Foods Recipes

4 oz Dried Prunes -- Pitted

4 oz Raisins

8 oz Dried Apple Slices

8 oz Dried Pear Quarters

1 c Honey -- Clover Or Wild

1 Cinnamon Stick

6 Whole Cloves

2 qt Apple Cider

Juice And Peel Of 1 Lemon

Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks.

4 oz Dried Prunes; Pitted

4 oz Raisins

8 oz Dried Apple Slices

8 oz Dried Pear Quarters

1 c Honey; Clover Or Wild

1 Cinnamon Stick

6 Whole Cloves

2 qt Apple Cider

Juice And Peel Of 1 Lemon Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks.

Fresh Cherries

With cherry season just getting started, here are some recipes to use when the bins start to overflow.

--Brandied Cherries. Put clean, dry, firm cherries into a sterilized jar. Add a little sugar, and cover with brandy. Close the jar and store in a cool, dark place. Turn the jar every day until sugar dissolves.

--Cherry Cobbler. Preheat an oven to 400 degrees. Make a favorite cobbler crust. Pit and stem about 4 cups of cherries. Put in a bowl, and toss with 1 1/2 cups flour, 1 teaspoon lemon juice and 1/2 cup sugar. Put the cherries in a baking dish, top with the crust and bake for about 20 minutes, or until the crust is lightly golden and the juice is bubbling around the edges. Let stand 10 minutes before serving.

--Cherry Sauce. Pit and stem about 2 cups of cherries. Put them in a saucepan with 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium heat and cook, uncovered, about 15 minutes or until the juice has thickened. If desired, strain. Serve the cherries warm or cold over ice cream or cake.

--Chocolate Cherry Cake. Make a favorite two-layer chocolate cake and chocolate frosting. Spread one layer with frosting; then spread with very sweet chopped cherries. Add the second layer and frost. Top with a cluster of whole cherries with stems attached.

--Pain Perdu With Poached Cherries. Pit about 20 cherries. Put them in a saucepan, and add about 3/4 cup water and 1/4 cup sugar. Bring to a boil over medium-high heat. Reduce to a simmer, and poach for 10 to 15 minutes or until a syrup forms and the cherries are soft but still hold their shape.

Dip thick slices of country-style bread in beaten eggs. Melt a nugget of butter in a skillet. Saute the dipped bread until golden. Serve with the cherries and their juice.

Georgeanne Brennan, a food and garden writer who lives in Yolo County, is the author of ``Aperitif'' and ``The Food and Flavors of Haute Provence.'' She can be reached by e-mail at food@sfgate.com.

Converted by MC_Buster.

1 cup sour cream -- (8 ounces)

8 ounce can crushed pineapple -- drained

1 cup miniature marshmallows

1 cup flaked coconut

1/2 cup chopped pecans

29 ounce can pear halves -- drained

lettuce leaves

In a bowl, combien the sour cream, pineapple, marshmallows, coconut and pecans. Place pears on lettuce leaves if desired; spoon pineapple mixture in to the center of each. Submitted by Deborah Reno, Central City, KY Who serves this as a dessert after a quick lunch or dinner. Quick Cooking Magazine, March/April '98 p. 11 MC formatting by bobbi744@acd.net ICQ#2099532

2 1/4 c Flour, all-purpose

1/4 c Sugar, granulated

1 tb Baking powder

6 tb Margarine, unsalted

1 1/2 c Pineapple, crushed, canned

- no sugar added 1 ts Vanilla extract

1/2 ts Coconut flavor, imitation

Preheat oven to 375. Combine flour, sugar and baking powder, cut min margarine until mixture resembles coarse meal. Add remaining ingredients, stir until mixture forms a sticky dough and leaves sides of bowl ~ do not overmix. Spray 12 muffins cups with cooking spray, divide batter amount cups. Bake until golden brown - about 30 to 35 minutes. Remove to wire rack and cool. Serve immediately or freeze. Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35 Optional calories. Nutritional Analysis per serving: 175 calories, 3 g. protein, 6 g. fat, 27 g. carbohydrate, 103 mg. sodium, 0 mg. cholesterol. Calories from fat: 30% Original recipe from Weight Watchers "Fast & Fabulous" cookbook. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]