Fruit Filled Jewels Recipes

FRUIT JEWELS (PATE DE FRUIT)

Steps:

• Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
• When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.

JEWELED FRUIT DIP

Steps:

• Mix yogurt, mayonnaise, orange peel and orange juice in small bowl; set aside.
• Mix remaining ingredients in large bowl. Serve with yogurt mixture.

EASY FRUIT PINWHEELS

Steps:

• Preheat oven to 400°F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar.
• Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.)

JELL-O JEWELS DESSERT

Steps:

• Add 1 cup boiling water to each flavor of gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until firm.
• Meanwhile, mix evaporated milk, condensed milk, peaches and lemon zest; refrigerate until ready to use.
• Cut gelatin into 1/2-inch cubes; place in medium bowl. Add milk mixture and nuts; mix lightly.

JEWELED FRUITCAKE

Steps:

• Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.

PECAN CANDIED JEWELS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer on medium-high speed. Add eggs, one at a time, beating after each. On medium-low speed, beat in apple juice, flour, baking soda, cloves, nutmeg and cinnamon. Stir in nuts and fruit until incorporated (mixture will be stiff and sticky).
• On cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
• In 1-quart saucepan, heat all glaze ingredients to boiling; cook and stir until sugar is dissolved. Brush over tops of cookies.

FRUIT JELLO DELIGHT

Steps:

• Boil the one cup of water and add it to the Jello in a bowl or container.
• Stir for about 2 minutes, until completely dissolved.
• Add one cup cold water, stir.
• Put 1 cup chopped banana into bottom of the bowl.
• Chill in refrigerator for about 1-2 hours, or until a thick jelly-like consistency.
• Add other fruit into Jello, spread evenly.
• Place back into refrigerator for about 2-3 more hours.
• Enjoy!