MACERATED STONE FRUIT
Steps:
- Mix fruit, almonds, pine nuts, orange juice, water, cinnamon, rosewater and anise liquor or 2 or 3 star anise, if using.
- Cover and stir every few hours for 12 to 24 hours. Serve when fruit is tender.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 18 grams, TransFat 0 grams
DRIED FRUIT AND NUTS
Provided by Ellie Krieger
Time 1m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Combine nuts and fruit.
Nutrition Facts : Calories 263 calorie, Fat 18 grams, SaturatedFat 2.4 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams
MACERATED FRUIT
Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Stir together fruit and alcohol in a jar. Cover, and let stand for at least 2 hours.
DRIED FRUIT AND NUT CAKE
From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.
Provided by Bren in LR
Categories Dessert
Time 1h45m
Yield 2 small loaves
Number Of Ingredients 10
Steps:
- Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
- In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
- In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
- Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
- When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
- To serve, cut into thin slices with a sharp heavy knife.
FRUIT AND NUT STUFFING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 12 cups
Number Of Ingredients 23
Steps:
- Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
- Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
- Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.
DRY FRUIT STRUDEL AS MADE IN ASSISI
You roll up this rocciata, a thin pastry with a fruit-and-nut filling, just as you do a strudel-but you don't bake it like a strudel. Instead, you slice the roll into thin rounds, lay them flat, and bake them into two dozen rich and beautiful spiral cookies. In this version, I macerate dried fruit overnight in vin santo, one of my favorite sweet wines. There's always a bit of fruity wine left over, and I cook it into a delicious syrup to drizzle over the cookies. Delicious when dunked in a good espresso, and even better when dunked in grappa, these cookies are nice to have around, as well as to give as gifts at the holidays. And I make them after the holidays, too, since they're such a brilliant way to use up all the dried fruit and nuts I have left over from the festivities.
Yield makes about 2 dozen cookies
Number Of Ingredients 10
Steps:
- A day before baking the cookies, prepare the fruit: Mix the chopped dried fruit and chopped apple in a bowl, toss with 1/2 cup of the sugar, pour in the vin santo, and stir. Cover with plastic wrap, and macerate overnight in the refrigerator.
- The next day, strain the fruit, catching and reserving the juices in a small saucepan. Return the fruit to the bowl, and toss with the chopped nuts.
- To make the dough: Stir together the flour, the remaining 1/4 cup sugar, and a pinch of salt in a large bowl. Drizzle in the olive oil, tossing the dry mix with a fork to form coarse crumbs. Beat the egg with 1 tablespoon water, and pour over the crumbs, tossing and mixing them into a slightly sticky dough. Wrap the dough in plastic, press it into a small flat block, and let it rest briefly.
- Arrange two racks in the oven, and heat it to 375°. Line the baking sheets with parchment paper.
- Unwrap the dough, place it between two other pieces of parchment paper, and roll it into a thin rectangular sheet, 12 by 15 inches. Remove the top parchment, and spread the fruit-nut filling on the dough, leaving a 1-inch margin uncovered on all sides. Gently pat the filling so it adheres to the dough.
- Roll up the dough like a jelly roll, starting at one of the longer sides, into a cylinder or log about 15 inches long. You can lift the bottom parchment to support the dough sheet as you fold it over into a spiral, enclosing the filling. When the log is finished, wrap it fully in the parchment paper (so it doesn't stick to the table), and roll it back and forth a few times to make it more compact (and easier to cut).
- Unwrap the log, and trim off the ends with the serrated knife. Next, slice the log crosswise every 1/2 inch or so, into disk-shaped spiral cookies. (If these begin to crumble as you cut, re-form the log into a compact shape, and start cutting again.) Lay the cookies flat and spaced apart on the lined baking sheets.
- Place the sheets on the two oven racks, and bake for about 15 minutes, then rotate the pans-top to bottom rack, and back to front-and bake another 15 minutes or so, until the dough is golden brown and the filling is bubbling.
- Meanwhile, heat the reserved fruit juices to the boil in a small saucepan, and cook until syrupy and reduced to about 1/4 cup. Remove the baking sheets from the oven onto wire racks, and while the cookies are still hot, drizzle the fruit syrup over them.
- Let the cookies cool completely. They will keep for a week or two if well wrapped or in a cookie tin.
MACERATED FRUIT
Provided by Mark Bittman
Categories dinner, dessert
Time 6h
Yield 10 servings
Number Of Ingredients 6
Steps:
- Combine everything but the sour cream in a bowl, and add water to cover. Stir, and let sit at room temperature for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
- To serve, put some fruit into a bowl, spoon a little of the syrup over it, and garnish with sour cream.
MACERATED DRIED FRUITS AND NUTS
I have been making this winter fruit salad from the time I first started looking at cookbooks and well remember the original Claudia Roden recipe (in her wonderful classic A Book of Middle Eastern Food). My version, honed by experience and travel, is a little different. If you use water, you will probably need to add a bit of sugar; start with 1/2 cup and see how that tastes. This recipe produces a lovely syrup of its own, but you can serve it with yogurt or fresh or sour cream if you like. If you're in a hurry, you may cook the mixture, gently, until the fruit softens. The texture will be mushier, the fruits less distinctive, but the taste will still be great.
Yield makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Mix all the ingredients together; add more water if necessary, enough to cover the fruit by an inch or two. Cover and put aside (if your house is very warm, refrigerate).
- Stir every few hours, for 12 to 24 hours. Serve when the fruits are tender.
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