Fresh Fruit Topping Recipes

Steps:

• In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,

Steps:

• Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.

Steps:

• Combine sour cream, brown sugar and vanilla. Serve alongside the strawberries and grapes for a dipping sauce.

Steps:

• In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
• Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
• Fruit Crisp Variations:
• Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
• Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
• Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate at least 1 hour.
• Serve spooned over assorted fresh berries.

Steps:

• Divide fruit between two dessert dishes, sprinkle snipped fresh mint on fruit if desired. Serve with one of the toppings below:.
• HONEY-YOGURT TOPPING.
• Mix 1 tablespoon lemon juice, 1 tablespoon honey and 1/2 cup unflavored yogurt or dairy sour cream.
• BROWN SUGAR-YOGURT TOPPING.
• Mix 1/4 cup unflavored yogurt or sour cream and 2 tablespoons brown sugar.
• LIMEADE-YOGURT TOPPING.
• Mix 2 tablespoons frozen limeade concentrate (thawed) and 1/4 cup pineapple yogurt.
• SPICE-YOGURT TOPPING.
• Mix 1/2 cup unflavored yogurt or sour cream, 1 tablespoon sugar, 1/4 teaspoon cinnamon and dash nutmeg.

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Steps:

• In large mixing bowl, mix pudding, milk, and triple sec until thickened.
• Fold in whipped cream.
• Spoon over fresh fruit.