Boozy Fruit Recipes

BOOZY FRUIT

Boozy Fruit image

You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1/2 cup dried Calimyrna figs, coarsely chopped
1/2 cup dried tart California apricots, coarsely chopped
1/2 cup dried pears, coarsely chopped
1/4 cup raisins
2 cups port wine
1 cinnamon stick
Large pinch of kosher salt

Steps:

Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.

BOOZY FRUIT SALAD

Boozy Fruit Salad image

A great fruit salad with a bit of a boozy twist. Great for summer cookouts! Best served the same day as preparation.

Provided by Valerie Regulski

Categories Salad Fruit Salad Recipes Strawberry Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

4 cups seedless watermelon balls
3 cups fresh strawberries
3 cups sliced bananas
2 ½ cups mandarin orange slices
1 cup orange-flavored vodka

Steps:

Combine watermelon, strawberries, bananas, and mandarin slices in a large bowl. Pour in vodka and toss to coat. Cover with plastic wrap and let chill in the refrigerator until serving.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 31.2 g, Fat 0.5 g, Fiber 3.9 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 5.6 mg, Sugar 20.1 g

BOOZY BERRY UPSIDE-DOWN CAKE

Boozy Berry Upside-Down Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups whole milk
1/3 cup sweetened coconut
2 teaspoons baking powder
1 teaspoon coconut extract
1/2 teaspoon kosher salt
1 large egg
10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
2/3 cup brown sugar
2 tablespoons tequila
1 cup blackberries
1 cup blueberries
1 cup chopped strawberries
Canned whipped cream, for serving

Steps:

Preheat the oven to 350 degrees F.
Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

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