Fruit Salad Dessert recipe – The best Fruit Salad Dessert recipe

Fruit Salad

Ingredients:

  • 2 oranges, peeled
  • 2 bananas, peeled
  • 4 apricots, stoned
  • 8-10 white grapes
  • 8-10 black grapes
  • 8-10 fresh or glace cherries
  • 4 tablespoons cherry jam
  • 125 ml (4.2 fl oz) apricot or cherry liqueur
  • 2 tablespoons caster sugar
  • 8-10 blanched almonds split in half
  • 125 ml (4.2 fl oz) cream

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Procedure:

  1. Slice the bananas, apricots and oranges.
  2. Place in a salad bowl with cherries and grapes.
  3. Combine liqueur, sugar, almonds and jam in a pan.
  4. Bring to the boil and simmer gently for 12-15 minutes, stirring until syrupy.
  5. Cool, then pour over the fruit and stir.
  6. Chill for 1 hour.
  7. Put the cream and olives (optional) over salad and serve.

Fruit Dip – The best Fruit Dip recipe

Fruit Dip

Fruit is always a popular dessert, and it can be even better when there is a delicious dip to enhance the fruit. The follow Fruit Dip recipe is great for any type of fruit and is ready in a jiffy. Mix up the dip, add a tray of sliced fruit, and you are ready to go!

Ingredients:

  • 230g (8.10 oz) of cream cheese
  • 200g (7 oz) marshmallow creme
  • 90g (3.17 oz) of confectioners sugar
  • 1ml (.03 fl oz) of lemon juice

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Procedure:

  1. In a large bowl, combine the cream cheese, marshmallow crme, sugar, and lemon juice.
  2. Blend with an electric mixer until ingredients are smooth.
  3. Chill if desired.
  4. Serve with sliced strawberries, apples, pears, and whatever other fruit you have on hand.

From: www.dessertrecipes.org.uk

Cherry Fruit Ice Cream Dessert recipe

Cherry Fruit Ice Cream

Ingredients:

  • 1250 g (44 oz) dark cherries
  • juice of 1 lemon
  • juice of 1 orange
  • 1 cup caster sugar
  • 2 teaspoons water
  • 250 ml cream. chilled
  • 1/4 cup extra caster sugar

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Procedure:

  1. Adjust the freezer of your refrigerator to coldest setting 1 hour before making the dessert.
  2. Stem, pit and rinse the cherries then place into a blender.
  3. Strain to obtain 3 cups of juice and place in a bowl with lemon and orange juice.
  4. Stir in sugar to dissolve.
  5. In a bowl, place water and freeze until icy crystals form.
  6. Add chilled cream and beat briskly, until cream has tripled and is firm and heavy.
  7. Add extra sugar and beat into stiff peaks.
  8. Put through the cherry mixture until blended, then freeze for 30 minutes.
  9. Beat again until smooth.
  10. Place into a plastic container and cover, or into ice trays, and freeze until firm.
  11. Adjust the refrigerator-freezer back to normal setting when fruit ice cream is firm.
  12. Strawberries or raspberries can be used if cherries are not available.

From: www.dessertrecipes.org.uk

Fruit Salad Dessert recipe – The best Fruit Salad Dessert recipe

Ingredients: Fruit Salad

  • 2 oranges, peeled
  • 2 bananas, peeled
  • 4 apricots, stoned
  • 8-10 white grapes
  • 8-10 black grapes
  • 8-10 fresh or glace cherries
  • 4 tablespoons cherry jam
  • 125 ml (4.2 fl oz) apricot or cherry liqueur
  • 2 tablespoons caster sugar
  • 8-10 blanched almonds split in half
  • 125 ml (4.2 fl oz) cream

Fruit Salad recipe

Procedure:

  1. Slice the bananas, apricots and oranges.
  2. Place in a salad bowl with cherries and grapes.
  3. Combine liqueur, sugar, almonds and jam in a pan.
  4. Bring to the boil and simmer gently for 12-15 minutes, stirring until syrupy.
  5. Cool, then pour over the fruit and stir.
  6. Chill for 1 hour.
  7. Put the cream over salad and serve.

From: www.dessertrecipes.org.uk

Fruit compotes

I talk a lot about process here. Enjoying the journey. Being

in the moment. All that good stuff. 

I do because it’s not an automatic for me. I have to keep
reminding myself, to keep practicing it. 

It’s sometimes a struggle. To enjoy the journey for journey’s sake, no matter the outcome.

Pablo is really into puzzles these days. He can really focus
on them and he seems to enjoy figuring them out. In order to nurture his
patience, his perseverance, I try to be as hands off as possible. The other
day, I watched him struggle a bit putting some pieces together, getting some pieces
wrong, some pieces right. He was really profoundly in the moment, enjoying this
process, with no concept of success or failure, just pure journey. It took him
a while to get it done, but he did. I said, ‘Well done’, myself feeling some accomplishment
for him. But within 5 seconds, he took it apart, put it away and moved on to something else. 

At first, I was
a bit surprised. If it were me, I would have taken a moment to contemplate what
I’d done. 

A couple of weeks later, thinking back on this, I realized this was
the epitome of journey for journey’s sake. He did not do the puzzle with any
particular destination or goal in mind. Doing for doing, not for having done. He did it because he enjoyed the process, so
the result was completely irrelevant to him.

Could I relearn this? Bake a bread just for the sake of baking,
no matter how good or bad it tastes when done? (Probably the only way to make good bread, ironically.)

I suppose it is only human to be somewhat goal-oriented, but
society seems to put so much emphasis on goal, success, trophies, results. All
meaningless without a struggle. Without an interesting journey.

Pablo somehow knows this balance. He knows when he does
something for a specific goal, and he knows when he wants to do something for its very process. Wise little guy he
is. I learn from him every day.

I read this poem today. It hit me like an arrow in the
bull’s eye. An excerpt from “Spring” by Jim Harrison (whole poem here) (bold emphasis is mine):

Something new in the air today, perhaps the struggle of the bud to become a leaf.
Nearly two weeks late it invaded the air but then what is two weeks to life herself?
On a cool night there is a break from the struggle of becoming.
I suppose that’s why we sleep.
In a childhood story they spoke of the land of enchantment.
“We crawl to it, we short-lived mammals, not realizing that we are already there.” […]
Of late I see waking as another chance at spring.

Maybe that’s why spring feels so kindred to me this year. “The struggle of becoming”. The beauty and truth of that phrase moves me. Because I am learning what my 2 year old already knows: the struggle of becoming is what makes life worth living.





In celebration of spring, we had a backyard picnic for our goûter yesterday. Sit in the grass, smell the jasmine, have some tea and homemade fruit compotes. 












Finally sharing these terribly simple compote recipes, as some of you requested. 


Wishing you and yours a lovely Easter and spring season.

 

 

 

Fruit compotes



Prep time: 10 minutes
Cook time: 15-20 minutes


Age for babies: 4-6 months (individual fruit compotes first)


Note: I decided to share three flavors here: apple-mint, pear-blueberry, apple-mixed berries, all fruits that are available and seasonal at the moment. Many variations will soon be possible with summer stone fruits (I had blogged about a raw peach compote last summer). Obviously, this is a very flexible recipe, you can have more or less fruit, mix and match pretty much any fruit of your liking, add cinnamon, honey, lemon zest, thyme, basil, whatever you like. I use a blender as mine does a smoother puree than my food processor.


For apple-mint & apple-berries(Yields about 1 cup each)


3 apples peeled, cut up
5 sprigs of mint, leaves only
1 cup frozen mixed berries


Steam the apples and mint leaves (mint on one side only) for about 20 minutes, until apple is tender.
Steam (separately) the frozen berries for about 7 minutes. 


Puree half the apples + mint in a blender with 1/4 cup of cooking juices (add a couple of tbsp if compote is too thick).


Puree the other half of the apples + berries with 3-4 tbsp of cooking juices (adjust to obtain desired consistency).


Let cool, and eat at room temperature or chilled.


For pear-blueberry:
(Yields about 1 1/2 cup)


2 medium pears, peeled, cut up
1 cup of fresh blueberries


Steam the pears and blueberries for about 10-12 minutes, until pear is tender.
Puree in a blender with 2-3 tbsp of cooking juices (adjust to obtain desired consistency)


Let cool, and eat at room temperature or chilled.


I usually keep enough for the next day, and freeze the rest for later use. (They can be thawed in water bath or microwave).