fruit treats recipes

Fresh fruit with eggnog

 

Ingredients

• 1 1/2 cups milk
• 1/3 cup sugar
• Fresh fruit such as strawberries, grapes, apples, cherries and oranges
• 1 vanilla pod
• 4 eggs, separated
• Dash brandy (optional)

Method

1. Step 1
   Whisk together egg yolks and sugar until thick, pale and creamy. Gradually add milk.
2. Step 2
   To make eggnog, place milk in medium saucepan. Split pod lengthways and use a small knife to scrape out tiny seeds. Add seeds and pod to milk. Bring slowly to boil over medium-low heat, turn off and stand for 5 mins.
3. Step 3
   Pour milk mixture into a clean saucepan and stir over very low heat for 10-15 mins until thickened slightly. Do not boil. Strain into a bowl, discarding pod and cool in the fridge, stirring occasionally to release the heat. Stir in the brandy, if using.
4. Step 4
   Using electric beaters, beat the eggwhites until soft peaks form. Use a metal spoon or rubber spatula to fold through the cold milk mixture. Serve fruit drizzled with eggnog.

 

 

 

Fruit mince tarts

 

 

Ingredients

• 3 sheets frozen shortcrust pastry, just thawed
• 410g jar fruit mince
• 1 medium green apple
• Icing sugar, to dust

Method

1. Step 1
   Preheat oven to 180°C or 160°C fan. Lightly grease 2 x 12-hole shallow round-bottom patty tins.
2. Step 2
   Using a 6.5cm round cutter, cut 24 rounds from 2 of the pastry sheets. Ease into tins. Combine fruit mince and grated apple, then spoon into each pastry shell.
3. Step 3
   Using a 4.5cm star-shaped cutter, cut 24 stars from the remaining pastry sheet. Place on top of the fruit mince in each tart. Bake for 15-20 mins, until lightly golden.
4. Step 4
   Leave in tins for 5 mins, then lift out onto a wire rack to cool. Place icing sugar into a small sieve, and shake over the tarts to dust. Store for up to 3 days in an airtight container.

 

 

 

Fruit soup

 

Ingredients

                

     3 kiwifruit, peeled, halved                            

     250g punnet strawberries, hulled                            

     1 1/2 cup (125ml) iced water                            

      5 tablespoons sugar                            

     1/2 teaspoon vanilla extract                            

     150g Greek yoghurt, to serve

 

 

Method                            

1. Step 1
   Place kiwifruit, iced water, sugar and vanilla extract in a blender. Blend until smooth and pour into 4 small bowls. Rinse blender jug, then add strawberries, remaining water, sugar and vanilla extract. Blend until smooth. Gently pour into one side of each bowl, so that the soups swirl together. Serve with a small dollop of Greek yoghurt.

Fruit bread



 

Ingredients

• 300g mixed dried fruit
• 450ml hot Earl Grey tea
• 90g brown sugar
• 1 lemon, zested
• 3 cups self-raising flour
• 1 teaspoon mixed spice
• 1 large egg  

 

 Method                            

1. Step 1
   Place the dried fruit in a bowl, pour over the hot tea, cover with plastic wrap and set aside at room temperature overnight.
2. Step 2
   Preheat oven to 180°C. Grease a 10 x 25cm loaf pan.
3. Step 3
   Strain the fruit, reserving the liquid, then combine with remaining ingredients. Gradually add the reserved liquid, stirring until a soft dropping consistency is reached. Pour into the pan and bake for 45-50 minutes.
4. Step 4
   Meanwhile, make a sugar syrup: place 1/2 cup sugar and 1/2 cup water in a pan over low heat and stir to dissolve the sugar. Simmer for 10-15 minutes. Brush the fruit loaf with syrup while still warm.
5. Step 5
   Set aside on a wire rack to cool, then slice and serve with butter.

 

 

 

Fruit loaf

 

 

Ingredients

• 4 cups plain flour
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• 1 1/2 teaspoons mixed spice
• pinch of salt
• 1 1/2 cups currants
• 40g butter
• 300ml milk
• 2 eggs, lightly beaten
• 2 tablespoons butter, melted, for brushing

 

 

 Method

1. Step 1
   Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
2. Step 2
   Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
3. Step 3
   Preheat oven to 190°C. Grease two 6cm deep, 20cm x 9.5cm (base) loaf pans. Punch dough down to its original size. Turn out onto a lightly floured surface. Knead until smooth. Divide dough in half. Shape each half into 2 even rounds. Place 2 dough rounds side-by-side in each loaf pan. Cover with plastic wrap. Set aside for 30 minutes, or until dough doubles in size.
4. Step 4
   Brush top of dough with butter. Bake each loaf for 18 to 20 minutes, or until golden and cooked through.
5. Step 5
   Serve slices hot from the oven or toasted with butter

 

 

 

Fruit scrolls

 

 

Ingredients

• 450g (3 cups) self-raising flour
• 1 tablespoon caster sugar
• 1/2 teaspoon baking powder
• 50g chilled butter, chopped
• 1 egg
• 310ml (1 1/4 cups) buttermilk
• 115g (1/3 cup) no-added-sugar fruit spread
• 70g (1/2 cup) chopped pecans

 

Method                            

1. Step 1
   Preheat oven to 180°C. Line eight 200ml-capacity muffin pans with paper cases. Combine the flour, sugar and baking powder in a large bowl. Add the butter. User your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Make a well in the centre.
2. Step 2
   Whisk the egg and buttermilk in a jug. Pour into the well and use a flat-bladed knife to mix until the dough just comes together. Turn onto a lightly floured surface and bring the dough together into a ball.
3. Step 3
   Roll out dough to a 26 x 30cm rectangle. Spread with fruit spread and sprinkle with pecans. Starting from the long side closest to you, roll up to form a log. Cut into 8 slices. Place a slice, cut-side up, in each lined pan. Bake for 25 minutes or until puffed and pale golden. Set aside to cool.

 

 

 

Fruit tarts

 

 

Ingredients                            

• 6 slices raisin bread
• olive oil spray
• 2 x 125g ctns Vanilla Creme Fruche
• kiwifruit, banana, strawberries, and blueberries to serve

 

 

 

Method

1. Step 1
   Preheat oven to 180°C. Use a serrated knife to remove the crusts from raisin bread. Use a rolling pin to roll the bread firmly to flatten. Spray six 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease. Press the bread slices into the prepared pans. Spray with olive oil spray. Bake in oven for 8 minutes or until light golden. Transfer to a wire rack to cool. Spoon Vanilla Creme Fruche among the tart cases. Top with sliced kiwifruit, sliced banana, sliced strawberries and blueberries to serve.

 

 

 

 

Fruit pops

 

 

 

Ingredients                            

• 220g (1 cup) caster sugar
• 1/2 honeydew melon, peeled, chopped
• 1/2 rockmelon, peeled, chopped
• 250g punnet raspberries
• Soda water or sparkling mineral water and straws, to serve

 

Method

1. Step 1
   Place the sugar and 250ml of water in a small saucepan over low heat, stirring to dissolve the sugar. Increase the heat to medium and boil until reduced by half. Set aside to cool.
2. Step 2
   Place the honeydew melon and two tablespoons of cooled sugar syrup in a blender and process until smooth. Pour into bottles to half fill and freeze for one hour until frozen. Repeat with the rockmelon and raspberries.
3. Step 3
   Transport to the beach frozen. Top with soda or mineral water to serve.

 

 

 

 

Fruit jellies

 

 

Ingredients

Orange & blue berry jellies

• 500ml fresh apple and mango juice
• 4 1/2 teaspoons gelatine powder
• 6 small navel oranges, halved
• 1 cup (140g) fresh or thawed frozen blueberries

Cranberry & strawberry jellies

• 500ml white cranberry strawberry fruit drink
• 4 1/2 teaspoons gelatine powder
• 6 small naval oranges, halved
• 1/2 punnet (125g) strawberries, hulled, chopped

 

Method                            

1. Step 1
   Bring 200ml of juice to the boil. Stir in gelatine, whisking with a fork until dissolved. Add remaining juice, and stir until well combined.
2. Step 2
   With a small knife, cut around the orange between the flesh and skin. Scoop out the flesh with a spoon. Stand orange cups in muffin trays.
3. Step 3
   Spoon blueberries or strawberries into orange cups. Pour over jelly mixture and refrigerate for 3-4 hours, or until set. Serve cold.

 

 

 

Fruit mince 

 

 

 

Ingredients

• 1 cup raisins, chopped
• 1 cup sultanas
• 1/2 cup red glace cherries, chopped
• 1/4 cup diced dried apricots
• 1 cup dried cranberries
• 1/3 cup mixed peel
• 1/2 cup currants
• 1/2 cup pitted dried dates, chopped
• 1 cup sweet orange marmalade
• 1/2 cup white rum
• 1/4 cup creme de cacao liqueur
• 1/2 cup firmly packed brown sugar
• 2 teaspoons mixed spice

Method                            

1. Step 1
   Place raisins, sultanas, cherries, apricot, cranberries, mixed peel, currants, dates, marmalade, rum, creme de cacao, brown sugar and mixed spice in a bowl. Mix to combine.
2. Step 2
   Transfer to an airtight container. Store in a cool, dark place for at least 1 week, stirring occasionally, to allow flavours to develop.

 

 

Fruit couscous

 

 

Ingredients                            

• 450g (2 1/3 cups) couscous
• 375ml (1 1/2 cups) Campbell's Real Stock Vegetable
• 375ml (1 1/2 cups) fresh orange juice
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 2 tablespoons extra virgin olive oil
• 80g (1/2 cup) dried apricots, coarsely chopped
• 85g (1/2 cup) pitted dates, coarsely chopped
• 65g (1/3 cup) raisins
• 6 green shallots, ends trimmed, chopped
• 2 garlic cloves, crushed
• 2 teaspoons finely grated lemon rind
• 60ml (1/4 cup) fresh lemon juice
• 1 bunch fresh coriander, leaves picked, coarsely chopped
• Freshly ground black pepper

Method                            

1. Step 1
   Place couscous in a large heatproof bowl. Place stock, orange juice, cinnamon and salt in a saucepan and bring to the boil over high heat. Pour stock over couscous while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
2. Step 2
   Add oil, apricot, dates, raisins, shallot, garlic, lemon rind and juice, and coriander to the couscous and toss to combine. Taste and season with pepper to serve.

 

 

 

 

Three-fruit marmalade

 

 

Ingredients

• 1 grapefruit, washed
• 2 oranges, washed
• 1 lemon, washed
• 2.5L (10 cups) cold water
• 2.5kg caster sugar

Method                            

1. Step 1
   Use a sharp knife to remove ends from grapefruit, oranges and lemon. Cut in half lengthways, then thinly slice crossways, reserving the seeds. Wrap the seeds in muslin and tie with white unwaxed kitchen string to create a pouch. Place grapefruit, orange and lemon slices, muslin pouch and water in a large glass or ceramic bowl. Cover with plastic wrap and set aside in a cool place for 8 hours or overnight to infuse.
2. Step 2
   Remove muslin pouch. Transfer mixture to a large heavy-based saucepan. Bring to the boil over medium-high heat. Boil, stirring occasionally, for 45 minutes or until rind is tender.
3. Step 3
   Meanwhile, preheat oven to 120°C. Place sugar in shallow ovenproof dish and place in the oven, stirring once, for 10-15 minutes or until warmed through.
4. Step 4
   Reduce heat to medium-low. Add the warm sugar to the grapefruit mixture and cook, stirring, for 10 minutes or until the sugar dissolves. Increase heat to medium-high and gently boil, stirring occasionally and using a metal spoon to remove any scum that rises to the surface, for 50 minutes or until mixture thickens and is at setting point. (To test if mixture is at setting point, place a saucer in the freezer for 5 minutes to chill. Spoon a little marmalade onto the saucer. Return saucer to the freezer for 2 minutes or until marmalade is cold. Touch with your finger to see if it is set and gel-like. If not, continue cooking, testing every 5 minutes.)
5. Step 5
   Remove marmalade from heat. Set aside for 5 minutes. Thoroughly wash preserving jars and lids in hot, soapy water and rinse. Drain upside down on a rack. Stir marmalade to evenly distribute fruit. Ladle into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place.

 

 

 

 

Fruit scones

 

 

 

Ingredients

• 3 1/2 cups self-raising flour
• 1/3 cup raisins
• 1/2 teaspoon MasterFoods® Cloves Ground, plus 1/2 teaspoon extra
• 2 tablespoons caster sugar
• 80g chilled butter, chopped
• 1 1/2 cups buttermilk
• 300ml thickened cream
• 2 tablespoons brown sugar
• Plum jam, to serve

 

Method

1. Step 1
   Preheat oven to 220C/200C fan forced. Grease and flour a 20cm (base measurement) square cake pan.
2. Step 2
   Place flour, raisins, clove and caster sugar in a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in the centre. Add buttermilk. Using a flat-bladed knife, stir until dough almost comes together. Place on a lightly floured surface.
3. Step 3
   Knead gently until dough just comes together. Press out to a 4cm-thick round. Dip a 6cm round cutter into flour to prevent dough sticking. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 12 scones
4. Step 4
   Place scones in prepared pan. Bake for 20 minutes or until light golden and hollow when tapped on top.
5. Step 5
   Meanwhile, beat together cream, brown sugar and extra clove until soft peaks form.
6. Step 6
   Serve warm scones split and topped with cream and jam, if using.

 

 

 

 

Tropical fruit salad

 

 

Ingredients                             

• 1 pineapple, peeled, chopped
• 2 mangoes, peeled, chopped
• 3 kiwifruit, peeled, chopped
• 2 bananas, peeled, chopped
• 1 bunch black grapes
• 8 fresh or canned lychees
• 3 passionfruit, halved, pulp removed

 

 

Method                            

1. Step 1
   Combine pineapple, mangoes, kiwifruit, bananas and grapes in a large bowl.
2. Step 2
   Peel and discard skins and seeds from lychees (if fresh). Add to fruit salad with passionfruit pulp. Toss gently to combine. Cover. Refrigerate for 2 hours or until chilled. Serve.

 

 

 

 

Fruit mince slice

 

 

Ingredients

• 185g butter, chopped
• 1/2 cup caster sugar
• 1 egg
• 1 tablespoon honey
• 1 1/2 cups plain flour, sifted
• 1 cup self-raising flour, sifted
• pure icing sugar, to serve

Filling

• 2 cups mixed dried fruit
• 2 tablespoons sweet sherry or orange juice
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

 

 

Method                            

1. Step 1
   Preheat oven to 200°C. Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper (see note).
2. Step 2
   Make filling: Combine mixed fruit, sherry, sugar, cinnamon and nutmeg in a saucepan over medium heat. Heat, stirring occasionally, for 5 to 7 minutes or until sugar is melted and mixture just comes to the boil. Set aside to cool completely.
3. Step 3
   Meanwhile, place butter, sugar, egg, honey and flours in a food processor. Process until a dough forms. Transfer dough to a lightly floured surface. Knead until smooth. Cut in half. Press one half of dough into pan.
4. Step 4
   Spread filling over slice base. Roll out remaining dough until large enough to cover filling. Place over filling and, using a fork, prick 18 times.
5. Step 5
   Bake slice for 10 minutes. Reduce oven to 180°C and bake slice for 20 minutes or until top is golden.
6. Step 6
   Cool completely in pan. Dust with icing sugar. Cut into pieces. Serve.

 

 

 

 

 

Dried fruit compote

 

 

Ingredients

• 500g packet dried fruit salad
• 1/4 cup caster sugar
• 1 cinnamon stick
• 2 whole cloves
• 3 x 5cm-long strips lemon rind

Method                            

1. Step 1
   Place dried fruit, sugar, cinnamon, cloves, lemon rind and 31/2 cups cold water in a large saucepan over medium-low heat. Cook, covered, stirring occasionally, for 10 minutes or until fruit starts to soften.
2. Step 2
   Remove lid. Cook, stirring occasionally, for 20 minutes or until fruit is just tender. Remove from heat. Cool completely. Serve.

 

 

Fruit mince doughnuts

 

 

 

 

       Ingredients

• 3/4 cup (185ml) milk, warmed
• 1/4 cup (55g) caster sugar
• 10g dried instant yeast
• 3 egg yolks
• 2 1/2 cups (375g) plain flour
• 100g unsalted butter, chopped
• 1/4 cup (70g) store-bought fruit mince
• Sunflower oil, to deep-fry
• Icing sugar, to dust

 

 

Method

1. Step 1
   Place milk and 1 tsp caster sugar in a bowl, sprinkle over the yeast and set aside for 10 minutes until frothy. Stir in remaining caster sugar, followed by the egg yolks.
2. Step 2
   Combine flour with 1 tsp salt in a large bowl. Rub in butter until coarse crumbs, then stir in the milk mixture. Turn out onto a floured surface and knead for 5 minutes or until smooth and elastic. Place in an oiled bowl, cover with a clean tea towel and set aside in a warm spot for 1 hour or until doubled in size. Knock down dough, then divide into 12 pieces. Roll into balls, then press 1 tsp fruit mince into the centre of each, folding the dough over to enclose the filling. Place on a greased baking tray, cover with a tea towel and set aside in a warm spot for a further 1 hour or until slightly risen.
3. Step 3
   Heat oil in a deep-fryer or large pan to 160C (a cube of bread will turn golden in 2 1/2 minutes; it’s important not to have the oil too hot so the doughnuts can cook through). Deep-fry doughnuts, in batches, turning with tongs, for 3-4 minutes until golden. Drain on paper towel, dust with icing sugar and serve immediately.

 

 

 

Porridge with fruit compote

 

 

Ingredients                             

• 2 cups rolled oats
• 2 cups boiling water
• 2 cups milk
• 1/4 cup brown sugar
• 1/4 teaspoon salt

Fruit compote

• 1 1/2 cups orange juice
• 1/2 cup white sugar
• 2 cinnamon sticks
• 2 x 200g packets dried fruit salad

 

Method

1. Step 1
   Make fruit compote Place orange juice, sugar and cinnamon sticks into a saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Add dried fruit. Simmer, stirring occasionally, for 20 minutes or until fruit is tender but still holds its shape. Set aside.
2. Step 2
   Place rolled oats into a large saucepan. Add boiling water. Stand, uncovered, for 10 minutes to allow oats to soften.
3. Step 3
   Add milk, sugar and salt to oats. Cook, stirring, over medium heat for 2 minutes or until sugar has dissolved.
4. Step 4
   Bring to the boil. Reduce heat to low. Simmer, stirring often, for 15 to 20 minutes or until mixture is thick and oats are very tender. Spoon into bowls. Top with fruit compote. Serve.

 

 

 

 

Sparkling fruit punch

 

 

Ingredients                             

• 3 oranges
• 825g can fruit salad in juice
• 1/4 cup torn fresh mint leaves
• 1 litre orange juice, chilled
• 2 x 750ml bottles sparkling apple juice, chilled
• Ice cubes, to serve

Method                        

1. Step 1
   Thinly slice oranges. Cut slices into small wedges. Place in a punch bowl with undrained fruit salad, mint, orange juice and sparking apple juice. Stir to combine. Add ice. Serve.

 

 

 

 

Spiced fruit compote

 

 

Ingredients                            

• 185ml (3/4 cup) water
• 10cm piece orange rind
• 60ml (1/4 cup) fresh orange juice
• 70g (1/3 cup, firmly packed) brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 200g pkt dried fruit salad mix
• 5 dried figs, halved lengthways
• 1 Granny Smith apple, peeled, cored, cut into thin wedges

 

Method                            

1. Step 1
   Combine water, orange rind, orange juice, sugar, cinnamon and cardamom in a saucepan over low heat. Stir until sugar dissolves. Increase heat to medium-high. Add dried fruit and figs, and simmer, uncovered, stirring occasionally, for 8 minutes. Reduce heat to medium-low, add apple and simmer, uncovered, for 2 minutes or until tender. Spoon into serving bowls.

 

 

 

 

Strawberry Panna Cotta with Cookie Crumble

 

 

Ingredients

 

 

PANNA COTTA: $

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1 1/4 pounds strawberries, hulled, quartered

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 envelope (1/4 oz.) unflavored gelatin

1 cup heavy cream $

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1 cup buttermilk

COOKIE CRUMBLE:

1/4 cup all-purpose flour

2 tablespoons packed light brown sugar

2 tablespoons unsalted butter, at room temperature

1/4 teaspoon vanilla extract

1/4 teaspoon salt

6 tablespoons sliced almonds

 

 

Preparation

1. Make panna cotta: In a medium skillet off the heat, toss strawberries with sugar, salt and vanilla. Let stand for 10 minutes. Bring to a simmer over medium heat and cook, stirring occasionally, until tender, about 15 minutes.
2. Puree mixture in a blender until smooth. Strain through a fine sieve into a medium bowl.
3. In a small bowl, stir gelatin with 4 tsp. cold water; let stand until gelatin is softened, about 5 minutes. In a small saucepan over medium heat, bring cream to a simmer. Remove from heat; whisk in gelatin until dissolved. Stir in 1 cup of puree and buttermilk.
4. Place 6 8-oz. ramekins on a baking sheet and pour 1/2 cup of panna cotta mixture into each. Refrigerate until center is set, at least 3 hours or overnight.
5. Make crumble: Preheat oven to 350°F. Line a baking sheet with parchment. In a small bowl, using a fork, mix together flour, brown sugar, butter, vanilla, salt and almonds until well combined. Break dough into clumps and place on baking sheet; bake until golden, about 10 minutes. Let cool on a wire rack. Break up into large crumbs.
6. Leave panna cotta in ramekins or unmold. Stir 2 Tbsp. of warm water into remaining strawberry puree to form a sauce. Spoon 1 Tbsp. of sauce over each panna cotta, and top with cookie crumble. Serve.