Fruit Jubilee Recipes

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CLASSIC CHERRIES JUBILEE



Classic Cherries Jubilee image

This is a great, refreshing dessert, especially after a hearty meal. This does have to be prepared immediately before serving, but does not take a lot of time. Your guests will enjoy the blue flames when the brandy is ignited!

Provided by Wilemon

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 30m

Yield 6

Number Of Ingredients 9

½ cup white sugar
2 tablespoons cornstarch
¼ cup cold water
¼ cup orange juice
1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
½ teaspoon finely grated orange zest
¼ teaspoon cherry extract
¼ cup brandy
3 cups vanilla bean ice cream

Steps:

  • Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
  • Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 48.3 g, Cholesterol 29 mg, Fat 8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 4.6 g, Sodium 53.5 mg, Sugar 42.3 g

FRUIT JUBILEE



Fruit Jubilee image

This recipes comes from a cookbook titled 'Angels and Friends" out of Youngstown, Ohio. I've made this so many times and it is always a hit.

Provided by Chef53Kathy

Categories     Breakfast

Time 55m

Yield 12 1/2 cup, 12 serving(s)

Number Of Ingredients 11

1 (16 ounce) can sliced peaches, drain and save juice
1 (16 ounce) can sliced pears, drain and save juice
1 (16 ounce) can black cherries, drained
1 (8 ounce) can pineapple, chunks. drained
2 bananas, sliced and dipped in lemon juice
1/2 cup almonds, sliced
2 dozen macaroons, crumbled
1/2 cup butter
1/4 cup sherry wine
1/4 cup reserved fruit juice
1 1/2 cups brown sugar

Steps:

  • Layer half of the fruit in a 13x9 glass baking dish, top with half of the macaroons, half of the almonds, 1/2 of the brown sugar and dot with 1/2 of the butter. Repeat the layers and top with the sherry and 1/4 cup fruit juice.
  • Bake at 325* for 40 minutes.

Nutrition Facts : Calories 508.1, Fat 17.1, SaturatedFat 10.5, Cholesterol 20.3, Sodium 205.3, Carbohydrate 85.7, Fiber 4.9, Sugar 76.8, Protein 4.3

FRUIT JUMBLES



Fruit Jumbles image

These healthy snacks disguised as cookies are perfect lunchbox treats -- plus, there's no cooking necessary.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 dozen

Number Of Ingredients 8

1 cup unsalted pecans, coarsely chopped
2 cups dried fruits, such as pineapple, apricots, cranberries, and golden raisins
1 1/2 cups granola cereal
1/2 teaspoon coarse salt
2/3 cup light corn syrup
2 tablespoons unsalted butter
1 tablespoon orange juice
1 teaspoon grated orange zest

Steps:

  • Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.
  • Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.
  • In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.
  • Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.
  • Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.

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