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that Cherry Stuff

In a large bowl, fold together all the ingredients. Spoon into a serving bowl or dessert dishes. Chill before serving.
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Almond Berries

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and chill. Spoon into dessert cups to serve. Sprinkle on toasted almonds.
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Almond snow Fruit Boats

Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly.
Cover and refrigerate up to 2 hours. For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately.
*Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples.

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Almond Stuffed Pears

Place pears, cut side down, in an ungreased 13-in.x 9-in. x 2-in. baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350 degrees for 35 to 45 minutes or until tender. Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm. Yield: 6 servings.
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Ambrosia Fruit

Drain pineapple, resrving 1/4 cup juice in a saucepan; set pineapple aside. Add brown sugar and orange peel to the juice; heat until sugar dissolves. Peel and section oranges into a large bowl, reserving any juice; add the apples and pienapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut.
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Apricots In Brandy

Take freshly gathered Apricots not too ripe; to Half their Weight of loaf Sugar, add as much Water as will cover the Fruit; boil and skim it: then put in the Apricots, and let them remain five or six Minutes; take them up without Syruup, and ;ay them on Dishes to cool; boil the Syrup till reduced one Half; when the Apricots are cold, put them in Bottles, and cover them with equal Quantities of syrup and French Brandy. If the Apricots be clingstone, they will require more scalding.
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Autumn Fruits With Sherry Sabayon Sauce

Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges or halve strawberries.

Whisk yolks and sugar to blend in top of stainless steel double boiler. Gradually whisk in half of sherry. Set over simmering water and whisk until mixture holds shape for 3 seconds when drizzled from whisk, about 5 minutes. Remove from over water and refrigerate until cool, whisking occasionally. Beat cream until soft peaks form. Fold into sabayon with remaining sherry and orange peel. Can be prepared 6 hours ahead and chilled.

To serve, arrange cantaloupe slices around center of plates. Combine figs or strawberries and grapes and mound in center. Spoon sauce over and sprinkle with toasted almonds.

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Avocado and Banana

What can I say except mush together with a fork. Most babies adore this combination, but avocados are high in unsaturated fat, so go easy on this dish.
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Avocados With Strawberry Salsa And Crispy Tortilla Strips

Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.

In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.

Stack tortillas and cut them in half. Cut stacks crosswise into 1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in two batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to

paper towels to drain. Sprinkle fried tortilla strips with salt to taste.

Halve the avocado, removing the pit, and peel. Slice each half lengthwise into 6 wedges. Slice chicken into 6 wedges and fan ,with the avocado, onto 2 plates.

Spoon about 1/2 cup strawberry salsa over each fan and mound crispy tortilla strips alongside.

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Aziza Benchekrouns Five Day Preserved Lemon

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency."
With a razor blade, make 8 fine 2" vertical incisions around the peel of each lemon to be used. (Do not cut deeper than the membrane that protects the pulp.) Place the incised lemons in a stainless-steel saucepan with plenty of salt and water to cover and boil until the peels become very soft. Place in a clean jar, covered with cooled cooking liquor, and leave to pickle for approximately 5 days.

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Baked Grapefruit

1. Cut each grapefruit in half crosswise. Remove any pits and cut around each section with a sharp knife.
2. Sprinkle each grapefruit with 1 teaspoon sugar.
3. Dot each half with 1/2 teaspoon of butter. Place grapefruit halves on a paper plate.
4. Heat, uncovered, in Microwave Oven 4 minutes.
5. Garnish each half with a maraschino cherry.
6. Serve hot.

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Baked Oranges

Boil unpeeled oranges in water until tender. (Less than 1 hour.) Cool oranges. Cut oranges in quarters or eighths and place in baking dish. Combine sugar, water and cinnamon candies and heat until candies dissolve. Pour this syrup over oranges. Bake 1 hour at 350 degrees. Chill, preferably overnight. Serve as accompaniment to meat, poultry or casserole dish.
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Baked Peaches With Kirsch And Chocolate

Halve the peaches, pull out the stones carefully and place a square of chocolate in the hollow of each peach half. Put the peaches in a baking dish, spoon over a little of the liqueur and bake in a preheated oven (200 C or 400 F) for 10 minutes, until the fruit is soft and the chocolate has melted.Serve with cream.
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Baked Stuffed Papayas

Cook and stir beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes. Cut papayas lengthwise into halves and remove seeds. Place aobut 1/3 cup beef mixture in each papaya half. Sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.
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Baked Stuffed Peaches

1. Combine the sugar, ground almonds and amaretti.

2. Gradually stir in the beaten egg, adding just enough egg so the mixture holds together; don't let it become too wet to hold its shape.

3. Form the mixture into 12 balls approx. the size of walnuts.

4. Butter a shallow baking dish. Halve the peaches and remove the pits,= placing the halves cut-side up in the dish.

5. Press a ball of the almond mixture into the cavity of each peach half.= Dot the tops with butter, and drizzle marsala over all.

6. Bake at 190 =F8C for around 30 mins. until the almond mixture is golden and crusty. Serve warm or chilled.

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Balsamic Strawberries

1. Clean the strawberries by wiping them with a damp paper towel. Avoid washing them directly in water as this dilutes the flavor of the berries by absorbtion.
2. Hull the strawberries, and halve or slice them. This would depend on their size. Place the berries on a shallow pan (10-inch pie pan) and sprinkle with sugar. 3. Cover tightly with plastic wrap and allow to sit for several hours, shaking the pan every so often. If you plan you plan on letting then sit for more than 3 1/2 hours, they will have to be refrigerated.
4. Sprinkle with vinegar within a half hour of serving at room temperature.

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Banana Pineapple Kabobs

Slit vanilla bean lengthwise & scrape out sticky black seeds. Place seeds & pod in small heavy bottomed pot along with remaining ingredients except fruit. Bring to a boil, stirring constantly. Reduce heat & simmer for 2 to 3 minutes. Stir till sugar has dissolved. Remove from heat. If glaze hardens, reheat before using.

Prepare grill. Peel bananas; peel & core pineapple. Cut into bite-sized pieces. Alternate bananas & pineapple on skewers. Place skewers on hot grill & cook 5 to 10 minutes, turning once. When hot, baste with glaze, two or three times. Turn & baste again.

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Bananas In Coconut Cream

Peel the greenest bananas you can find, split them lengthwise as for a banana split, & cut each half into 4 pieces. Mix the SAUCE ingredients with 1 c water. Add banana chunks & bring to a gentle boil. Reduce the heat to low & cook for 5 minutes (if the bananas are not green enough they will go mushy). Put into individaul serving bowls, sprinkle with toasted sesame seeds & serve hot.
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Basic Rum Pot Fruit Recipe

Sprinkle strawberries with 1 1/2 cup sugar. ~Cover, and let stand 30 minutes ~Place in the rum pot and pour in enough rum to cover the fruit by about two finger-widths. ~cover the pot with plastic wrap, and put on the lid. Place in a cool room, and stir the fruit gently every two or three days ~Starting with the gooseberries, or as the fruits ripen, add the remaining fruits in layers; ~Mix 1 cup of fruit with 1/2 cup of the sugar before adding it to the pot, and each time add enough rum to cover the fruit by two finger-widtsh. ~After the first two weeks, you will only need to shake or stir the pot every two weeks. Always make sure that the top layer of fruit is covered by two finger-widths of rum ~At the end of October or the beginning of November, add another cup of rum to the pot. ~By the beginning of December, the fruit will be ready to eat.
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Berry Fillings For Pierogies

Wash berries; drain. In a medium bowl, sprinkle berries with sugar. Mix lightly. Fill pierogi shells and process immediately, before juice is drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45 pierogies.
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