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The Prescott Daily Courier | Prescott, Arizona

home : features : inside & out September 15, 2014


7/20/2012 9:59:00 PM
Summer fruit makes tasty treats
Joanne Sandlin


Occasionally readers ask for some new dessert choices. With all the tasty summer fruit at its peak, this seems the perfect time to pair easy fresh fruit desserts and happy readers!



PEACH ENCHILADAS

This could work for brunch, lunch or dessert. It serves 4, but can be easily adjusted.

4 ripe peaches

2 tbsp. honey

1 1/2 cup orange juice

1 tbsp. pure maple syrup

3/4 cup raisins

4 tbsp. light cream cheese

4 wheat tortillas

1/2 tsp. ground cinnamon.

Preheat oven to 350. Peel peaches, cutting into small pieces. Mash with fork in bowl. Combine mashed peaches with orange juice, honey, maple syrup and raisins. Spread 1 tbsp. cream cheese on each tortilla. Measure 4 tbsp. peach mixture and set aside. Divide rest of peach mixture among tortillas. Spread evenly. Roll up each tortilla and place in baking sheet. Top each with 1 tbsp. of remaining peach mixture. Top with cinnamon. Bake, covered with foil, about 15 minutes. Serve warm. May garnish with 1 peach slice and/or a dollop of whipped cream or topping.



LIGHT DESSERT PLATE

(Make ahead and freeze)

1 pint vanilla or your

choice ice cream

3/4 cup your favorite

granola-type cereal

3 eating apples

1 tbsp. lemon juice

1 cantaloupe or honeydew melon

1 lb. green seedless or red grapes

Scoop ice cream to form 4 ice cream balls. Place on pre-chilled baking sheet and freeze until firm. Then roll into cereal until well coated. Return crunchy ice cream balls to freezer.

Prepare apples and slice into wedges, tossing in lemon juice. Remove rind from melon and cut into bite-sized pieces or slices. Separate grapes into individual serving size clusters. Arrange on each serving place; alternating fruit attractively. Place frozen ice cream ball in center and serve immediately. NOTE: This is one of those "kid-friendly" recipes they can help prepare. It's healthy, too!



BLUEBERRY PANNA COTTA

2 tbsp. cold water

1 1/2 tsp. unflavored gelatin

2 containers (6 oz. each) light blueberry (or your favorite) yogurt

1/2 cup heavy cream

1 tbsp. honey

1 cup fresh blueberries, for serving premixed with 1 tsp. sugar

Pour cold water into a microwave-safe cup and sprinkle with gelatin. Wait 5 minutes; heat in microwave 15 seconds. Whisk gently the yogurt, cream and honey, then stir in gelatin. Divide mixture among 6 espresso cups or small glasses, or ramekins. Chill at least 3 hours. Run knife around edges of cups to unmold panna cotta onto serving plates. Mix blueberries or other fruit with sugar and serve beside each panna cotta. 6 servings. From Dorie Greenspan in Parade Magazine, 2009.



FRUIT-FILLED NAPOLEONS

1/2 of 17 1/4 oz. package frozen puff pastry (1 sheet), thawed

2 cups pudding, fruit-flavored yogurt, or softened ice cream

1 cup sliced kiwi, halved seedless grapes, any kind of berries, and/ or orange slices (peeled).

On lightly floured surface unfold thawed pastry. Using small sharp knife, cut pastry into eight rectangles the same size. Place each on ungreased baking sheet. Bake in 375 oven about 20 minutes or until pastries are puffed and golden. Cool on wire rack.

Just before serving, split each pastry in half horizontally. Spoon in your choice of filling on top of pastry bottoms. Top with fruit of choice and pastry tops. Dust with powdered sugar if desired.

Serve immediately. Don't hold too long before serving or pastry will become soggy.

8 pastries.



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