Summer Fruit Puree

This sauce is delicious served with fresh or poached seasonal fruit.

Ingredients:

1/4 rock melon, peeled and cubed
4 peaches, chopped
2 apricots, chopped
1/4 teaspoon vanilla essence
1/2 cup water

Method:

1. In a small saucepan combine all ingredients and bring mixture to the boil.
2. Reduce heat and simmer for about 10 minutes or until fruit is softened. Cool and blend mixture until a thick puree is formed.

Microwave Method:

1. Combine all ingredients in a microwave-safe dish.
2. Cover and microwave on MEDIUM HIGH for 4 minutes or until fruit is softened.

Chewy Fruit Bars

Chewy Fruit Bars can be made up to a week ahead and stored in an airtight container. Recipe makes about 18 bars.

Ingredients:

1/3 cup firmly packed brown sugar
3 ounces (90 g) butter
1 1/4 cups all-purpose (plain) flour
1 egg yolk
Topping:
2 eggs
1 cup firmly packed brown sugar
1/3 cup self-rising (raising) flour
1/2 cup raisins
3/4 cup sultanas
1 1/2 cups roasted unsalted peanuts
1 cup desiccated coconut

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8 x 12 inch (20 x 30 cm) shallow slab or slice pan; line base and two long sides with baking paper, extending paper 1 inch (2.5 cm) above edge of pan.
2. Combine sugar and butter in medium-sized saucepan; stir over medium heat until butter is melted. Stir in sifted flour and egg yolk. Press mixture over base of prepared pan. Bake in oven about 10 minutes or until browned lightly; cool.
3. Meanwhile, prepare the topping: Beat eggs and sugar in small bowl with electric mixer until changed to a lighter color and thickened slightly; fold in sifted flour. Transfer mixture to large bowl; stir in remaining ingredients.
4. Spread topping over cold base; bake in oven about 30 minutes or until browned lightly. Allow to cool in pan before cutting into pieces.

Paw Paw (Papaya) Fruit Salad

Always a favorite, this easy to prepare fresh fruit salad is spectacular when served as a center piece for a dinner party or buffet. Recipe serves 6-8.

Ingredients:

1/2 paw paw, cut in small squares
2 oranges, cut in segments
3 kiwi fruit (gooseberries), sliced
Small bunch sultana grapes
Small bunch Cardinal grapes
2 passion fruit, pulp only
1 banana, sliced
1/4 pineapple, cut into small squares
1/2 pound (250 g) strawberries
6 mint leaves
Juice of 1 lemon
3 tablespoons Grand Marnier (optional)

Method:

1. Place all of the cut fruit into a large glass bowl and mix with hands.
2. Pour lemon juice over the fruit salad; this will bring out the flavor of the paw paw.
3. As an optional extra taste delight, pour over Grand Marnier. Serve as a center piece on a buffet table.

Mango Fool Dessert

With its decorative whipped cream and fresh fruit topping, this easy mango dessert is the perfect conclusion to a special family meal or dinner party, especially since it can be made up to 1 day ahead and kept, covered, in the refrigerator. Recipe serves 4.

Ingredients:

2 x 5 1/2 ounce (170 g) cans mango pulp
2 tablespoons icing sugar
2 teaspoons dark rum
1/4 teaspoon ground cinnamon
1/2 pint (300 ml) carton thickened cream

Method:

1. Combine mango, sifted icing sugar, rum and cinnamon in medium bowl. Beat cream in small bowl with electric mixer until firm peaks form.
2. Reserve 1/3 cup whipped cream for decoration. Fold remaining cream into mango mixture; mix well, pour into 4 serving glasses, cover, refrigerate 30 minutes.
3. Decorate with the reserved cream and fresh fruit.

Apple and Fruit Mince Tart

This delicious tart is best served on the day it is made. Serve warm or cold for dessert with whipped cream. Recipe serves 4.

Ingredients:

3/4 cup bottled fruit mince
1 egg, lightly beaten
5 ounce (150 g) packaged sweet short pastry flan
1 apple, thinly sliced
Icing sugar

Method:

1. Combine fruit mince and egg in medium bowl, mix well. Pour mixture evenly into pastry flan, arrange apple slices decoratively over top.
2. Bake in moderate oven for about 50 minutes or until filling is set. Dust lightly with sifted icing sugar.

Individual Fruit Trifles

Any type of fresh berry can be used for this easy fruit dessert - raspberries, strawberries and boysenberries are all available frozen. Recipe serves 4.

Ingredients:

1 jam sponge roll
4 tablespoons sweet sherry
Packet (85 g) strawberry jelly crystals
1 cup boiling water
8 ounces (250 g) frozen or fresh berries
2 tablespoons sweet sherry, extra
2 tablespoons custard powder
1 tablespoon sugar
2 cups milk
1/2 pint (300 ml) carton thickened (double) cream

Method:

1. Arrange slices of sponge roll in 4 individual serving dishes, sprinkle 1 tablespoon sherry over sponge in each dish.
2. Dissolve jelly in boiling water, add berries (do not thaw if frozen), add extra sherry; refrigerate until partly set. Pour jelly into dishes; refrigerate.
3. Blend combined custard powder and sugar with 1/2 cup of the milk, bring remaining milk to boil, gradually stir in custard powder mixture. Stir over heat until custard boils and thickens; cover, cool to lukewarm, then pour over jelly in dishes, refrigerate until ready to serve. Top with whipped cream, and decorate with toasted flaked almonds, if desired.