This can be used also as a side dish if you are planning a buffet for breakfast or for a dessert by adding whipped cream. Either way, it is a winner and everyone will love the flavours.
- 2 limes
- 1/3 cup water
- 1/3 cup sugar
- 2 large mangoes or 4 ataulfo mangoes, peeled and cut into 1 inch cubes
- 3 cups fresh blueberries
- 1/4 cup finely chopped crystallized ginger
Grate the zest of a lime. Squeeze 3 tablespoons of juice from the limes and set aside. Put the lime zest into a saucepan along with the sugar and water and boil, stirring constantly until the sugar has all dissolved.
Boil for another 3 minutes, remove from the heat and stir in the lime juice. Let this sit for about 25 minutes and remove the zest with a slotted spoon and discard.
Toss the mangoes, blueberries and syrup in a large bowl and sprinkle with the ginger. Serve in your prettiest bowl(s).
If having this for breakfast, drizzle some homemade creme fraiche over the top. All I can say is….yum!
Frozen Apricot Yogurt
All you really need for this frozen delight is an ice cream maker. If you use California apricots you attain a more intense flavour and colour that seems to be missing when using any other type.
- 1 1/2 cups sugar
- 1 3/4 cups cold water
- 2 cups soft dried apricots
- 3 1/2 cups whole milk plain yogurt
- 2 1/2 tsp. unflavoured gelatin
Bring sugar and water to a boil in a heavy saucepan over medium heat. Keep stirring until the sugar dissolves and then add in the apricots. Turn down the heat and simmer, covered until they become soft and plump. This should take about 25 minutes or so.
Strain the apricots over a bowl and return the syrup to the pot. Cook this for about 4-5 minutes until it becomes a dark caramel colour. This will be bubbling, so remove from the heat to check the colour properly.
Very carefully, add 1/2 cup of water, returning the pot to medium heat and keep stirring until the caramel dissolves.
Put the apricots into a blender and puree until smooth and then cool to room temperataure.
Whisk the apricots and yogurt together until well combined and cover with plastic. Chill in the fridge for about 5 hours.
Sprinkle the gelatin over the remaining 1/4 cup of water in a small saucepan and let sit for about 1 – 1 1/2 minutes to soften. Heat this up, stirring until dissolves then immediately whisk into the apricot mixture.
Freeze this in an ice cream maker and transfer to an airtight container and freeze.
Overnight Fruit Salad
I love fruit salads and this is the “Queen of Them All” type of salad.
- 3 eggs, beaten
- 1/4 cup sugar
- 1/4 cup vinegar
- 2 tbsp. butter
- 1 cup seedless red grapes, cut in half
- 1 cup seedless green grapes, cut in half
- 2 cups mini marshmallows
- 1 can pineapple chunks, drained
- 1 can mandarin oranges, drained
- 2 firm bananas
- 2 cups whipping cream
- 1/2 cup chopped, toasted pecans
Cook and stir eggs, sugar and vinegar until thickened and reaches 160 degrees. Remove from heat and add the butter, stir to blend. Cool.
In a large bowl, combine all the fruit and add the dressing, stirring to coat. Cover and refrigerate overnight.
Just before serving, add the sweetened whipping cream and pecans. Mix together and serve in your prettiest bowls.
This will serve 8 comfortably or 4 hungary people. It is so yummy! Makes my mouth water just putting this together.
This bodes well for breakfast, served with fresh homemade muffins or for lunch with hot buttered buns. Oh yeah, here a glass of white wine will really finish it off.
Orange Macadamia Conserve
What a great time to make ahead all the conserves, butters, jams etc. Fruit is and will be available soon and with the recipes available, you are the winner (and so will your guests be).
- 2 oranges
- 2 cups water
- 12 oz. fresh cranberries
- 5 1/2 cups berry sugar
- 1 -3 oz.pkg. fruit pectin (liquid)
- 1 1/2 cups chopped macadamia nuts (or pecans)
Peel the oranges, making sure to remove the pith from the peels. Cut the peel into thin strips and place them and the water in a large saucpan. Bring to a boil and reduce the heat. Cover and simmer for about 9-10 minutes.
Chop the fruit and, along with the cranberries and sugar, add to the water mixture. Bring to a rolling boil, stirring constantly. Add the pectin and stir well. Boil for 1 minute.
Remove from heat and add the nuts. Put into sterilized jars and seal, making sure to wipe the rims and seal completely.
Store in a cool dark place.
Breakfast Orange Cups
What better way to get your Vitamin C…..beats the standard orange juice by a mile.
- 6 oranges
- 1/2 cup berry sugar
- 2 tbsp. cornstarch
- 1/4 cup (or more) Amaretto liqueur
- Whipped cream
- orange zest
Cut the top 1/4 of the orange off. Scoop out the juice and pulp and put into a saucepan. To be fancy, cut a pattern in the top edge of the orange cup. Discard any seeds or membrane, and set the cups aside.
Over medium heat, stir together the juice, pulp, sugar and cornstarch until it starts to boil. Add the Amaretto and cook, stirring constantly until it starts to thicken.
Pour equally into the shells and place in the refrigerator for at least one hour before serving.
Top each cup with sweetened whipped cream and top with a little zest and set a mint leaf in the cream..
Pear and Ginger Jam
This will get you prepared for the summer delights coming from the orchards such as perfect pears. Yummmmm I can taste them now.
- 3 lbs. ripe pears, peeled, cored and chopped
- 3 cups sugar (I prefer the Berry sugar)
- 1/2 lb. candied ginger, finely chopped
- juice and grated peel from 1 1/2 limes
When chopping the ginger, make sure you spray pam on the knife or scissor blades. This way, they won’t stick. Just sayin’.
Put the pears, ginger, sugar and lime juice in a heavy bottom saucepan. Bring this slowly to a boil and boil for about 10 mimutes WITHOUT stirring.
Stir and let cool. Place in sterilized jars and tightly seal. Store in a cool, dark place (pantry?)
If you can keep your hands off, leave them cool completely and try a jar tomorrow. this makes 6 pints.
Okay, okay…I can hear the moans of delight from here. Yum yum…
Flavouring Butters
By flavouring butter, you are able to enhance the food you are serving. What I have here are three butters used for Breakfast fare such as pancakes or french toast etc. They can also be used for scones or muffins.
They are wonderful and I hope you will try them out. They all keep well in the refrigerator.
Orange Butter
- 1/2 cup softened butter
- 2 tbsp. concentrated orange juice
- 2 tsp. icing sugar
- 1 tsp. grated fresh ginger
In a small bowl, beat the butter until fluffy. Add the rest of the ingredients and beat until well blended. Place in a covered container and keep in the refrigerator.
Honey Cinnamon Butter
- 1/4 cup honey
- 1/4 cup softened butter
- 1 tsp. ground cinnamon
Beat all in a small bowl and place in a covered container in the refrigerator.
To change the flavours, you can opt out for nutmeg or ground ginger. All I can say is yum yum!
Nut Butter
I know there are allergies to nuts BUT my grandaughter has severe allergies but can eat almonds. So adjust any nut if you can avoid any problems. Try walnuts, hazelnuts or almonds.
- 1/2 cup softened butter
- 1 tbsp. icing sugar
- 1 tsp pure vanilla
Blend in a small bowl, combine the butter and nuts. Blend in the sugar and vanilla. Place in a covered container and keep in the refrigerator. This butter is soooo good with muffins and scones.
Red Grapefruit With A Twist
If you like grapefruit and are not on cholesterol medicine this is a new way to have a small bowl of fruit with breakfast.
You will need:
- 2 red grapefruit
- brown sugar
- pistachios
With a sharp serrated fruit knife, cut away the peel and white pith. Slice into thin rounds and divide into 4 of your prettiest fruit bowls.
Combine 1/4 cup of the juice and 2 tablespoons of a light brown sugar. Divide over the grapefruit and now add 1 1/2 tbls. of the toasted pistachios that have been coarsely chopped. Once again, evenly distributed.
Serve with this freshly baked croissants, scrambled eggs and bacon. This sounds so lovely, we may be on the deck tomorrow with our breakfast and a pot of freshly ground coffee. You too?