2 Tbsp. butter

1 Tbsp. lemon juice

1/2 C. raisins

1/2 C. walnuts

2 Tsp. brown sugar

4 bananas — peeled and cut in

half — lengthwise 2 Tbsp. brandy

In a large skillet, melt butter; add brown sugar and lemon juice. Peel bananas; cut in half lengthwise and add to skillet. Cook, turning once, 1 or 2 minutes on each side. Add raisins and walnuts. Warm brandy, ignite; pour over bananas and shake pan until flame dies down. Serves 5.

1 lb Dried apricots

2 oz Split almonds

3 Oranges

2 Lemons

2 1/2 lb Sugar

2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.

Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in “Country Living” (British), March 1989. Typed for you by Karen Mintzias

4 apples and/or pears, cored — cut up

1/4 c orange juice

2 tbsp lemon juice

4 c assorted summer fruits such as:

strawberries — halved melon balls nectarines — sliced peaches plums seedless grapes 3 tbsp sugar

2 tsp finely shredded orange peel

1 187 ml bottle champagne — chilled

1/3 c sliced almonds — toasted

In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours.

Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired.

3/4 c Sugar

1 Cinnamon

1 c Water

4 Lemon slices

1 c Red wine

Heat sugar & water until sugar dissolves. Add remaining ingredients and bring to boil. Simmer 15 minutes, strain and pour over oranges. Chill at least 4 hours. Present in crystal bowl.

1 1/2 lb Assorted fresh fruit such as

-plums, lady apples, figs, -limes, pears, apricots, -peaches, grapes, & kumquats 3/4 c Sugar

1/3 c Meringue powder mixed with

-3 to 4 T water (or if not -to be eaten, 3 large egg -whites)

1. Several hours before use, prepare sugared fruit. If

fruit is to be eaten, use meringue powder; if not, egg white may be used. Rinse fruit in cool water and gently pat dry on paper towels. 2. In separate small bowls, place sugar and

meringue-powder mixture (or egg whites if the decorations will not be eaten). Holding 1 piece of fruit at a time, with a small pastry brush, paint all sides with meringue-powder mixture. 3. Holding the fruit over the bowl of sugar, sprinkle

all sides with sugar until well coated. Place sugared fruit on wire rack over waxed paper and let stand in warm place until sugar dries and hardens. Repeat to coat all pieces. Rinse and dry fingers frequently to remove stickiness. 4. Arrange fruit in a pyramid on a pedestal plate, in

a basket, or on a decorative platter. Country Living Holidays/1994 Scanned & edited by Di Pahl & <gg>

6 Large seedless oranges

2 C. water

2 C. sugar

1/4 Tsp. cream of tartar

1/4 C. orange-flavored liqueur

1/4 C. plain yogurt or

shredded coconut (optional)

Remove very thin strips of peel from 3 oranges. Cut strips into tiny slivers about 1-inch long and as thin as possible. Remove all remaining white pith and peel from oranges and discard. Bring water, sugar, cream of tartar and mace to a boil. Add slivers of orange rind and simmer until syrup is reduced to 1 1/2 cups. Place orange slices in serving bowl. Stir liqueur into syrup. Pour over oranges. Cool in refrigerator 4 hours before serving. Garnish with yogurt or coconut. Serves 6.

2 pounds ripe peaches

2 cups good red wine

–preferably from tuscany 1/2 cup sugar

1 vanilla bean — split

1/4 cup whole roasted almonds — shelled

1 tablespoon julienned fresh mint

Plunge the peaches into a generous amount of boiling water for 1 minute. Remove and refresh in ice water for about 1 minute. Carefully remove the skins by hand. Slice the peaches in half and remove the pit.

In a saucepan, heat the wine, sugar and vanilla bean. Bring to a boil and simmer for 3 minutes.

Place the peaches and almonds in a bowl. Pour the hot wine over the top. Allow to stand and return to room temperature, about 30 minutes. Sprinkle with mint and serve.

Nutritional information: Calories: 278, Fat: 2 grams.

Recipe courtesy of Chef David Ruggerio and “Little Italy Cookbook”

Formatted by Gail Shermeyer <4paws@netrax.net>.