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    You are in: Home / Cookbooks / Fruits
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    17 Reviews |  By Mirj

    This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.

    Recipe #16603

    If using frozen fruit, be sure you get "flash-frozen" or "individually quick frozen" fruit, not fruit in syrup. From The Grand Central Baking Book_ by Piper Davis and Ellen Jackson, as adapted by Caroline Russock at Serious Eats.

    Recipe #412829

    If you've never made cranberry relish, you are going to be amazed at how quick and easy it is. The entire process takes about 15 minutes. In this version, I have avoided using oodles of refined sugar by cooking the cranberries in orange juice concentrate and adding some raisins. Crystallized ginger gives this relish special zest.

    Recipe #267296

    A wonderful summer dessert.

    Recipe #133312

    This is really easy to make and is great as an appetizer or snack!

    Recipe #53594

    2 Reviews |  By Cem

    Another Nigella offering that I'm posting so I don't lose, as I'm planning to make a lot of this in a few months when the fig tree in our garden bears its luscious offerings!

    Recipe #226120

    6 Reviews |  By CIndytc

    I have been searching everywhere for a good sugar free strawberry jam recipe...I finally found one...this turned out perfect...You cannot tell the difference. Where it says sugar, I mean Splenda.

    Recipe #175371

    Apples and cheddar cheese are a classic combination. Try this cobbler! It tastes best the day it's made. Adapted from _Rustic Fruit Desserts_ by Julie Richardson and Cory Schreiber, as reprinted at Serious Eats by Caroline Russock -

    Recipe #375586

    Posted by Susan to the Cooking-Dragon mailing list. Any fruit liqueur, framboise, eau de vie de fraises, kirschwasser, Cointreau or Grand Marnier can be used in this recipe.

    Recipe #369429

    From _Tyler's Ultimate_ episode "Ultimate Beef Stroganoff."

    Recipe #368084

    A recipe by Kerry Saretsky, as published at Serious Eats. This can be lunch, an appetizer, dessert, or a cheese course. You could substitute Stilton or Gorgonzola for the Roquefort for a different flavor. The pears should be perfectly ripe, neither too hard nor too soft, and absolutely sweet. Any variety will do, as long as it meets those criteria. Since the Sauternes is cooked, it need not be a very expensive bottle (it can be pricy).

    Recipe #367254

    Clafouti is usually served as a dessert, but upping the egg content just a little bit makes it into a nice brunch entry. This will adapt to almost any fruit you have on hand – pitted cherries, blackberries, blueberries, diced peaches, even cranberries (though cranberries will need more sugar). Any liquor or liqueur – from brandy to triple sec to amaretto – will do, so experiment with flavors. Adapted by Michele Humes at Serious Eats, from a recipe in _Baking Unplugged_ by Nicole Rees.

    Recipe #367035

    This pie is so easy and doesn't need a crust. Taste wonderful warm with a scoop of Homemade Vanilla Blue Bell Ice Cream!

    Recipe #115391

    From _Self_ magazine, Dec 2008.

    Recipe #366152

    Adapted from a recipe by Tyler Florence in _Stirring the Pot_, as published at Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).

    Recipe #364226

    Adapted from a recipe by Blythe at Granny Smiths are too tart for this recipe; use a good sweet baking apple like Empire or Rome.

    Recipe #344112

    From Stop and Shop Groceries.

    Recipe #339003

    From Stop and Shop Groceries.

    Recipe #338991

    A very simple treatment. You could add one or two of the following: a couple of cinnamon sticks, a few allspice berries, a few slices of fresh ginger, a couple of star anise or a few whole cloves.

    Recipe #338358

    From "Tyler's Ultimate," episode "Ultimate Cordon Bleu."

    Recipe #337404

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