Recipe Tag: Fruits and Pies

Preheat the oven to 325°F.

Slice the pears into quarters lengthwise, then slice out the core and seeds.

Place the pear on a baking sheet skin side down.

Sprinkle with the cinnamon and nutmeg.

Place the baking sheet in the oven and roast for about 45 minutes until soft.

Serve immediately, or cool and then refrigerate.

Place the milk 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.

Add the vanilla extract and orange zest to the milk and sugar solution, stir, and let cool for about 10 minutes.

Place the orange concentrate and the milk 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 and fold together until the sherbet is well frozen.

Serve.

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.

Peel the mangoes and slice the flesh away from the pit.

Place the sugar solution in a blender with the mangoes and blend until smooth.

Pulse the blender in 10 second bursts for 1 minute.

Place the mango 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.

Combine the yogurt, honey, vanilla extract and vinegar in a small bowl. Whisk together until well blended. The sauce can be made in advance and refrigerated.

Preheat the oven to 400°F. Place a non-stick grill pan inside.

While the oven is heating, place the pineapple chunks onto wooden skewers. Leave a slight gap between each pineapple chunk.

When the pan is hot sprinkle the chopped mint over the pineapple. Spray the pan very lightly with olive oil and place the kabobs in the grill pan. Return the pan to the oven and cook for 5 minutes and turn. Turn every 5 minutes cooking for a total of 15 minutes.

Serve with the sauce in small dishes on the side.

Place the butter in a large skillet over medium high heat.

Add the apples and cook for about 10 to 15 minutes. Toss frequently, and cook until the apples are browned and softened.

Remove from the heat and let cool.

Preheat the oven to 300°F.

Line a muffin tin with 12 muffin papers (preferably foil papers).

Place the hazelnuts in food processor fitted with a steel blade and process until they are coarse crumbs.

Drizzle in the honey through the top of the food processor until well blended into the crumbs then stop the food processor.

Distribute the hazelnut mixture evenly between the muffin papers and pat down gently.

Place the pan in the oven and cook for ten minutes. Remove from the oven.

Fill a large roasting pan with about 1 1/2 inches of water and place in the oven.

Place the cream cheese, sour cream, sweetener, cinnamon, nutmeg, vanilla extract, lemon juice, egg yolks, salt, and caramelized apples in a clean food processor bowl fitted with a steel blade.

Process until smooth.

In a copper bowl, whisk the egg whites until they form stiff peaks. Gently fold in the batter from the food processor until well blended.

Pour the batter into the muffin tins. It is easiest if you use an ice cream scoop or large spoon. The muffins papers should be as full as you can make them.

Place the pan in the heated water bath and bake for 20 minutes.

Turn off the oven and remove the water bath from the oven.

Return just the cheesecake (without the water bath) to the warm oven and allow to sit for 40 minutes in the oven as it cools.

Chill for at least four hours before serving.