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!
- 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
- In a large bowl, combine the cream cheese, marshmallow crme, sugar, and lemon juice.
- Blend with an electric mixer until ingredients are smooth.
- Chill if desired.
- Serve with sliced strawberries, apples, pears, and whatever other fruit you have on hand.
Flamed Bananas with Sultanas
- 4 large firm bananas
- 1 cup sultanas
- 2 tablespoons (40 g) butter
- 1/2 cup caster sugar
- 125 ml (4.2 fl oz) kirsch
- 1 tablespoon (20 ml) lemon juice
- Cut the bananas into half lengthwise, peel and sprinkle with half the sugar.
- Pour kirsch over the sultanas and set aside for 8-10 minutes.
- Strain off liqueur and reserve.
- Place the sultanas in a bowl over a pan of simmering water to keep warm.
- In a pan, heat butter then add bananas.
- Cook for 4-5 minutes.
- Turn bananas, sprinkle with lemon juice and cook until golden.
- Put the bananas and sultanas together on individual warmed dishes and sprinkle with remaining sugar.
- In a ladle, warm the reserved liqueur, ignite, pour over the bananas and serve.
Cherry Fruit Ice Cream
- 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
- Adjust the freezer of your refrigerator to coldest setting 1 hour before making the dessert.
- Stem, pit and rinse the cherries then place into a blender.
- Strain to obtain 3 cups of juice and place in a bowl with lemon and orange juice.
- Stir in sugar to dissolve.
- In a bowl, place water and freeze until icy crystals form.
- Add chilled cream and beat briskly, until cream has tripled and is firm and heavy.
- Add extra sugar and beat into stiff peaks.
- Put through the cherry mixture until blended, then freeze for 30 minutes.
- Beat again until smooth.
- Place into a plastic container and cover, or into ice trays, and freeze until firm.
- Adjust the refrigerator-freezer back to normal setting when fruit ice cream is firm.
- Strawberries or raspberries can be used if cherries are not available.
- 6 firm bananas
- 1/2 cup brown sugar, firmly packed
- 65 g( 2.2 oz) butter
- 1/2 teaspoon cinnamon
- 6 scoops vanilla ice cream
- 125 ml (4.2 fl oz) rum
- Cut bananas into half lengthwise, peel then cut into half.
- In a pan, combine brown sugar, cinnamon and butter.
- Cook over gentle heat, stirring constantly until mixture is a smooth syrup.
- Add bananas and baste with the syrup for 3-4 minutes, then remove the pan from heat.
- Warm the rum in a ladle, ignite and pour over the bananas.
- Baste bananas with the sauce until flame dies.
- Serve ice cream scoops in dessert dishes and top with bananas and syrup.
- 5 large ripe pears
- 2 tablespoons (40 ml) water
- 1 tablespoon (20 ml) lemon juice
- 1 1/2 tablespoons caster sugar
- 2-3 drops vanilla essence
- 1/3 cup almonds
- 4 tablespoons (80 g) butter, softened
- vanilla ice cream
- cherry syrop
- Peel and stand the pears close together in a pan with lemon juice, 2 teaspoons sugar, vanilla and water.
- Cover and cook for 10-12 minutes.
- Take the pan off the heat and cool.
- Scoop a cavity in each pear.
- Mix the almonds, butter and remaining sugar together and spoon into the cavity of each pear
- Scoop ice cream next to pears
- Garnish each pear with a cherry (optional) drizzle with cherry syrup and serve.