Best Mock Fruit Strudel With Ice Cream Recipes

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CHAMPIONSHIP CUP (OF FRUIT)



Championship Cup (of Fruit) image

Provided by Robert Irvine : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/2 fresh pineapple, peeled, cored, and medium diced
1/2 pound white seedless grapes
1 pint strawberries, cleaned and halved
1 pint blueberries, washed
1/2 honeydew melon, seeds removed, peeled and medium diced
1/2 cantaloupe, seeds removed, peeled and medium diced
6 springs fresh mint, for garnish

Steps:

  • Fold salad ingredients together in a mixing bowl. Spoon into serving dishes and garnish with mint.

JACK'S FRUIT ICE CREAM



Jack's Fruit Ice Cream image

After trying a delicious frozen drink concoction prepared with jackfruit, I found myself truly delighted with the exotic and yet familiar flavor. I found myself on a personal quest to use this unfamiliar fruit in new and exciting ways.

Provided by Food Network

Categories     dessert

Yield A little more than a quart

Number Of Ingredients 8

2 cups heavy cream
2 cups whole milk
8 egg large egg yolks
1 vanilla bean
pinch of salt
1/2 cup natural cane sugar
20 oz can jackfruit in syrup (available in Asian markets)
green food coloring (optional)

Steps:

  • In a heavy saucepan heat milk, heavy cream, and vanilla bean over medium high heat to a simmer. Turn heat down to medium.
  • In a separate bowl whisk together the eggs yolks, sugar, and salt. Sugar will dissolve when heated.
  • Slowly dizzle this egg/sugar mixture into the simmering milk mixture and whisk. Combining these too quickly will result in "scrambled eggs."
  • After you have added these two mixtures together, reduce the heat to a medium low temperature.
  • Remove the vanilla bean and split lengthwise scraping out seeds. Return the pod and the seeds back to the pot. I like to add several drops of food coloring at this point.
  • Continue to stir until the mixture coats the back of a spoon. Strain mixture through a fine-holed strainer, discarding the vanilla pod and refrigerate the mixture over night.
  • Follow manufacturer's instruction for your ice cream maker, and let the fun begin.
  • Meanwhile, drain the jackfruit and pulse it gently in your processor. We want small pieces of fruit for the ice cream.
  • After about 15 minutes into freezing your ice cream add small pieces of jackfruit to the mixture.
  • Serve your ice cream at your next dinner party and enjoy the mystery when your friends/family try to guess the secret ingredient! The flavor is both refreshing and delicious. Enjoy!

MOCK STRUDEL



Mock Strudel image

This a delicious dessert sort of a cross between strudel and rugalech. Takes 2 days to make because you have to rest the dough overnight. Delicious results.

Provided by mandabears

Categories     Dessert

Time 8h15m

Yield 36 pieces

Number Of Ingredients 12

1/2 lb melted butter, do not substiute
1 tablespoon sugar
3/4 teaspoon salt
1 cup sour cream
2 1/4 cups flour, sifted
6 ounces orange marmalade
6 ounces apricot jam
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 cup coconut, shreddede
1 cup walnuts, chopped
1/2 cup raisins

Steps:

  • Dough:.
  • In a large bowl mix the dough ingredients together until it forms a ball.
  • Roll in waxed paper and refrigerate overnight.
  • Filling:
  • Mix orange marmalade and apricot jam together.
  • Topping:.
  • In a separate bowl mix all toppings together.
  • Preheat oven to 325 degrees.
  • Grease and flour cookie sheet.
  • Cut dough in four equal pieces.
  • Take 1 section of dough and refrigerate the others.
  • Roll out dough on floured waxed paper forming a rectangle.
  • Spread 1/4 filling over rectangle.
  • Sprinkle 1/4 topping mixture over rectangle.
  • Roll up like a jelly roll about 1 inch across.
  • Repeat for balance of ingredients.
  • Bake for 1 hour.
  • Cut into slices when cool.

Nutrition Facts : Calories 158.9, Fat 9.4, SaturatedFat 5, Cholesterol 16.4, Sodium 94.8, Carbohydrate 18.2, Fiber 0.8, Sugar 9.3, Protein 1.8

BERRY COBBLER WITH ICE CREAM



Berry Cobbler with Ice Cream image

Provided by Trace Barnett

Categories     dessert

Time 3h15m

Yield 4 servings

Number Of Ingredients 17

2 cups heavy cream
One 14-ounce can sweetened condensed milk
1/2 cup crushed cinnamon cereal
1 cup flour
3/4 cup brown sugar
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup crushed cinnamon cereal
2 1/2 cups berries
1 cup granulated sugar
1/4 cup prosecco
1 tablespoon lemon juice
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, melted
1 tablespoon vanilla extract
2/3 cup crushed cinnamon cereal

Steps:

  • For the ice cream: Whip the cream with an electric mixer until stiff peaks form.
  • Pour the condensed milk into a separate bowl and gently fold in the whipped cream until smooth and lump-free. Pour into a pan and sprinkle with the cinnamon cereal. Press a sheet of wax paper to the surface (to avoid crystals) and freeze until solid, up to 6 hours.
  • For the crumble: Combine the flour, brown sugar, butter and cinnamon cereal in a large
  • bowl. Stir well to evenly distribute butter.
  • For the cobbler: Preheat the oven to 375 degrees F. Place the berries in a large bowl and sprinkle with the granulated sugar, prosecco and lemon juice. Let sit until juice forms.
  • Mix together the flour, baking powder and salt in a mixing bowl. Add the melted butter, vanilla and cinnamon cereal. Transfer to a small baking dish or cast-iron skillet. Top with berries and then crumble.
  • Bake until golden brown and bubbly, 35 to 40 minutes. Serve with the ice cream on the side.

APPLEBERRY-PEACH STRUDEL-STYLE PASTRY



Appleberry-Peach Strudel-Style Pastry image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 14

4 tablespoons butter
2 Granny Smith apples peeled, cored, and cut into 1/4-inch thick wedges then crosswise into 1/4-inch pieces, tossed with the juice of the lemon ingredient above
1 fresh lemon, zest grated and reserved, and juice reserved
2 ripe peaches, peeled, pit removed and cut into 1/4-inch thick wedges then crosswise into 1/4-inch pieces
3/4 cup finely chopped walnuts
1/3 cup white raisins
2 teaspoons ground cinnamon
1/2 cup brown sugar
1/2 cup all-purpose flour
1 pint raspberries
2 sheets puff pastry dough (these are often sold in 17 or 18 ounce packages containing 2 9 or 10-inch square sheets of puff pastry)
8 tablespoons (1 stick or 1/2 cup) butter, melted
2 tablespoons sugar
2 tablespoons apricot jelly

Steps:

  • In a large skillet, melt the butter over medium heat and stir in apples. Saute for about 5 to 7 minutes until they begin to caramelize. Add lemon zest and juice, peaches, walnuts, and raisins and cinnamon and cook for about 5 more minutes. Stir in brown sugar and flour, remove from heat and gently fold in raspberries, and cool to room temperature.
  • Preheat oven to 350 degrees F.
  • While the fruit is cooking, roll puff pastry out on a floured surface. Spoon some of the fruit mixture onto the pastry and begin to roll up the pastry, brushing each fold of pastry with butter and sprinkling some of the sugar as you go. If you are using 2 sheets of puff pastry, you will be making 2 strudel "rolls." Brush each roll with apricot jelly, place on a baking sheet and bake until golden brown, about 40 minutes. Let cool completely and serve. (This is best served on the day it is made.)

"THE PROOF IS IN THE PUDDING" BREAD PUDDING WITH VANILLA ICE CREAM



Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

8 slices brioche bread or cinnamon bread
4 tablespoons butter, melted
1/2 cup golden raisins
1/4 cup white chocolate chips
1/2 cup raspberries
4 eggs, beaten
1 cup whole milk
1 cup condensed milk
1/2 cup sugar
1 teaspoon vanilla extract
4 teaspoons 151 "proof" rum
Vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice bread into small cubes, add to a medium bowl and toss with the melted butter. Add the raisins, chocolate chips and raspberries and stir to distribute.
  • In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed. Pour over the bread mixture and press down gently to help the bread absorb the egg mixture.
  • Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched. Remove from the oven and lightly sprinkle with the rum. Carefully ignite with kitchen lighter or a long kitchen match. Serve in individual bowls with a scoop of vanilla ice cream on top.

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