Fruit
852 recipes found
Hoecakes With Fruit
Duck Breasts With Apricot Sauce And Grilled Fruit
Christmas Pudding Chewton Glen
According to that English guide to all things gastronomic by Mrs. Isabella Beeton, ''Beeton's Book of Household Management,'' a ''Very Good Christmas Plum-Pudding'' sufficient to feed eight people should consist of raisins, currants, mixed peels, bread crumbs, suet, eggs and brandy. This version, from the Chewton Glen restaurant, near Southampton at the edge of New Forest in southern England, makes two puddings. Each will serve eight to 10.
Joyce Molyneux's Christmas Pudding From The Carved Angel
Tomato Salsa With Fruit
Tropical Fruit Trifle
Christmas Pudding Dorchester
Butter-Poached Stone Fruit
Stone fruit is summer in your hand. To me, there isn’t a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all. Peaches, nectarines, apricots, plums, mangoes and cherries all respond similarly to sautéing, poaching, macerating, grilling, roasting and drying. And once cooked, stone fruit goes with just about everything. The length of cooking time will vary, depending mostly on the quality and ripeness of the fruit. Peel it if you like, or leave the skin on to retain texture and extra flavor. (Peeled fruit will cook through faster.) To peel, plunge fruit into boiling water for 10 to 20 seconds to loosen the skin, then slip it off. When you pit the fruit — and you will need to remove the stones for each of these recipes — do so over a bowl to catch the juice, and use it instead of water where needed.
Fruit Salsa With Chipotle Puree
Anxiety-Free Angel Food Cake
Fruit cornucopia
