrup, cinnamon, and nutmeg. Add apples and pear. Cook, covered, on 100% power (high) for 4 to 5 minutes (7 to 9 minutes in low wattage ovens) or till fruit is tender, stirring once. Stir in ..

Coat a 2-quart microwave-safe baking dish with no-stick spray. Place the pears and cherries in the prepared dish. Sprinkle the cinnamon and nutmeg over the fruit. In a small bowl, mix together the apple juice, honey, vanilla and lemon juice. Pour over the ..

1. Put the dried fruit into a small pan with the apple juice. Bring slowly to a boil, then reduce the heat to low, cover, and let simmer for 10 minutes. 2. Spoon into serving dishes and top each serving with a tablespoon of yogurt, if desired. Serve at

This is a brilliant Winter Compote recipe. I serve this for my children all the time! Don’t miss out on this easy Winter Compote

1. Warm a large tea pot. Add the rose pouchong tea and 900 ml / 1 1/2 pints / 3 3/4 cups of boiling water together with the rose water, if using. Allow to stand and infuse for about 4 minutes. 2. Measure the sugar and lemon juice into a stainless steel ..

Mixed Fruit Compote is a delicious dessert recipe which I always love to have on my dinner table. I bet, once you have this Mixed Fruit Compote, you will always crave for some more.

Stir together pie filling, almond extract and 2/3 cup of the reserved apricot syrup. Fold in apricots, apple and banana (the apple and banana should be well coated with pineapple mixture to prevent darkening). Cover; chill 2 hours. Just before serving, beat ..

Drain pears, saving 1 Tbsp. syrup. In 1 qt glass casserole, layer apples and pears. Blend cranberry sauce, cinnamon, cloves, allspice and syrup; spoon over fruit. Microwave (high), covered, 6-8 minutes, rotating 1/4 turn halfway through cooking. (Apples ..

Cut a thin slice off bottom of each pear so they'll stand up. Place pears and orange slices in a 3-quart casserole. Combine brown sugar and water; pour over fruits be sure to cover orange slices. Dot with butter. Bake covered in moderate oven (350°) 30 ..

In a 2-quart casserole, combine the juice, water, honey, and orange rind. Microwave on high for 5 minutes. Add the prunes, apricots, and cinnamon stick. Microwave on high for 5 minutes. Add the apples. Microwave on high for 5 minutes, or until the apples are ..

1. Soak the dried apricots and prunes in cold water 30 minutes in a saucepan. Do not use aluminum. .2. Add cinnamon stick, lemon slices, tapioca, and sugar. 3'. Bring to a boil, cover, and simmer 10 minutes, stirring occasionally. 4. Stir in raisins and ..

MAKING 1 With a sharp knife, peel and core the apples. 2 Slice the apples into thin wedges. 3 Peel and slice the oranges into segments. 4 Cut the melon in half. 5 Scoop out, discarding the pulp and seeds. 6 Cut the melon flesh into 2-5cm cubes. 7 ..

GETTING READY 1. Open the can and then drain pears but reserve one tablespoon of the syrup. MAKING 2. In a 1 qt. glass casserole, place the apples and pears in layers. 3. Blend cranberry sauce, cinnamon, cloves, allspice and syrup and gently spoon over this ..

1. Preheat oven to 350° F. 2. Pare and core pears; cut each into 6 wedges. Prepare apples the same way. Hull and wash strawberries; wash fresh blueberries. Place all fruit in 1 1/2-quart casserole; toss to mix. 3. To make marinade, combine orange juice, ..

This delicious Fresh-Fruit Compote should not be missed. The fruity flavors of this wonderful dessert leaves a wonderful taste in your mouth that you just cant get enough off. try this addictive Fresh-Fruit

MAKING 1. In microwave proof casserole mix together the apple juice, syrup, lemon juice, and cornstarch; stir to dissolve the cornstarch. 2. Add apple and pear and stir to mix well. 3. Cover with vented plastic wrap and microwave on High (100%) for 4 minutes, ..

1. Combine all ingredients in a 1 1/2 quart glass casserole. Cover. 2. Microwave at Time Cook (power level 5) for 12 to 15 minutes, or until apples are tender, stirring 3

MAKING 1. In a saucepan, add apples, water, cinnamon and bring to a boil. Simmer for 15 minutes. 2. Add pineapple juice, prunes, apricots, lemon slices inserted with cloves. Bring back to a boil. 3. Allow to cool. SERVING 4. Serve warm or cool, in dessert ..

This Year Round Fruit Compote tastes yummy ! Try these delicious microwaved mixed fruits. Your suggestions for this Year Round Fruit Compote are welcome

Although this compote is perfect during summer when peaches and strawberries are in season, it is actually delicious any time of year if frozen fruit is

Snip dried fruit into bite-size pieces. Combine fruit, apple juice, and nutmeg in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until fruit is softened. Stir together cornstarch and 2 tablespoons cold water. Add to fruit ..

This Dried Apricot Prune and Cherry Compote tastes incredible ! Try these simmered tender fruits for a healthy dessert and let me know if you share my passion for it ! Your suggestions for this Dried Apricot Prune and Cherry Compote are welcome

GETTING READY 1) Discard the core of the apples and pears, and peel if desired. 2) Slice the cored fruits into 1/8 inch thick. MAKING 3) In a bowl, put the apples and pear slices, and mix in 2 tablespoons of lemon juice. 4) Mix in plums, apricots and peaches ..

MAKING 1) Cut the apples into slices measuring ½-inch each and then half the slices horizontally. Put the apple slices in a slow cooker. 2) Add the pineapple, pineapple juice, peaches, honey, lemon and cinnamon. Cover the cooker and cook over low heat for 3 ..

GETTING READY 1) Wash the jicama and peel them. 2) Cut them into thin slices and then into bite-size squares. MAKING 3) Take a pan and add the jicama, lemon slices, sugar, water and cinnamon stick. 4) Boil them and allow them to simmer for 5 minutes. 5) ..

GETTING READY 1) In a small saucepan, place the dried fruits with the apple juice. MAKING 2) Boil the juice slowly, cover the pan and simmer over a gentle heat for 5 minutes. 3) Into individual serving dishes, spoon spoon the fuits and juices and top each ..

1. Combine all ingredients in a 1 1/2-quart glass casserole. Cover. 2. Microwave at Power Level 5 for 12 to 15 minutes, until apples are tender, stirring 3

Stir together pie filling, almond extract and 2/3 cup of the reserved apricot syrup. Fold in apricots, apple and banana. Cover; chill 2 hours. Just before serving, beat cream in chilled bowl until stiff; spoon onto fruit mixture and sprinkle with

Place regular size (16- x 10-inch) baking bag in a 10- x 6- x 2-inch baking dish. Drain pears, reserving 1 tablespoon syrup. Combine all ingredients in bag; turn bag gently to mix. Close bag with twist tie; make 6 (1/2 inch) slits in top. Bake at 350° for 30 ..

Place regular size (16- x 10-inch) baking bag in a 10- x 6- x 2-inch baking dish. Drain pears, reserving 1 tablespoon syrup. Combine all ingredients in bag; turn bag gently to mix. Close bag with twist tie; make 6 (1/2 inch) slits in top. Bake at 350° for 30 ..

Grate the lime rind fresh just when ready to use. Squeeze and measure lime juice. Grate the apples, skin and all, and add to the lime juice. Add the honey and fruit, mix well and allow to stand 12 to 24 hours. Stir in nuts and serve with sweetened

In large kettle soak prunes, apricots, and raisins in 2 cups cold water for 1 hour. Add cinnamon, apples, and pears. Cover and simmer for 15 minutes, or until fruit is tender. Add undrained cherries and bring to boil. Dissolve gelatin in boiling water; stir ..

1. Combine all ingredients in a 1 1/2-quart glass casserole. Cover. 2. Microwave at Cook Cycle 1 (power level 5) for 15 1/2 to 19 minutes, or until apples are tender, stirring 3 times. Serve warm or

MAKING 1) In a 2-qt. casserole, mix the cloves, reserved syrups, cinnamon and allspice. 2) Stir in the peaches, cranberry sauce, apples and apricots. 3) Cover and heat in the microwave at HIGH for 6 to 7 minutes, stir once after 3 minutes. SERVING 4) Serve ..

MAKING 1. Take a saucepan and mix apple juice, honey, lemon juice, orange zest, and almond extract. 2. Bring it to boil on low heat and then reduce the flame. Simmer for about 5 minutes. 3. Add the peaches in the syrup. Cover the pan and simmer for 20 to 25 ..

MAKING 1. Take a saucepan and mix apple juice, honey, lemon juice, orange zest, and almond extract. 2. Bring it to boil on low heat and then reduce the flame. Simmer for about 5 minutes. 3. Add the peaches in the syrup. Cover the pan and simmer for 20 to 25 ..

MAKING 1. In a large glass or ceramic serving dish, combine honey and lemon juice. 2. Peel oranges and grapefruit, divide into segments, discarding seeds and pith. Add into honey-lemon juice in bowl. 3. Cut apple in quarters, core and dice. Add to the bowl ..

Chop the bananas in a bowl and pour the lime juice immediately over it to prevent the bananas from discolouring. Set aside a tablespoon of pomegranate and add the rest to the bowl. Then add the rest 01 the fruits and the grated coconut or coconut cream. Mix ..

Combine fruits (with their syrup), the vinegar, cinnamon, and cloves in saucepan; heat to boiling. Simmer 5 minutes. Garnish with a few spiced crab apples if desired. Keep hot in chafing

MAKING 1) In a saucepan cook the beets in salted water and boil till the beets are tender and then drain 2) Peel off the skin and then using a fork , mash the flesh 3) Stir in applesauce, butter, salt and the nutmeg 4) Heat the mashed beets SERVING 5) Serve ..

Fruit Compote is a wonderful dessert that is impossible delicious.. For fruit lovers like me the exquisite Fruit Compote is a dream come true!! Try it!

1. Soak the gelatine for 10 mins in enough cold water to cover the leaves. Bring the milk and 50g sugar slowly to the boil, gently stirring to dissolve the sugar. Remove from the heat and stir in the vanilla extract or rosewater. Remove gelatine from soaking ..

COMBINE THE SUGAR, water, Sauternes, cinnamon sticks, and lemon juice in a large, heavy saucepan. Bring to a boil, stirring often, and boil until reduced by about one-third, 8 to 10 minutes. Add the apples and cook over medium heat, stirring occasionally, ..

MAKING 1.In a slow cooker, put wine, margarine or butter, sugar, spices, lemon peel, apples and cranberries and put the cooker's lid on. 2.Now place the cooker on LOW and let the ingredients cook for 4-6 hrs. 3.Once done, add dates and walnuts in the ..

MAKING 1. Dust the kitchen scissors with flour and cut the apricots, apples and peaches into bite-size pieces. 2. In a 3 to 4quart microwave safe bowl put all the ingredients except sugar and honey, cover the bowl with doubled wax paper and cook in the ..

In glass casserole, combine water and sugar and cook on high (9) for 1 minute or until boiling. Add fruit and spices. Cover with plastic wrap. Insert probe into liquid. Cook on high (9); heat & hold at 185°F for 1

Combine all ingredients in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 12 to 15 minutes or until fruit is tender. Cool. Discard cinnamon sticks and

Combine fruit with water to cover in a large saucepan. Bring to a boil and simmer for 30 to 40 minutes, or until fruit is very soft. Puree the fruit with some of the cooking liquid. Taste and add up to 1 tablespoon corn syrup or sugar per cup of ..

Stir the ingredients together in the order given. You may reserve part of the toasted coconut to sprinkle on each individual serving. Chill several hours before

In glass casserole, combine water and sugar and cook on HIGH (9) for 1 minute or until boiling. Add fruit and spices. Cover with plastic wrap. Insert probe into liquid. Cook on HIGH (9); HEAT & HOLD at 185°F for 1 hour. Serve hot or

In glass casserole dish, stir together reserved syrups and spices. Stir in cranberry sauce and fruits. Cover, cook on HIGH (9) for 5 minutes, stirring once. Serve warm or chilled as side

Stir the ingredients together in the order given. You may reserve part of the toasted coconut to sprinkle on each individual serving. Chill several hours before

In 2-quart casserole, combine all ingredients. Microwave at High for 14 to 21 minutes, or until tapioca is tender and translucent, stirring twice. Chill for at least 3 hours. Serve

MAKING 1. In a glass microwave casserole, place the water and sugar and cook on HIGH (9) for 1 minute or until boiling. 2. Add fruit and spices and cover with plastic wrap. Insert a thermometer into liquid. Cook on HIGH (9); HEAT & HOLD at 185°F for 1 ..

Combine fruit, blend. Stir in pudding mix. Cover, refrigerate 8 hours or overnight. Serve with a slotted

Fruit Compote is an easy to prepare recipe which you will simply love. I bet, you will surely get a huge fan following for this Fruit

MAKING 1. In a 2-quart microwave proof casserole dish combine all the ingredients and stir lightly until ingredients are thoroughly blended. 2. Cover the dish with a glass lid or with plastic wrap and place in the microwave 3. Cook for 4 minutes, stirring ..

Combine all ingredients in 2-quart glass measure. Cover with plastic wrap. Cook on 50, 2 minutes. Stir. Cover and cook on 50, 2 minutes. Let stand 2 minutes before serving. Serve hot for breakfast, or as an accompaniment with ham or

MAKING 1. In a glass microwave proof dish, pour all the reserved syrups and spices. Add the cranberry sauce and fruits. Cover the mixture and cook on HIGH (9) for 5 minutes, stirring once. SERVING 2. Serve warm or chilled with cream.

Combine the dried fruit in a large bowl and add enough hot water to cover by 1 inch. Let the fruit soak for 25 minutes, then dram well. Place the soaked fruit, brown sugar, brandy, butter, salt, lemon juice, lemon zest, orange zest, and water in a large ..

Soak the fruit in cold water to cover for 12 hours or overnight. Drain well and discard the water in which the fruit was soaked. Set aside. Put the water, wine, sugar, cinnamon and lemon rind in a saucepan and heat gently, stirring to dissolve the ..

GETTING READY 1) Preheat the oven to 160°C/ 325°F or Gas Mark 3. MAKING 2) In a casserole dish, combine the fruit, water and wine together. 3) Cook in the preheated oven for 1 hour. 4) If you wish to freeze the recipe do it at this stage. cool, transfer ..

Combine all ingredients except almonds in large saucepan and bring to simmer over high heat. Cover partially, reduce heat to low and cook until fresh fruit is very tender and dried fruit is plump (but not falling apart), 30 to 45 minutes. Remove from heat and ..

1. Pour juices and lemon peel into a large bowl. 2. Wash fruit, peel, and core or pit. Grapes should be halved and seeds removed. Cut all fruits into bite-sized pieces and combine with fruit juices, coating well to avoid darkening. 3. Add sugar to taste (you ..

MAKING 1. Take a medium saucepan and mix the orange juice, orange zest, honey, lemon zest, cloves, lemon juice, and nutmeg. 2. Bring this mixture to boil on medium heat and reduce the flame. Simmer for 5 minutes. 3. Stir in the dried fruit and currants in ..

MAKING 1) In a pan, dissolve the sugar in water. Bring mixture to a boil. 2) Add the fruit and once the mixture has boiled, bring the heat down and gently cook over low flame for about 10 minutes for fruits which are soft and in case, apples, pears and plums ..

MAKING 1. Take a medium saucepan and mix the orange juice, orange zest, honey, lemon zest, cloves, lemon juice, and nutmeg. 2. Bring this mixture to boil on medium heat and reduce the flame. Simmer for 5 minutes. 3. Stir in the dried fruit and currants in ..

GETTING READY 1. Brew the tea for five minutes 2. Pour the tea on top of the dried fruit and leave to soak overnight MAKING 3. Stew the fruits in the tea again the next day with cinnamon stick, sugar, honey and peel of the lemon and orange. 4. Cook very ..

Drain pineapple, measuring and reserving juice. (You should have 1/2 cup/125 mL juice. If not, add orange or apple juice to make up the difference.) Grate rind from orange and reserve; remove white pith, then cut orange into thin slices. Place in 4-cup (1 L) ..

I am glad just thinking of the fact that you will for sure enjoy this Spiced Fruit Compote. You need quite a few ingredients to make this great Spiced Fruit Compote dish. Anyone will love

Cut up fresh apples, pears and persimmon. Place in a bowl. Defrost raspberries, drain and add to a bowl. Stir gently to mix. Pour orange juice and kirsch over all. Cover, refrigerate and serve

Core apples and cut into eighths. Layer fruit in a 11/2 qt.glass casserole dish. Stir in spices and salt. Sprinkle rum over fruit. Cover and microwave 4 to 6

GETTING READY 1.Take an ice tray and pour champagne in it. 2.Freeze the content until slightly firm. 3.Peel the apricots and peaches after blanching. 4.Cut the apricots in halves and discard the seeds. 5.Make quarter pieces of peaches. 6.Peel the apples, core ..

Fresh Fruit Compote has a fine taste and easy to make dessert. Fresh Fruit Compote gets its desired taste from fruits flavored with lemon juice. Fresh Fruit Compote is cherished by

1. Blanch peaches, plums and nectarines in hot water to cover; remove peel. 2. Place sugar, lemon juice and apple juice in a large saucepan and bring to a boil; simmer for 2 minutes. Add vanilla, cinnamon and cloves. Adjust heat to just below boiling and add ..

1. In a saute pan, combine juice, butter, sugar, vanilla and spice. (For summer variation, use apple juice and cinnamon; for winter variation, use orange juice and cardamom.) 2. Over medium-high heat, cook mixture just until butter is melted and beginning to ..

MAKING 1. Using a small sharp paring knife, peel the oranges then slice them thinkly removing and discarding the seeds and piths. Add them to a large fruit bowl. 2. Pare, halve and core pears then slice lengthwise and add them to the bowl and sprinkle with ..

MAKING 1) Drain the pineapple, keeping aside 1/4 cup of the juice. 2) Combine reserved pineapple juice, sugar, apple juice, lime juice and vanilla extract and stir till the sugar dissolves. Keep aside. 3) Mix all the fruit in a bowl and pour over the ..

Combine fruit in a large bowl, tossing lightly. Combine liqueur and orange juice; pour over fruit, mixing well. Cover and chill at least 1

MAKING 1 In a bowl, add the fruit. 2 Toss lightly. 3 In a small bowl, mix liqueur and orange juice together. 4 Pour over the fruit, mixing well. 5 Cover and place in the refrigerator. 6 Chill for at least 1 hour. SERVING 7 Serve

1. For the orange and prune compote, segment the orange and place in a bowl with the prunes. 2. For the pear and kiwi fruit compote, peel the pear and cut it into wedges, and peel and slice the kiwi fruit. 3. For the grapefruit and strawberry compote, segment ..

Try this Fresh Fruit Compote With Limed Yogurt Topping recipe. I am sure this tasty and irresistible mouth watering Fresh Fruit Compote With Limed Yogurt Topping will surely give you a huge fan

GETTING READY 1. Start by preheating the oven to 375°F MAKING 2. In a large bowl, mix both flours with a pinch of salt, and whisk to combine thoroughly, make a hole in the center of the dry ingredients, then whisk the milk, eggs, and oil together 3. Pour ..

MAKING 1. In a pan, combine the prunes, apple juice, figs, vanilla, and orange rind. 2. Simmer and cook over low heat, stirring frequently, for 30 minutes. 3. Keep stirring to avoid it from sticking to the bottom. SERVING 4. Serve as an excellent butter ..

KC Pomering from G-Free Foodie shows you how to makeGluten Free Moroccan Chicken with California

GETTING READY 1) In a casserole, add egg yolks to beat lightly with a fork. 2) Fold in sugar, salt, cinnamon, nutmeg, and apple juice to blend well. MAKING 3) Stir in milk and microwave at HIGH for 5 minutes. 4) In a mixing bowl, add egg whites to beat ..

Scoop out core of apples to make a small bowl suitable for stuffing. Rub apples with lemon to prevent browning while preparing stuffing. Preheat oven to 350°F (180°C). In a saucepan, melt butter. Add brown sugar, orange juice, and 1/4 cup wine, and stir ..

Core apples. Cut thin line through peeling around center of each apple. Place apples in baking dish. Combine almonds and figs. Fill apple centers with fig and nut mixture. Place 1 tablespoon butter and honey in each apple center. Bake in 375°F oven 45 ..

This Apple Custard is divine ! Try this fruit pudding out for dessert tonight ! I'm sure you'll simply love this Apple Custard

Preheat the oven to 190°C/375°F/Gas mark 5. Butter a 20cm (8in) square baking dish. Mix all the filling ingredients together and transfer to the dish. To make the topping, combine the oats or granola, flour and salt. Heat the butter or margarine, add ..

Place the apples in a large kettle and add the vinegar. Add the remaining ingredients and bring to a boil over medium heat, stirring frequently. Reduce the heat and simmer, uncovered, for 2 hours, stirring occasionally. Remove the spice bag. Ladle the mixture ..

A fruit basket that promises to make your day. This unique dish is a wonderful way to serve fruits. Try it and your guests are sure going to be all praise for your culinary skill and creativity.

Sweet Potato Apple Bake has a fine taste. Sweet Potato Apple Bake gets its taste from yams cooked with apples and flavored with cinnamon, topped with nutmeg. Sweet Potato Apple Bake is inspired by many restaurants

This apple and polenta flan is a gorgeous soft and moist cake similar to an Italian bread pudding. This perfect fall dessert should be enjoyed by the hearth, after

Boil figs 5 minutes in enough water to cover; drain and cut into strips. Combine figs, apples, and celery. Add enough French dressing to

Rub the inside of the duck with the salt and pepper. Peel, core and slice the apples; dice the figs. Mix together the apples, figs, and curry powder with the butter and use to stuff the neck end of the duck. Sew the openings with thread, or secure with ..