Many Recipe.com

May 30, 2008

GRAPES Recipes

Filed under: Fruit Desserts Recipes — Tags: , , — recipemania @ 3:30 pm

GRAPES
GRAPES are a fruit extensively cultivated both for eating and for the making of wines and raisins. Although found in many varieties, they naturally divide themselves into two general classes: those which retain their skins, such as the Malaga, Tokay, Muscat, Cornichon, Emperor, etc., and those which slip out of their skins easily, such as the Concord, Niagara, Delaware, Catawba, etc. Grapes are
much used as a fresh fruit. When they are to be used in this way, the bunches should be put into a colander and washed thoroughly by running cold water over them. Then all the imperfect ones should be removed and the grapes kept cool until they are to be served. Clean grape leaves make an attractive garnish for the individual plates or the serving dish on which the grapes are placed.

GRAPE APPLE DESSERT.
Sweeten a pint of fresh grape juice with a pint of sugar, and simmer gently until reduced one third. Pare and core without dividing, six or eight nice tart apples, and stew very slowly in the grape juice until tender, but not broken. Remove the apples and boil the juice (if any remain) until thickened to the consistency of syrup. Serve cold with a dressing of whipped cream. Canned grape pulp or juice may be utilized for this purpose. Sweet apples may be used instead of tart ones, and the sugar omitted.

GRAPEFRUIT
Grapefruit, also known as ‘shaddock’, is a large, pale-yellow fruit belonging to the citrus group. One variety, known as the ‘pomelo’, is the kind that is commonly found in the market. It is slightly flattened on both the blossom and stem ends. Grapefruit has a typical flavor and a slightly bitter taste and contains neither a great deal of sugar nor a large amount of acid.
When grapefruit has been properly ripened, it is rather sweet, so that many persons prefer it without sugar; but when sugar is desired, the fruit is very much more delicious if it is prepared some time before it is to be served, the sugar added to it, and the fruit placed in a cool place.

GRAPEFRUIT AMBROSIA
Take 5 pounds of grapefruit (preferably half pink and half red), 5 large, 6 medium, or 7 to 8 small, one cup sweetened flaked coconut, 2 tablespoons Campari, 2 tablespoons sugar and Salt. Cut peel including all white pith from each fruit with a sharp knife. Cut each segment from each fruit free from membranes. Halve grapefruit segments crosswise and transfer pieces to a bowl. Stir in coconut, Campari, sugar, and just a pinch of salt.
Refrigerate, covered, for one hour.

GRAPEFRUIT DESSERT
Take two large grapefruitS, peeled, divided into sections, seeds removed, and chilled Sifted confectioners’ sugar or granulated sugar substitute to taste 1/4 cup dry or cream sherry, or brandy, or grapefruit or orange juice or as desired, divided Freshly grated grapefruit peel and sprigs of fresh mint for garnish Evenly divide grapefruit sections into dessert dishes or sherbet glasses. About 15 minutes before serving, sprinkle each serving with confectioners’ sugar or granulated artificial sweetener to taste. Immediately before serving, add 1 tablespoon sherry or brandy or grapefruit juice or orange juice or as desired to each serving. Garnish each with a sprinkle of grated grapefruit peel and a sprig of fresh mint.

GRAPEFRUIT CREAM
1 1/3 Cup grapefruit
2/3 Cup Sugar
3 Large Eggs
1 1/2 Tsp Cornstarch

In a small bowl, combine 1 tablespoon of grapefruit juice and the cornstarch and stir until smooth. Put the remaining juice in a medium nonaluminum saucepan. Add the sugar, place over medium heat, and cook, stirring, until the sugar melts. Whisk in the cornstarch mixture and remove from the heat. With a whisk, lightly beat the eggs in a large bowl.
Whisk the warm juice into the eggs. Pour the mixture into a 1 1/2-quart souffle dish and cover with aluminum foil, pressing the foil around the rim to seal. Put the souffle dish on the steamer rack, place over simmering water, cover, and steam until the pudding is set and a knife inserted into the center comes out clean, about 35 minutes. remove the souffle dish from the steamer pot and let cool. Refrigerate until chilled then Serve cold.

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