Glazed Fruit Dessert Recipes
BALSAMIC GLAZED FRUITS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 6h10m
Yield Recipe courtesy Michael Chiarello
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F.
- Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat.
- Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook until it stops foaming and turns light brown. Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar. Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced.
- Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan. Stir well until evenly coated.
- Spread the fruit into a single layer and place in the oven. Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours. To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes. Taste to see if the flavor is intense enough for your palate. Do not let the fruit get as dry as a fruit leather. It should still be moist and flexible. Remove any pieces that are done before the rest. Remove from the oven, let cool completely, and store in a tightly sealed container.
- Refrigerate, if not consumed within 2 days. Let come to room temperature or warm gently before serving, if refrigerated. The fruit will keep a week or more in the refrigerator.
- Cook's Note: Oven-drying is a technique for intensifying flavor. If the fruit is watery, it may take up to 8 hours to dry. If the fruit is at its peak, ripe, and firm, it may take far less time.
GLAZED FRUIT-FILLED DROP BISCUITS
There's no need to roll or shape dough for these sweet Danish-like biscuits. It's a simple idea with scrumptious results!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
- Bake 10 to 15 minutes or until golden brown.
- In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits.
Nutrition Facts : Calories 175, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Biscuit, Sodium 320 mg
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- In a small pot, heat the fruit preserves on medium heat until it starts to loosen up and become thin. If it is too thick, add water a few tablespoons at a time to help thin it out.
- Use a pastry brush to gently apply the glaze over your fruit tart being careful not to move the arranged fruit.
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