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Fruit Desserts for Tu B’Shvat

Fruit Desserts for Tu B’Shvat

Celebrate the holiday with these scrumptious, fruity desserts.

by

Tu B’Shvat Fruit Platter

To enhance your table prepare any of these fruit platters using as many fruits available in your area.

Warm Apple Slices with Fresh Pomegranates

Warm Apple Slices with Fresh Pomegranates

A very simple and tasty side dish for any meat or chicken dish. Easy, fast and very tasty, it can certainly serve as dessert as well. Apples are available year around. Feel free to use any type of apple such as Golden delicious mixed with Granny Smith apples. I enjoyed the Ida Red apples I found in my grocery for its size and crunchiness.

The apples should keep their shape and not turn to apple sauce.

Ingredients

  • 2 Golden Delicious apples, peeled, cored, and cut into wedges
  • 2 Granny Smith apples, peeled, cored, and cut into wedges
  • 1/3 cup brown sugar or maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/2 cup pomegranate arils

Directions

In a large skillet over medium-low heat, combine all ingredients leaving not the pomegranates; cook 20 minutes or until fork-tender, stirring occasionally. Apples will thicken a bit and release plenty of liquid. Serve as a side dish or dessert.

Decorate with pomegranate arils

Note: If you wish to have a thicher sauce mix 1 tablespoon corn starch in 2 - 3 cups of cold water and add to apples. Stir gently until mixture reaches desired thickness and enjoy.

Preparation 20 minutes
Serves 6

Moist and Delicious Fruit Cake

Moist and Delicious Fruit Cake

Dazzle your guest with this delicious fruit cake that is moist and delicious. The list of ingredients is long but feel free to insert the fruits available in your area and omit some, once you get your ingredients together the rest is simple.

Ingredients

  • 1 cup each of finely chopped pecans and walnuts1 cup of raisins
  • 1/2 cup of dried chopped apricots
  • 1/2 cup of dried chopped apples
  • 1 cup all-purpose flour
  • 1 cup softened transfat free margarine
  • 2 cups of sugar
  • 2 eggs, beaten
  • 2 cups of applesauce
  • 2 tsp of vanilla or rum extract
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • 1 1/2 cups of flour
  • 1 tsp of salt

Directions

In a bowl, cream together 1 cup softened transfat free margarine with 2 cups of sugar, then beat in 2 eggs, 2 cups of applesauce and 2 teaspoons of vanilla or rum extract. In another bowl, mix 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cloves and 1 teaspoon of ground allspice into 1 1/2 cups of flour, and season with 1 teaspoon of salt. Stir the flour mixture into the butter and sugar mixture, then fold in the fruit mixture. Pour the batter into a Bundt pan, and bake it at 325 degrees Fahrenheit for 60 to 65 minutes. Cool the cake for at least 10 minutes before turning it over on a wire rack to finish cooling.

Decorate with fruits of the seven species for a nice touch.

Cherry Nut Cobbler

Cherry Nut Cobbler

Any more amazing way to finish a nice meal than serving this delightful cherry nut cobbler? It’s easy to prepare and watch the children run back to the table when they hear that dessert is being served.

Ingredients

  • 2 (21-ounce) cans cherry pie filling
  • 1/2 cup chopped walnuts
  • 1/2 cup sugar plus 2 tsp for sprinkling
  • 1 Tbs orange zest

Topping Ingredients

  • 1 cup all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 Tbs sugar
  • 1 cup water or Rice Dream
  • 1 egg
  • 3 Tbs oil

Directions

Topping

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the liquid ingredients (water, eggs and oil); mix until smooth. Reserve.

Preheat oven to 400 degrees F. Coat a 9 inch square glass baking dish with cooking spray.
In a large bowl, combine cherry pie filling, walnuts, the 1/2 cup sugar, and orange zest; mix well. Pour into prepared baking dish; set aside.
Pour reserved topping mixture over cherries. Evenly sprinkle remaining sugar over top. Bake uncovered 30 to 35 minutes, or until crust is golden.

Preparation 20 minutes
Serves 10

Stuffed and Spiked Cantaloupe Wedges

Stuffed and Spiked Cantaloupe Wedges

Ingredients

  • 2 cantaloupes, quartered and seeded
  • 1 container frozen strawberries
  • 1 oz. fruit liquor
  • 2 bananas, peeled and sliced
  • 2 kiwis, peeled and sliced
  • 2 Tbs sliced or slivered almonds

Directions

In a skillet toast almonds for 10 minutes on medium low flame mixing constantly until aromatic and toasted. Set aside.

Blend frozen strawberries in a food processor adding the liquor.

In a large bowl, chop all fruits, and top with blended strawberries
Place each cantaloupe quarter on a serving plate. Spoon equal amounts of fruit mixture over each and top with sliced almonds. Serve immediately.

Preparation 20 minutes
Serves 8

Ice Cream Stuffed Oranges with Caramel Sauce

Ice Cream Stuffed Oranges with Caramel Sauce

This dessert is served in a most original presentation. Sometimes presentation is more exciting than exotic recipes. Dig in and surprise your guest with this dessert.

Ingredients

  • 2 oranges
  • 2 cups vanilla ice cream, softened slightly
  • 4 Tbs caramel sauce

Directions

Cut off a slice, 2 inches from the stem end, of each orange. Using a grapefruit spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Reserve the orange segments to garnish or enjoy as a snack. Set the hollowed-out orange shells, and their caps in the refrigerator to chill. Spoon 1 cups softened vanilla ice cream, into orange halves. Drizzle 2 tablespoons store bought caramel.

Note: Once stuffed, you may refreeze oranges until ready to serve. Top with caramel sauce just before serving. Caramel sauce may also be warmed in the microwave!

Add crunch garnish such as granola, and/or crushed health bar topping.

Preparation 20 minutes
Serves 4

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The opinions expressed in the comment section are the personal views of the commenters. Comments are moderated, so please keep it civil.

Visitor Comments: 1

(1) Liz, February 9, 2017 11:59 PM

how much flour?

Fruit cake recipe has 2 separate flour amounts. Which or both is correct?

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