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 CHICKEN WITH DRIED FRUIT AND PARSNIPS
Provided by Food Network Kitchen
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
- Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.
- Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
- Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.
HONEY AND LAVENDER GLAZED FRUIT
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine butter, honey and lavender in a small saucepan and heat, whisking occasionally, until butter is melted and mixture is just coming to a simmer. Remove from heat and let sit in pan for 30 minutes. Remove lavender and discard. Pour syrup through a fine strainer and into a bowl or measuring cup to remove any stray lavender leaves.
- Preheat gas grill to medium and lightly oil grate. Place all fruits on a rimmed baking sheet and brush with honey glaze. Grill until fruit is heated through, slightly tender and caramelized - about four minutes total for bananas, six for pineapple and peaches. As the fruits cook, brush them once or twice with additional glaze and turn once. Serve immediately with a scoop of vanilla ice cream if desired.
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.
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.
GLACEED FRUITS
Categories Fruit Ginger Dessert Christmas Vegetarian Winter Vegan Candy Thermometer Bon Appétit
Yield Makes 24 to 36
Number Of Ingredients 6
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.)
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
FRESH FRUIT FLAN
A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.
Provided by Aunt Jeannie
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h42m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
- For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
- For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
- For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
- Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.1 g, Cholesterol 56.4 mg, Fat 24.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 10.6 g, Sodium 170.1 mg, Sugar 29 g
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 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.
CLEAR FRUIT GLAZE FOR CAKES
I knew this recipe wouldn't be here at Zaar because it's very very old. It came from my ex-boyfriend's Aunt Suzie. She was different from the rest of the family (she a Baptist, they were Catholic) which made her the black sheep. She and I got along like peas and carrots. I commented that I loved to cook and she gave me this recipe. It was her husband's grandmother's recipe. She said it was his favorite.
Provided by Redneck Epicurean
Categories Dessert
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Bring the sugar and 1/2 cup juice to a boil.
- Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.
- Stir in the corn syrup. Bring back to a boil and remove from heat.
- Cool and drizzle over cake.
Nutrition Facts : Calories 554.7, Sodium 3.2, Carbohydrate 143.5, Fiber 0.1, Sugar 109.8
BALSAMIC GLAZED FRUIT (MICHAEL CHIARELLO)
Saw this on FoodTV's Easy Entertaining with Michael Chiarello. Holy cow is this stuff good. I didn't see it posted here yet - hope I didn't overlook it. I tweaked this very slightly (adjusted amounts of fruit) to my own taste.
Provided by RSL5709
Categories Lunch/Snacks
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees.
- Peel and core apples and pears, cut each into 8 wedges. Place in large bowl and toss with 2 T. lemon juice.
- Melt butter over medium heat in skillet until it stops foaming and is slightly brown.
- Add rosemary, bay leaves, remaining 3 T. lemon juice, balsamic vinegar, and brown sugar.
- Heat to boiling and reduce slightly.
- Pour over fruit and toss to coat.
- Pour into roasting pan or onto a cookie sheet WITH SIDES.
- Bake for 3-8 hours, turning each hour.
- Fruit should be slightly dried, but not dried to the extent of fruit leather.
- Store tightly covered in refrigerator for up to one week.
Nutrition Facts : Calories 234.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 59.8, Carbohydrate 47.7, Fiber 6, Sugar 37.2, Protein 0.9
GLAZED FRUIT - ZUCCHINI
This can be used in place of the glazed fruit you buy to put into baking such as christmas cake.A church group I know bakes and sells Christmas cakes and other baking useing this glazed fruit. I haven't made it myself (but will be this year since I will be planting Zucchini)I also know of a number of other people who have made this recipe and said it was excellent, just like the bought fruit ,except for the cost. Zucchini season will be coming up, have this recipe handy
Provided by Dotty2
Categories Lemon
Time 1h45m
Yield 10 cups
Number Of Ingredients 5
Steps:
- Day 1:Pare, remove seeds and cube in 1/4" cubes to fill an ice cream pail.
- Cover with 1 cup of vinigar mixed with 1 cup of water.
- stir.
- soak overnight.
- ---stir.
- DAY 2 morning:Drain, rinse well,drain again.
- Squeese between tea towels.
- For every cup of Zucchini add 3/4 cup sugar.
- Mix well.
- Leave until it gets moist.
- Cook in a large flat pan (a roaster works well).
- Stir continuously and boil 15 minutes uncovered.
- THAT NIGHT: bring to a boil and cook uncovered for 10 minutes.
- DAY 3:Boil 10 minutes.
- divide into three portions.
- Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red, green, yellow).
- cool separately.
- Let stand for several hours.
- Mix together and freeze in plastic containers.
- Prep time does not include standing time.
- Times and yield are appoximate.
Nutrition Facts : Calories 606.8, Fat 0.4, SaturatedFat 0.1, Sodium 13, Carbohydrate 154, Fiber 1.3, Sugar 152.9, Protein 1.6
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
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