fresh fruit

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

Black Forest gateau

salted butter,

bar dark chocolate

plain flour

golden caster sugar

cocoa

tsp bicarbonate of soda

eggs

buttermilk or natural yoghurt

morello cherry jam

tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)

500 milliliters tub double cream

tbsp icing sugar

cherries

Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.

Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.

Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.

Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.

Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.

When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

Sweet and tart loquat jam made with warm vanilla and ginger to produce a thick, delicious homemade jam.

Loquat Jam

lbs loquats*

white sugar

vanilla bean (or 3 tsp extract)

tsp ginger, ground (or 1 tbs fresh ginger, minced)

Remove seeds, the white pith beneath the seeds, and skins from loquats. Chop to small dice.

Split your vanilla bean with the tip of a small knife and gently scrape the seeds from the pod out. Reserve both.

Combine chopped fruit, ginger, sugar, and both the vanilla bean seeds and pod in a large saucepan over medium heat.

Cook, stirring to dissolve the sugar. Continue to stir occasionally to prevent sticking or burning, until fruit has broken down to small pieces and the jam has thickened enough to cling to the spoon and leave a trail on the bottom of the pan when the spoon is dragged through. About 25 minutes. Discard the vanilla bean pod.

If canning, proceed as instructed below. If freezing or storing in the fridge, ladle into clean jars and leave about an inch from the top of the jar to the top of the jam. Let it cool completely then seal and store.

If canned or frozen, this jam lasts up to 1 year. If stored in the fridge, or once opened from the cupboard or freezer, this lasts one month.

Loquat Jam (see below for canning instructions)

Before you begin cooking your jam, fill a large canning pot with enough water to cover your jars by 1 inch when submerged. Bring to a boil over high heat (make your jam while this happens).

Set out 4 clean 4 ounce jars (or more if doubling, etc) with NEW lids and seals on a clean towel.

When your jam is almost finished cooking, place your jars in the boiling water to warm them. This only takes a minute. Remove from the water, drain off excess water, and flip upside down on the towel to dry.

When the jam is done, use hand protection to flip over the jars. Using a ladle and funnel pour in the jam, leaving 1/4 inch of space from the top of the jam to the rim of the jar.

Wipe any jam from the rim and dry the rims. Then place the seals and lids on, using hand protection to handle the hot jars. Tighten the lids hand tight and use your tongs to submerge them back into the water.

Let them process for 10 minutes. Then remove to the towel to cool and seal. When the lids &#039;pop&#039; or no longer click or move when pressed upon, the jam is ready for cupboard storage for up to 1 year.

Alternatively, if freezing, simply place jam in freezer safe containers with 1 inch of space from the rim, and let cool completely on the counter. Then freeze up to one year.

Water Bath Canning

Anytime you&#39;re looking for a refreshing beverage turn to this easy recipe of blueberry infused lemon water with a little bit of sweetener.

Blueberry Lemon Water

filtered water

blueberries

sugar

lemons

mint leaves (optional)

Rinse blueberries in cold water and set aside. Place water in any container with a tight fitting lid. Tip: Repurposing a 52 ounce juice container works well.  Add blueberries and sugar to container. Place lid on container and tighten. Shake container vigorously until the sugar has dissolved. Place container with blueberries and sugar in refrigerator to infuse for at least 8 hours. Always shake vigorously before serving too.  The water will mostly be clear but it may have a very slight tinge of pink.

I like adding the fresh squeezed lemon juice when serving this beverage. Add juice from 1/2 lemon to an 8 ounce glass filled with ice cubes. Then pour the infused berry water over the ice. Serve and enjoy! This recipe will make 4 8-ounce servings.TIP: You can usually make a second batch with the same blueberries. Instead of tossing the blueberries out maybe you’d like to try making my blueberry cobbler recipe. The blueberries shouldn’t be that waterlogged.

Chardonnay Caramel Cake: a ridiculously easy, flavorful, moist vanilla cake topped with lightly sweetened fluffy whipped cream, and an ultra rich, buttery caramel sauce.

Chardonnay Caramel Cake Recipe

(15.25 oz) box white cake mix*

Barefoot Chardonnay

unsalted butter (melted and cooled slightly)

eggs (room temperature)

Sparkling sugar (optional)

brown sugar (packed)

unsalted butter

salt

vanilla extract

heavy whipping cream (cold)

peaches

Blueberries

almonds

Preheat oven to 350 degrees F and spray 2 (9 in) round non stick cake pans with cooking spray.

Place all ingredients into a large mixing bowl.

Whisk until combined.

Pour batter evenly into prepared pans.

Optional - top with sparkling sugar (gives a nice crunchy texture).

Bake for 18-24 minutes, or until an inserted toothpick comes out clean.

Remove from oven and cool.

Chardonnay Cake

Place all ingredients into a medium sized sauce pan over medium heat.

Cook for 4-8 minutes, stirring gently with a spoon. The mixture will bubble and simmer.

The mixture is ready when it's still runny, but will start to coat the back of a spoon.

Remove from heat and cool for 2 minutes.

Pour the sauce into a microwave safe jar and finish cooling at room temperature.

Serve or store in the fridge until ready to use.

Reheat in microwave after refrigeration.

Chardonnay Caramel

Place ingredients into the bowl of your stand mixer.

Beat on high until stiff peaks form.

Whipped Cream

Lay the first layer of the cake on a cake stand (or plate).

Top with half the whipped cream.

Place on the second layer of the cake.

Top with the rest of the whipped cream.

Top with sliced peaches, blueberries, sliced almonds and drizzle with caramel sauce.

Serve immediately.

Store leftovers in an airtight container in the fridge.

Assembly

https://content.jwplatform.com/videos/8XWdfL8b.mp4

Chardonnay Caramel Cake

Simply and Fruity Red Wine Sangria. Made with fresh fruit, red wine, brandy and pomegranate juice. Perfect Fall or Winter cocktail.

Red Wine Sangria

water

red dry table wine

brandy

pomegranate juice

apple (sliced)

orange (sliced)

strawberries (sliced)

Add sugar and water to a small saucepan. Over medium high heat bring the mixture to a boil. Cook until sugar is fully dissolved. Allow to cool.

Add red wine, brandy, pomegranate juice, apples, oranges, and strawberries to a large pitcher.

Add in cooled simple syrup and stir. Refrigerate for at least 2 hours or for best results overnight.

This creamy Fresh Fruit Salad Recipe is filled with assorted fresh fruits in a creamy lime dressing that&#039;s absolutely delicious!

Creamy Fresh Fruit Salad Recipe

½ medium pineapples (chopped)

blackberries

red grapes (halved)

kiwi (peeled and chopped)

oranges

plain Greek Yogurt

honey

lime juice

lime

Wash all the fruits before slicing or chopping.

Combine the strawberries, pineapple, blackberries, grapes, kiwi and oranges in a large bowl.

Combine the dressing ingredients in a separate small bowl and whisk to combine. Pour dressing over fresh fruits and toss gently to coat.

Serve immediately, or cover and keep refrigerated until ready to serve. Best if served within 24 hours.

Combining fresh apricots with a little sugar and a bit of spice makes a delicious syrup that is perfect for waffles,  pancakes, crepes, and ice cream!

Apricot Syrup

Apricots (more or less, depending on size)

Water

Sugar (more if you like it sweeter)

Allspice (*or choice of other spice)

Lemon Juice

Cornstarch (if using)

Split the apricots and remove the stone.

Make 1 1/2 cups to 2 cups of apricot puree.

Add the water and apricots to a blender and mix to puree the fruit.  You can also add the fruit and water to a saucepan and use an immersion blender to puree. I like using the water since it makes the fruit a little easier to work with.

To make the puree

Add the puree to a saucepan with 1/3 cup of sugar. Taste and add more sugar if needed.

Add the spice and stir well.

Over medium heat, bring the fruit, sugar, and spice mixture to a full boil. Continue to stir and boil for 1 minute.

If you want a thicker syrup, mix together the cornstarch with a bit of water and whisk into the boiling syrup. Continue to cook and stir for another minute after adding cornstarch.

Remove the syrup from the heat and add the lemon juice. Stir.

Let the apricot syrup thicken and cool a bit before using it.

Making the syrup

This simply summery sangria wine can be made with either red or white wine!

Red and white summer sangria

orange juice ((125 ml))

brandy ((125 ml))

750- ml bottle red or white wine

fruit

Ice (, or use frozen fruit)

Sparkling water or ginger ale (, to taste)

Add sugar, orange juice, and brandy to a pitcher and stir for about 1 minute until sugar is dissolved.

Add red or white wine and fruit and stir until combined.

Chill completely in the fridge, at least 2 hours and up to 1 day.

Bright as tropical sunshine, this recipe gives the classic fruit pie welcome to a luscious fruit that&#x27;s now widely available beyond its tropical home. Fresh mango pie, you&#x27;re a great and worthy &quot;bake&quot;!

Top 9 fresh fruit recipes from across the web

The most viewed fresh fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Black Forest gateau

Loquat Jam

Blueberry Lemon Water

Chardonnay Caramel Cake Recipe

Red Wine Sangria

Creamy Fresh Fruit Salad Recipe

Apricot Syrup

Red and white summer sangria

Fresh Mango Pie

Top 9 fresh fruit recipes from across the web

The most viewed fresh fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Forest gateau

Loquat Jam

Blueberry Lemon Water

Chardonnay Caramel Cake Recipe

Red Wine Sangria

Creamy Fresh Fruit Salad Recipe

Apricot Syrup

Red and white summer sangria

Fresh Mango Pie

The most viewed fresh fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine