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.