The Cookbook


Monday, August 23, 2010


Fruit Salad

1 ½ C. apples, any kind

1 C. seedless grapes

2 medium bananas, sliced

2 C. strawberries, sliced

1 ½ C. kiwi fruit, sliced


Slice/chop fruit as you like and mix in a bowl.

Susan Cox, March 2010

Spiced Fruit Compote

1 (29 oz.) can sliced peaches

1 (15 oz.) can apricot halves

1 T. whole allspice

1 tsp. whole cloves

¾ C. packed brown sugar

1/3 C, white vinegar

5 (3”) cinnamon sticks

1 (20 oz.) can pineapple chunks, drained

Drain peaches and apricots, reserving juice. Set fruit aside. Place allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the brown sugar, vinegar and reserved juice. Add spice bag and cinnamon sticks. Bring to a boil; boil for 5 minutes. Discard spice bag and cinnamon. Add the pineapple, peaches and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve warm or at room temperature., March 2010

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