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October 2018

Casserole Recipes

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Fruits Afire Recipe

Fruits Afire recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fruits Afire recipe  PDF


1 lb Canned pears
1 lb Canned whole apricots
1 lb Canned Bing cherries
2 tb Lemon juice
1 Cinnamon stick
1/2 c Apricot preserves
6 tb Rum
Drain pears, aprictos and cherries, reserving syrup. Combine syrups in a saucepan with lemon juice, cinnamon stick, apricot preserves and 2 tb of the rum. Bring to a boil and cook until reduced by half.
Remove cinnamon stick and pour over fruits. Refrigerate until about 30 minutes before serving. Place fruit and syrup in an oven proof
casserole. Cover casserole and heat in a 350F oven just until fruit is hot, about 5 minutes. Warm remaining 4 tb rum. At the table, ignite the rum and pour flaming over the fruit. Serve when flames have died out.

Fruits Afire recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
713 people have voted
Last Reviewed on 2018-10-17



Wednesday, Oct 17 2018 Download & Print Fruits Afire recipe  PDF   Casserole recipes RSS   New

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1 Ripe honeydew melon, cut in half, seeded 1 1/2 c Whipping cream 1 1/2 c Mayonnaise 2 ts Lemon juice 1 ts Paprika 1/2 ts Hot pepper sauce 1/2 ts Worcestershire sauce 2 tb Tomato paste 8 oz White crabmeat, flaked 8 Radicchio leaves (opt) Lemon and lime slices (opt) Fresh mint leaves (opt) Scoop melon in balls. To make dressing, whip cream until soft peaks form. Mi in mayonnaise, lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato paste. Stir crabmeat into dressing. Lightly mi in melon and toss ingredients gently until coated. Arrange shre...

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