Tutti Frutti Rounds Recipes

TUTTI FRUTTI RECIPE USING THE RAW PAPAYA

Steps:

• Cut and Peel the papaya. Dice it into small pieces.
• Now, heat a saucepan with water and sugar. Let it cook for a minute or two until the sugar dissolves. Add the vanilla essence to the syrup.
• Add the diced green papaya into the sugar syrup and let it cook covered on medium heat for about 15 minutes. Insert a toothpick or fork into the papaya to see if it is done.
• Now, transfer it into 3 separate bowls. Make sure to add the syrup as well.
• Add the food colors of your choice and mix well.
• Let the cooked papaya bits rest in the colored syrup for about an hour.
• Now, drain the syrup and remove the Tutti frutti onto a paper towel. Press between the paper towels to remove the excess syrup.
• Now, transfer it to a parchment-lined baking tray. Spread them well, leaving space in between.
• Preheat the oven to 170 0 F.
• Let the tutti frutti dry in the oven for 30-40 minutes. The exact time will depend on the size of chopped papaya bits. It took me 35 minutes. Give them a turn once in between to ensure even and complete dehydration. Alternately, let them dry at room temperature for a day or two.
• Once the tutti frutti has dried completely, take them out of the oven and let them cool completely.
• Now, transfer these glorious candied raw papaya tutti frutti to an airtight container and enjoy!

TUTTI-FRUTTI

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

TUTTI-FRUTTI ROUNDS

Steps:

• Break the chocolate straight into a large microwave-proof bowl. Using a round-bladed knife, cut the butter into rough chunks and add to the chocolate. Microwave on medium for about 3 minutes, stirring once, until melted. If you don't have a microwave, get an adult to pour a few centimetres of boiling water from a kettle into a small saucepan. Set the bowl over the pan so that it doesn't touch the water, and let the water bubble very gently until the chocolate and butter have melted. Stir the mixture until smooth, then set aside to allow it to cool to room temperature, stirring once or twice as it cools.
• While the chocolate is cooling, place the biscuits in a large bowl and scrunch them with your hands. Tip the pieces into a large, thick freezer bag and seal the top. Crush the biscuits into little crumbs by bashing them with a rolling pin. Don't completely crush them - they should have some crunch left in them.
• Rinse the cherries or angelica in a sieve under a warm water tap and pat dry with kitchen paper. Then cut them into pieces so they are the same size as the cranberries and raisins. Stir the biscuits and all the fruits into the melted chocolate and butter, then chill in the bowl for about 2 hours until the mixture is almost solid.
• Tear off a sheet of cling film and spread it out on a work surface. Scoop out half of the chilled mixture, shape into a long roll on top of the cling film, then wrap it up. Roll into a sausage the diameter of a £2 coin. Repeat with the remaining mixture, using another sheet of cling film. Chill overnight to firm up. The rolls can be kept in the fridge for up to 3 days or frozen for up to 2 months.
• Unwrap each roll and carefully cut into 16 rounds - you might find a serrated knife easier for this. To give as presents, arrange the rounds on paper plates, covered in cling film, or in pretty boxes.

TUTTI-FRUTTI MERINGUE ROUND

Steps:

• In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
• Stir in egg yolks and yogurt until well blended.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Cover and chill thoroughly.
• In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
• Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
• (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
• With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
• Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
• Turn off oven.
• Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
• To serve, spread chilled custard evenly over baked meringue shell.
• Arrange fruits in a decorative pattern over custard.
• Cut into wedges and serve immediately.

TUTTI FRUTTI CHRISTMAS PIES

Steps:

• To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
• To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
• Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.