Jeweled Fruit Dip Recipes

JEWELED FRUITCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 x 5-inch loaf pan. Place parchment paper on bottom and sides of pan, and grease the parchment paper or spray it with cooking spray.
• Mix together flour and baking powder in a large mixing bowl. Add the dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour the batter into the prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.
• Bake for 1 hour and 45 minutes, or until cake tests done. Let cool in pan for 15 minutes. Remove the cake from the pan, peel off the parchment paper, and set it aside.
• Brush corn syrup all over the top and sides of cake, then brush it with peach brandy. Rewrap the cake in the used parchment paper, and then in aluminum foil for storage. Brush the cake with 2 tablespoons of peach brandy each week.

JEWELED FRUIT DIP

Steps:

• Mix yogurt, mayonnaise, orange peel and orange juice in small bowl; set aside.
• Mix remaining ingredients in large bowl. Serve with yogurt mixture.

JEWELED FRUITCAKE

Steps:

• Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
• Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
• Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.

JEWELED RICE WITH DRIED FRUIT

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
• Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
• Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
• Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.