3 c diced figs
1 c sugar
1 c water
juice of 1 lemon or 2 limes
1 t pure vanilla extract
Boil unti begins to thicken.
Tag Archive for fruit stuff
Mulberry Crumble
Use Amy’s blueberry cobbler recipe with these proportions to serve 4:
FILLING
1 1/2 c mulberries
1/4 c sugar
4 T lemon juice
2 T tapioca
CRUST
2 T butter
1/4 c wheat flour
3 T brown sugar
pinch salt
3 T sliced almonds
Spread filling in bottom of small (8×4″) glass pan. Mix dry ingredients except nuts, cut in butter, stir in almonds, then sprinkle on top of filling.
Bake at 375 for 15 minutes, then remove and fluff topping with a fork. Return to oven until crust is lightly browned and edges of fruit are bubbling (30+ min). Let sit 10 min before eating.
Amy’s Easy Peasy Mango Lassi
Mango Chutney
2 tablespoons Nakano® Seasoned Rice Vinegar – Original
1 large mango, diced 1/4-inch
1 tablespoon minced red onion
1 tablespoon minced ginger
1 tablespoon chopped mint
2 tablespoons sweetened flaked coconut
Claire’s Dessert
14 oz can of pear halves
Combine all the syrup
2 cups choc. chips
½ cup cream
Serve a pear with vanilla ice cream and the sauce.
Bacon Wrapped Pineapple
1 pound bacon, cut in thirds
1 ½ 20 oz. cans pineapple chunks, drained
1 18 oz. bottle barbeque sauce
Preheat the oven to 400 degrees.
Wrap a third strip of bacon around a pineapple chunk; secure with a toothpick. Repeat with remaining strips and pineapple chunks. Arrange pieces in a baking dish or half-sheet pan in a single layer.
Bake on bottom oven rack until bacon 20 minutes. Dump all the liquid out of the pan. Pour entire bottle of barbeque sauce over the pineapple chunks and return to the oven for 5- 10 more minutes. Serve hot.
Simple Watermelon Rind Preserves
| 2 c 1 1/3 c 2 2/3 c 1 |
chopped peeled watermelon rind (red removed) sugar water lime (juice of) |
|
| Combine. Simmer until liquid begins to thicken and is mostly gone. Pieces of watermelon should be clear and golden yellow.
Adapted from recipe of Melva Spencer. |
||
Loquat Butter
| 3 gal 2 c 1 3/4 c 3 t 1/2 t |
unpitted ripe loquats (2 gal pitted) water sugar cinnamon cloves |
|
| Wash loquats, cut off flower end, scrape out seed and portion of membrane that is easily removed. Add water and bring to a boil. Add 1 1/2 cups of the sugar. Chop with metal spatula and mash with potato masher while in pot. Remove 1/3 and blend, then return to pot and simmer until thick. Add spices premixed with 1/4 cup sugar. Makes 7 pints.Canning. Sterilize 7 pint jars/lids/rings in dishwasher. Place on steamer between holes over boiling water. Ladel jam into jars to 1/4-1/2″ from top. Wipe any jam from rim with clean damp cloth, add lid, tighen ring to slight resistance. Put cover on steamer. When steam is visible through escape holes, time 5 more minutes, then remove cover and turn off heat. Wait 1 min then set jars aside to cool for a few hours. Remove rings. Store in cool dark dry place.
Eat on bread or over waffles. |
||
Wheat Berries
| 2 c 1 T 4 c 1/4 t |
hard red winter wheat (or other variety) olive oil water salt milk nuts, grapes, raisins, honey, peaches, brown sugar, etc. |
|
| Rinse wheat, then remove excess water with paper towel. Pre-roast wheat at about 375° in olive oil in a skillet until it is a little browned, then add the water and simmer (~200°) for about 30 minutes (until most of the berries are broken open). OR soak overnight then simmer for 30 min, OR bring to boil then place in a thermos for 2 hours to overnight.Drain and stir in salt. Serve as hot cereal topped with fruit, nuts, honey, etc. Serves 2 adults and 5 little girls. | ||
Baked Brie And Apricot
|
1 box
1 small jar |
Pillsbury Pre-rolled Pie Crust Dough (found in refrigerated section) apricot preserves Brie (plain) |
|
| In a round oven-safe bowl, a little bigger than the Brie, place one pie crust. Place 1/3 of the apricot preserves, then add the Brie and cover it and the sides with the rest of the preserves. Cover with the other crust. Pinch off around the edges. Poke holes on top. Baste with a little milk. Bake at 375-400 deg for 20-30 min, until top turns brown. Do not overcook.
Use as spread on club crackers. Adapted from |
||
German Meusli
| GERMAN MEUSLI | ||
| 2 1 c 1 c 2 t |
6 oz. yogurt cups crushed pineapple oatmeal chopped toasted almonds |
|
| Refrigerate overnight to allow flavors to blend together.
Makes 4 servings. From Julie Jensen. |
||