Gingery Autumn Butterfruit Recipes

GINGER-GLAZED LEMON BUNDT

Ginger-Glazed Lemon Bundt image

Tangy ginger, tart lemon and puckery cranberries make this melt-in-your-mouth cake as crisp-and gorgeous-as autumn. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 19

Ingredients

SUGARED CRANBERRIES:
3 tablespoons light corn syrup
1 cup fresh or frozen, thawed cranberries
1/3 cup sugar
CAKE:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons grated lemon zest
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat-free vanilla Greek yogurt
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
1 to 3 teaspoons lemon juice
1/2 teaspoon ground ginger

Steps:

For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.

Nutrition Facts : Calories 468 calories, Fat 19g fat (12g saturated fat), Cholesterol 108mg cholesterol, Sodium 350mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Old Fashioned Scottish Apple and Ginger Chutney image

A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Provided by French Tart

Categories Apple

Time 2h15m

Yield 4 lbs

Number Of Ingredients 11

Ingredients

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
(A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
Spoon the hot chutney into hot and sterile jars and seal immediately.
Makes about 4 lbs chutney.
Store in a dark and cool place and leave to mature for at least 2 weeks.
Will keep in ideal storage conditions for up to 2 years+.

GINGERY AUTUMN BUTTERFRUIT

Gingery Autumn Butterfruit image

Make and share this Gingery Autumn Butterfruit recipe from Food.com.

Provided by That is Dr House to

Categories Smoothies

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 red bartlett pears or 4 comice pears
2 tablespoons maple syrup
1 tablespoon brown rice syrup
1 teaspoon light molasses
1/2 cup malted vanilla-flavored soymilk or 1/2 cup almond-flavored soymilk
2 cups water
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1/8 teaspoon almond extract

Steps:

Peel and slice pears.
Put in blender then add remaining ingredients and blend until smooth.
Serve immed or place in a saucepan over low heat and serve warm.
Omit extract if using almond soymilk.

Nutrition Facts : Calories 128.8, Fat 0.2, Sodium 5.7, Carbohydrate 34, Fiber 5.3, Sugar 23.2, Protein 0.7

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