Biltmore Hotel, Los Angeles, California

Ingredients :

1 quart strawberries
Rum enough to cover berries
1/4 lb, powdered sugar

Directions :

Stem and wash berries throughly. Drain.

Place on napkin ti further drain off water.

Add rum and sugar to berries and let stand

for 2 hours before serving. Not too long, 

however the berries will become Soggy. 

Drain Add sauce and serve very cold.

APPLES

, of which there are at least a thousand varieties,
are probably the best known of the non-tropical fruits.
Some apples mature early in the summer, while others
do not ripen until late in the fall. The late apples can be
kept during the entire winter if they are properly stored,
but the summer varieties must generally be used immediately,
as they do not have good keeping qualities. Apples of all
kinds may be prepared in a large variety of ways. They are
much used for sauce, pie, and numerous dessert, as well as
for jelly and, with various fruit mixtures, for jams and preserves.

APPLE DESSERT

Pare some large tart apples, remove the cores, put into 

the cavities a little quince jelly, lemon flavored sugar, or

grated pineapple and sugar, according to the flavour desired.

have as many squares or bread with the crust taken off as there

are apples, and place filled apple on each piece of bread earthen

pie plates; moisten well with a little quince jelly dissolved in water,

lemon juice or pineapple juice, according to the filling used. Cover

closely, and bake in a rather quick oven till the apples are tender.

Serve with whipped cream and sugar.

APPLE MERINGUE DESSERT

Pare and core enough tart, easy-cooking apples to make

a quart when stewed. Cover closely and cook slowly till

perfectly tender, when they should be quite dry. Mash 

through a colander, add a little sugar and a little grated

pineapple or lemin peel. Beat light with a silver folk, turn

into a pudding dish, and brown in a moderate oven ten

or fifteen minutes. The cover with a meringue made with 

two tablespoonfuls of sugar and the beaten whites of two 

eggs, and return to the oven for a moment to brown.

Serve cold.

Baked Pineapple Hawaiian

Ingredients :

1 large pineapple

1/2 cup sugar

4 tablespoons cognac

1 tablespoons cinnamon

1 tablespoon brandy

Directions :

Cut off the pineapple top down the fruit 1 1/2 inches.

Reserve this for use later. Cut out the heart with a curved

grapefruit knife, but do not dig through the shell. Dice the

fruit, discarding the pithy center. Coat the fruit with sugar

and put back in the shell. Add the juice of the pineapple.

Pour the cognac over the fruit. Dust the fruit with cinnamon.

Put the top back on and skewer in place. Bake in 350 

degree oven 30 to 40 minutes until the fruit is tender. 

Remove top and serve on a silver platter.

Light brandy and bring to the table blazing.

Fried Peaches

Ingredients :

1 tablespoon butter

6 to 8 peaches, peeled

1 cup brown sugar

1/2 cup cream

Directions :

Place butter in frying pan and let melt. 

Place whole peaches in pan.

Put brown sugar over peaches and let

simmer for 30 minutes. Keep turning

the peaches. Just before serving, pour

cream over peaches and let it boil up.

Serve hot.

Peaches Supreme

Ingredients :

8 to 10 peaches, halved

1 vanilla bean

1/2 cup sugar

1/2 cup water

1 quart rapberries, fresh

Directions :

Cook first four ingredients just enough to tenderize peaches.

Set aside to chill. Mash raspberries into a puree. Chill.

It's so simple to make Peaches Supreme.

Only 3-4 step to make it, and it must be delicous.

You can try this at your home, and only 5 ingredients

to make Peaches Supreme.

Thanks, please wait for other fruit dessert recipes.

Peaches Flambee Royale

Ingredients :

4 peaches

1 pint cold water 

1/2 cup sugar

1/4 stick cinnamon

1 lemon peel, whole

1/2 cup strawberries or raspberries, crushed

1/2 cup syrup (that the peaches were cooked in)

4 oz.brandy

2 oz. of curacao

3 or 4 small pieces of orange peel

4 scoops of vanilla ice cream

Directions :

Cook peaches with skin on in mixture of cold water, sugar, cinnamon

and lemon peel. Let water come to boiling point and boil for 15 minutes,

keeping the pot covered all the time. Take out the peaches, skin cut them

in half, and remove pits. Place them in a chafing dish.

Put berries and syrup in chafing dish with the peaches and let get hot.

Add brandy, curacao, and orange peel to the above, and set aflame.

Put ice cream in individual dishes and pour the flaming ingredients

over all.

Killarney Cherries

Ingredients :

1 lb.ox-hearth or Bing cherries

1 pint claret 

1 cup sugar

1 stick cinnamon bark

12 whole cloves

2 tablespoons red currant jelly

3 tablespoons cherry brandy

1 1/2 cups whipped cream

1 tablespoon Kirschwasser

1 tablespoon sugar

Directions :

Let first five ingredients come to boil, cover, and then reduce

heat and simmer 12 to 15 minutes. Drain the cherries and chill.

Cook juice until it reduces to about 1/3 to make the sauce.

Add jelly to sauce, melt, and chill. Put brandy in sauce just

before serving. Serve cherries in silver dishes, set in bed of

ice. Pour sauce over cherries and top with whipped cream,

combined with Kirschwasser and 1 tablespoon of sugar.

Should be very cold.

Ingredients :

1 pint fresh black cherries

1 pint water

3/4 cup sugar

4 teaspoons sugar

1 lemon peel, whole

1/2 cup cherry syrup

6 oz.brandy

2 oz.Grand Marnier liqueur

6 (3 oz.) scoops of ice cream

6 slices of plain cake

Directions :

Put cherries, water, and 3/4 cup sugar into covered pot and cook

slowly for 10 minutes. Canned black cherries may be used, provided

they are whole, sweet, and have the pits in them. Drain the cherries

from the syrup. Put cherries in a chafing dish.

Place 4 teaspoons sugar, lemon peel, and cherry syrup in chafing

dish with cherries and bring to a boil. Pour brandy and liquer over

cherries and set aflame. Put cake in individual dishes, cover with

ice cream and pour blazing cherries over all.

Serve immediately.

This dish was created for the Jubilee of Queen Victoria of England

Ingredients :

A pleasing change in the way of an apple dessert may be had by makingporcupine

apples.

6 large apples

1 c.sugar

1 c.water

2 doz.almonds

Currant Jelly

Directions :

Wash, core, and pare the apples. Make a sirup by bringing the sugar and
water to the boiling point. Put the apples into the sirup, cook on one side
for several minutes, and then turn and cook on the other side. Do not
allow the apples to cook completely in the sirup, but when they are
still hard remove them and continue to boil the sirup down. Set the apples
in a shallow pan, stick the almonds, which should be blanched, into
them so that they will project like porcupine quills, sprinkle them with
sugar, and bake in the oven until they are soft and the almonds slightly
brown. Remove from the oven, fill the center of each with currant jelly,
pour the juice over them and serve.

#Third Fruit Dessert Recipes

Ingredients :

12 red cooking apples
1 (8 oz.) package dry mincemeat
1 1/2 cups sugar
2 cups water
1/2 cup sugar
1 1/2 cups orange juice
Little grated orange rind  (cranberry juice or
lemon juice is also good)

Directions :

Wash and core apples. Peel halfway down from top.
Cut mincemeat into 12 equal portions or blocks. Fill
centers with mincemeat. Place in baking pan.

Mix together 1 1/2 cups sugar and 2 cups water, and
boil for 5 minutes. Pour over apples and bake in 400
degree oven for 45 minutes, basting occasionally with
this liquid.

Sprinkle 1/2 cup sugar over apples and glaze quickly
under broiler. Lift into serving dishes. Drain juice
from apples, add orange juice and rinf, and boil
10 minutes. Pour over apples, chill, and serve with
cream.

#Second Apple Dessert

Ingredients :

8 large red tart apples

3/4 cup brown sugar

Red color

Large piece of orange peel

1/2 cup finely chopped dates 

1/2 cup finely chopped figs

1/4 teaspoon cloves

1/2 teaspoon cinnamon

2 teaspoon Jamaica rum

Brown Sugar

Directions :

Core apples and remove peeling down 1/4 way from stem

end. Place in kettle on rack and add 3/4 cup hot water.

Stuff cavities with sugar, and color the peeled part with 

a drop or two of red color. Put orange peel in water,

put on lid and cook slowly until tender. Remove and let 

cool.

Mix dates, figs, cloves, cinnamon, and rum well together.

Stuff cavities of apples, place in greased baking dish. Dust

heavily with brown sugar that has been mixed with cinnamon

and cloves. Brown in 375 degree oven until sugar caramelizes.

Ingredients

When apple sauce is to be made, apples that are somewhat

sour and that will cook soft easily should be selected. This

is a dessert that can be made all during the winter when

it is often difficult to obtain other fruits fresh. It usually 

served when roast chicken is the main dish of a meal,

but is just as appetizing when served with other foods.

10 medium-sized apples, 1/2c water, 1c sugar.

Directions 

Wash the apples, cut them in quarters, removw the
cores and if desired peel them. Put them into
saucepan, add the water, and allow them to cook
until they are very soft. If the apples are inclined
to be dry, a little more water may be necessary.
When done, force them through a colander or a
sieve, add the sugar to the pulp and return to the
stove. Cook until the sugar is completely dissolved
and if necessary until the apple sauce is slightly thickened,
stirring frequently toi prevent scorching. Remove
from the heat and season with lemon peel cut fine,
cinnamon, or nutmeg.

And finish, Apple Sauce is already to serve.

Fruits-Fresh, frozen, or caned, raw or cooked, plain
or fancy-are a welcome treat any season of the year.

Fruit Dessert Recipes - The Simple Fruit Into a Glamorous Dish

For a light refreshing fruit dessert recipes after a heavy meal
(and  for those of you who are low-calorie conscious),
fruits dessert recipes are a popular choice. As a homemaker you can
easily display your skill by transformating the simple fruit
into a glamorous dish. Defrost frozen fruits only about
halfway. If they are completely defrosted then they will
become soft and flabby and lose some of their flavor. If
peeled fresh fruits are to be used, wait until the last minute
before peeling. Otherwise, They will become spotted and
discolored. If you must pare ahead of time, sprinkle lemon
juice over the fruit to keep it fresh looking.

Fruit Dessert Recipes - Good Rule of Thumb

A good rule of thumb in buying fruits is to look first at those
that are in season. Produce in season tastes better because
it fresher. It also less expensive at that time. But do not buy
the cheapest fruit dessert recipes on the market just because it is the cheapest.
Fruit dessert recipes in this category usually turns out to be an expensive bargain.
Freshness is your best buy