BROILED CITRUS SALAD WITH COINTREAU AND BROWN SUGAR
Provided by Rachael Ray : Food Network
Categories dessert
Time 13m
Yield 6 Servings
Number Of Ingredients 4
Steps:
- Arrange drained citrus in a flameproof casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.
OVEN-ROASTED FRUIT
Steps:
- Preheat the oven to 450 degrees F.
- Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
- Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
- Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.
EASY ROASTED FRUIT RECIPE
A simple and delicious way to prepare fresh fruit for serving as dessert or snack.
Provided by ©Amy Johnson | She Wears Many Hats
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350-degrees F.
- Spread sliced peaches and blueberries in baking dish. Sprinkled with cinnamon and brown sugar.
- Bake at 350-degrees F for about 20 minutes, then adjust oven settings to a low broil and broil for about 5 minutes, or until bubbly.
- Serve warm, or let cool, cover and refrigerate.
BROWN SUGAR PAVLOVA WITH FRUIT
Delight guests at your next summer gathering with this brown sugar pavlova topped with passion fruit, strawberries, raspberries and pineapple
Provided by Jane Dunn
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat the oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment. Using a 900g loaf tin as a template, trace two rectangles onto the parchment. Turn it over. Sift both the sugars into a large bowl (use a spoon to push it through). Whip the egg whites on low speed in a stand mixer or with an electric whisk until small bubbles form. Turn the speed up to medium and whisk to stiff peaks. Add the sugar mix, 1 tbsp at a time, whisking between each addition until all the sugar has been added. Drop in the vanilla. Whisk for 3-4 mins more until the meringue is smooth (not grainy) - test it between your fingertips.
- Spoon the meringue into a piping bag fitted with a star nozzle, and pipe it over the parchment using the templates so you have two meringue rectangles. Use a skewer to create more swirls, if you like. Bake for 50 mins-1 hr until crisp, then turn off the oven. Leave to cool inside.
- To decorate, whisk the cream, icing sugar and vanilla extract to soft peaks using an electric whisk. Place one meringue on a serving board, then pipe or spoon over half the cream. Layer over half the fruit, top with the second meringue, then the rest of the cream and the remaining fruit. Best eaten on the day it's made, but will keep chilled for up to two days.
Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROASTED FRUIT
Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
- Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
- Serve fruit warm with a dollop of mascarpone cheese.
Nutrition Facts : Calories 15 g, Fat 6 g, Fiber 2 g, Protein 1 g
MARY'S BAKED FRUIT
Steps:
- In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. , Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein.
WARM CITRUS FRUIT WITH BROWN SUGAR
Really great breakfast dish...or for a snack. I think that it would even be appropriate as a dessert for a light meal. Recipe was originally printed in Better Homes and Gardens magazine.
Provided by Ms B.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine fruit.
- Transfer to four individual broiler-safe au gratin dishes or a 1-quart broiler-safe au gratin dish or casserole.
- In a small bowl, stir together brown sugar and butter until well mixed; sprinkle on fruit.
- Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly.
Nutrition Facts : Calories 203.8, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.6, Carbohydrate 39.1, Fiber 4.1, Sugar 31.4, Protein 1.8
ROASTED PAPAYA WITH BROWN SUGAR
Steps:
- Preheat oven to 450°F. Stir together sugar and ginger. Arrange papaya halves, cut side up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
- Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) two or three times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
- Remove from oven, and sprinkle fruit with cayenne. Serve immediately with lime wedges.
- Nutrition Information
- (Per Serving)
- Calories: 109
- Saturated Fat: .1g
- Unsaturated Fat: .2g
- Cholesterol: 0mg
- Carbohydrates: 28g
- Protein: 1g
- Sodium: 9mg
- Fiber: 4g
ROASTED PAPAYA WITH BROWN SUGAR
Roasting halved papayaswith brown sugar and gingerdeepens the fruit's naturalsugars; a dash of cayenneand a squeeze of lime furtherenliven the dish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
- Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
- Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.
Nutrition Facts : Calories 109 g, Fiber 4 g, Protein 1 g, Sodium 9 g
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