|Cooking Like Mummyji|
|by Vicky Bhogal|
If you think you know Indian cooking, think again. This book from a fresh, young talent reveals a little-known cuisine with roots both in the Indi...
1 - 10 of 223 for fruit compote
Combine orange juice, ... Pour syrup over fruits; toss to ... Garnish each serving with 1 tablespoon of plain yogurt. Makes 8 servings, 104 calories each.
Preparation Time: Approximately ... minutes Drain the fruits, but reserve ... 0 mg cholesterol; 19 mg sodium; 57 g carbohydrate; 7 g fiber; 6 g protein.
In large bowl combine grapes, oranges, pineapple, pear, orange juice concentrate and ginger. Blend well. Refrigerate at least 1 hour to blend ...
Mix all fruit in a shallow ... saucepan and heat. Pour over fruit and bake at 250 degrees for 1 hour. Can be prepared several days in advance and refrigerated.
Mix all ingredients together in a bowl until well combined. Place in a greased casserole dish. Sprinkle with cinnamon and dot with butter. Bake at ...
Mix brown sugar, ... high, then simmer on low for five minutes. Cool slightly. Add Galliano, pour syrup over fresh fruit. Chill in refrigerator. 6 servings.
At least 1 ... Peel and section fruits, cutting away ... over large bowl. Add syrup to fruit mixture; toss gently. Chill at least 1 hour before serving.
Cook sauce until thick. Put drained fruit in a 2 quart casserole. Pour sauce over and bake in 350 degree oven for 20 to 30 minutes. Serve warm.
Turn cherries and their liquid into a two quart casserole. Add peaches, apricots, orange and lemon peel and juices. Sprinkle with brown sugar. Bake ...
Serves 20. Prepare ... directions. Drain all fruit into strainer. Save ... Refrigerate until Jello solidifies. Combine juice with orange juice for punch.
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