Fruit With Honey And Grappa Recipes

GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Steps:

• Using a sharp chef's knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
• Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.

GRAPPA-SOUSED SUMMER FRUIT

Steps:

• Mix grappa with sugar in a large nonreactive bowl until sugar dissolves. Add lemon zest, lemon juice, mint and pepper.
• Add fruit; toss, and let sit 2 hours at room temperature. Chill at least 1 hour before serving. For more intense grappa flavor in fruit, macerate overnight in refrigerator.
• Serve on its own or with vanilla ice cream and butter cookies.

FRUIT WITH HONEY-CINNAMON SAUCE

Steps:

• Chop plums, supreme (section) the oranges and halve the grapes, divide mixed fruit among 4 cups. Combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.

FRUIT WITH HONEY AND GRAPPA

Steps:

• 1 In a large serving bowl, mix together the honey, grappa, and lemon juice. 2 Stir in the kiwis, oranges, strawberries, and grapes. Chill for at least 1 hour or up to 4 hours. Stir in the bananas just before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MIXED SUMMER FRUIT WITH HONEY CREAM

Steps:

• Whisk sour cream and honey in medium bowl to blend. Toss fruit together in large bowl. (Can be made 3 hours ahead. Cover sauce and fruit separately and chill.)
• Spoon fruit mixture into individual bowls. Whisk chilled sauce to loosen if necessary. Spoon sauce over fruit. Garnish with almonds and mint, if desired.

CINNAMON-HONEY GRAPEFRUIT

Steps:

• Cut each grapefruit in half. With a sharp knife, cut around each section to loosen fruit. Place cut side up in a baking pan. , Drizzle each half with 1 teaspoon honey; sprinkle with cinnamon. Broil 4 in. from heat for 2-3 minutes or until bubbly. Serve warm.

MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.

FRUIT WITH HONEY AND GRAPPA

Steps:

• 1 In a large serving bowl, mix together the honey, grappa, and lemon juice. 2 Stir in the kiwis, oranges, strawberries, and grapes. Chill for at least 1 hour or up to 4 hours. Stir in the bananas just before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRAPEFRUIT AND HONEY MARINADE FOR PORK OR CHICKEN

Steps:

• Combine all ingredients in a bowl.
• Stir until well blended.