Glazed Fruit Recipes

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GLAZED FRUIT MEDLEY



Glazed Fruit Medley image

The orange dressing on this salad complements the fresh fruit flavors beautifully. It's perfect for a spring or summer brunch. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 7

2 cups orange juice
1 cup sugar
2 tablespoons cornstarch
3 cups cubed honeydew melon
3 medium firm bananas, sliced
2 cups green grapes
2 cups halved fresh strawberries

Steps:

  • In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

Nutrition Facts : Calories 188 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 47g carbohydrate (41g sugars, Fiber 2g fiber), Protein 1g protein.

GLAZED CANDIED FRUIT COOKIES



Glazed Candied Fruit Cookies image

Even if your family doesn't care for fruitcake, they'll love these festive cookies studded with candied fruit and pecans. A caramel glaze adds a delectable touch on top. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 cup confectioners' sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup chopped candied pineapple
1/2 cup chopped pecans
1/3 cup red candied cherries, chopped
CARAMEL GLAZE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup confectioners' sugar
2 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 34mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

FRESH FRUIT GLAZE



Fresh Fruit Glaze image

Make and share this Fresh Fruit Glaze recipe from Food.com.

Provided by Barb in WNY

Categories     Fruit

Time 7m

Yield 1 cup glaze, 4 serving(s)

Number Of Ingredients 5

3/4 cup fruit juice (apple, orange,etc.)
1 tablespoon cornstarch
3 tablespoons sugar
1 1/2 tablespoons crushed fruit or 1 teaspoon fruit, rind
1/2 teaspoon fruit flavoring

Steps:

  • Combine fruit juice and cornstarch in a 2 cup microwave-safe measuring cup.
  • Stir in sugar and crushed fruit or rind.
  • Microwave for 2-2 1/2 minutes at High, stirring once, until thickened.
  • Stir in flavoring.
  • Cool.
  • Serve.

Nutrition Facts : Calories 44.2, Sodium 0.2, Carbohydrate 11.3, Sugar 9.4

GLACEED FRUITS



Glaceed Fruits image

Categories     Fruit     Ginger     Dessert     Christmas     Vegetarian     Winter     Vegan     Candy Thermometer     Bon Appétit

Yield Makes 24 to 36

Number Of Ingredients 6

24 to 36 pieces assorted fresh and dried fruits (such as fresh cranberries, whole strawberries, orange segments with membranes intact, kumquats, dried apricot halves and small grape clusters)
24 to 36 wooden skewers
4 1/2 cups sugar
1 cup water
1/3 cup light corn syrup
4 thin rounds peeled fresh ginger

Steps:

  • Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
  • Combine sugar and water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
  • Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)

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