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    You are in: Home / Cookbooks / Fruits
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    63 recipes in

    Fruits

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    This is a very tasty chutney and so easy too, it works well with just about anything but is perticularly good with cheese and crackers, or sausages. I like to give it as presents around christmas, folk are always pleased to receive some. The recipe can be easily halved or doubled with no change to the flavour it will just take a bit longer or shorter time to make. make sure you chop your apples and onion quite small.

    Recipe #406350

    This is without a doubt *the* most fabulous applesauce I have ever had! It's the only apple sauce my kids will eat, The flavor is incredible! So much richer in flavor than apples that have been steamed or simmered in water. I have actually used whatever apples I happen to have in hand. Even those that are looking tired and not so crisp any more. Great with any pork or chicken entree.

    Recipe #256364

    A refreshing, very lemony ice recipe. Great when you're under the weather with a sore throat. Adapted from Serious Eats. http://bit.ly/VbxrAf

    Recipe #493815

    This is an old-fashioned version of a cobbler, served upside down, with the biscuits on the bottom. The puzzle comes from figuring out how the syrup winds up in the cup. Your peaches should be ripe but firm; if too ripe, they will give up too much juice and thin the syrup.

    Recipe #485291

    This is my own version of this dessert, based on bits and pieces from several other recipes I've found. Cobblers are baked with pie dough on top, slumps are baked with biscuit dough, and grunts are made on the stovetop, where the biscuits steam on top of the fruit. If you don't have buttermilk, add 1 t lemon juice to 1/4 c milk and let stand 5 minutes.

    Recipe #484499

    This simple dessert (a cross between a cobbler and a buckle) comes together in minutes. If you don't have buttermilk, add 2 tsp lemon juice to 3/4 c sweet milk about 15 minutes ahead of time. In that case, add some lemon zest to the batter, too.

    Recipe #482336

    92 Reviews |  By yooper

    A very simple recipe that yields fabulous results! People won't believe this came out of a crock pot!

    Recipe #20287

    My own invention, based on a mango lassi I love.

    Recipe #481438

    I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one...

    Recipe #118398

    My favorite dessert, ever.

    Recipe #90526

    This makes just two servings, so it's a nice dessert after a romantic meal, or lunch with a friend. It's so quick and easy and can bake while you're having your meal.

    Recipe #69854

    This can be made with any ripe fruit. If you like your fruit leather entirely smooth, you can remove the skins, but you can leave them in for the nutritional value. Remove any stems, seeds or bruised areas. Be creative with spices and flavorings - apples or pears go marvelously with a pinch each of nutmeg and cinnamon, while cherries and peaches both love almond or vanilla extract. Add sweetener if the fruit needs it. The cooking time will vary widely depending on the ripeness and water content of the fruit - it's done when it is barely tacky to the touch and peels easily off the sheet. Keeps 2 weeks at room temperature, 3-4 months in refrigerator, 2 years in freezer. Adapted from a recipe by Carolyn Cope at Serious Eats. http://bit.ly/nKBqiY

    Recipe #460571

    This is a decidedly adult popsicle! Adapted from a recipe by Braden Rex-Johnson at Al Dente. http://bit.ly/r8zLOt

    Recipe #460275

    This jam combines beautifully fresh blueberries with orange juice and a double dose of ginger (powdered and grated fresh). It's not terribly sweet, which makes it perfect to serve with sweeter breakfast pastries. Adapted from a recipe by Lucy Baker at Serious Eats. http://bit.ly/muVwxz

    Recipe #459945

    Use only the reddest, most fragrant watermelon and strawberries. Adapted from a recipe by Nicky at delicious:days. http://bit.ly/ivg8xW

    Recipe #459765

    Adapted from a recipe by Kristen Swensson at Serious Eats. http://bit.ly/gjhVJi

    Recipe #452412

    These pickled grapes have a tangy, sweet-and-sour flavor and are seasoned with cinnamon, fennel, mustard, black pepper, and citrus. They would make a delicious addition to any cheese plate and an inspired hors d'oeuvre at your next beer tasting. From a recipe by Lucy Baker at Serious Eats. http://bit.ly/gH8AB6

    Recipe #452186

    Creamy and sweet with a blast of heat in the finish. Adapted from a recipe by Madhur Jaffrey, as posted by Caroline Russock at Serious Eats. http://bit.ly/flhBqZ

    Recipe #450358

    Lightly spiced and redolent of pumpkin and apples, this is a perfect fall accompaniment for toast or pancakes. If using a whole pumpkin, it should be no more than 2 pounds for this quantity; if larger, scale up the sweeteners and spices. Adapted from recipes by Kumiko Mitarai at Serious Eats. http://bit.ly/aFoXp5

    Recipe #439755

    Adapted from a recipe by David Lebovitz, as reprinted at Serious Eats by Caroline Russock. http://bit.ly/b7TJG1

    Recipe #421412

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