Raspberry Orange Pineapple Fruit Fusion Food

PINEAPPLE-BERRY DEHYDRATOR FRUIT LEATHER

Steps:

• Combine the raspberries, strawberries and 1/2 cup applesauce in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup.
• Combine the pineapple and remaining 1/2 cup applesauce in the blender and blend until very smooth.
• Put one nonperforated dehydrator insert on a work surface. Pour the pineapple puree onto the insert in random dots. Pour the berry puree onto the insert to fill the remaining space, making sure not to overlap too much with the pineapple (it will create thicker layers that won't dry properly). Gently shake the insert to evenly spread the puree all the way to the sides. Use a spoon or offset spatula to thin out any thick spots.
• Place the insert in a dehydrator and dry according to the manufacturer's instructions at 125 degrees F until the fruit puree is dry to the touch, matte and no longer shiny, about 12 hours (times may vary depending on the machine). Test with your fingers to make sure it is dry all over. Let cool at room temperature for 5 minutes. Use a butter knife to loosen the fruit leather from the insert and slowly peel away.
• Cut or tear the leather into pieces and store in an airtight container up to a week.

ORANGE FUSION

Steps:

• Fill shaker with ice. Add Smirnoff Orange Flavored Vodka and peach schnapps. Shake and strain into a shot glass.;

RASPBERRY ORANGE MUFFINS

Steps:

• 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
• 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
• 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
• 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

RASPBERRY ORANGE SAUCE

Steps:

• Combine raspberries, orange juice and sugar in saucepan.
• Bring to boil, stirring constantly.
• Dissolve constarach in water.
• Add to pan and cook stirring for 2 minutes.
• Chill sauce until cold, about 15 minutes.