2 1/2 cups peach halves
2 1/2 cups sliced pineapple
2 1/2 cups pear halves
2 1/2 cups fresh apricot halves
2 1/2 cups applesauce
butter
ginger
Strain fruit. Place ina large baking dish. Cover with applesauce. Dot with butter. Sprinkle with ground ginger.
Bake at 250° F for 1 hour or until mixture bubbles.
4 1/2 ounces frozen whipped topping, thawed
1/2 cup strawberry topping
8 ounces frozen blueberries, thawed
9 ounces sliced peaches, drained and cut into chunks
9 ounces pineapple tidbits, drained
Combine whipped topping and strawberry topping in a small bowl. Beat well until blended together. Reserve 1/3 cup whipped strawberry topping. Layer blueberries, pineapple tidbits, whipped strawberry mixture. pineapple tidbits and peaches evenly into each of 4 parfait glasses. Spoon remaining whipped strawberry mixture over top. Chill until ready to serve. Makes 4 servings.
1/4 cup butter, melted
1/2 cup brown sugar, firmly packed
2 tbsp prepared mustard
1 pound canned, sliced peaches, drained
13 1/2 ounces canned pineapple chunks, drained
2 large bananas, cut into chunks
Preheat oven to 325° F degrees. Combine butter, sugar and mustard in a small bowl. Mix well. Reserve 1/4 cup for topping.
Add fruits and toss lightly. Put in 1 quart cassarole. Spoon reserved sugar mixture over top. Bake for 40 minutes. Serve warm. Makes 6 to 8 servings.
1 pound canned cling peach halves
1 pound canned pear halves
1 pound canned whole unpeeled apricots
20 ounce can pineapple slices
1/2 cup unsulphured molasses
1/4 cup vinegar
1 three inch stick cinnamon
2 tsp curry powder
6 maraschino cherries
Drain syrup from fruits into a saucepan. Bring to a boil and boil rapidly until reduced to 3/4 cup. Add unsulphured molasses, vinegar, stick cinnamon and curry powder. Heat to a boil. Add fruits and simmer for 5 minutes. Garnish with maraschino cherries. This recipe may be served hot or chilled. Makes 12 servings.
8 whole ladyfingers
1 tbsp sherry or 1 tbsp orange juice
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup seedless green grapes
13 1/2 ounce can pineapple chunks, well drained
1 cup sour cream
1 tsp pure vanilla extract
Split ladyfingers and arrange in serving bowl. Sprinkle with sherry (or orange juice). Combine fruits in a mixing bowl. Mix remaining ingredients, add to fruit mixture and stir lightly. Pour fruit mixture over ladyfingers and chill until ready to serve. Recipe makes 8 servings of Summer Fruit Bowl.
12 marshmallows
1 tbsp cold water
1 3/4 cup whipping cream, chilled
1/3 cup pineapple juice, chilled
1/8 tsp salt
1 tsp pure vanilla extract
1 1/4 cup crushed pineapple
Combine the marshmallows and water in the top of a double boiler and heat, stirring constantly, until marshmallows have melted. Let cool. Meanwhile, put the whipping cream into a chilled bowl and beat until stiff.
Fold melted marshmallows gently but thoroughly into the whipped cream. Add salt and pure vanilla extract to the pineapple juice; stir. Stir in crushed pineapple.
Stir pineapple mixture into the whipped cream. Freeze until firm — about 3 hours. Recipe makes 1 quart of Pineapple Mousse.
1 1/2 cups diced strawberries
1/2 cup sugar
3 tbsp cornstarch
3/4 cup pineapple juice
1 cup diced pineapple
1/8 tsp salt
1 tsp butter
6 baked tart shells
vanilla ice cream
Mix strawberries and sugar. Make a smooth paste of cornstarch and a little of the pineapple juice. Add remaining pineapple juice, diced pineapple and salt.
Cook, stirring constantly until thickened. Add butter, strawberries and more sugar (if desired).
Pour into the prepared tart shells and serve topped with vanilla ice cream. Serves 6.
1 medium banana
8 ounces pineapple chunks, drained
11 ounces mandarin orange sections, drained
8 ounces maraschino cherries, drained
8 ounces honey
shredded coconut
Peel banana and cut into 1/2″ slices. Alternate fruit on skewers, topping with a cherry. Brush with honey and plance on top rack of a grill. Cook at low to medium heat until fruit in thoroughly heated. Roll honey coated fruit skewers in shredded coconut before serving. Makes 6 to 8 servings.
4 cups water
1 1/2 cups brown sugar
1 (2 inch) stick cinnamon
1 large pineapple
4 large bananas
1 tsp orange peel, grated
1 1/2 tbsp lime juice
2 (1 inch) sticks cinnamon
Combine water sugar and large cinnamon stick in a saucepan; bring to a boil. Continue to boil for 20 minutes. When finished there should be about 2 1/2 to 3 cups of syrup. Discard cinnamon stick.
Cut pineapple peel off; dice fruit. Combine 1/3 of pineapple with 1 banana and put in blender. Add about 1 cup of syrup and blend to a course puree. Continue blending with remaining syrup and pineapple.
Add orange peel, lime juice and (small) cinnamon stick to mixture. Place into a 10 inch square baking dish. Cook in a 325° F oven for 5 1/2 hours, stirring every half hour and scraping sides of dish each time.
During last hour of cooking stir every 15 minutes.
Serve cool with dollops of whipped cream.
1 large pineapple
1/4 cup port wine
2 tbsp orange juice
1 tsp lemon juice
1 tbsp sugar
1/2 tsp ground cinnamon
1 cup strawberries, halved
1/2 cup blueberries
1/2 cup honeydew melon balls
Cut pineapple in half, keeping leafy top intact. Hollow out, leaving 1/2 inch thick. Remove core and discard. Cube the fruit the pineapple.
Combine, wine orange juice, lemon juice, sugar and cinnamon; toss with pineapple cubes, strawberries, blueberries and melon. Chill. Pile into the hollowed out pineapple shells.
Makes 4 servings.