MTSVCS Recipes » Fruit


Fruit&Treats07 Jun 2008 09:31 am


8oz self raising flour.
Pinch of salt.
2oz butter.
1oz sultanas.
1oz caster sugar.
5 Fl oz milk.

Preparation Instructions:

Heat the oven to 220C/Gas 7.

Lightly grease a baking sheet/tray.

Mix together the salt and flour, then rub in the butter.

Fold in the sultanas, sugar and then the milk to create a soft dough.

Move to a floured work surface and knead.

Pat out to create a round about 2cm thick.

Use a 5cm cutter to make small rounds and place on the baking sheet/tray.

Knead together what is left of the dough and create more scones to use it all up.

Brush the tops of the scones with a small amount of milk.

Bake for 12-15 minutes until risen and golden.
Cool on a wire rack and serve with butter and a jam of your choice.


Dessert&Fruit31 May 2008 09:42 am


1 pound of gooseberries.
1 ounce of butter.
Sugar, to taste.
1/2 pint of double cream.


Top and tail the gooseberries, rinse and drain them, then put them in a pan with the butter.

Soften the berries over a low heat for about 5 minutes. Once they are soft, mash them lightly with the back of a spoon.

Season with sugar, to taste.

Whip the cream until firm and fold it in to the gooseberries.

Chill before serving.


Fruit02 May 2008 03:52 am

Ingredient List

4 medium mangoes.
1 whole clove.
2 oz of vinegar.
½ cup of sugar.
½ cup of white wine.
1 tablespoon of ground ginger.
1 teaspoon of salt.
½ teaspoon of ground allspice.
½ teaspoon of cayenne pepper.
Pinch of ground cinnamon.


Peel the mangoes and discard the middle pit.

Remove pulp and purée in a food processor or blender.

Add all of the remaining ingredients and purée until thoroughly combined.

In heavy saucepan, cook the mixture over low heat until reduced and thickened.

Remove from heat and allow to cool.

Strain mixture through a fine sieve.

Refrigerate for 8 hours or overnight to allow flavors to meld.

Source: This recipe came from the mango recipes website.

Fruit&Treats13 Mar 2008 07:13 am

List of ingredients:

8 oz of crushed pineapple, including juice.
2 medium eggs, beaten.
2 cups of flour.
1 3/4 cups of sugar.
1/2 cup of apple sauce.
2 teaspoons of vanilla extract.
1 teaspoon of lemon extract.
1/2 teaspoon of baking soda.
1/2 teaspoon of salt.

How to make:

Preheat oven to 325F.

In a mixing bowl, combine the flour, sugar, baking soda and salt.

Add the eggs, apple sauce, pineapple, vanilla and lemon extracts; then mix together.

Pour batter into greased muffin pans.

Bake for 15-20 minutes or until the middle springs back when touched.

Cool on a wire rack.


Fruit11 Feb 2008 06:23 am

List of ingredients:

40 six-inch flour tortillas.
16 oz of dried apricots, snipped.
2 cups of water.
1/2 cup of packed brown sugar.
1/2 cup of granulated sugar.
1/2 teaspoon of ground nutmeg.
1/2 teaspoon of ground cinnamon.
Cooking oil.


Combine the apricots, water, brown sugar, granulated sugar, nutmeg and cinnamon in a suitably sized saucepan.

Bring to the boil; reduce heat.

Simmer for about 10 minutes or until fruit is tender and the mixture has thickened, stirring a few times.

Allow to cool.

Spoon about one tablespoon of mixture along one edge of each tortilla and roll it up.

In a large skillet, heat about half an inch of cooking oil.

Place as many tortillas as can comfortably fit stem side down in the hot oil.

Cook until golden, turning once.

Drain the tortillas, then follow the same process for the remaining tortillas.



This recipe came from the official apricot recipes website.

Dessert&Fruit05 Feb 2008 03:04 am

List of ingredients:

4 egg yolks.
2 grated lemons zest.
1 envelope of gelatin.
2 cups of heavy whipping cream.
2/3 cup of sugar.
½ cup of lemon juice, strained.
4 tablespoons of white rum.
Whipped cream, to garnish.
Berries, to garnish.

Method of preparation:

In a mixing bowl, combine the egg yolks, grated lemon zest, lemon juice and sugar.

Place over gently simmering water, and whisk until thickened.

Remove from the heat, then beat with whip on medium speed until cold and thick.

In a heatproof bowl, combine the gelatin and white rum, allowing to soak for about five minutes.

Place the bowl over a pan of simmering water until melted. Remove from heat and allow to cool slightly.

Whip the cream on medium speed until it just holds its shape.

Whisk the gelatin into the egg yolk mixture.

Fold in the whipped cream.

Pour the mousse into a bowl or individual glasses.

Garnish with whipped cream and berries.


For more similar dessert recipes, see the official mousse recipes website.

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