Tropical Fruit Recipes

Steps:

• Make the trifle in a 9-inch round trifle bowl.
• Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.
• Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.
• Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.
• Top with the Chantilly Cream and garnish with candied ginger.
• Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour.
• Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.
• As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens.
• As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours.
• Whip all ingredients together until soft peaks form.
• Toss cut fruit with sugar and set aside for 30 minutes.

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

Steps:

• Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
• Strain and cool, then stir in the rum.
• Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
• Chill until ready to serve.
• Garnish with dried coconut.

Steps:

• Heat oven to 350°F
• Grease and flour bottom ONLY of 8x4 or 9x5 inch loaf pan.
• In a large bowl, combine quick bread mix, water, oil and egg.
• Stir for 50-75 strokes with spoon till moist.
• Stir in fruit and orange peel.
• Pour batter into greased prepared pan.
• Bake 350 for 55-60 minutes for 8x4 pan, or 45-55 minutes for 9x5 pan.
• test with toothpick to see if its done.
• Cool on wire rack for 15 minutes.
• remove from pan and cool 30 minutes till totally cooled.
• in small bowl, blend powdered sugar and orange juice till desired glaze consistency.
• brush over loaf.
• wrap tightly and store in fridge.