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Alain Senderen's Salade De Fruit Exotique

Ingredients: 2 Tablespoon(s) Plus 2 teaspoons sugar 1/2 Vanilla bean, split 3 Coriander seeds 1 Whole clove 1/4 Teaspoon(s) Five-spice powder 1 Lime zest 1/2 Lemon zest 1/2 Teaspoon(s) Chopped fresh ginger 1 Sprig of fresh mint 1 Tablespoon(s) Fresh lime juice 1 Pineapple 1 Mango 2 large Kiwis 2 Passion fruits Directions: And ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad. In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using. Simmer over moderate heat for 10 minutes. Set aside to cook. Then stir in the lime juice. (The syrup can be made up and refrigerated for up to a week before serving the salad.) Slice off the top and the rind from the pineapple, quarter it lengthwise. Reserve 3 of the quarters for another use. Slice 1 of the quarters crosswise 1/8-inch thick. Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks 1/8-inch thick. Slice each mango disk in half lengthwise. Peel the kiwis and halve lengthwise. Cut each half lengthwise into thin wedges. Divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern. Strain the reserved syrup and divide equally among the 4 servings. Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours. Just before serving, halve the passion fruits crosswise. Using a teaspoon, scoop the pulk out of each half onto the fruit in each bowl. Nutritional information per serving: 147 calories, 1.2 G Protein, .7 G fat; 37.0 G Carbohydrate.
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Fresh fruit ice cream Contributed to the echo by: Debra Heng Originally from: Borden FRESH FRUIT ICE CREAM In ice cream freezer container, combine all ingredients and mix well. Freeze according to manufacturer's instructions. Refrigerator Freezer Method: Omit h Wild rice pilaf with dried fruit 1. Combine all the ingredients, except the cherries and currants in a medium size saucepan and cook slowly, covered, over medium heat for about 35 minutes. 2. Add the dried fruit and cook for another 15 minutes, or until the rice is tender but not mushy. Cereal & milk with fruit, toast and cheese Nutrition info: 384 calories, 20 g protein, 74 g carbohydrate, 3 g fat, 8 g fiber, 30 g sugar, 10 mg cholesterol, 778 mg sodium Fruit 'n yogurt pasta salad Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water to cool. In medium bowl, combine cooked macaroni and all remaining ingredients except strawberries; mix gently to coat. 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If using mangoes, papayas or pepinos, cut in half and scoop flesh (not se Oatmeal fruit bar cookies SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Mix all ingredients except fruit and juice until mixture becomes coarse crumbs. Add the fruit juice to h Dried fruit pilaf Pour chicken broth and 2 1/4 cup water into skillet. Add rice, cinnamon, cardamom and coriander. Cover and bring to a boil. Reduce heat to low and simmer until rice is tender and liquid is absobed, about 20 minutes. Remove from heat. Stir in dried fru Fruit crisp Blend first 6 ingredients in food processor. Work melted butter in with hands. Place fresh or frozen berries into individual custard cups. Sprinkle with extra brown sugar and dot with butter. Cover berries with crumb mixture and bake at 350F degre