Winter Fruit Bowl With Almond Cream Recipes

WINTER FRUIT BOWL

Steps:

• To section grapefruit, cut off the ends of the grapefruit, then use a long, thin-bladed knife to cut out the core.
• Resting one end of the grapefruit on a cutting board, cut off the peel in strips.
• Peel the grapefruit apart and simply lift or pull each segment off the membrane, working over a bowl to catch juices.
• Set grapefruit sections aside (should have about 3 cups).
• Add enough water to the reserved grapefruit juice to measure 1 cup.
• In a medium saucepan combine the 1 cup grapefruit juice, sugar, and marmalade.
• Bring to boiling, stirring to dissolve sugar; reduce heat.
• Add cranberries; cook and stir for 5-8 minutes or until skins pop.
• Remove from heat; cool.
• Add grapefruit sections.
• Cover and chill.
• Just before serving, slice bananas and stir into chilled grapefruit mixture.
• Garnish with fresh mint, if desired.

CREAMY FRUIT BOWL

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. Pour juice into a double boiler; add the egg yolks, sugar, vinegar, butter and salt. Cook and stir over medium-low heat until mixture thickens and a thermometer reads at least 160°. Cool. , Stir in the pineapple, three oranges, 2-1/2 cups grapes and marshmallows. Cover and chill for at least 12 hours. , Fold in whipped cream just before serving. Top with remaining oranges and grapes. Garnish with mint if desired.

FRESH FRUIT BOWL

Steps:

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

WATERMELON FRUIT BOWL

Steps:

• With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
• In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
• To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

ALMOND COOKIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with a silicone baking mats or parchment paper.
• In a medium pan over medium heat, melt together the butter, brown sugar, and corn syrup. Stir until completely combined, then turn off the heat and add the flour, almonds, and vanilla and stir until incorporated.
• Let cool for 1 minute, then scoop tablespoons of the batter onto the prepared baking sheets, 3-4 per pan with plenty of space between for the cookies to spread during baking.
• Bake the cookies for 7-10 minutes, or until they have tripled in size and almost stopped bubbling.
• Remove from the oven and let cool for 30-60 seconds, until cool enough to touch, but still pliable. Drape each cookie over a cup of an inverted muffin tin, then use your hands to shape around the cups. Let cool for 1-2 minutes, until firm.
• Remove the cups from the muffin tin. If not using immediately, store in an airtight container at room temperature for up to 1 week.
• To serve, fill each cup with a scoop of ice cream and drizzle with chocolate sauce.
• Enjoy!