Recipes Galore Fruit Desserts - # 03
* Baked Peaches *
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Method: |
- Pare 5 large or 10 medium peaches and place whole
in casserole.
- Add 1 Tablespoon Water and
Sprinkle with 1/2 Cup Sugar.
- Cover casserole and bake in oven at ( 375 ° F )
20 to 30 minutes or until tender.
- Chill before serving.
- Yield: 5 Servings
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* Pear And Peach Meringues *
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Ingredients: |
- 1 Egg White
- 1/4 Cup Sugar
- 1/2 Teaspoon Vinegar
- 1 No. 2 1/2 Can Pear Or Peach Halves
- 2 1/2 Tablespoons Cornstarch
- 2 Tablespoons Sugar
- 1/2 Cup Orange Juice
- 2 Egg Yolks
- Juice Of 1 Lemon
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Method: |
- Beat egg white until stiff.
- Add sugar gradually and continue beating until very
stiff and smooth.
- Add vinegar and beat at least one minute longer.
- Pile meringue in hollows of pear or peach halves
which have been placed in a buttered shallow
baking pan and bake in oven at ( 350 ° F ) for
12 to 15 minutes.
- Meanwhile, mix cornstarch with the 2 tablespoons sugar,
add orange juice and juice drained from fruit and cook
over direct heat, stirring constantly until sauce boils
and thickens.
- Place over boiling water, cover and cook 10 minutes
longer, stirring occasionally.
- Beat egg yolks thoroughly, add lemon juice and stir in
a little of the hot mixture;
then stir into rest of sauce in double boiler and
cook 3 minutes longer, continuing to stir.
- Remove from heat immediately.
- Serve hot sauce over hot fruit meringues.
- Yield: 5 Servings.
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* Baked Pears With Marshmellows *
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Ingredients: |
- 1 ( No. 2 ) Can Bartlett Pear Halves
- 3 Teaspoons Sugar
- 1/4 Tespoon Cinnamon
- 1 Lemon, Sliced Paper Thin
- 6 Marshmellows
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|
Method: |
- Place drained pears in a baking dish with
6 tablespoons of their juice.
- Mix sugar and cinnamon together and sprinkle over pears.
- Place a paper thin slice of lemon on each pear half
and a marshmellow on top of the lemon slice.
- Place in hot oven ( 400 ° F ) for 5 minutes,
or until marshmellows are delicately browned.
- Serve immediately, pouring the juice left in baking pan
over the pears.
- The leftover juice may be used in other foods.
- Yield: 5 to 6 Servings
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* Strawberry Shortcake *
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Ingredients: |
- 1 Quart Strawberries
- 2/3 Cup Sugar, Or To Suit Taste
- 1 Recipe Of
[
Shortcakes ]
- Melted Butter
|
|
Method: |
- Wash and hull strawberries and slice or crush them.
- Mix with the sugar;
cover and let stand at least 30 minutes or
until juice flows freely.
- Meanwhile, mix a batch of
[
Shortcakes ] dough.
- Roll thin ( about 1/3 inch thick ) and cut out with
biscuit cutter of desired size.
- If crusty shortcakes are desired,
lay all biscuits out on baking sheet;
if less crusty ones are preferred,
transfer half of them on baking sheet;
brush with melted butter, and lay rest of rounds on top.
- Bake as directed for Shortcakes.
- To serve,
place one biscuit ( or lower half of biscuit ) on serving dish,
drizzle with melted butter and
spoon strawberries and juice over it.
- Cover with another half biscuit and spoon more berries
and juice over top.
- Serve immediately with Whipped Cream, if desired.
- Yield: 5 Generous Servings.
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Variation: |
- Bake plain
[
Sponge Cake ]
in a ring form.
- Cool and fill center to overflowing with fresh sugared
strawberries and pineapple.
- Garnish with Whole Strawberries and Whipped Cream.
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* Peach Shortcake *
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Method: |
- Make like
[
Strawberry Shortcake ]
but substitute 2 Pounds Fresh Peaches, Pared, Sliced
and Sweetened, for the Strawberries. |
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