Tropical Fruit Salad

Ingredients:

1/2 ripe papaya, chopped into cubes
1/2 ripe pineapple, chopped into pieces
6 sweet granadilla, pulp
3 kiwis, peeled and sliced
2 guavas, peeled and sliced

Sauce:
250 g sugar
1 cup pineapple juice
1 tsp grated ginger
Juice and zest of 1 lemon

Preparing:

Cook all sauce ingredients until it forms a syrup.
Remove from heat and allow to cool.

Put all the fruits together.
Bathe with the sauce and refrigerate for 30 minutes.

Ginger Christmas Cookies

Ingredients:

3 cups flour
1/2 cup sugar
1/2 cup sweet cap (brown sugar)
1 stick butter
1 egg
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp jamaica
1 tsp cinnamon
1 tsp cloves

Preparing:

Preheat oven to 170°C (325°F).

Let boil sugar in a pot with brown sugar, ginger, cinnamon, cloves and jamaica, stirring constantly.
Remove from heat and add the baking soda.
Incorporate the butter until it melts, then the egg and flour until it forms a mass.

Place the dough in an floured surface and stretch the dough.
Cut with a cookie cutter and place each cookie into a greased baking tray.
Bake for 12 minutes, remove from fire and decorate.

Thanksgiving Pumpkin Brulée

Ingredients:

1 1/2 cup evaporated milk
1 cup pumpkin, cooked
1/4 cup brown sugar
1/4 cup honey
3 eggs
1 tsp gruond cinnamon
1 tsp powdered ginger
1 tsp vanilla

Preparing:

Liquefy pumpkin with eggs, honey, cinnamon and ginger.
Add the evaporated milk and vanilla.

Pour into 6 individual molds.
Bake in water bath at 160°C (320°F) for 45 minutes.

Remove from the oven, cool and refrigerate for 2 hours.

Baked Bananas with Orange and Ginger

Ingredients:

3 mature bananas
3/4 cup orange juice
1 tbsp margarine
1 tbsp grated ginger
1 tbsp sugar
Grated orange

Preparation:

Greased a mold with the margarine.

Cut bananas by half.
Introduce them in the mold.
Add ginger, the juice and the grated orange.

Bake at 350ºC (700ºF) for 45 minutes.
Sprinkle bananas with the juice 2 to 3 times.

Sprinkle the sugar when they gild.

Melon and Ginger Sherbet

Ingredients:

1 ripe melon
1 tbsp grated fresh gingerroot
4 tbsp sugar
1 egg white
Juice of 2 limes

Preparing:

Process the melon, the lime juice and the ginger in a food processor until smooth.
Pour into a measuring cup and make up to 2 1/2 cups with cold water.

Put into a bowl and stir in the sugar.
Add the egg white and beat it.

Spill the mixture into a freezerproof mold.
Frezze it for 6 hours.

Nuts Hearts

Ingredients:

150 g butter
125 g sugar
50 g of chopped nuts
260 g flour
1 teaspoon baking powder
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 egg white
40 nuts
White chocolate to decorate.

Preparation:

Mix the butter with the sugar.
Add the clear of egg and the chopped nuts.

Mix the baking powder, jengibre, the cinnamon and the flour, by aside.
Sift the dry ingredients on the butter mix.

Overturn the mass on a greasde plate.
Refrigerate for 30 minutes.

Stretch the mass to a thickness of 5 mm.
Cut hearts with cake cutter.

Bake for 25 minutes at 190ºC (350ºF).
Let cool.

Bathe the surface of the pieces with white chocolate, melted in bath Maria.
Place a nut on each piece.

Kugelhoff

Ingredients:

4 cups flour
1 tbsp instantaneous yeast
1/3 cup warm milk
2/3 cup sugar
1 tsp salt
4 eggs
2 tbsp licor
Lemon rind
3 oz butter at room temperature

Stuffed:
3 apples
2/3 cup orange jelly
2/3 cup chopped nuts
1 tbsp cinnamon
1 tsp ginger
2/3 cup cake pieces

Varnish:
1 egg
2 oz butter

Preparation:

Stuffed:
Combine the ingredients and set aside.

Place in a table the flour, the yeast, the salt and the sugar and mix.
Form a volcano.
Place it in the center the milk, the lemon rind and the eggs.
Be gathering the flour and knead.
Incorporate butter.
Form a smooth mass kneading about five minutes.
Let duplicate the size at least for two hours.

Stretch the mass in rectangular form.
Varnish it with the egg and butter.
Place the filling all by the mass and coil it.

Cut it in pieces and accommodate it superposed in a greased chimeny mold.
Let grow for two hours covered.

Bake at 175ºC (350ªF)

Let cool.
Dust it with sugar.