INGREDIENTS

• 1 star fruit; sliced
• 1 cup orange juice
• 1 mango
• ¼ cup brown sugar
• 1 cup good quality coconut milk
• Handful of pomegranate seeds; optional
• Whipped cream or vanilla ice cream; optional

INSTRUCTIONS

Place the star fruit (3 slices per person) in a pot on the stove. Add the orange juice. Stir well under high heat until juice begins to boil. Reduce heat to medium. Allow to simmer for 10 minutes, or until star fruit has softened enough to easily cut into with a spoon. Gently move the slices around and turn them over so they all get cooked. Remove any more brown seeds that may loosen and surface. While star fruit is cooking, place the mango fruit in a blender. Process or blend until it is smooth and puréed. Set aside. When star fruit is nearly done, add brown sugar and stir to dissolve. Remove pot from heat. Stir in the mango purée. Do a taste test and add more sugar if needed. If it happens to be too sweet for your taste, add a squeeze of fresh lime juice, or a little more orange juice. When you’re happy with the taste, portion out 3 star fruit slices per bowl with enough sauce to surround the fruit (it should still be warm from the pot). Top each bowl with a sprinkling of pomegranate seeds then drizzle with some coconut milk and serve! Top it with some whipped cream or vanilla ice cream.

INGREDIENTS

• ½ cup butter, (1 stick)
• 3–4 cups black velvet apricots and their juices; quartered
• 1 cup sugar; plus more for sprinkling
• 2 tspn. baking powder
• 1 cup all-purpose flour
• 1 cup milk
• Vanilla ice cream (optional)

INSTRUCTIONS

Put the stick of butter in a deep casserole dish at least 9 x 9–inch. in diameter and place in a cold oven. Heat the oven to 350°F. Place the quartered apricots and their juices into a bowl and sprinkle lightly with extra sugar; set aside. In another bowl, whisk together 1 cup sugar, baking powder, and flour. Add milk and mix well. (Note: the mixture will be thin.)

When the butter has melted and the oven is at 350°F, pour the batter into the casserole dish, then pour the fruit and its juices into the center of the batter. Bake for 50–60 minutes, or until the batter is cooked and the top is golden brown. Serve warm or at room temperature with ice cream.

INGREDIENTS

• 4 cups ripe white nectarines; chopped
• 1 cups sugar
• 1 lemon
• 1, 12 oz. evaporated milk
• 1 pack instant vanilla pudding (3.75 oz.)
• 1, 14 oz. sweetened condensed milk
• 2 cups half and half
• 2 cups heavy cream

• Electric ice cream machine
• 5 lb. bag of ice
• Rock salt

INSTRUCTIONS

Peel nectarines with a vegetable peeler and cut into chunks. In a medium–large bowl pour sugar over nectarines and squeeze juice of ½ of lemon onto fruit and mix with spoon. Let fruit sit for about an hour. After an hour put nectarines in a food processor and pulse until almost all puréed. In large bowl whisk the evaporated milk and pudding until well blended. Add the fruit, sweetened condensed milk, half and half, and whipping cream. Pour into ice cream maker and process as directed. After the ice cream is done pour into freezer container and freeze until firm.