Festive Fruits Quick With Fresh, Canned, Or F

* Exported from MasterCook *

FESTIVE FRUITS QUICK WITH FRESH, CANNED, OR F

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient -- Preparation Method
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4 Applesauce Creams. Heat
-applesauce. Top with
-whipped cream, marshmallow

(If canned, chill quickly in freezing tray

Frosties. Slice block of frozen raspberries, peaches,
or strawberries 1/2" thick. Top each serving with
sprinkling of nuts, whipped cream, or sour cream.

Cheese Bowls. Top bowlful of cottage cheese with
cherries, peach slices, berries, or applesauce.

Banana Treats. Split each peeled banana lengthwise;
top with pineapple chunks, crushed pineapple, or whole
or sliced strawberries. Pass spiced, whipped cream.

Peach-Crumb Dessert. Drain 1 No. 2 1/2 can cling-peach
halves. Spoon halves into dessert dishes. In saucepan,
melt 1 tablesp. butter or margarine, stir in 1/2
teasp. cinnamon and 1 cup soft day-old-bread crumbs;
toss until golden. Add 2 teasp. brown sugar; toss
well. Spoon hot crumbs into peach halves; serve
immediately, with whipped cream. Makes 4 servings.

Polka Dot. In sherbet glasses, place, in layers,
jellied-cranberry-sauce cubes, pineapple chunks, and
walnuts.

Bowl Compote. Combine 1 or more 8-oz. (buffet) cans
apricots, pears, Bing cherries; add few raisins.

Some-Like-It-Hot Fruit

CANNED FRUITS--SIMMERED, SAUTEED, OR BROILED

Peach-Marlow. Fill peach halves with crushed
pineapple; top with marshmallows. Broil. Serve hot.

Broiled-Fruit Medley. Sprinkle pineapple slices and
peach halves with brown sugar, dot with butter or
margaripe. Broil. Serve hot, with whipped cream.

cream, or ice cream; then sprinkle with a spice. Or
stir in snipped marshmallows.

Spiced-Fruit Compote. Drain syrup from 1 No. 303 can
apricots or peaches and 1 No. 2 can sour cherries. To
syrups, add 1 stick cinnamon, 6 whole cloves. Cook 5
min. Pour over fruit. Serve warm or cold.

Dried-Fruit Supreme. Heat cooked, mixed, dried fruits;
add rum extract. Serve hot, with whipped cream.

Spiced Apricots. Drain syrup from apricots; add lemon
peel, 6 whole cloves. Heat. Pour over fruit.

Marmalade Fruits. Drain syrup from peaches, pears, or
pineapple chunks or tidbits; add spoonful orange
marmalade. Heat. Pour over fruit. Serve hot or cold.

Nutted Apple. Heat canned apple slices. Sprinkle with
salted peanuts. Serve hot, with cream.

Baked Apples. Top canned baked apples with heated
mincemeat. Or top with marshmallows; broil.

Frozen-Fruit Sautes. Saute canned peach halves or
pineapple slices in butter or margarine. Top with ice
cream; then pour on some syrup from fruit, with mint,
sherry, or rum extract added.

Compote de Luxe. Heat together 2 or 3 8-oz. (buffet)
cans of different fruits. Flavor with lemon juice,
vanilla extract, nutmeg. Serve hot, topped with sour
cream and grated chocolate or shaved nuts.



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