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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 can of peaches 1 can pears, drained 1 can pineapple, slices or chunks, drained 12 red maraschino cherries, drained (use 14 to 19 oz sized cans) Note: Save unused juices for Fruit Vinaigrette, below. ¼ cup melted butter ¾ cup brown sugar 2 tsp curry powder a few dashes of tobasco ¼ cup fruit juice Fruit Vinaigrette: Ingredients: ¾ to 1 cup of fruit juices 1 tbsp Dijon mustard 2 to 4 tbsp maple syrup (or melted honey) ¼ cup olive oil 1 tsp fresh thyme salt to taste fresh ground pepper, to taste Instructions: Cube Fruit and arrange in a shallow baking dish. Mix melted butter, juice, brown sugar, curry powder and tobasco. Spoon over fruit. Cover and bake 45 minutes, 350 degree oven. Serve hot. Whisk mustard and maple syrup into juices. Slowly drizzle in olive oil, whisking to blend. Stir in thyme, salt and pepper. Refrigerate. Shake well before using and use within a few days. Use in place of mayonnaise for slaw, or tasty on green or fresh fruit salads. |
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