Fruits
Baked Ambrosia
(Serves 4)
2 large oranges
1 can (8 ounces) pineapple
chunks, drained
2 tablespoons coconut
1112 tablespoons brown sugar
1 tablespoon honey
1fa teaspoon almond extract
2 tablespoons almonds (whole
or slivered)
4 maraschino cherries
• Cut oranges in half crosswise. Free
fruit from shell carefully with a
grapefruit knife. Separate orange
sections.
:. Toss together orange sections,
pineapple, coconut, brown sugar,
honey, almond extract and almonds
in mixing bowl. Mound into shells.
Top each with a cherry. Place shells
in steamer basket. Coverand steam.
Water: l/2cup Time:
10-12 min.
Candied Steamed Apples
(Serves 6)
8 medium cooking apples,
peeled, cored and chopped
1f4 cup red hot candies
lis cup brown sugar
Dash nutmeg
• Place apples in rice bowl. Cover;
steam. Water: 1 cup Time: 19-22
min.
•• Stir in red hots, brown sugar and
nutmeg. Cover; steam. Water: 2/3
cup Time: 14-16min.
18
Sunshine Fruit Compote
(Serves 6-8)
1 package (6 ounces) dry
mixed fruit
1 package (6 ounces) dry
apricots
1 can (16 ounces) peaches in
heavy syrup, drained
lis cup orange juice
2 tablespoons honey
• Combine all ingredients in rice bowl.
Cover and steam. Water: 1 cup
Time: 19-22 min.
Mapled Bananas
(Serves 4)
2 tablespoons butter or
margarine
3 tablespoons maple-flavored
pancake syrup
5 bananas, peeled and sliced
into liz-inch pieces
1 tablespoon lemon juice
• Place butter in rice bowl. Cover;
steam. Water:
1/4 cup Time: 6-7
mIn.
• Stir in syrup. Add bananas. Stir to
coat bananas with syrup mixture.
Cover and steam. Water: 1/2 cup
Time:
10-12 min. Sprinkle with
lemon juice. Serve warm.
Cranberry Sauce
1 pound cranberries
2 cups sugar
llz cup water
• Combine all ingredients in rice bowl.
Cover and steam. Water: 11/2 cups
Time:
26-30 min.
