Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don’t let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm. For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined. Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter. Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side. Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.
Time 1h Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine orange juice concentrate and cornstarch; stir until smooth. Add fruit; stir to coat. Pour into a buttered 3-qt. casserole. If desired, pour wine over all. Cover and bake at 350° for 50 to 60 minutes or until hot and bubbly.
Time 30m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top. Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.
Time 55m Yield 20 servings. Number Of Ingredients 7 Steps:
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.
Time 15m Yield Serves 4 (easily multiplied) Number Of Ingredients 5 Steps:
If using strawberries, hull, halve or quarter to make them a similar size to the other berries. Tip all the fruits into a large pan with 2-3 tbsp water, sugar to taste and your choice of flavourings. Bring to the boil then simmer for 3-5 mins. Don’t overcook, or the fruits will not hold their shape. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months.
Time 1h Yield 10 Number Of Ingredients 11 Steps:
Heat oven to 375°. Drain canned fruit, reserving syrup and juice; mix syrup and juice. Cut pears and peaches into bite-size pieces. Layer canned and dried fruit in 3-quart casserole or rectangular baking dish, 13x9x2 inches. Mix brown sugar and brandy; pour over fruit. Pour reserved juice mixture over fruit just until fruit is covered; discard remaining juice mixture. Sprinkle cinnamon, nutmeg and almonds over fruit. Bake uncovered about 45 minutes or until bubbly. Serve warm or cool.
Time 1h Number Of Ingredients 8 Steps:
Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well. Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender. Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.
Time 35m Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
Fry bacon until crisp; remove bacon and drain on paper towel. To drippings, add sugar and cornstarch. Blend well. Stir in salt, pepper and vinegar. Heat until mixture boils and thickens. Stir in onion and drained beans. Cover and simmer over low heat 20-25 minutes,stirring occasionally. Serve with bacon crumbled over top.
Time 40m Yield 1 1/2 quarts Number Of Ingredients 12 Steps:
Cut the dried fruit into bite size pieces. (Some leave it whole because it looks nicer, but I find it hard to eat). Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water. Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft. Check to make sure the fruit mixture does not get too thick. You may have to add extra orange juice or water. Remove from heat. Stir in brandy. Allow to cool at least 2 hours to absorb the liquid. Cover and refrigerate. Serve warm with slivered almond garnish.
Time 19m Yield 5 cups; 6 servings Number Of Ingredients 11 Steps:
Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once. Remove from oven and uncover. Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer. Remove from oven and uncover. Stir gently and allow to stand, covered, for 5 minutes.
