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Fresh or frozen fruit becomes cool or warm desserts

This week's recipes include Chilled Strawberry/Rhubarb Dessert, Peach Dessert and Brandy and Peaches Dessert.
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

Fresh fruit in summer or frozen fruit in winter may be turned into desserts that will add coolness to a hot day, or warmth to a chilly atmosphere.

This week’s recipes feature strawberries, rhubarb and peaches in a variety of dessert dishes.

• • •

Chilled Strawberry/Rhubarb Dessert

  • 2 cups water
  • 1 cup granulated sugar
  • 2 cups frozen or freshly chopped rhubarb
  • 3 1/2 cups chopped strawberries, fresh or frozen
  • 1 cup freshly squeezed orange juice
  • whipping cream

In a large saucepan, bring water and sugar to a boil. Stir occasionally.

Add rhubarb and reduce heat to low. Cover and boil gently until rhubarb is softened, about 10 minutes.

Add strawberries and orange juice. Cook about 5 minutes until strawberries are softened. Remove from heat and let cool for 5 minutes. Place in small batches in a blender and swirl until smooth. Transfer carefully to a large bowl. Blend remaining mixture until all is smooth.

Cool at room temperature. Cover with plastic wrap and place in refrigerator until cold. 

Spoon into individual dishes and top with dollops of whipped cream.

• • •

Peach Dessert

  • 1 cup sugar
  • 1 cup water
  • 1/4 cup cornstarch
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla
  • 4 cups peaches, peeled, pitted and chopped finely

Whisk sugar, water, cinnamon and lemon in a large pot. Boil over medium heat, stirring often. Continue cooking 2-3 minutes or until thickened. Remove from heat.

Stir in peaches and vanilla and stir to coat. Cool in refrigerator. To serve, stir then spoon into individual dishes and top with whipped cream topping.

Peach mixture may also be used to make a peach pie or a cobbler.

• • •

Brandy and Peaches Dessert

  • 28 oz. peaches, peeled, pitted and sliced
  • 2 tbsps. corn syrup
  • 4 tbps. butter, melted
  • 1/2 cup brown sugar
  • 1/4 tsp. cinnamon
  • 1/2 cup brandy

Gently mix peaches with corn syrup, melted butter, brown sugar and cinnamon.

Place in a large, greased casserole dish. Top with brandy and mix gently. Be sure peaches are always covered with brandy mixture.

Bake in a 350 degrees F oven for 25-30 minutes, stirring occasionally until peaches are cooked through. You may need to add more melted butter.

Serve warm over vanilla ice cream. Store remainder in refrigerator. May be frozen for a short time.

Joyce Walter can be reached at ronjoy@sasktel.net.