Recipes for Fruit Desserts and Fruit Dishes

Twice Fried Plantain Slices from Haiti

From: Time Life Foods of the World Collection: The Cooking of the Caribbean Islands - Time Inc. 1970

• 1/2 cup vegetable oil
• 2 medium-sized green plantains, peeled and cut crosswise into ½-inch-thick slices.

In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add as many plantain slices as you can without crowding the pan, and brown them for about 2 minutes on each side. As they brown, transfer them to paper towels to drain. On a board, using a broad solid (not slotted) spatula, press each slice into a flat round about ¼-inch thick and 2 inches in diameter. Heat the oil and fry the rounds again for about 1 minute on each side. Drain on paper towels and serve at once. Traditionally, banane pese is served as an accompaniment to griots.

HOW TO PEEL A GREEN PLANTAIN

Ripe plantains can be peeled as easily as bananas. But the green ones, used for plantain chips require special handling, since the thick skin clings tightly to the fuit and tends to break off in little pieces. This diagram illustrates an efficient - and unfrustrating - way of removing the peel. With a sharp knife, slice off the ends and cut the plantain in half. Make four evenly spaced lengthwise slits in the skin of each half, cutting through to the flesh from one end to the other. Then, starting at the corner edge of one slit, lift the skin away a strip at a time - pulling it off crosswise rather than lengthwise.

This recipe was printed in "Very Special Cooks" cookbook from the Volunteer Services Council of St. Louis, Missouri

• 1/3 cup walnuts, chopped medium fine
• 1/3cup pecans, chopped medium fine
• 1/4 Tablespoon packed dark brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamon
• 1/4 cup rolled oats
• 4 Tablespoons cold butter, in small cubes
• 6 medium baking apples
• 1-1/2 cup apple cider

Preheat oven to 350F. In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, cardamom and oats. Add butter cubes and toss to combine. Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2" thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wide at the top. Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top. Put the filled apples in a 2-quart baking dish. Pour cider into the pan around the apples; cover the dish with foil and bake 45 minutes.

Remove foil and bake, basting every 15 minutes, for an additional 30-45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan with a scoop of vanilla ice cream alongside. Makes 6 servings.

Recipe contributed by cousin Bernice ("Toni") Layton, of Murrieta, California

Slice apples in thin slices, crosswise, making a ring. Do not peel, but remove core. Have melted butter in skillet, add apple slices, sprinkle with sugar, cinnamon. Fry slowly, until brown.

Recipe contributed by cousin Bernice ("Toni") Layton, Murrieta, California

Mix together:

• 1-10 oz. carton whipped cream
• 1 large cream cheese
• ¾ cup sugar

Add:

• 3 sliced bananas
• 10 oz. frozen strawberries
• 1 can crushed pineapple

This recipe is from Better Homes & Gardens Magazine - July 1973

• 2 fresh peaches
• 1 cup dairy sour cream
• 1/4 cup grenadine syrup
• Few drops red food coloring
• 1 quart French vanilla ice cream
• Grenadine Syrup for garnish

Peel, pit and mash the peaches; drain. Combine drained peaches, sour cream, and the 1/4 cup grenadine syrup. Tint with red food coloring. Stir ice cream just until softened; fold in peach mixture. Turn into 5-cup mold. Freeze firm. Unmold onto serving plate and drizzle some additional grenadine syrup over. Garnish with some additional fresh peach slices, if desired.

Recipe submitted by Norrine Valderrama, Mt. Nebo, W. Va.

1. 1 stick margarine or butter, melted in 9x13 pan.
2. Mix together and pour into pan:
• 2 cups self-rising flour
• 2 cups sugar
• 2 cups milk

Top with 2 cups of any fruit: Berries - usually need to add 1 cup of sugar. Bake 30 minutes at 350°.

This is a Weight Watcher's recipe, Using 5 Points. Exchanges: 1 Starch - 2 Fruit - 1 Fat

Recipe calls for frozen sliced peaches; however, can use any fruit, and is especially good to make Strawberry Shortcake.

• 1 cup, plus 2 tablespoons low-fat biscuit and baking mix
• 3 tablespoons sugar, divided
1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/3 cup low-fat milk
• 1 tablespoon margarine, melted
• 2 cups frozen or fresh fruit of your choice
• 1/4 cup frozen fat-free whipped topping, thawed*

1. Combine biscuit mix, 2 tablespoons sugar, cinnamon, and nutmeg; stir well. Add milk and margarine, stirring just until combined.
2. Dropdough by spoonfuls onto an ungreased baking sheet, spreading each mound to a 3-inch circle. Bake at 425°F for 7 minutes or until golden.
3. While shortcakes bake, place frozen fruit in a microwave-safe bowl. Microwave at MEDIUM-LOW (30% power) 5 to 6 minutes or until thawed. Use a fork to break aprt fruit. Sprinkle fruit with remaining 1 tablespoon sugar; stir well. If using fresh fruit, just slice and sprinkle with remaining 1 tablespoon sugar.
4. Split each shortcake in half horizontally. Place bottom halves of cakes on individual dessert plates. Top each with 1 tablespoon whipped topping. Serve warm.

Yield: 4 Servings. Prep Time: 14 Minutes.

*To thaw whipped topping; remove the lid, and thaw a 4-oz. carton of whipped topping in the microwave at MEDIUM-LOW (30% power) for 1 to 2 minutes.

PER SERVING: 240 Calories; 44.6 g Carbohydrate; 5.2 g Fat (1.1g saturated); 1.3g Fiber; 3.8g Protein; 1mg Cholesterol; 434mg Sodium; 31mg Calcium; 0.1mg Iron.

This is a Weight Watcher's Recipe contributed by Norrine Valderrama of Mt. Nebo, West Virginia.

Recipe contributed by Bernice (Toni) Layton, of Murietta, CA

• ½ cup sugar
• ½ cup flour
• ½ cup milk

• 1 tsp. baking powder
• ¼ tsp. salt
• Pinch sugar

Mix all; and pour into a buttered deep casserole dish (very deep). Add 2 cups sweetened fruit - fresh, frozen or canned).

Bake at 350°F for 40 minutes.

• 8 cups rhubarb, fresh or frozen
• 4 - 5 tbsps. water (can adjust as desired)
• 1 cup sugar
1 pkg. (85 gr) flavoured gelatin (For example: "Jello"), Optional

Cook the rhubarb in a pan, covered, over medium heat till it comes to a boil.

Turn heat down to low, and allow rhubarb to simmer for about 20 minutes, or until rhubarb is tender, stirring occasionally.

Remove rhubarb from heat, and add the sugar, stirring until completely dissolved.

Add the package of flavoured gelatin (optional), and stir until completely dissolved.

Allow to cool and then keep in refrigerator. Makes approximately 8 cups.

Recipe Courtesy of Michele Barry, as printed in the "Very Special Cooks" cookbook from the Volunteer Service Council of St. Louis, Missouri

• 1 (4-lb.) piece watermelon, rind discarded & flesh cut into large chunks (7 cups)
• 1-½ cups ice cubes
• ¼ cup (3 oz.) whole almonds with skins
• 3 garlic cloves, coarsely chopped
• 8 slices firm white sandwich bread, crusts discarded & bread torn into pieces
• 2 T. red wine vinegar
• 2 tsp. kosher salt
• Freshly ground black pepper
• 1/4 cup extra virgin olive oil

Seed 1 cup watermelon chunks and cut into small dice. Puree remaining watermelon in a blender (in batches if necessary). Pour puree through a medium-mesh sieve into a large bowl, pressing on solids; discard solids. Blend juice with ice, almonds and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt and pepper to taste and blend. With motor running, add oil in a slow stream, blending until smooth. Ladle soup into bowls and serve topped with diced watermelon. Serves 5 to 6.

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