Gather all ingredients and equipment.
In a blender, combine all ingredients. Blend on high until a consistent, smooth consistency is formed, about 2-3 minutes. Additional water may be needed if the mixture is too thick.
Scrape mixture into a pan or bowl, and place in freezer for 30 minutes before scooping.
Gather all ingredients and equipment.
Preheat grill to medium-high heat.
Place on grill for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 3 slices with 1 tablespoons of yogurt whipped cream.
Preheat grill to medium-high heat.
Place each 1/2 peach on grill, flesh side down, for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 1/2 peach, warm, with 2 tablespoons of yogurt whipped cream.
Gather all ingredients and equipment.
Preheat grill to medium-high heat.
Place on grill for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 3 slices with 1 tablespoons of yogurt whipped cream.
Gather all ingredients and equipment.
In a small skillet, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, ginger, allspice, and vanilla.
Add the sliced fruit and stir until fruit is covered by the butter, sugar and spice blend.
Add the water and wine, then bring the mixture to a simmer over medium low heat.
Leave uncovered and cook until the fruit is fork-tender. If desired, remove the fruit and continue reducing the sauce (or leave the sauce as is).
Crumble 6 cookies on top of the fruit and serve warm. Optional: Warm the cookies in a 350° F (180° C) oven for 5 minutes.
Gather all ingredients and equipment.
Preheat grill to medium-high heat.
Place on grill for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 3 slices with 1 tablespoons of yogurt whipped cream.
Gather all ingredients and equipment.
Combine water, tea bags, sugar, ginger slices, star anise, and cinnamon in a medium saucepan and bring to a boil.
Using a large spoon, lower the pears into the boiling liquid. The liquid should just cover the pears; if it doesn’t, add more water to just cover them. Reduce heat and simmer pears for 20 minutes or until fork tender.
Remove pears from saucepan and set aside.
Pour the liquid through a fine mesh strainer, being sure to catch the liquid in a bowl, discarding the tea bags, ginger slices, and star anise.
Return saucepan with poaching liquid to heat and boil the liquid over high heat until it is the consistency of a thin syrup about 20 minutes.
Serve 1/2 pear with 1 Tbsp syrup.
Remove bananas from freezer and allow them to sit at room temperature for 5-7 minutes.
Place bananas in blender.
Blend until smooth and creamy. It takes a while, just keep blending!
Enjoy immediately.
Preheat oven to 350°F (180°C) and line a cupcake tray with liners.
Combine the flours, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside.
In a separate bowl combine the banana, buttermilk, oil, and vanilla.
Using a rubber spatula add the wet mixture to the dry ingredients and fold, being careful not to over mix.
Portion batter into cupcake tin and bake for 20-25 min, or until a toothpick inserted into the center comes out clean.
Place the water and sugar in a small sauce pan over medium high heat.
Whisk as the water heats, and when it begins to boil and the sugar dissolves, cook for one more minute while whisking and remove from the heat.
Let the sugar solution cool for about 5 minutes.
Place the sugar solution in a blender with the strawberries and blend until smooth.
Pulse the blender in 10 second bursts for 1 minute.
Place the strawberry mixture in a plastic storage container.
Place the container in the freezer. Every 7 to 10 minutes, whisk the mixture vigorously.
As the mixture thickens, switch to a rubber spatula until the sorbet is well frozen.
Serve.
