lumicero/recipes-ing2inst huggingface dataset:
Title: Pressure Cooker Tipsy Amaretti Stuffed Peaches
Ingredients:
- 1 red wine
- 4 sugar
- 3 amaretti cookie
- 1 lemon zest
- 1 butter
- 2
Instructions:
1. Wash the peaches well, slice them in half and remove the pit and make the hole a little deeper with the large end of a melon-baller.
2. For the filling: Crumble the cookies and almonds in a chopper and mix in the lemon zest and melted butter.
3. Pour the wine and sugar into your pressure cooker and place your steamer basket, or suitable substitute, on top.
4. Fill and dust the top of the peaches with the cookie crumble filling and place delicately in the steamer basket of your pressure cooker.
5. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 4 minutes cooking time under pressure.
6. When the time is up release all of the steam, open the top, and delicately remove the peaches with tongs. If you like, you can reduce the red wine in the pan (with the top off) and use it as a syrupy sauce.
7. Serve with whipped cream or vanilla ice cream.
Title: Russian Tea Cakes
Ingredients:
- 1/2 margarine
- 1/2 butter
- 1 vanilla extract
- 3/4 pecans
- 2 1/4 all-purpose flour
- 1/4 salt
- 1 powdered sugar
Instructions:
1. Cream margarine, butter, vanilla until smooth.
2. Add pecans to the butter mixture.
3. Sift salt and flour together until combined.
4. Add dry ingredients to the wet mixture.
5. Shape into 1 inch balls and place on an ungreased sheet pan.
6. Make sure there is 1/2 in separating each cookie, these cookies do not flatten out, they stay shaped into a ball.
7. Bake at 400 for 10 minutes -- DO NOT LET THESE COOKIES BROWN.
8. Let cookies cool about 5 minutes, while still hot or warm roll them in the powder sugar.
9. Let cool another 5 minutes and toss in powder sugar again.
Title: Sondra's Passover Sponge Cake
Ingredients:
- 1 potato starch
- 1/4 eggs
- 12 sugar
- 3/4 orange, zest of
- 1 lemon, zest of
- 1 walnuts
- 1/2
- 1
Instructions:
1. In a large bowl, add the sugar to the yolks and beat well.
2. Now add orange juice and the orange and lemon rinds and mix throughly.
3. Sift the cake meal and potato starch into the yolks and mix well.
4. Add nuts if you are making a nut cake.
5. Beat egg whites until stiff and fold into egg yolk mixture.
6. Pour into a 2 piece greased tube pan and bake for 1 hour at 350 degrees F.
7. Cool cake upside down.
Title: Classic Chocolate Whoopie Pies
Ingredients:
- 1 2/3 all-purpose flour
- 2/3 baking soda
- 1 1/2 salt
- 1/2 unsalted butter
- 4 vegetable shortening
- 4 dark brown sugar
- 1 egg
- 1 vanilla extract
- 1 milk
- 1 1/4 marshmallow cream
- 1 1/2 vegetable shortening
- 1 1/4 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Position rack in center of oven; preheat to 375ºF. Line two baking sheets with parchment paper.
2. Sift together flour, cocoa powder, baking soda, and salt on a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase speed to medium; beat for 3 minutes. Add egg and vanilla; beat 2 more minutes.
3. Add half of flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour mixture and milk.
4. Using a spoon, drop batter 1 Tbsp at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently. Remove from oven; let pies cool on sheet for 5 minutes; transfer to a rack to finish cooling.
5. To make filling: Beat Fluff and shortening for 3 minutes on medium. Reduce speed to low, and add sugar and vanilla. Beat until incorporated. Increase speed to medium; beat until fluffy.
6. Sandwich filling between the flat sides of two pies; repeat.
Title: Greek Almond Shortbread (Kourabie)
Ingredients:
- 250 unsalted butter
- 1 1/2 olive oil
- 1/2 icing sugar
- 850 plain flour
- 1 vanilla
- 100 eggs
- 3 icing sugar
- 500
Instructions:
1. Preheat your oven to 180oc (375 oF).
2. In a large bowl beat the butter, oil, eggs, sugar and vanilla until thick and glossy. It will take about 5 - 7 minutes.
3. Add in the flour and almonds. Start with a large wooden spoon and progress to clean hands until all is well mixed. The mixture will be quite dry.
4. Roll peices of dough the size of a large cherry and flatten, or roll into a sausage and flatten slightly - or what ever suits your fancy.
5. Place onto a lined tray, repeat until all the mixture is used (you should get 50 - 60 biscuits).
6. Bake in preheated oven for 20 - 30 minutes depending on how you roll and flatten your biscuits. They should be nicely golden all over.
7. Once out of the oven, liberally sift extra icing sugar over hot biscuit and leave to cool.
8. Store in an air tight container with plenty of icing sugar.
9. They will keep for up to 2 weeks in a dry and dark area.
Title: Chocolate Strawberry Shortcake
Ingredients:
- 1 chocolate pudding
- 1 eggs
- 4 milk
- 3/4 strawberries
- 3/4 white sugar
- 1 heavy cream
- 1 1/2 marshmallows
- 3 vanilla
- 2 1/2 confectioners' sugar
- 3 -5
Instructions:
1. Mix and bake cake ingredients according to box.
2. Cool cakes completely.
3. While the cakes are baking and/or cooling, slice strawberries, coat with white sugar and let sit in fridge until ready to put together. Leave some for garnish.
4. Once cakes are cool, start mixing the whipped cream.
5. In a large bowl beat the cream until it thickens.
6. Add the vanilla, confectioners sugar, and marshmallows (to stabilize).
7. Assemble cake.
8. Place first layer on a cake plate with a small amount of jam to hold it.
9. Spread jar of jam on the top of the first layer.
10. Spread 1/4 of cream on top of jam making a dam and indent in the middle for sugar strawberries.
11. Place 3/4 of the strawberries in indent.
12. Spread 1/4 of the cream on top of the strawberries and cover with top layer of cake.
13. Ice cake with remainder of the whipped cream making an indent again in the middle for the rest of the sugar strawberries.
14. Garnish with large strawberries previously set aside.
Title: Chocolate Pecan Slice
Ingredients:
- 1 plain flour
- 1/2 self-raising flour
- 1/4 pecans
- 1/2 dark chocolate
- 250 butter
- 125 caster sugar
- 1 eggs
- 2 sour cream
- 1/3 icing sugar
- 2 butter
- 1/4 hot water
- 30
- 1 -2
Instructions:
1. Note that all ingredients after the word ICING are for the icing only.
2. Preheat the over to 180 degrees Celcius.
3. Grease and line the bottom of a rectangular 18cm by 28cm sponge tin.
4. In a glass bowl over a pan of water, melt the dark chocolate with the butter.
5. When melted, remove from heat, and stir in sugar and sour cream.
6. Add eggs.
7. Combine the flours and cocoa in a separate bowl, then add to melted chocolate mixture.
8. Stir until just combined, then pour into tin.
9. Spread evenly.
10. Bake for 25 to 30 minutes.
11. Cool in tin.
12. When cool, prepare the icing.
13. Blend the butter with the icing sugar using a spoon.
14. Add the cocoa powder.
15. Add enough hot water to make a stiff paste.
16. Store in an airtight container for up to a week.
Title: Miniature Frosted Strawberry Cake Donuts
Ingredients:
- 1 unbleached all-purpose flour
- 1/3 sugar
- 1 baking powder
- 1/4 baking soda
- 1 strawberry Jell-O gelatin dessert
- 1/2 salt
- 1/8 nutmeg
- 1/4 fresh strawberries
- 1/4 egg
- 1 canola oil
- 2 vanilla extract
- 1 reduced-fat cream cheese
- 1/8 milk
- 2 milk
- 2 -3 powdered sugar
- 1 strawberry gelatin
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease doughnut pan with spray oil and lightly dust pan with flour.
2. Whisk flour, sugar, baking powder, baking soda, strawberry jello, salt, and nutmeg together in a medium mixing bowl.
3. Whisk yogurt, strawberries, egg, oil and flavorings together in a separate small bowl.Pour all at once over dry ingredients and stir only until everything is moistened.
4. Spoon batter into pastry bag or quart-size zippered plastic bag. Seal. Snip small corner of plastic bag and force dough out of hole in a fat rope that encircles each doughnut cup. Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut. Makes 12 donuts and possibly 3-4 “donut holes” in a mini cupcake pan. Bake for 9-10 minutes.
5. Strawberry Glaze:
6. Combine cream cheese and milk in a medium mixing bowl. Mix powdered sugar and jello powder with cream cheese until smooth.
7. Add more milk (a few drops at a time) if necessary to achieve correct consistency. It should drip slowly without being runny.
8. Dip donuts face down into glaze and turn over to dry on rack or pour over the top.
9. Sprinkle with colored sugar or other edible decorations, if desired, before the glaze dries.
Title: Molten Buttered Rum Cakes
Ingredients:
- 1 graham cracker crumbs
- 1/2 butter
- 1/3 margarine
- 2 eggs
- 1 brown sugar
- 1/4 all-purpose flour
- 1/3
Instructions:
1. Heat oven to 400°F Spray bottoms and sides of 3 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
2. In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
3. Meanwhile, in large bowl, beat whole eggs, egg yolks and rum extract with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
4. Bake 13 to 16 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 5 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.
Title: Cottage Cheese Delight
Ingredients:
- 1 cottage cheese
- 1 crushed pineapple
- 1 mandarin oranges
- 1 Cool Whip
- 1
Instructions:
1. In a glass mixing bowl, add cottage cheese.
2. Sprinkle the cheese with orange jello powder.
3. Add drained pineapple and mandarin orange segments and mix well until incorporated.
4. Prepare dream whip in accordance with package directions and fold into the fruit mixture.
5. Cover with plastic wrap and refrigerate to chill for 2 hours.
Title: Vegan Graham Crackers
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1/2 sugar
- 1/4 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1/4 maple syrup
- 3 vanilla extract
- 2 1/2 water
- 2 -4
Instructions:
1. Toast the flour: Position a rack in the center of the overn and preheat to 350 degrees F / 180 degrees Celsius Line a rimmed baking sheet with parchment paper. Spread the flour and toast for 10 minutes, stirring a few times. Cool the flour before continuing.
2. Place a wire mesh strainer over a big bowl and add the flour, sugar, baking soda, cinnamon and salt and sift them into the bowl. Whisk together.
3. In a small bowl whisk together the oil, maple syrup and vanilla. Pour over the dry ingredients and mix until it holds together. (It will be too dry to form a pliable ball of dough at this point.).
4. Mix 2 Tablespoons / 30 ml of water into the dough. Set aside for 5 minutes to allow the flour to absorb the liquid. Add additional water as needed until the dough is pliable when formed into a ball. It should be glossy, but not wet.
5. Roll the dough: Place the dough on the center of a piece of parchment paper and use your hand to shape it into a rough rectangle. Cover the dough with a second piece of parchement and use a rolling pin to roll the dough to about 14 x 10 inches (35.5 x 25 cm) and 1/4 inch (6 mm) thick. The thickness should be uniform for the crackers to bake uniformly.
6. Remove the top sheet of parchment and cut the edges to make a neat rectangle. Cut 2 inch (5 cm) square pieces. Using a fork, poke holes all over the top.
7. Transfer the dough, still on the parchment to the baking sheet. Run a sharp knife through the cuts again.
8. Bake on the middle rack for 11 to 12 minutes or until the tops are uniformly dry and the bottoms lightly browned.
9. Place the baking sheet on a wire rack. Allow the crackers to cool to room temperature before breaking them apart.
Title: Banana Cake
Ingredients:
- 1 1/2 sugar
- 1 pecans
- 1/2 butter
- 3 bananas
- 2 eggs
- 1 baking soda
- 2 flour
- 1 vanilla
- 1 salt
- 1/2 milk
- 2 baking powder
Instructions:
1. Cream oleo & sugar, add eggs and beat well.
2. Sift flour with salt & baking powder and add alternately with the milk and vanilla to the creamed mixture of sugar and egg & oleo. Add nuts.
3. Mash the bananas and add the soda. Add to above mixture.
4. Bake in a 9 X 13 baking pan which has been greased. 325 to 350 degrees for 35 to 40 minutes or until lightly brown.
Title: West Haven Chocolate Cake
Ingredients:
- 8 dates
- 1 baking soda
- 1 water
- 1 3/4 flour
- 2 salt
- 1/2 shortening
- 1 sugar
- 1 eggs
- 2 walnuts
- 6
- 1/2
Instructions:
1. Combine dates, baking soda, and boiling water in a small bowl.
2. Cool to room terperature.
3. Sift together the flour, cocoa, and salt; set aside.
4. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
5. Add eggs, one at a time, beating well after each addition.
6. Blend in date mixture.
7. Then stir in dry ingredients.
8. Pour into a greased 13 x 9 x 2-inch baking pan.
9. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done.
10. Cool in pan on rack.
11. Cut into squares and serve with a scoop of vanilla ice cream on top.
Title: Paula Deen's Butterfinger Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 sweetened condensed milk
- 1/2 frozen non-dairy topping
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
3. Prepare cake mix following package directions(adding water, oil and eggs).
4. Add 1 chopped Butterfinger to batter, stirring well.
5. Pour into prepared pan and bake as directed on package.
6. Let cake cool for 5 minutes.
7. Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
8. Pour condensed milk and caramel topping evenly over cake.
9. Sprinkle remaining 1 chopped Butterfinger over caramel.
10. Cover and chill.
11. Before serving, spread whipped topping evenly over cake.
12. Garnish with chopped Butterfinger, if desired.
13. Cut into squares to serve.
Title: Pumpkin Creme Brulee
Ingredients:
- 1 light brown sugar
- 1/2 granulated sugar
- 2 milk
- 2 heavy cream
- 10 sugar
- 1 cinnamon stick
- 1/2 allspice
- 1/4 ground cloves
- 1/4 nutmeg
- 9 canned pumpkin puree
- 3/4
Instructions:
1. Make the sugar: preheat oven to 250°; combine the sugars, mixing well; spread on a baking sheet and dry in the oven for about 1 hour.
2. Transfer to a blender and process to a fine powder; set aside, covered, and store in a cool dry place at room temperature for up to a week.
3. Make the brulee: Preheat the oven to 350°.
4. In a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves, and nutmeg over medium heat until hot but not boiling.
5. Remove from heat and set aside to cool slightly; cover and refrigerate for about 30 minutes.
6. Remove the cinnamon stick.
7. Whisk in the egg yolks, mixing until smooth.
8. Add in the pumpkin puree, whisking until well blended; strain the custard through a fine-mesh sieve into a bowl.
9. Pour the custard into eight 4 ounce ramekins.
10. Set the ramekins in a shallow roasting pan or baking pan and put in the oven.
11. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
12. Bake for 25-30 minutes, until the custards are set around the edges but still a little shaky in the center.
13. Carefully remove pan from oven; remove ramekins from the water bath and let the custards cool to room temperature.
14. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
15. Preheat the broiler, or use a small propane torch designed for kitchen use.
16. Remove plastic wrap and sprinkle each custard with brulee sugar.
17. Broil for 30-60 seconds, until the sugar caramelizes, or hold the torch over the sugar to caramelize it.
18. Serve immediately.
Title: Flu-Fighter Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 baking powder
- 3/4 baking soda
- 3/4 ground cinnamon
- 1/2 nutmeg
- 1 ground cloves
- 1/4 salt
- 1/2 unsalted butter
- 1 dark brown sugar
- 2 eggs
- 1/4 molasses
- 1/4 ginger
- 1 lemon zest
- 2 old fashioned oats
- 1/2 golden raisins
- 1 1/4 dried cranberries
- 1 1/4 walnuts
- 1 1/4
Instructions:
1. Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
2. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
3. Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile preheat the oven to 375°.
4. Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.
Title: Cinnamon Sugar Pineapple
Ingredients:
- 1 fresh pineapple
- 330 lime rind
- 2 ground cinnamon
- 2 unsalted butter
- 125
Instructions:
1. Lightly oil a barbecue plate and heat on high.
2. Peel pineapple and slice into even lengths. Combine sugar, lime rind and cinnamon in a shallow dish. Pour melted butter into a seprarate shallow dish. Dip a slice of pineapple into melted butter, then coat with sugar mixture, shaking off excess.
3. Cook pineapple on barbecue for 2-3 minutes each side, until golden brown.
Title: Perfected Toll House Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1/2 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla
- 2 eggs
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Combine flour, salt, and baking powder in a small mixing bowl and set aside.
3. In a large mixing bowl, combine sugars, butter, and vanilla.
4. Beat with electric mixer until light and fluffy.
5. Add in eggs.
6. Carefully add flour mixture.
7. Beat until soft dough forms.
8. Add in chocolate chips and walnuts (if you prefer).
9. Drop teaspoon-sized amounts of dough onto a cookie sheet, spread 2 inches apart.
10. Cook for 8-11 minutes or until edges turn brown. (Amount you leave your cookies in for can vary with each cookie sheet. Darker pans tend to cook faster in this case.).
11. Let cool completely before you serve or store.
Title: Chocolate Pots
Ingredients:
- 1 brandy
- 7 butter
- 2 butter
- 3
- 1
- 2
Instructions:
1. In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute.
2. Stir in chocolate until melted and smooth. Once melted, stir in egg yolks and brandy.
3. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.
4. Sometimes if you add the butter when the chocolate isn't cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before stirring in some cold milk, a little at a time, until you have a smooth consistency again.
Title: Mexican Chocolate Mousse
Ingredients:
- 1 salt
- 1 milk
- 1/2 cocoa powder
- 1 instant chocolate pudding mix
- 1/2
- 1
Instructions:
1. In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
2. In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
3. Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.
Title: Vanilla Peanut Butter Cupcakes
Ingredients:
- 1/2 salt
- 2 flour
- 2 baking powder
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 milk
- 1 vanilla extract
- 2 peanut butter
Instructions:
1. Preheat oven to 375f;.
2. line cupcake cups with papers.
3. cream butter and sugar till light and fluffy. beat in eggs one at a time.
4. add flour, mixed with the baking powder and salt, alternating with milk, beat well; stir in vanilla.
5. divide evenly among pans. let cook for 18 minutes. let cool in pans.
Title: Amaretto Chocolate Kisses
Ingredients:
- 1 chocolate
- 3 unsalted butter
- 3 granulated sugar
- 2 instant coffee granules
- 1 hot water
- 2 amaretto liqueur
- 1 1/4 icing sugar
- 1/2
- 1/4
Instructions:
1. In the top of a double boiler, combine the chocolate, butter, sugar, coffee and water.
2. Place over low heat and simmer until all melted and combined.
3. Remove from heat.
4. Add amaretto, cookie crumbs, and almonds.
5. Chill dough, until firm enough to handle.
6. Make small balls.
7. Roll in powdered sugar, or sifted cocoa.
8. Place in airtight container and store in the fridge.
9. Keeps up to a month.
10. Should make 24 cookies.
Title: Lemon Basil Creme Brulee
Ingredients:
- 1 1/2 heavy cream
- 1/2 basil
- 1 vanilla extract
- 3 sugar
- 1/4
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Heat the cream in a pot with the basil. Stir regularly, especially as it gets warmer, to avoid forming a skin on top. When it is simmering, but before it begins to boil, remove from heat and add the vanilla extract.
3. In a small bowl, with a fork, cream the egg yolks and sugar until smooth. Try not to incorporate much air into the mixture.
4. Place the 1 tbsp lemon curd in the bottom of each of four ramekins and spread evenly.
5. SLOWLY drizzle cream into eggs, continuing to beat with the fork. If you pour too quickly, the hot cream will cook the egg. Again, try not to incorporate any air as you mix.
6. Split the raw custard evenly between the ramekins. Place into a baking pan. Pour water into the pan (making sure not to splash any water into the ramekins) until the water goes halfway up each ramekin.
7. Carefully transfer to the oven and bake about 30 minutes. Actual time will depend on the shape of the ramekin. Custard is done when it is set but still a little jiggly.
8. Remove from oven and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge. Chill at least a couple hours. You can keep this in the fridge several days if you like.
9. Just before serving, sprinkle with a couple teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar. If you don't have a kitchen torch you can use the broiler in your oven, but be careful, the sugar burns easily!
Title: Orange Glazed Rockmelon(Canteloupe) and Berry Salad
Ingredients:
- 1 rock melon
- 2 strawberries
- 1 blueberries
- 3 kiwi fruits
- 1/4 brown sugar
- 1/2
- 8
- 2
Instructions:
1. To make the glaze- combine the glaze ingredients in a smalle microwavable dish and heat on High for 2 -3 minutes, until syrupy. TO use a saucepan- heat 4 to 5 minutes in a small saucepan until syrupy. Set aside.
2. For the fruit salad- use a melon baller or small dice to prepare the rockmelon. Hull and quarter the strawberries. Peel the kiwifruits and slice in half and then into wedges. Mix all the fruit and berries in a bowl.
3. Drizzle the fruit with the glaze and toss to coat evenly.
4. Spoon into serving bowls.