Operation Manual

54
Fruits - Recipe Kickstarters
Peach Mojitos
Honey-spiced peaches, fresh mint and rum create a stunning version
of this popular Cuban drink.
1. BLEND 1 cup chopped Honey-Spiced Peaches (page 52) with
1/4 cup syrup from Honey-Spiced Peaches, 1/4 cup fresh lime
juice and 3 tbsp superfine sugar in blender; blend until smooth.
2. MUDDLE 2 tablespoons mint leaves in each serving glass.
3. ADD 1-1/2 ounces white rum and 1/4 of the peach puree. Fill
glass with ice and top with club soda. Garnish with a peach
slice and sprig of mint.
Makes 4 servings
Caramel-Apple Pops
Homemade applesauce becomes the perfect hot weather treat when frozen into
popsicles with gooey caramel. For the best results use thick caramel topping.
1. LAYER Applesauce (page 50) with caramel topping in small
disposable cups or stir caramel topping into Applesauce;
spoon into cups.
2. INSERT craft sticks or popsicle sticks and cover with foil, making
a slit for the stick to go through.
3. FREEZE overnight or until firm. Wrap a warm cloth around each
cup and gently push popsicle up to release. Popsicles can also
be made in popsicle molds.
Home canned preserved fruit kicks up breakfast, frozen treats
and a knockout mojito.