Marsala Cherries

Ingredients:

1 cup Marsala
1 cup water
5/8 cup superfine sugar
900 g morello cherries, pitted
2-inch piece of cinnamon stick
Thinly pared rind of 1 lemon

Preparing:

Bring to the boil, stirring constantly, the Marsala, sugar, lemon rind, cinnamon and water.
Reduce the heat and let simmer for 5 minutes and remove the cinnamon stick.
Add cherries, cover and let simmer for 10 minutes.
Transfer the cheeries to a bowl.

Return the pan to the heat and bring to a boil for 4 minutes.
Pour the syrup over the cherries, set aside to cool and then chill for 1 hour.
Serve with whipped cream.

Pineapple with Rum and Orange Cream

Ingredients:

1 1/3 cups cream
1 pineapple, peeled and sliced
1 orange, zest and juice
4 tbsp brown sugar
1 tbsp dark rum
2 tbsp butter

Preparing:

Beat the cream with orange zest and juice until thicken.
Cover and refrigerate.

Melt butter in a frying pan and add half the sugar.
Fry pineapple over high heat for 5 minutes.
Sprinkle with the rest sugar and turn.

Remove pineapple from the pan and add the rum to the caramel sugar.
Pour the rum over the pineapple and serve with cold orange cream.

Easter Strawberry and Kiwi Jam

Ingredients:

1 kg strawberries
500 g sugar
250 g kiwifruit, peeled
1 apple, chopped
Juice of 1 lemon

Preparing:

Cook over medium heat strawberries, kiwis, apples, lemon juice and half the sugar.
Add the remaining sugar when boil.
Stir constantly with a wooden spoon, removing the foam is formed.
Put a drop of the mixture on an inclined plate, if solidifies fast, is now ready.
Pour jam on a clean jar and sterilize.

Easter Nectarines and Cherries with Syrup

Ingredients:

2 cups sugar
1 can drained cherries (reserve syrup)
12 nectarines
2 tsp corn starch

Preparing:

Cook nectarines in a liter of water.
When boiling, remove them, peel and cut in half (remove seeds).
Back to the fire along with the sugar and cook over low heat until the sugar has dissolved.
Drain them and reserve syrup.

Cook the syrup along with the cherry syrup until reduced by half.
Dissolve the cornstarch in 2 tbsp water, add the syrup, let thicken and remove from heat.
Bathe fruit with the syrup and serve.

Strawberries in Orange Syrup

Ingredients:

500 g strawberries
2 oranges, their juice
1/2 cup sugar
Vanilla Ice Cream

Preparing:

Mix sugar in a pot with orange juice until dissolved.
Remove from heat when it comes to the boil and add strawberries.
Let stand for 10 minutes.

Serve with ice cream.

Orange Jellies

Ingredients:

3 cups orange juice
1 tbp Grand Marnier
6 tsp gelatine

Preparing:

Moist gelatine in 1/2 cup of the juice.
Dissolved the gelatine in water bath and cool slightly.

Stir in the rest of the orange juice.
Strain the liquid and stir in the liqueur.
Pour the mixture into 6 wet moulds and refrigerate for 4 hours.

Raspberry Cheesecake

Ingredients:

250 g plain sweet biscuits
90 g unsalted butter, melted

Filling:
500 g cream cheese, softened
250 g frozen raspberries
1 1/4 cups cream, whipped
1/2 cup caster sugar
1/3 cup lemon juice
2 tbsp gelatine
2 tbsp caster sugar, extra

Preparing:

Finely crush the biscuits in a food processor.
Mix with the butter and press firmly over the base of a greased tin (and line the base with baking paper) until firm.
Refrigerate for 20 minutes.

Moist the gelatine in 1/4 cup water.
Dissolved the gelatine in water bath, stir and allow to cool.

Beat the cream cheese until creamy.
Add the lemon juice and sugar.
Fold in the whipped cream and half the gelatine.

Process the raspberries and extra sugar in a food processor until smooth.
Push the purée through a fine-meshed nylon sieve to remove any pips.
Fold the remaining gelatine into the raspberry mixture.

Place both mixtures into the tin and swirl them together, using the point of a knife.
Refrigerate for 5 hours.

Red Wine Christmas Jelly

Ingredients:

2 1/2 cups red wine
1/2 cup caster sugar
200 g frosted blackcurrants and redcurrants
2 cinnamon sticks
1 egg white
5 tsp gelatine
Rind of 1 lemon
Rind and juice of 1 orange

Preparing:

Combine the red wine, rinds, cinnamon and sugar in small pan.
Heat gently until the sugar has dissolved.

Put the orange juice in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface and leav it to go spongy.
Put a large pan filled with about 4 cm water on to boil.
Remove from heat when it boils, carefully lower the gelatine bowl into the water and stir until dissolved.

Stir the gelatine into the wine mixture and pour on a mold.
Refrigerate for 3 hours.

Christmas Chocolate Sorbet with Red Fruits

Ingredients:

2 cups water
3/4 cup cocoar powder
1/2 cup sugar
14 ounces soft red fruits (raspberries, strawberries or red currants)
2 ounces dark chocolate, chopped
3 tbsp honey

Preparing:

Place the water, honey, sugar and cocoa powder in a saucepan, and stir until the sugar has dissolved.
Remove fron heat, add the chocolate, stir until melted and let cool.

Pour into an ice-cream maker and churn until frozen, or pour into a container suitable for use in the freezer, freeze until slushy, whisk until smooth and freeze again.
Whisk again before the mixture hardens completely and cover the container.

Serve with the fruits.

Christmas Tangerine Gelatine

Ingredients:

1 package orange gelatin
1 3/4 cup whipped cream
1 cup boiling water
1 cup cold water
1/2 cup tangerine gores

Preparing:

Dissolve gelatin in boiling water.
Add the cold water and refrigerate until it is sticky.
Add the whipped cream to the gelatin in the sourounding form.

Pour half the gelatin in a mold.
Put tangerine gores in the mix when it start cut.
Pour the rest of the gelatin and refrigerate for 2 hours.

Thansgiving Apple Doughnut

Ingredients:

175 ml of water
55 g flour
55 g sugar
4 apples peeled and sliced
2 tsp cinnamon
1 egg
Salt and oil

Preparation:

Pour the oil into a large frying pan and heat.

Beat the egg with salt peaks.
Incorporate water and flour and beat.

Mix the cinnamon and sugar and reserve.
Deep apples in the pastry and fry them in oil for 1 minute on each side.

Remove and drain excess oil.
Sprinkle with cinnamon.

Thanksgiving Baked Cinnamon Pears

Ingredients:

4 pears mature cut by half
55 g margarine
50 g brown sugar
2 tbsp lemon juice

Preparing:

Preheat oven to 200°C (400°F).

Spread pears with lemon juice.
Put them in a baking tray with the cut side down.

Dissolve brown sugar with the cinnamon and margarine.
Pour the mixture over the pears.
Bake for 20 minutes.

Apricot Scones

Ingredients:

2 1/2 cups flour
1/2 cup sugar
1/2 cup finely chopped dried apricots
1/2 cup low fat buttermilk
1/4 cup chilled butter
2 tsp baking powder
2 tsp sugar
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs

Preparing:

Preheat the oven to 200ºC (400ºF).

Combine the flour with the baking powder, baking soda, sugar and salt.
Cut in the butter until the mixture resembles coarse meal.
Stir in the apricots.

Whisk the buttermilk and the eggs.
Add to the flour mixture (stirring until moist).

Turn dough out onto a floured surface.
Knead lightly 4 times.
Put the dough into a greased mold and cut in 12 wedges into, not trough it.

Sprinkle with the 2 tsps sugar with cinnamon.
Bake for 20 minutes.

Ice Cream an Fruits Pudding

Ingredients:

1 3/4 pt softened chocolate ice cream
125 g chopped apricots
125 g chopped crerezas
125 g chopped pears
75 g chopped grapes
2 tbsp rum

Preparation:

Mix the ice cream with the fruits and the rum.

Spill the mixture in a greased and covered mold.
Freeze for 3 hours.

Strip and serve.

Yogurt Lollipop

Ingredients:

3 cups of yogurt
1 1/2 cups pricked fruits

Preparation:

Liquefy all the ingredients for 2 minutes.

Place in small plastic glasses.
Insert a wooden pallet in the middle.

Freeze for 3 hours.

White Rose Mousse

Ingredients:

500 g mashed red berries
250 g sugar
200 g melted white chocolate
6 yolks
¼ cup water
1 ½ cup heavy cream
1 tbsp orange liqueur
2 tsp vanilla essence

Preparation:

Cook the mashed berries with ½ cup sugar and the liqueur in low fire, until the mixture dissolves at 1 cup and reserve.

Combine the rest of the sugar with the water and the yolks in a bath Maria container.
Beat for 10 minutes and retire of the fire.
Incorporate the white chocolate and vanilla.
Keep beating until it cools.

Aside, beat the heavy cream to midpoint.
Incorporate the cream to the previous mixture in surrounding form.

Divide the mixture in two portions.
Add mashed berries to one of the portions.

Throw alternate tbsps of both portions in glasses to serve.
Refrigerate for 45 minutes.

Pomegranate Pound Cake

Ingredients:

2 1/2 cups all-purpose flour
3/4 cup pomegranate seeds
3/4 cup low-fat buttermilk
3/4 cup sugar
2 large eggs
1 large egg white
6 tbsps butter
2 tsps grated lime rind
2 tsps vanilla extract
1/2 tsp baking soda
1/4 tsp salt
Cooking spray

Preparing:

Preheat oven to 175ºC (350ºF).

Beat sugar and butter until well-blended.
Add eggs and t