Delicious Fruit Dessert Recipes

| August/September 2007

Fresh fruits sweetly complement any summertime meal. For a healthy serving of unique tastes, try these delicious, refreshing recipes that are fun for all occasions.

Hot Summer Nights Granita
From Tabitha Alterman, Mother Earth News associate editor

This dessert is tasty and light, and the recipe is intended to be modified based on seasonal, available and favorite ingredients. Experiment!

3 cups fresh fruit (e.g. berries, pineapples, mangoes, peaches, tangerines ? try a mixture)
1 cup water
1 cup raw sugar or ? cup fresh honey
2 cups fresh sweet juice (e.g. orange, apple)
1 cup fresh tart juice (e.g. lime, lemon, cranberry, sour cherry)
1 to 2 tbsp favorite flavor enhancers for desserts (e.g. chopped mint leaves, cloves, star anise, aged balsamic vinegar, diced chipotle peppers)
2 tbsp citrus fruit zest (from limes, lemons, oranges, etc.)
1 cup red wine (e.g. chianti, pinot noir)
? cup plus 2 tbsp fruity liqueur (e.g. brandy, kir, grand marnier)
1 pint heavy whipping cream
Fresh mint leaves

Pur?e 2? cups fruit and set aside. Combine water, sugar or honey, fruit juices, flavor enhancers and all but a few shavings of zest in a saucepan. Heat slowly over medium-low heat about 5 to 7 minutes, or until a few minutes after sugar is completely dissolved. Remove from heat, and strain. Discard the solid ingredients. Allow syrupy liquid to cool completely. Stir in pur?ed fruit, wine and ? cup liqueur. Pour mixture into freezer-safe container. Freeze for 12 to 24 hours (texture will be in icy shards). Whip the cream with 2 tablespoons liqueur. Serve with a dollop of whipped cream, remaining fresh fruit, a couple mint leaves and a curl of citrus zest.

Fruity Kebabs

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