Fresh Fruit
Pancakes

1lb of Fresh berries of your choice
1 Pomegranate
¼ Cup of White sugar
2Tb Grand Marnier liqueur
Your favorite recipe of Pancakes or
Crepes
Bakers Cream or Whipped Cream
optional topping

In a medium size bowl place fresh washed berries and fresh pomegranate kernels. Ad sugar and Grand Marnier stir and then let Macerate and refrigerate for 30 minutes.

Place hot Pancakes or Crepes on a dish, spoon a healthy portion of berry topping over them and top with Whipping Cream or pour over Bakers Cream. This is a fresh and flavorful breakfast perfect for an intimate party of two or for a Sunday Brunch when the guest are many.
(8 servings)

Poached Pears
in Cream Sherry

8 Bosc Pears
1 cup brown sugar
150ml bottle of cream sherry

Peel your pears making sure that you keep the stem in tact. In a 2qt. pan add the brown sugar and cream sherry stirring till the sugar is dissolved. On medium heat bring up to a gentle simmer.

When the sherry in simmering add the pears then drop the heat to med. Poach pears for 20 minutes adjusting them every 5 minutes to ensure an even coat.

When pears are finished; remove them and place them on a holding plate. Take the remaining sherry and bring back up to a boil and educe by half. Place the pears in a serving bowl and evenly spoon over the reduced sauce over them.
(8 servings)

Fuyu Persimmons
Ice Cream Toppings

4 Fuyu Persimmons
¼ Cup White Sugar
1 tsp Cinnamon
2 Tb Amaretto Liqueur
Whole roasted or candy coated
almonds

Peal and remove seeds from the persimmons, then chop or use a food processor to finely dice persimmons. Add sugar, cinnamon and Amaretto, then let macerate and refrigerate for 30 minutes.

Place your favorite vanilla ice cream in a fountain dish, then spoon a healthy portion of the persimmon topping. Finish this lovely fall dessert of with whipping cream and top it off with roasted or candied almonds. This ice-cold dessert will warm any heart.
(8 servings)

Clementine Parfait

6 Egg Yolks
¾ Cup Clementine Juice
1 tsp Salt
2 Cups of Whipping Cream
2 Tb of Cointreau Liqueur
24 Chocolate Dipped Clementines

Cook and stir egg yolks, clementine juice and salt in a double boiler until thick. When the custard coats the spoon remove it from the heat. Pour into a bowl and beat with a wire wisk until cool.

(6 Servings) Chocolate Dipped Clementines and a mint leaf for garnish. This dessert truly is a delight! Fold whipping cream and Cointreau into the custard then pour into dishes and freeze or refridgerate for approximately 30 minutes. When ready to serve, top with whipped cream and 2 Chocolate Dipped Clementines and a mint leaf for garnish. This dessert truly is a delight!
(6 servings)

Winter Orange
Delight

1 qt. half and half
4 eggs
½ cup white sugar
¼ cup Grandmanier
¼ lb. semisweet chocolate block
4-5 fresh Naval Oranges

Pour half and half into food processor, add eggs, sugar and Grand- manier. In separate bowl juice the oranges and then pour fresh orange juice into processor with other ingredients. Use a processor stir accessory and blend for 1 minute. Then pour into a 1.5 qt. saucepan. Heat over medium heat, until hot drinkable temperature is achieved. Then pour into your favorite cups and shave semisweet chocolate over the drink and serve. Serves 4 to 6 cups.

Stuffed Pluots

8 Pluots sliced in half and seeded
4 oz Mascarpone Cheese
8 oz Cream Cheese
2 Tb Honey
¼ cup Crushed cashews

In a large bowl place cream cheese and allow it to come up to room temperature. Next add the rest of the ingredients and gently combine with a spatula. Refrigerate the filling for two hours. Just before serving, slice in half the Pluots and remove the seeds with a melon baler. Place a tablespoon of mixture into each Pluot and serve immediately.

Nectarine
Watercress Salad

Nectarine vinaigrette
2 Nectarines seeded and quartered
½ cup oil
½ cup Rice Wine Vinegar
2 Tb mustard
2 Tb honey
Salt and pepper to taste
1 tsp Parsley
(Optional) ¼ cup Brown Sugar
(Optional) 1 Tb Poppy Seeds

In a blender place the nectarine pieces, vinegar, mustard, honey and pulse till the mixture resembles a soupy consistency. (If you prefer a sweeter dressing also add the brown sugar.) Next add the salt, pepper, parsley, poppy seeds (optional) and oil. Pulse the mixture two to three times in 10-second intervals. (If blended too long it will reach a mayonnaise consistency.) Adjust seasonings and refrigerate till time to serve.

Toss over watercress, endive and sliced nectarines. Works great over any of your favorite salad mix, tea sandwiches or a good vegetable dipping sauce.

Stuffed Cucumbers with White Peach Dressing

3 Cucumbers
1 White Peach peeled and seeded.
2 Mint leaves chopped
¼ cup Vanilla yogurt
8 oz cream cheese at room temperature and cut into small cubes
1/8 tsp Vanilla extract
2 tsp sugar
Chives for garnish
Peach sliced into thin strips for garnish

Wash the cucumbers well, then with a vegetable peeler, peel the cumber purposely haphazardly leaving on sections of the skin in a random pattern. Next cut the tips off then slice it into 2" round sections. With a melon baler scoop out half of the inner flesh of the cumber creating a miniature bowl. Place an average of a tablespoon of the filling inside depending on the size of bowls. Place a strip of peach in the center of the cumber standing strait up. Garnish with a piece of chive.

Filling
Mince the peach flesh and place into bowl. Wisk in mint, sugar, vanilla and yogurt till completely combined. Add the cream cheese and work thoroughly into peach mixture

Orange Zest Champagne Cocktail

6 Navel Oranges
¼ Cup Orange Jelly
1 Bottle Of White Champagne
Fresh Orange Zest

Juice 6 navel oranges into a blender, then add orange Jelly, and blend thoroughly. Pour mixture into a pitcher and add champagne.

For serving, pour into champagne glass and add orange zest either grated or sliced curls and top it off with a dollop of whip cream for the perfect breakfast or brunch. Drink.

Fig w/Chai Spiced Chocolate Ganache

Fresh Black Mission Figs
8oz semi sweet chocolate cut into pieces. (chips work well also)
Z heavy whipping cream
1 tsp Chai spice
1tsp clear corn syrup

Place the chocolate into a heatproof bowl and set aside. In a pot place the heavy cream and Chai spice together and bring the contents to a boil. Watch it carefully because it will bubble and foam over the pot quickly. When it comes to a boil, turn off the heat and pour it over the chocolate. Let it stand for about to minutes. Gently add the corn syrup and stir the mixture with a fork. At first it will resemble very thin chocolate milk, but it will quickly come together forming thick chocolate syrup. Serve warm or in a fondue pot dipping in your favorite fruits. (We love it with figs and strawberries.)

Filling
Mince the peach flesh and place into bowl. Wisk in mint, sugar, vanilla and yogurt till completely combined. Add the cream cheese and work thoroughly into peach mixture