Peppered Plums With Almond Ice Recipes

PLUM AND ALMOND COBBLER

Plum and Almond Cobbler image

Categories Food Processor Dessert Bake Plum Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 12

Number Of Ingredients 12

Ingredients

1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds prune plums or other plums, pitted and quartered
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sliced almonds
1 large egg, beaten lightly

Steps:

In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.
Preheat oven to 375°F.
In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.
Bake cobbler in middle of oven 45 minutes or less, or until golden and bubbling, and cool on a rack.
Serve cobbler warm or at room temperature.

ALMOND ICE

Almond Ice image

This refreshing fruit salad recipe with a wonderful twist comes from Hawaii. It's a conversation piece as well...great for parties and potlucks. The Almond Ice will have everyone guessing why these 'ice cubes' don't melt!! Hint: Avoid citrus fruits so the gelatin remains firm.

Provided by Sadie

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad

Time 4h15m

Yield 20

Number Of Ingredients 8

Ingredients

5 (.25 ounce) envelopes unflavored gelatin
2 ¼ cups boiling water
4 teaspoons almond extract
4 cups cold water
1 ⅓ cups white sugar
1 cup fresh strawberries, halved
1 cup seedless grapes
1 cup cubed cantaloupe

Steps:

Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

Nutrition Facts : Calories 70.6 calories, Carbohydrate 16 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.7 g, Sodium 5 mg, Sugar 15.6 g

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