Best Fruit Filled Jewels Recipes

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FRUIT JEWELS (PATE DE FRUIT)



Fruit Jewels (Pate De Fruit) image

Provided by Food Network

Categories     dessert

Time 1h14m

Yield About 5 dozen pieces

Number Of Ingredients 4

1 cup chunky applesauce
1 1/2 cups apricots, fresh or canned (and drained), peeled and pitted
2 1/4 cups sugar, plus extra for dusting
1 cup fresh raspberries, optional

Steps:

  • Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
  • When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

RASPBERRY GELATIN JEWELS



Raspberry Gelatin Jewels image

Kids love this jiggly salad, and honestly, so do the adults. It's always going to be on my holiday buffet. -Brenda Leonard, APO, AP

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 4

1 package (6 ounces) raspberry gelatin
1-1/2 cups boiling water
1 can (20 ounces) unsweetened crushed pineapple, drained
1 package (12 ounces) frozen unsweetened raspberries

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.

Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

PECAN CANDIED JEWELS



Pecan Candied Jewels image

Bake up a batch of cookie jar cookies chock full of fruit and nuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 42

Number Of Ingredients 19

1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
2 tablespoons granulated sugar
2 eggs
1/4 cup apple juice
1 1/2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
2 cups chopped pecans (8 oz)
1 1/2 cups chopped pitted dates (8 oz)
1/2 cup finely chopped candied cherries (4 oz)
1/2 cup finely chopped candied pineapple (4 oz)
2/3 cup finely chopped dried apricots (4 oz)
2 tablespoons water
2 tablespoons packed brown sugar
2 tablespoons orange juice
1 tablespoon corn syrup

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer on medium-high speed. Add eggs, one at a time, beating after each. On medium-low speed, beat in apple juice, flour, baking soda, cloves, nutmeg and cinnamon. Stir in nuts and fruit until incorporated (mixture will be stiff and sticky).
  • On cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
  • Bake 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
  • In 1-quart saucepan, heat all glaze ingredients to boiling; cook and stir until sugar is dissolved. Brush over tops of cookies.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 13 g, TransFat 0 g

JEWELED FRUITCAKE



Jeweled Fruitcake image

This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 32

Number Of Ingredients 12

2 cups dried apricot halves (11 ounces)
2 cups pitted whole dates (12 ounces)
1 1/2 cups Brazil nuts (8 ounces)
1 cup red and green candied pineapple, chopped (7 ounces)
1 cup red and green whole maraschino cherry, drained (12 ounces)
3/4 cup Gold Medal™ all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
Light corn syrup, if desired

Steps:

  • Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
  • Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
  • Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.

Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

JEWELED COCONUT DROPS



Jeweled Coconut Drops image

Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3-3/4 cups sweetened shredded coconut, divided
1 cup seedless raspberry preserves, warmed

Steps:

  • Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

FRUIT FILLED JEWELS



Fruit Filled Jewels image

Fill these little pie cookies with your favorite preserves or jam, so yummy!

Provided by Nancy Allen

Categories     Fruit Desserts

Time 1h25m

Number Of Ingredients 6

1 1/2 stick (3/4 cup) salted butter, softened
1/2 c confectioners sugar
2 large egg yolks
1 tsp vanilla extract
1 1/2 c all-purpose flour
1 c any fruit jam

Steps:

  • 1. Preheat oven to 325F. In a medium bowl, cream butter with an electric mixer set a medium speed. Add sugar and beat until smooth. Add egg yolks and vanilla, and beat at medium speed until light and fluffy. Add the flour and blend at low speed until thoroughly combined.
  • 2. Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or plastic bag. Refridgerate for 1 hour.
  • 3. Using a floured rolling pin, roll dough on floured board to 1/4-inch thickness. Cut circles with a 2-inch-diameter cookie cutter or drinking glass, and place on ungreased cookie sheets, 1 inch apart. Continue using dough scraps, rerolling and cutting until all the dough is used.
  • 4. Drop 1/2 tsp. of fruit jam in center of each cookie, then top with another cookie. using a fork to seal the edges of cookies. Bake for 15 to 17 minutes or until edges begin to brown.

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