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Results 71 - 80 of 225 for fruit compot
71. FRUIT COMPOTE
Combine all fruit, blending well. Stir in pudding mix. Cover and refrigerate 8 hours or overnight. Use a slotted spoon to serve fruit.
Drain fruits, reserving syrup for other ... degrees for 30 minutes; sprinkle with remaining almonds. Stir before serving. Yield: 12 to 14 servings.
Place 2 or 3 cups mixed dried fruit in a pot, scald with ... tender. Add juice of 1/2 lemon and sugar to taste. Serve chilled or at room temperature.
Drain the juices from the pineapple and oranges. Mix together and chill. Serves 12.
Mix first three ingredients, place in cups or small individual bowls, chill for several hours. Top with yogurt and nutmeg and any or all of ...
Melt butter, add sugar and ... until mushy. Drain fruit and slice. Add to the ... made in advance, refrigerated and warmed slowly on top of stove.
You can increase water to ... Pour evenly over fruit; cover with foil. Bake ... hours or until dried fruits are tender. 10 (1/3 cup) servings.
Cranberries, raisins, dates, prunes, or coconut may be substituted.
Layer fruits (except cherries) in a 9"x13"x2" ... over fruit, arrange cherries on top. Bake at 350 degrees for 20 minutes. Serve hot. 10 servings.
80. FRUIT COMPOTE
In small saucepan, simmer uncovered the sugar, water, cinnamon and peels 8 minutes; cool. Strain into serving bowl. Discard cinnamon and ...
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