Almond-Snow Fruit Boats
Apple; unpeeled, thin sliced
3 Banana; peeled, thin sliced
3 Pear; unpeeled, thin sliced
2 Pineapple; fresh (with tops)
2 Strawberry; halved, -tops
1 1/2 lb Grape; halved, seeded
1 pt Kumquat
1 1/2 c Whipping cream
1 1/2 c Powdered sugar; sifted
4 ts Vanilla
1/4 ts Almond extract
2 qt Ice; finely crushed
3/4 c Almonds; toasted & slivered
3/4 c Fresh orange juice
1/4 c Kirsch
Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2″ shell (reserve shells and all juice). Discard core. Cut pineapple into
1/4″ cubes. Transfer to large bowl. Add sliced fruit* and toss lightly.
Cover and refrigerate up to 2 hours. For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately.
*Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples.
Apple and Green Tomato Chutney
12 Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 c Seedless raisins (1 pound)
4 c Cider vinegar
2 1/2 c Brown sugar (tightly packed)
2 tb Salt
1/2 ts Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices
Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.