Fruit Salad With Orange Liqueur And Sorbet Food

CARAMEL ORANGE FRUIT SALAD

Steps:

• STIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.
• Suggested fruit combination: Cantaloupe, honeydew melon, pineapple, strawberries and grapes.

SUMMER FRUIT-TOPPED SORBET SUNDAE

Steps:

• In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
• Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.

FRUIT SHERBET

Steps:

• In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.

FRUIT SALAD WITH ORANGE LIQUEUR AND SORBET

Steps:

• Combine fruit in a bowl and douse with liqueur. Toss fruit with liqueur to combine. To serve, top dishes of fruit with scoops of sorbet.;

CRAB SALAD WITH ORANGE AND OREGANO ON GRILLED SOURDOUGH

Steps:

• Preheat a stovetop grill pan over medium high heat.
• In a small bowl, combine lemon juice, vinegar, oregano and parsley. Whisk in evoo in a slow stream. Season dressing with salt and pepper.
• Transfer tubs of crab to a bowl and run fingers through the meat to check for pieces of shells. Cut the ends off 2 navel oranges. Stand oranges upright and remove peels in strips working around each orange with a sharp small knife. Thinly slice the orange, then coarsely chop. Add chopped oranges and red onion to the bowl of crab meat. Drizzle the dressing over the crab mixture and toss to evenly coat. Cover and chill salad until ready to serve.
• Lightly brush the bread slices with oil and grill, turning once, until lightly toasted.
• To serve, mound the chilled crab salad over the grilled bread and enjoy with a Frozen Peach Champagne Cocktail.

PASSIONFRUIT AND ORANGE SORBET

Steps:

• Combine orange juice, passionfruit pulp, sugar and liqueur in a large bowl.
• using electric mixer, beat egg whites until soft peaks form; using metal spoon, gradually fold egg whites into orange juice mixture.
• pour into ice cream maker and chill/churn for about 30 minutes.

FRUIT SALAD WITH ORANGE LIQUEUR

Steps:

• Toss fruit together adding banana last to keep from mashing it.
• Sprinkle brown sugar over fruit and toss gently.
• Sprinkle orange liquor over fruit and toss again gently.
• Chill and serve.
• Sprinkle coconut over top if you like.

PINEAPPLE ORANGE SORBET

Steps:

• In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
• In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
• Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

FRESH FRUIT SALAD WITH ORANGE LIQUEUR/ GRAND MARNIER

Steps:

• Combine all the fruit in a large bowl.
• Add orange liqueur/ orange juice/Grand Marnier and toss.
• Chill before serving.