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Fruit recipes

Real Wisconsin Bed and Breakfasts fruit recipes


Rhubarb sauce

Brambleberry Bed and Breakfast: Feature page | Website

4 cups rhubarb (Freeze the rhubarb and defrost for better result)
¾ cup sugar
2/3 cup orange juice, divided usage
¼ cup corn starch

Real Wisconsin Bed and Breakfasts: Rhubarb sauce

Combine rhubarb, sugar and one-half of the orange juice in a saucepan. Boil on high until rhubarb fibers are dissolved, stirring frequently and making sure it does not burn. Dissolve corn starch in remaining orange juice then add to rhubarb. Continue cooking 3 to 5 minutes until sauce thickens. Cool at room temperature and refrigerate overnight. Serve with whipped cream.


Pink Grapefruit Sorbet

Franklin Inn on Durkee: Feature page | Website

Ingredients:
1 cup water
1 1/2 cups sugar
2 cups fresh squeezed grapefruit juice
2 teaspoons grenandine, for added color
Directions:
Bring water and sugar to a boil.  Remove from heat.  Add in remaining ingredients of grapefruit juice and grenandine.  Stir well.  Allow to cool completely before spinning in an ice cream maker.  If you do not have an ice cream maker, you can place the sorbet into the freezer and stir mixture every 30 minutes until desired


Pretty Peach Soup

Franklin Inn on Durkee: Feature page | Website

3 c. peaches, fresh or frozen, thawed (4 cups in a 1 lb. bag)
3 T. lemon juice
1-2 c. peach nectar (in small 5.5 oz. mini-cans)
1 c. plain yogurt
1/3 c. sugar (adjust to preference)
1 t. almond extract (may substitute vanilla)

Blend in blender or food processor.

Garnish/Raspberry Puree

Blenderize to create a puree sauce from fresh or frozen raspberries.
Drizzle a spot of raspberry puree on top & center of peach soup.

Pull sauce by using a toothpick to make a flower design decoration in the center of the soup.

Makes 4 large servings.

 

 

 

 

 


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