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Summer Fruit Desserts
RECIPES
Skillet Blueberry Crisps
Frullati - Fresh Fruit Whips
White Peaches with Raspberries
Grilled Pineapple with Nutella
Berries with Cannoli Cream
Skillet Blueberry Crisps
Skillet Blueberry Crisps
Skillet Blueberry Crisps
(Serves 4)

Ingredients:

1/4 teaspoon lemon zest
1 teaspoon lemon juice
1/2 cup water
2 tablespoons brown sugar
2 teaspoons cornstarch
2 teaspoons Amaretto or almond extract
1 tablespoon butter, room temperature
1 pint blueberries
10 amaretti cookies or biscotti, coarsely crushed
Confectioners' sugar

Directions:

In a large skillet, combine lemon zest, juice, water, brown sugar, cornstarch
and Amaretto.  Add butter and half of the blueberries.  Lightly crush the berries
with a potato masher or fork.  Bring to a boil over medium heat. Stir constantly.
Add the remaining blueberries and continue cooking for 2 minutes.  Spoon the
mixture into 4 mini dessert cups.  Sprinkle the cookie crumbs on top.  Dust
each with confectioners'  sugar.  Serve warm.
Frullati - Fresh Fruit Whips
(Serves 2)

Frullati are like adult milk shakes with a little liqueur added.  The Maraschino
used in this recipe is a fine Italian liqueur.  If you must substitute for
Maraschino, try a not too sweet cherry liqueur such as Kirsch.

Ingredients:

1 cup peeled and sliced fruit (banana, peaches, strawberries or raspberries)
2/3 cup milk
1-1/2 teaspoons sugar
3 tablespoons crushed ice
2 tablespoons Maraschino liqueur

Directions:

Place all of the ingredients into a blender.  Puree at high speed until the ice is
dissolved and fruit is liquefied.  Serve immediately.
White Peaches with Raspberries
(Serves 4)

Ingredients:

2/3 cup sugar
2/3 cup water
4 white peaches
8 ounces raspberries
4-5 fresh mint leaves, finely chopped
2/3 cup Prosecco, chilled

Directions:

In a saucepan over low heat, combine the sugar and water.  Stir until the
sugar is completely dissolved.  Remove from heat, cool, and refrigerate.

Just before serving:  Slice the peaches into a large bowl.  Add the raspberries
and mint.  Combine the cold sugar syrup and Prosecco.  Pour the mixture
over the peaches.  Serve immediately.
Grilled Pineapple with Nutella
(Serves 5-6)

Ingredients:

1 pineapple, peeled and cored
1/3 cup light cream cheese
1/4 teaspoon vanilla extract
1/3 cup Nutella
2 tablespoons heavy whipping cream
3 tablespoons chopped toasted almonds

Directions:

Cut the pineapple crosswise into 1/2-inch thick slices.  Lightly oil your (indoor
or outdoor) grill and set to medium-high heat.  Grill the pineapple slices 3
minutes per side or until beginning to brown.

In a small bowl, combine the cream cheese and vanilla. Set aside.

In a small saucepan, combine the Nutella and heavy cream.  Cook over low
heat 3-5 minutes until smooth and easy to pour.  Place the pineapple slices
on a serving dish.  Drizzle the warm Nutella sauce over the top.  Sprinkle with
the toasted almonds.  Serve each slice with a dollop of the cream cheese.
Berries with Cannoli Cream
(Serves 4)

Ingredients:

1/3 cup ricotta cheese
1/3 cup plus 2 tablespoons heavy cream
3 tablespoons confectioners'  sugar
Pinch cinnamon
3-4 cups of berries (combination of your favorites)
1 tablespoon sugar
1 tablespoon lemon juice
4 tablespoons crushed oatmeal cookies

Directions:

Combine the ricotta and 2 tablespoons heavy cream in a bowl.  Set aside.

With an electric mixer, combine 1/3 cup heavy cream, confectioners'  sugar,
and cinnamon.  Beat until stiff peaks form.  Fold the ricotta mixture into the
whipped cream.  Refrigerate at least 30 minutes and up to 4 hours.

Combine the berries in a bowl with the sugar and lemon juice.  Allow to sit
about 15 minutes before serving.  Spoon the berry mixture into 4 dessert
cups.  Dollop the cannoli cream on top.  Sprinkle with cookie crumbs and
serve.
 
 
 
 
 
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Fruit Desserts
DESSERTS  >  FRUIT DESSERTS
LIMONCELLO GRANITA
Serve Limoncello Granita in a hollowed out lemon garnished with a sprig of mint.

1/2 cup sugar
2 cups water
1/2 cup Limoncello
1/4 cup lemon juice

Combine the sugar and water in a saucepan.  Bring to a boil.  Cook the mixture until the sugar dissolves.  Remove from the heat.  Stir in the Limoncello and lemon juice.  Cool to room temperature. Transfer to a shallow pan and place in the freezer.

See further instructions for freezing granita
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