Fresh Fruit With Vanilla Cream Recipes

Steps:

• Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.

Steps:

• Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.

Steps:

• Cream together the cream cheese and sugar until well combined. Stir in the vanilla extract and then the whipped topping. Chill in refrigerator 1 hour.

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

Steps:

• In a saucepan, combine sugar, 1/2 cup water, honey and vanilla. Bring to a boil, stir to dissolve sugar; reduce heat. Simmer, uncovered for 5 minutes.
• Combine the cornstarch and 1 tablespoon cold water; add to saucepan. Cook and stir until thickened and bubbling. Cook and stir for 2 additional minutes. Cool Slightly.
• Add orange juice and liquid vanilla.
• Place fruit and basil in large bowl; pour syrup mixture over fruit, stirring gently. Cover and let stand about 1 hour or until cooled to room temperature or chill several hours, stirring once or twice.
• If using bananas, slice and add just before serving.
• Serve fruit over a 1/2 cup sherbet.
• Cooking time does not include chilling time.

Steps:

• Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
• Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
• Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
• Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
• Stir in vanilla and salt, cover and chill 2 hours.
• Serve over fresh fruit.