GLAZED FRUIT BOWL
This quick-to-fix fruit salad combines summer favorites such as cantaloupe, honeydew and strawberries into a refreshing side dish. You can substitute other fruits if you like. -Christine Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 25 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. , In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GLAZED FRUIT MEDLEY
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
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 FRUIT BOWL
Make and share this Glazed Fruit Bowl recipe from Food.com.
Provided by Danielle K.
Categories Melons
Time 10m
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1 cup juice; set pineapple aside.
- In a large saucepan, combine the pudding mix, pineapple and orange juice.
- Cook and stir over medium heat until mixture boils and thickens. Remove from heat; cool. In a large bowl, combine pineapple, melon, berries, grapes, and bananas.
- Drizzle with the pudding mixture. Refrigerate until serving.
Nutrition Facts : Calories 101.9, Fat 0.3, SaturatedFat 0.1, Sodium 60.1, Carbohydrate 25.6, Fiber 2, Sugar 20, Protein 1.1
BALSAMIC GLAZED FRUITS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 6h10m
Yield Recipe courtesy Michael Chiarello
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F.
- Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat.
- Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook until it stops foaming and turns light brown. Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar. Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced.
- Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan. Stir well until evenly coated.
- Spread the fruit into a single layer and place in the oven. Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours. To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes. Taste to see if the flavor is intense enough for your palate. Do not let the fruit get as dry as a fruit leather. It should still be moist and flexible. Remove any pieces that are done before the rest. Remove from the oven, let cool completely, and store in a tightly sealed container.
- Refrigerate, if not consumed within 2 days. Let come to room temperature or warm gently before serving, if refrigerated. The fruit will keep a week or more in the refrigerator.
- Cook's Note: Oven-drying is a technique for intensifying flavor. If the fruit is watery, it may take up to 8 hours to dry. If the fruit is at its peak, ripe, and firm, it may take far less time.
GLAZED FRUIT
Steps:
- Insert a toothpick or wooden skewer into the base of each small fruit. Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display. Line a baking sheet with a piece of waxed paper.
- In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Cook the mixture without stirring until it registers 240°F on a sugar thermometer, then add the lemon juice. Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310°F on the thermometer.
- Remove the pan from the heat. Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely. Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper. Repeat with the remaining small fruit. If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again. Let the glaze set up at room temperature (about 10 minutes).
- Place the toothpicks into the holes in the grapefruit. Keep the fruit at room temperature until serving time. Serve the fruit within 12 hours of preparation.
GLAZED CITRUS ROUNDS
Provided by Food Network Kitchen
Time 2h40m
Yield about 24 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 tablespoon citrus zest and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.
- Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough about 2 inches apart onto the prepared baking sheets. Freeze at least 30 minutes or overnight.
- Preheat the oven to 375 degrees F. Bake the cookies straight from the freezer, 1 baking sheet at a time, until the edges are set and the bottoms are lightly browned, 15 to 17 minutes. Let cool 3 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 tablespoons citrus juice and the remaining 1/2 tablespoon zest in a medium bowl until thick and smooth. (Add 1 more tablespoon citrus juice if the glaze is too thick.) Spread on the cookies; transfer to a rack and let set, about 1 hour.
GLAZED FRUIT-FILLED DROP BISCUITS
These are simple little biscuits and taste great! You can use all different kinds of preserves in this recipe.
Provided by Juenessa
Categories Quick Breads
Time 30m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Heat oven to 450ºF.
- Spray cookie sheet with cooking spray or lightly grease with shortening.
- In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly.
- Stir in milk until dough forms; beat 15 strokes.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
- Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
- Bake 10 to 15 minutes or until golden brown.
- In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary.
- Spread over warm biscuits.
Nutrition Facts : Calories 181.1, Fat 7.4, SaturatedFat 3.5, Cholesterol 12.5, Sodium 291.3, Carbohydrate 26.6, Fiber 0.5, Sugar 14.2, Protein 2.1
FRESH FRUIT GLAZE
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
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
GLAZED FRUIT SALAD
Make and share this Glazed Fruit Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Pineapple
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving 1 cup juice.
- Combine pineapple, remaining fruit, and pecans in a large bowl; toss gently.
- Combine pudding mix and reserved pineapple juice in a mixing bowl.
- Beat on high speed of electric mixer 1 minute.
- Pour pudding mixture over fruit and pecans; toss gently.
- Chill and serve.
GLAZED CANDIED FRUIT COOKIES
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
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.
GLAZED FRUIT-FILLED DROP BISCUITS
There's no need to roll or shape dough for these sweet Danish-like biscuits. It's a simple idea with scrumptious results!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
- Bake 10 to 15 minutes or until golden brown.
- In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits.
Nutrition Facts : Calories 175, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Biscuit, Sodium 320 mg
FRESH FRUIT BOWL
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. -Marlon Kirst, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CHINESE GLAZED FRUIT
fast to make the fritters. and then dip into sugar syrup and then dunk into ice water to harden....I have had these on buffett tables...
Provided by andypandy
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Batter; Beat the water, flour, cornstarch and baking powder and salt with a hand beater until smooth.
- Heat oil to 360 degrees about 1 1/2 inches deep.
- Stir the apples into batter.
- One at a time with a slotted spoon letting excess batter drip back into bowl, coat each section of apple.
- Deep fry in the hot oil about 5 pieces at a time, until golden brown.
- Turning as needed.
- Drain on paper towels.
- Repeat now doing the bananas, in the same way.
- Mix the sugar and water in a saucepot and the corn syrup, and without stirring over high heat bring to a temperature of 300 degrees on the candy thermometer.
- If testing a drop into very cold water will seperate into threads that are hard and brittle.
- Mixture will be amber to a golden brown.
- Decrease the heat to very low, and stir in the sesame seeds.
- Well grease with oil a flat baking sheet.
- Stir one piece of fritter into the syrup evenly coating.
- Place on the platter or baking sheet.
- When all done plunge each piece one at a time into ice cold water, this will harden the coating.
Nutrition Facts : Calories 477.6, Fat 3.3, SaturatedFat 0.5, Sodium 260.3, Carbohydrate 115.5, Fiber 3.1, Sugar 83.8, Protein 2.3
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