Glazed Fruit Bowl Recipes

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. , In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside.
• In a large saucepan, combine the pudding mix, pineapple and orange juice.
• Cook and stir over medium heat until mixture boils and thickens. Remove from heat; cool. In a large bowl, combine pineapple, melon, berries, grapes, and bananas.
• Drizzle with the pudding mixture. Refrigerate until serving.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool.
• In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

GLAZED FRUIT

Steps:

• Insert a toothpick or wooden skewer into the base of each small fruit. Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display. Line a baking sheet with a piece of waxed paper.
• In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Cook the mixture without stirring until it registers 240°F on a sugar thermometer, then add the lemon juice. Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310°F on the thermometer.
• Remove the pan from the heat. Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely. Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper. Repeat with the remaining small fruit. If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again. Let the glaze set up at room temperature (about 10 minutes).
• Place the toothpicks into the holes in the grapefruit. Keep the fruit at room temperature until serving time. Serve the fruit within 12 hours of preparation.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice'; set pineapple aside. In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

GLAZED FRUIT BOWL

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool.
• In a large bowl, combine the pineapple, melon, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.