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  <title>Latest Fruit Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/fruit-recipes/29/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
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  <item>
   <title><![CDATA[Recipe: Mini Apple Charlottes]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/mini-apple-charlottes/426/index.html</link>
   <pubDate>Sun, 25 Oct 2009 18:28:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/mini-apple-charlottes/426/index.html</guid>
   <description><![CDATA[ Preheat oven to 350°. Lightly grease 8 ramekins. Mix the apples with the sugar, cloves, lemon peel, orange juice and liquor. Set aside. Toss the breadcrumbs with the melted margarine. Fill the ramekins with 5 alternating layers of apples and crumbs, starting and ending with the breadcrumbs. Press down on the layers as you fill the ramekin. Cover and bake for 20 minutes. Uncover and bake for 10 more minutes or until the crumbs are browned and the apples are tender. Serve warm.

** For Passover combine 3 cups of cake meal, 1 Tbsp. vanilla, 1 stick margarine and 1/2 cup sugar. Bake for 30 minutes. Remove and let cool. When cooled, crumble and use.]]></description>
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  <item>
   <title><![CDATA[Recipe: Pineapple Pudding ]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/pineapple-pudding-/367/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:28:43 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/pineapple-pudding-/367/index.html</guid>
   <description><![CDATA[ Scald the milk by heating it over the fire in a double boiler. Mix the corn starch, sugar, and salt, and dissolve in the cold milk. Add to the scalded milk in the double boiler and cook for about 15 or 20 minutes. Remove from the fire and add the grated pineapple from which all juice has been drained. Then fold in the whites of the eggs beaten stiff. 

Pour into molds previously dipped in cold water, allow to cool, and serve with cream.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Grapefruit Cream]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/grapefruit-cream/366/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:26:55 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/grapefruit-cream/366/index.html</guid>
   <description><![CDATA[ In a small bowl, combine 1 tablespoon of grapefruit juice and the cornstarch and stir until smooth. Put the remaining juice in a medium nonaluminum saucepan. Add the sugar, place over medium heat, and cook, stirring, until the sugar melts. Whisk in the cornstarch mixture and remove from the heat. With a whisk, lightly beat the eggs in a large bowl. Whisk the warm juice into the eggs. Pour the mixture into a 1 1/2-quart souffle dish and cover with aluminum foil, pressing the foil around the rim to seal. Put the souffle dish on the steamer rack, place over simmering water, cover, and steam until the pudding is set and a knife inserted into the center comes out clean, about 35 minutes. remove the souffle dish from the steamer pot and let cool. 

Refrigerate until chilled then Serve cold. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Apricot Souffle]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/apricot-souffle/365/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:23:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/apricot-souffle/365/index.html</guid>
   <description><![CDATA[ Melt the butter, add the flour, sugar, and salt, and stir in the hot milk. Bring this mixture to the boiling point. Separate the yolks and whites of the eggs. Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the eggs from curding. Beat the whites until they are stiff, fold them into the mixture, and add the vanilla. Place the apricots without juice in a layer on the bottom of the buttered baking dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot
oven, when it should be baked through and slightly brown on top. 

Remove from the oven and serve with the sirup from the apricots. 

Whipped cream may also be added if desired.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Baked Apples]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/baked-apples/326/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:04:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/baked-apples/326/index.html</guid>
   <description><![CDATA[ Wash and core the apples, place them in a baking dish, and fill the centers with the brown sugar mixed with the cinnamon. Put a small piece of butter on top of each apple, pour the water in the bottom of the pan,  set in the oven, and bake until the apples are soft. Baste frequently with the juice that collects in the bottom of the pan. Serve hot or cold, as desired.  Apples baked in this way may be improved in flavor by serving grape juice over them. Heat the grape juice, and then, if the apples are to be served hot, pour about 2 tablespoonfuls over each apple just before serving. 

In case the apples are to be served cold, pour the hot grape juice over them and then allow them to cool.]]></description>
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  <item>
   <title><![CDATA[Recipe: Pear Dessert ]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/pear-dessert-/288/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:30:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/pear-dessert-/288/index.html</guid>
   <description><![CDATA[ Peel, core and thinly slice pears. 

Heat butter in a medium skillet over medium heat. Add the sliced pears. Cook until pears are softened, stirring occasionally. Add the topping and heat until the mixture is bubbly, stirring occasionally. 

Serve over ice cream. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Fruit Cobbler ]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/fruit-cobbler-/283/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:16:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/fruit-cobbler-/283/index.html</guid>
   <description><![CDATA[ Heat oven to 425 degrees F. Grease 1 1/2 qt casserole. Heat pie filling to boil- ing. Pour into casserole. 

Mix remaining ingredients until dough forms. Drop by 6 spoonsfull onto hot pie filling. Sprinkle with sugar if desired. 

Bake about 20 minutes or until biscuits are golden brown. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Apricot, Orange &amp; Almond Jam]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/apricot-orange--almond-jam/278/index.html</link>
   <pubDate>Wed, 7 Oct 2009 11:55:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/apricot-orange--almond-jam/278/index.html</guid>
   <description><![CDATA[ Chop the apricots roughly.  Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.

Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender.  Check the fruit occasionally
as it cooks and crush it down into the pan with a potato masher.  It may need    1-1/4 hours to become really soft. Warm the sugar.  Add it to the pan together with the juice of the lemons   and the almonds.  Cook gently until the sugar is melted, then fast-boil    until the saucer test shows that the preserve will set.  Pot, tie down and label the preserve in the usual way.  

Makes enough to fill 5 jars.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Pear &amp; Ginger Jam]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/pear--ginger-jam/277/index.html</link>
   <pubDate>Wed, 7 Oct 2009 11:52:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/pear--ginger-jam/277/index.html</guid>
   <description><![CDATA[ Makes 2 lbs Peel, core and dice the pears. Cut the preserved ginger into small chunks. Put all the ingredients into a preserving kettle
and stir over a gentle heat until the sugar has dissolved. Bring to a boil and boil rapidly for about t 10 minutes, stirring occasionally,
or until setting point is reached. Remove the piece of fresh ginger, lift out the fruit with a slotted spoon and place in hot clean jars.
Rapidly boil the syrup to reduce for a few minute s, then pour over the fruit to cover.

Cover and process, then complete seals and cool.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Pears Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/pears-soup/264/index.html</link>
   <pubDate>Sun, 4 Oct 2009 13:16:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/pears-soup/264/index.html</guid>
   <description><![CDATA[ Wash the pears and cut into quarters, but do not peel or core. Put into a saucepan with the water and sugar and flavouring to taste. When sweet, ripe pears can be obtained, people with natural tastes will prefer no addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow part of lemon rind may be added. Stew until the pears are soft. Strain through a sieve, rubbing the pear pulp through, but leaving cores, etc., behind. Wash the sago, add to the strained soup, and boil gently for 1 hour. Stir now and then, as the sago is apt to stick to the pan.]]></description>
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  <item>
   <title><![CDATA[Recipe: Apple Crisp]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/apple-crisp/219/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:18:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/apple-crisp/219/index.html</guid>
   <description><![CDATA[ Put Sliced Apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.]]></description>
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  <item>
   <title><![CDATA[Recipe: Fruit Dessert Cups ]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/fruit-dessert-cups-/149/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:53:32 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/fruit-dessert-cups-/149/index.html</guid>
   <description><![CDATA[ Combine all the fruits; cover and refrigerate.

When ready to serve, spoon fruit mixture into individual dessert dishes. Top with a scoop of ice cream and drizzle a little of the liqueur over ice cream. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Broiled Fruits With Vanilla Ice Cream]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/broiled-fruits-with-vanilla-ice-cream/100/index.html</link>
   <pubDate>Sun, 13 Sep 2009 13:30:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/broiled-fruits-with-vanilla-ice-cream/100/index.html</guid>
   <description><![CDATA[ STEP ONE: For Fruit Puree--
Place raspberries, simple syrup, and lemon juice in a blender and puree
until smooth. Strain out all seeds and store in the refrigerator until
ready to use.

STEP TWO: Assembly--
Spoon some of the puree onto plates and arrange the peach, plum, and
nectarine slices in a decorative manner on the puree and lightly brush
the fruits with the melted butter.

Broil until the fruits are warmed through. Place a scoop of vanilla ice
cream in the center of the plate and serve immediately.

NOTE: Different fruits can be used as they become available
throughout the year. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Indian Summer Berry Compote]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/indian-summer-berry-compote/46/index.html</link>
   <pubDate>Thu, 10 Sep 2009 16:42:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/indian-summer-berry-compote/46/index.html</guid>
   <description><![CDATA[ Combine fruit, mint, and lemon juice with raspberry sauce.

Serve with cake
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Broiled Fruits With Vanilla Ice Cream]]></title>
   <link>http://freerecipes.eu/free-recipe/fruit-recipes/broiled-fruits-with-vanilla-ice-cream/22/index.html</link>
   <pubDate>Sun, 6 Sep 2009 10:57:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/fruit-recipes/broiled-fruits-with-vanilla-ice-cream/22/index.html</guid>
   <description><![CDATA[ STEP ONE: For Fruit Puree
Place raspberries, simple syrup, and lemon juice in a blender and puree
until smooth. Strain out all seeds and store in the refrigerator until
ready to use.

STEP TWO: Assembly
Spoon some of the puree onto plates and arrange the peach, plum, and
nectarine slices in a decorative manner on the puree and lightly brush
the fruits with the melted butter.

Broil until the fruits are warmed through. Place a scoop of vanilla ice
cream in the center of the plate and serve immediately.

NOTE: Different fruits can be used as they become available
throughout the year. 
]]></description>
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