Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Thanksgiving Peaches and Cream Trifle

Ingredients:

825 g can sliced peaches
200 g mascarpone
25 g flaked almonds, toasted
1 cup cream
1/4 cup Marsala, peach chnapps liqueur or Grand Marnier
1 day-old sponge cake, cut into cubes

Preparing:

Put the cake cubes in a 2 liter dish and press down firmly.
Drain the peaches, reserving 1/2 cup of juice.

Mix the liqueur with the juice and drizzle over the cake.
Arrange the peach slices over the cake.

Beat the cream until soft picks form.
Add the mascarpone and beat briefly.
Spread over the peaches and refrigerate for 1 hour.

Sprinkle with almonds just before serving.

Bellini Sorbet

Ingredients:

5 large peaches peeled and cut in chunks
2 cups caster sugar
3/4 cup Champagne
2 egg whites

Preparing:

Combine the sugar with 1 liter wate in a large pan and stir over low heat until the sugar has dissolved.
Bring to the boil, add the peaches and simmer for 20 minutes.
Remove the peaches with a slotted spoon and cool completly.
Reserve 1 cup of the poaching liquid.

Chop the peches in a food processor until smooth.
Add the reserved liquid and the Champagne and process briefly until combine.
Pour into a shallow metal tray and freeze for 6 hours.

Transfer to a large bowl and beat until smooth with electric beaters.
Refreeze and repeat this step twice more, adding the egg whites on the final beating.
Place in a storage container, cover the surface with greaseproof paper and freeze until firm.

Peaches with Ricotta Cheese

Ingredients:

200 g ricotta cheese
1 tin peach
4 tbsp chopped almonds
Brandy to the pleasure

Preparing:
Place a half peach in each plate.
Place above a ricotta cheese ball.

Dust it with the almonds and bathe it with a little brandy

Pear and Peach Jam

Ingredients:

3 cups peach gores
1 kg pears
7 cups sugar
4 tsp lemon juice
3 tsp peach liqueur or brandy

Preparation:

Place peach gores with 2 1/2 water cups in a pot.
Let rest for 12 hours.

Boil the peaches with pears and the lemon juice for 20 minutes.
Add the sugar and let boil until dissolving.
Increase the fire until the jam reaches a temperature of 105ºC.
Let boil for 20 more minutes.

Retire of the fire and add the liqueur.
Let rest for 5 minutes.

Spill the hot jam in glass bottles.
Cover them and return to boil them for 10 minutes in bath Maria.

Peaches Mousse

Ingredients:

6 peaches
60 g sugar
2 1/2 cup heavy cream
1/4 teaspoon of almonds essence

Preparation:

Cut the peaches in pieces.
Stir them with the sugar.

Stir the heavy cream forming whipped cream.
Add with envolving movements the peaches mix.

Spill in individual glasses and decorate with extra peaches.
Refrigerated for 35 minutes.

Peaches Cobbler

Ingredients:

1 big tin of peaches
1 tbsp vainilla
1 box vainilla cake mixture
1 margarine bar
1 cup coconut
1 cup chopped nuts

Preparation:

Preheat the furnace to 175ºC (350ªF).

Place the peaches in a pyrex.
Add vanilla and mix.

Cover the peaches with the cake mixture.
Bathe it with the melted margarine, the coconut and the nuts.

Bake for 45 minutes.