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A cake that celebrated the last of the summer's berries. A cake that did not require frosting, or finesse, or fuss. Enter: This vintage Gourmet stunner. I stumbled upon this recipe while.

Christmas Breakfast Waffles and Hot Sherried Fruit — The Southern Glamper

Put a large scoop of ice cream into a glass. Pour a shot of sherry over the top & serve. Of course, I do also recommend that you try the full version of this sherry affogato recipe with raisins and prunes too: Just chop the prunes up, mix in with the raisins, add a little orange zest and top with sherry. After 24 hours the dried fruits will.

Christmas Breakfast Waffles and Hot Sherried Fruit — The Southern Glamper

1 (17 ounce) can apricot halves. 1⁄2 cup sugar. 1 cup sherry wine. Combine butter and flour in small saucepan over low heat, blending until smooth. Stir in sugar. Slowly add sherry, stirring constantly, until thickened. Combine the sauce with the drained fruits in a 2-quart casserole. Cover and refrigerate overnight.

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Layer the fruits in a 9×13 baking dish. In a small saucepan over medium heat, combine the brown sugar, curry powder and butter. Heat until the butter and sugar are completely melted. Pour over fruit and mix lightly taking care not to break the fruit. Bake for 30 minutes or until heated through and bubbly.

Christmas Breakfast Waffles and Hot Sherried Fruit Christmas

directions. Bring first 7 ingredients to boil and boil for 3 minutes. Let cool or can be left till next day. Add 2 beaten eggs, the essences, sherry, flour and baking powder. Stir till combined and pour into a prepared 20cm cake tin. Bake at 140 degrees Centigrade for 2 1/2 to 3 hours. Remove from tin and store in cake container for at least 3.

Tea Party Recipes & Ideas

Drain fruit and arrange in layers in a 2 quart casserole. Cook sauce in a double boiler until thick and smooth. Pour hot sauce over fruit. Cover and refrigerate overnight or for several days. Bake, uncovered at 350 degrees for 30 minutes or until hot and bubbly. This recipe can be easily doubled. SUPPORT THIS RECIPE BY SHARING!

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1 cup manzanilla or other dry sherry. 3 tablespoons sugar. 2 imported bay leaves. 1/2 teaspoon minced lemon zest. 8 fresh black figs, stemmed and quartered

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Directions. Preheat the oven to 400 degrees F (205 degrees C). Drain fruit and arrange it in an oven-proof casserole dish. Dot fruit with butter or margarine. Mix sugars and curry powder together, sprinkle over the top of fruit. Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes. I Made It.

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Sherried Fruit Compote: 1 cup hulled and quartered strawberries. 1 cup 1/2-inch diced pineapple. 1 cup sliced bananas. 1 cup sherry. 1/2 cup brown sugar. 1/4 cup chopped mint. Glaze:

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Directions. In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.

Sopaipillas and Sherried Fruit Compote on Honey Pastry Cream with

Drain all the fruit. Cut up any fruit that is whole. In the top of a double broiler, combine the flour, butter, sugar and sherry. Cook stirring over the hot water until smooth and thick. Place the drained fruit in a casserole dish. Pour the sherry mixture over the fruit and cover. Refrigerate overnight. Heat oven to 350 F and cook the fruit for.

Sherried Cherry Crisp Recipe Cherry crisp, Fruit recipes

Drain fruit and arrange in layers in a 2 qt. casserole. Cook sauce in double boiler until thick and smooth. Pour hot sauce over fruit cover and refrigerate overnight or several days. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly. .

Sherried Baked Fruit

Step 3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low.

Delicious Juicy Fruit Free Stock Photo Public Domain Pictures

Directions. In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar. Cover and bake at 350° for 40-45 minutes or until bubbly. Serve warm.

Sherried Fruit. Switch up your brunch routine with our tasty fruit

In a 3-1/2- or 4-quart slow cooker, combine undrained pineapple, the plums, apples, pears, and apricots. In a small bowl, combine brown sugar, melted butter, sherry, tapioca, and salt. Pour brown sugar mixture over fruit; stir to combine. Cover and cook on low-heat setting for 3-1/2 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

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Step 1. Make the chutney: Quarter and core the apples, then, working in two batches, transfer to a bowl of a food processor along with the shallots and pulse until finely chopped. Transfer to a.