|by Mary Peters|
Peter's Family Cookbook combines delicious family recipes with with many humerous recollections and witticisims.
1 - 10 of 15 for plum compote
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Drain apricots, peaches and plums thoroughly; place in ... heat and simmer for 10 minutes, stirring occasionally. Serve hot or cold. Yield 4 to 6 servings.
1. Combine sugar, ... peaches. 3. Pierce plums with a fork ... thickens. Remove lemon rind. 4. Add lemon juice to the syrup and pour over the fruit. Serves 4.
Alternate rows of apricots, plums, peaches and ... all the fruit. Bake at 425 degrees for 15 to 20 minutes, or until coconut is toasted. Serves 8 to 10.
Mix all fruits together and drain well night before and refrigerate. Drain again in morning. Put into buttered casserole. Over the top, pour 1 large ...
Melt butter and add other ingredients. Put in greased casserole dish and set in refrigerator overnight. Bake at 350 degrees for 45 minutes to 1 hour. ...
Drain fruit. Layer in large rectangular Pyrex dish: fruit, dots of butter, brown sugar (2 layers). Top with macaroons and sprinkle with sherry. Bake ...
In a 9x13 ... 3. Apricots and plums - cut in ... and stored in refrigerator until time to bake. Spoon off any juice that rises to top. Serves at least 12.
In large bowl, stir together corn syrup, lemon rind, lemon juice and orange juice until well blended. Add fruit; toss to coat well. Refrigerate ...
Combine the fruits and arrange in a casserole. Add the cinnamon, ginger, nutmeg, lemon juice, and rind, mixing well. Bake in a 250 degree oven for at ...
Preheat oven to 350 degrees. Drain canned fruit thoroughly. Layer fruits in casserole dish and on each layer add slices of butter, cinnamon and brown ...
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