Orange and Date Dessert --Gluten-free

This combination makes a sweet and light dessert, perfect for a winter dinner or as a side dish. Serve it as a salad with lunch or brunch. If you don’t have dates you may substitute with other dried fruit.

Serves 8

6 large navel oranges, skinned and cut into bite sized pieces

8 large dried dates – pitted and sliced

½ cup almonds (substitute walnuts, pecans, Macadamia nuts, or hazelnuts)

6 fresh mint leaves cut into slivers

½ cup dried cranberries

Layer and arrange cut oranges, dates, almonds, cranberries, and mint onto a platter or shallow bowl.

The original recipe came from THE ESSENTIAL MEDITERRANEAN COOKBOOK (Murdoch Books, Sydney, Australia) 2001

Green Grape & Blueberry Party Hors d'oeuvres

Colorful fruit on toothpicks makes a lovely addition to a party. Because they are attractive and easy to eat they disappear like hot cakes. Adults love them as well as kids. It can be fun to have an extra plate of them prepared and stashed away for when they have disappeared.

Kids also love to make these, and I find putting the grapes and blueberries onto the toothpicks can become an event where I spend quality time with my grandchildren. Telling stories or having time to sit a talk with children is a wonderful thing for all.

Recipe 

Put green seedless grapes (although red ones would be fine as well) and fresh blueberries alternately on toothpicks. If the grapes or blueberries are small you may have to double up on some. Otherwise, start with a blueberry, then a grape, and then another blueberry. Arrange around a plate, leaving room for a small dish of yogurt or sour cream dip.

 Dip

Use vanilla Greek yogurt

or

Mix 2 tablespoons of light brown sugar with ¾ cup sour cream.

Place the grapes and blueberries around a plate and a small container of dip in the middle.

Enjoy!

Cranberry Compote -- Gluten-free

Make ahead and spoon this colorful cranberry compote over canned pears for an easy accompaniment to brunch or dinner, instead of a fruit salad. To turn it into a dessert, top it with a bit of whipped cream. Or use it as a topping over vanilla ice cream or frozen yogurt. It freezes well, so you can make it ahead and have it ready for entertaining.

2 cups of fresh cranberries

1 cup water

½ cup apple cider

½ cup sugar

1 cinnamon stick

Add all ingredients to a small sauce pan and stir until well blended. Turn heat to high and bring to a boil, then reduce heat and let simmer until the cranberries open -- about 3–5 minutes. Turn the heat off and let stand on the burner until cool. Remove the cinnamon stick, place in a covered bowl or other storage container, and refrigerate until ready to use.

Drain a can of pairs and place in individual small bowls or one larger serving dish. You may use baked fresh pears instead of canned. Spoon compote over pears and serve -- warm or cold.

Baked Pears -- Gluten-free

Wash and dry 4 ripe pears. Cut in half and remove the cores with a sharp paring knife. Place the pear halves cut side down in a 9” x 12” glass or pottery baking pan. Do not use a metal pan.

Mix in a small sauce pan and bring to a boil. Simmer for 5 minutes, then pour over the pears.

1 cup of water

½ cup sugar

1/3 cup apricot preserves

3 tablespoons of lemon juice

Bake uncovered for 45 minutes at 325 degrees F, and if you want, baste the pears with the juice in the glass pan every ten to fifteen minutes.

Let cool slightly and serve warm with a a few spoonfuls of the juice from the pan and whipped cream. Store leftovers in refrigerator and warm individual servings in the microwave as desired.

Serves 4 - 8