Buffer

Some Delicious Fruit Desserts For YOU

Elvis Elvis

Fruit desserts are delicious, simple to make and a pleasure to eat. A great dinner can end with serving a single fruit such as strawberries, mangoes, or figs. For BBQs or big parties, platters of fresh melon or a big fruit salad are popular and easy. This page has recipes for Brandy bananas, peach summer dessert, date and orange salad, fresh figs, grilled figs in maple syrup, marinated strawberries, soy cream custard, how to serve mangoes.

****************************************************************

Brandy Bananas (serves 4)

  • 4 bananas (peeled, sliced lengthwise)
  • 1 tbs brown sugar (optional)
  • 1 tsp orange peel – no pith (finely sliced)
  • ¼ cup orange juice
  • Pinch cinnamon
  • ¼ cup rum or brandy
  1. Place bananas in a shallow ovenproof dish.
  2. Preheat oven to 180C. Combine sugar, orange peel, juice, and cinnamon and pour over bananas. Bake for 10 minutes.
  3. Warm rum or brandy. Remove bananas from oven, light rum or brandy and pour over bananas. Serve at once.

Variations: You could use 4-6 fresh sliced peaches, or 4 peeled, halved and cored pears, instead of the bananas.

****************************************************************

Peach Summer Dessert

  • 2 kg ripe peaches
  • ½ cup maple syrup or honey
  • 1 tbs pure vanilla extract
  • 1x250g oatmeal biscuits (crushed)
  • ½ cup whipped low fat ricotta or yoghurt
  1. Blanch peaches in boiling water for one minute.
  2. Drain and place peaches in cold water. Remove skins.
  3. Halve peaches and cut into wedges.
  4. Combine with maple syrup or honey in saucepan and simmer for 10 minutes.
  5. Chill.
  6. Drain peaches, reserving the syrup, then mash peaches.
  7. Add vanilla to reserved syrup.
  8. Pour syrup into dessert/parfait glasses. Spoon half of the peaches over, cover with biscuit crumbs, top with remaining peaches and serve with ricotta or yoghurt.

Some Delicious Fruit Desserts For YOU

****************************************************************

Fresh Date and Orange Salad (serves 8)

    • 8 blood oranges (peeled and sliced)
    • 8 fresh dates (halved, seed removed, cut into strips)
    • 40g/¼ cup pinenuts (roasted)
    • ground cinnamon

Dressing

  • 1 tsp orange flower water
  • 1 lemon (juiced)
  • ½ tsp raw/brown sugar
  • pinch salt
  1. Combine all dressing ingredients and mix well.
  2. Sprinkle orange slices with date and pinenuts, pour dressing over.
  3. Cover and refrigerate until ready to serve.
  4. To serve, sprinkle with cinnamon.

Fresh or dried dates go well with bananas and apples as well. Combine with juice from an orange or lemon. For fruit desserts, the recipes are flexible.

****************************************************************

Fresh Figs (serves 6)

  • 6 ripe fresh figs (quartered)
  • 500g low fat yoghurt
  • 250g low fat ricotta
  • 125g roasted unsalted cashews
  • ½ cup honey (warmed)
  • ground cinnamon
  1. Whip yoghurt and ricotta together until smooth.
  2. Divide figs among 6 serving plates. Place a small amount of the yoghurt ricotta mixture to one side of each place. Scatter each plate with cashews and drizzle with honey. Sprinkle with cinnamon.
  3. Place remaining yoghurt ricotta mixture in a bowl for everyone to help themselves.

Grilled Figs in Maple Syrup (serves 4)

    • 8 fresh figs (halved)
    • ⅓ cup maple syrup
    • 1 tsp orange rind (finely sliced)
    • ¼ tsp ground cinnamon
    • Mix together maple syrup, orange rind and cinnamon
    • Arrange figs on a grilling tray and pour mixture over halved figs
    • Grill for 4-5 minutes.
    • Serve with maple syrup mixture and natural yoghurt, ricotta or soy cream.

It’s best to buy figs with the skin intact – not wrinkled or oozing.

If fresh figs aren’t available, use dried figs and poach them:

    • 2 cups dried figs (chopped into halves)
    • 2 sticks cinnamon
    • 1 tsp lemon zest
    • 1 tsp orange zest
    • ½ tbs maple syrup
    • 1½ cups water or red wine

Poach figs slowly in this mixture.

******************************************************

Marinated Strawberries and Cardamon

Marinate fresh strawberries in old frontignac (or 2 tbs balsamic vinegar) with freshly ground black pepper for about 2 hours in refrigerator. Serve with cardamon yoghurt – a little caster sugar, large pinch of cardamon powder whipped lightly with about a cup (for 2 people) of yoghurt. Fruit desserts with strawberries take on something special when marinating. Try also adding mint and/or basil leaves to this recipe.

****************************************************************

Here’s a recipe for non-dairy cream:

Soy Cream Custard (serves 8)

      • 150 grams silken tofu
      • 1 cup soy milk
      • 1 tbsp tahini
      • 2 tbsp maple syrup
      • pinch sea salt
      • ½ tsp cinnamon

Combine all ingredients in a blender and puree.

****************************************************************

Mangoes

      As a fruit dessert, mangoes are magic just by themselves. Serve with a sprinkling of lime juice if desired. You can remove the skin and cut into cubes or an easier method is to leave the skin on and then slice. Leaving the skin on, slice mango into three, the mango seed being the third piece, the other two being the fleshy mango cheeks. With the flesh facing upwards, use the knife to cut flesh into cubes, then turn skin inwards so that the cubes on the flesh side expand out. They look great and are easy to eat.