|Book of Thai Cooking|
|by Hilaire Walden|
The recipes include exotic spiced soups and main courses and delicate, cool desserts.
Tip: Try fruit compote for more results.
Results 1 - 6 of 6 for ruby fruit compote
Drain cherries, reserving syrup. Add enough water to syrup to measure 1 cup. Blend sugar, cornstarch and salt in saucepan, add reserved syrup. Cook ...
Drain cherries, thawed, ... Add lemon juice. Stir in drained fruits and fresh strawberries. Chill. Spoon into sherberts; top with sour cream or whip cream.
Drain cherries, reserving ... coloring, bitters and fruits. Chill. Serves 6. To use fresh cherries, substitute 1 1/2 cups water for cherry juice mixture.
Thaw frozen cherries. ... cup of the fruit into each of 9 compotes. If desired, ... Makes 9 servings. One serving (1/2 cup fruit), equals: 1 fruit exchange.
In a microwave safe 1 1/2 quart casserole dish, combine cranberry sauce, honey, lemon juice, cinnamon and ginger. Cook covered on high power (100%) ...
top of page