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.
FRESH FRUIT GLAZE
Make and share this Fresh Fruit Glaze recipe from Food.com.
Provided by Barb in WNY
Categories Fruit
Time 7m
Yield 1 cup glaze, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine fruit juice and cornstarch in a 2 cup microwave-safe measuring cup.
- Stir in sugar and crushed fruit or rind.
- Microwave for 2-2 1/2 minutes at High, stirring once, until thickened.
- Stir in flavoring.
- Cool.
- Serve.
Nutrition Facts : Calories 44.2, Sodium 0.2, Carbohydrate 11.3, Sugar 9.4
GLAZED CANDIED FRUIT COOKIES
Even if your family doesn't care for fruitcake, they'll love these festive cookies studded with candied fruit and pecans. A caramel glaze adds a delectable touch on top. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 34mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CLEAR FRUIT GLAZE FOR CAKES
I knew this recipe wouldn't be here at Zaar because it's very very old. It came from my ex-boyfriend's Aunt Suzie. She was different from the rest of the family (she a Baptist, they were Catholic) which made her the black sheep. She and I got along like peas and carrots. I commented that I loved to cook and she gave me this recipe. It was her husband's grandmother's recipe. She said it was his favorite.
Provided by Redneck Epicurean
Categories Dessert
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Bring the sugar and 1/2 cup juice to a boil.
- Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.
- Stir in the corn syrup. Bring back to a boil and remove from heat.
- Cool and drizzle over cake.
Nutrition Facts : Calories 554.7, Sodium 3.2, Carbohydrate 143.5, Fiber 0.1, Sugar 109.8
GLAZED ROOT VEGETABLES
When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Provided by Scott Koeneman
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g
GLAZED FRUIT MEDLEY
The orange dressing on this salad complements the fresh fruit flavors beautifully. It's perfect for a spring or summer brunch. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 47g carbohydrate (41g sugars, Fiber 2g fiber), Protein 1g protein.
GLACEED FRUITS
Categories Fruit Ginger Dessert Christmas Vegetarian Winter Vegan Candy Thermometer Bon Appétit
Yield Makes 24 to 36
Number Of Ingredients 6
Steps:
- Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
- Combine sugar and water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
- Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)
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.
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