Boozy Fruit Food

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BOOZY FRUIT



Boozy Fruit image

You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Yield Makes 2 cups

Number Of Ingredients 7

1/2 cup dried Calimyrna figs, coarsely chopped
1/2 cup dried tart California apricots, coarsely chopped
1/2 cup dried pears, coarsely chopped
1/4 cup raisins
2 cups port wine
1 cinnamon stick
Large pinch of kosher salt

Steps:

  • Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.

BOOZY BERRY UPSIDE-DOWN CAKE



Boozy Berry Upside-Down Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 15

2 cups all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups whole milk
1/3 cup sweetened coconut
2 teaspoons baking powder
1 teaspoon coconut extract
1/2 teaspoon kosher salt
1 large egg
10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
2/3 cup brown sugar
2 tablespoons tequila
1 cup blackberries
1 cup blueberries
1 cup chopped strawberries
Canned whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
  • Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
  • Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
  • Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

BOOZY SUMMER FRUIT



Boozy Summer Fruit image

Soaking fruit in blood-orange liqueur makes it even juicier and intensifies the flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Yield Serves 10 to 12

Number Of Ingredients 2

6 cups sliced ripe fruit, such as melon, grapes, plums, nectarines, and berries
1/2 cup Solerno liqueur or brandy

Steps:

  • Arrange fruit in a shallow nonreactive dish. Drizzle with Solerno liqueur. Let stand, tossing occasionally, for 1 hour.

More about "boozy fruit food"

RECIPE: BOOZY FRUIT - FOODIE EXPLORERS
Finished – Boozy Fruit. Print Recipe. Ingredients . 500 g good quality dried fruit. Currents raisins, sultanas, prunes or figs. 1 bottle of your favourite tipple. Instructions . Put the …
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Estimated Reading Time 2 mins
  • Close the container and put it at the back of the cupboard for at least three months.. a year is better. If you don't need the full bottle... lucky you.
  • Use the fruit and juice in next years Christmas pudding or cake. If you cant wait that long, after a few months try some in fruit scones. It is also great on porridge or in your own wholemeal bread.


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From brit.co
Estimated Reading Time 7 mins
  • Boozy Watermelon Granita With Coconut Whipped Cream: This boozy watermelon-coconut ice dessert will have you scooping the bottom of the jar to get every last drop.
  • Fruit-Infused Liquors: Canning jars aren’t just for preserves anymore. Grab a couple, toss in your favorite fruit and liquor and let it all sit… for a while.
  • Kiwi Moscato Popsicles: The only ingredients you need are kiwi, sugar, water and your favorite moscato to make these refreshing summer ice pops. (via Quarter Life Crisis Cuisine)
  • Cherry Lambic Sorbet: Lambics (sweet Belgian beers) are the bee’s knees, so we’re pretty pumped about this sorbet recipe that combines our favorite brew with one of our favorite stone fruits.
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BOOZY FRUIT CAKE WITH FIREBALL WHISKEY - THE FOODIE EATS
Cut dried fruits into small pieces. All pieces should be about the size of raisins. Place fruit in a dish that can be covered with an airtight seal, like a Pyrex dish. Using a …
From thefoodieeats.com
5/5 (1)
Total Time 1 hr 45 mins
Category Dessert
Calories 365 per serving
  • Cut dried fruits into small pieces. All pieces should be about the size of raisins. Place fruit in a dish that can be covered with an airtight seal, like a Pyrex dish. Using a microplane, top the fruit with zest of lemon and orange. Pour in Fireball whiskey. Mix well, then press fruit down so that they’re all submerged. Cover with airtight seal and leave at room temperature overnight. If need be, you can microwave them for 5 minutes – but it’s not the same.
  • Add whiskey-soaked fruit to pot, along with butter, sugar, apple cider, and spices. Bring up to a boil, then reduce heat and simmer for 10 minutes – stirring frequently. Then remove from heat and allow to cool completely, or at least 20 minutes.
  • Add all dry ingredients to mixing bowl – flour, salt, baking soda, and baking powder. Mix together with a whisk. Using a fine mesh strainer (or a sifter, if you have one), pour dry ingredients into strainer and sift into wet ingredients.
  • Using a rubber spatula, mix together all ingredients. Once fully combined, add and mix eggs one at a time until fully incorporated.


BOOZY FRUIT TARTLETS RECIPE | HOW TO MAKE EASY MINI FRUIT ...
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Cuisine American
Total Time 1 hr
Category Dessert
Calories 278 per serving
  • Combine all ingredients, except for pecans and cinnamon, in a small saucepan and bring to a boil.
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Mix together the flour, salt, and spices. Toss about 1/2 cup with the raisin mixture to keep all the fruity goodness from sticking together. Cream the butter, sugar and jelly together …
From urbancottagelife.com
Category Dessert
Estimated Reading Time 6 mins
  • First, combine all the fruits, including the peel, in a bowl and stir in the rum. Cover and let the fruits enjoy their boozy bath overnight, with the occasional stir. See, it's smelling good already in the kitchen and you just got started!
  • The next day, pre-heat the oven to 300℉ and prepare a 9" x 13" pan by greasing it and lining it with parchment paper. Put a kettle on to boil and have another baking dish on standby.
  • Mix together the flour, salt, and spices. Toss about 1/2 cup with the raisin mixture to keep all the fruity goodness from sticking together.
  • Cream the butter, sugar and jelly together until light, then add the almond extract and beat in the eggs individually. Now it's time to stir in the flour. Once incorporated, you're at the really exciting part: stirring in the fruit mixture and nuts. You might think there's not enough batter to take in all those goodies, but there is! Just keep stirring until everything is well incorporated.


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Boozy fruit salad is sure to add a little extra spice to that special occasion. This simple but delicious fruit salad has a secret ingredient in the syrup which makes the fruit sing! …
From neilshealthymeals.com
5/5 (1)
Total Time 20 mins
Category Dessert
Calories 134 per serving
  • Place the pan on stove and gently heat the mixture until it’s simmering then stir in the sugar until its dissolved. Continue stirring until the liquid resembles a syrup consistency.
  • Remove from heat, add the syrup (don’t throw out the fruit!) from tinned fruit cocktail. Strain this liquid, remove and discard cinnamon stick and allow to cool. Then pour into a glass serving bowl.
  • Add tinned fruit, lemon juice, sherry, sliced apple, orange segments, sliced banana and halved grapes to the liquid.


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From allrecipes.com
  • Raspberry Sauce. Take this gorgeous sauce one step further and add a touch of Amaretto to give it a sweet almond flavor. (Hat-tip to KELLYALBRECHT for the suggestion.)
  • Peach Sauce. Elevate your weekend waffles to brunch status with this luscious peach sauce, or serve it warm over Angel Food Cake III like Sugarplum did.
  • Blueberry Sauce. Lots of reviewers say the secret to this sauce is to let it sit for a day to let the flavors develop all the way. Can your French toast wait that long?
  • Sweet Blackberry Sauce. Try to guess the surprise ingredient in this sauce. Okay, I'll tell you: It's blackberry schnapps. But Emily used Chambord instead, and she loved it over cheesecake.
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19 BOOZY FRUIT IDEAS | FOOD, YUMMY DRINKS, ALCOHOL RECIPES
Aug 7, 2018 - Explore Erma Aguilar's board "Boozy fruit", followed by 332 people on Pinterest. See more ideas about food, yummy drinks, alcohol recipes.
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MATTYB BAKES: BOOZY FRUIT AND NUT CINNAMON ROLLS
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BEST BOOZY FRUIT SALAD RECIPE - HOW TO MAKE BOOZY FRUIT SALAD
Boozy Fruit Salad. By Marian Cooper Cairns. Apr 3, 2017 Brian Woodcock . Spike this plum, nectarine, kiwi, blueberry, and blackberry medley with a few tablespoons of Grand Marnier for a boozy kick. Advertisement - Continue Reading Below. Yields: 8 servings Prep Time: 0 hours 15 mins Total Time: 0 hours 45 mins Ingredients. 2 plums, sliced. 2 nectarines, sliced. …
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Servings 8
Estimated Reading Time 50 secs
Category Barbeque, Picnic, Salad, Snack
Total Time 45 mins


BOOZY SUMMER FRUIT- TFRECIPES
Categories Food & Cooking Breakfast & Brunch Recipes. Time 1h10m. Yield Serves 10 to 12. Number Of Ingredients: 2. Ingredients ; 6 cups sliced ripe fruit, such as melon, grapes, plums, nectarines, and berries: 1/2 cup Solerno liqueur or brandy: Steps: Arrange fruit in a shallow nonreactive dish. Drizzle with Solerno liqueur. Let stand, tossing occasionally, for 1 hour. …
From tfrecipes.com
Calories 190.4 calories
Fat 0.5 g
Carbohydrate 31.2 g
Fiber 3.9 g


OPIES FOODS - BOOZY FRUITS FOR YOUR FESTIVE COCKTAILS ...
Martini. Main Alcohol: Gin. Ingrdients: ½ oz Dry vermouth; 3 oz Gin. Preperation: Straight: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink. Served: Straight or on the rocks with an olive, or a Opies Sliced Lemon in a cocktail glass.
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BOOZY RICH FRUIT CAKE – DELICIOUS ADDICTION
This time I baked a Boozy Rich Fruit Cake loaded with nuts. I have soaked the raisins in rum overnight so that raisins soak all the flavours of rum. When the cake is baked the beautiful aroma of rum and nuts fills my apartment. It goes best with a cup of hot Darjeeling tea or if you want to serve it hot as a dessert, you can serve with a scoop of vanilla ice cream too. Do …
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Boozy Wildcrafted Berry Compote. 1 750ml bottle of vodka ( if you like you can infuse the vodka with rose petals or other blossoms. Simply soak them in the vodka for a week or two before straining them off) Rinse your berries of dust and debris and let dry. Place in large ceramic crock or large pickling jar. Pour over with vodka and honey.
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BOOZY FRUIT (WITH PICTURES) - INSTRUCTABLES
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RECIPE OF PERFECT BOOZY FRUIT SOAK FOR YOUR CHRISTMAS CAKE ...
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EVELYN'S FOOD BLOG: BOOZY FRUIT, AN EXPERIMENT (PART 1)
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