FRESH FRUIT WITH HONEY VANILLA MASCARPONE
Steps:
- Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
- Pour the mascarpone mixture over the fruit, and serve.
SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE
In medieval times, a baked dessert like this would have been sunk in the embers of a log fire with a cauldron or pot upturned over it to form a lid.
Provided by Millereg
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10- 15 minutes (4- 6 minutes in microwave), or until the fruits are soft without being totally mushy.
- Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used.
- Drain the excess juice and save to serve with the pudding.
- Chop the hazelnuts in a processor or liquidiser until they are almost (but not quite) as fine as the breadcrumbs, and then mix the two together.
- Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs.
- Bake in a moderate oven 350F for 20 - 30 minutes or until the top is slightly crunchy and browned.
- Serve with lots of cream or plain yogurt and the warmed fruit juices.
Nutrition Facts : Calories 89, Fat 8.6, SaturatedFat 0.6, Carbohydrate 2.4, Fiber 1.4, Sugar 0.6, Protein 2.1
MIXED FRUIT IN LIGHT HONEY SYRUP
Mildly flavored fruits combine well with honey for a luscious winter treat.
Provided by Renee Pottle
Time 40m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Peel peaches and pears and cut into large pieces.
- Soak in a lemon juice/water combination if desired to reduce color change (optional).
- In a large pot, combine honey and water. Bring to a boil, stirring until well combined.
- Reduce heat to a simmer.
- Drain fruit and add to syrup mixture. Continue simmering until fruit is heated through.
- Spoon fruit into clean pint jars.
- Fill each jar with the hot syrup leaving ½ inch head space.
- Remove the bubbles (I use the handle of a rubber spatula, but there is an actual tool for this process. Just don't use anything metal).
- Wipe the tops of the jars with a damp paper towel, and cover with two-piece caps. Process in a water bath for 20 minutes.
- Makes 6 pints with some syrup left over (use it for another batch or to make sorbet or to sweeten iced tea).
SOUR CREAM-HONEY FRUIT SALAD
Cool off quick this summer with a delicious fruit salad! Fresh oranges, bananas, strawberries and grapes combine with creamy dressing for one cool, refreshing treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- In large bowl, mix sour cream, honey and orange juice until smooth.
- Add oranges, bananas, strawberries and grapes; toss gently to mix.
Nutrition Facts : Calories 105, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 5 mg
MIXED SUMMER FRUIT WITH HONEY CREAM
Yield Serves 6
Number Of Ingredients 5
Steps:
- Whisk sour cream and honey in medium bowl to blend. Toss fruit together in large bowl. (Can be made 3 hours ahead. Cover sauce and fruit separately and chill.)
- Spoon fruit mixture into individual bowls. Whisk chilled sauce to loosen if necessary. Spoon sauce over fruit. Garnish with almonds and mint, if desired.
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