Ingredients

• 50g/2oz unsalted butter
• 50g/2oz caster sugar finely pared zest of a lemon
• 2 tbsp sultanas
• 150ml/ ¼pint of dessert wine
• 4 crisp apples, such as Granny Smith, cored
• 150ml/ ¼pint of double cream
• 1 tbsp caster sugar
• 1 tsp cinnamon

Directions

1. Preheat the oven 170C/350F/Gas 3.
2. Place 50g/2oz of the butter, sugar, lemon zest and sultanas in a bowl. Mix well to combine.
3. Spoon the butter mixture into the apples. Stand the apples in an ovenproof baking dish and pour over the dessert wine.
4. Cover the dish with foil and bake for 25-30 minutes. The apples should be beginning to soften.
5. Remove the foil and cook for a further 15-20 minutes, when the apples should be completely soft and beginning to brown.
6. Meanwhile whip the cream with sugar and cinnamon.
7. Serve the apples straight from the oven with spoonfuls of whipped cream.

Ingredients

• 3 T butter
• 3 T fresh lemon juice
• 5-6 firm, ripe bananas, peeled and cut into 2-3″ chunks
• 3 T brown sugar
• 1 tsp cinnamon
• grated coconut
• orange or lemon zest

Directions

Preheat oven to 375o. Place butter and lemon juice in shallow baking dish. Place in oven only until butter is melted. Stir butter and lemon juice together until mixed. Put banana chunks in baking dish and turn until bananas are well coated. In small bowl stir together brown sugar and cinnamon until blended. Sprinkle sugar mixture on top of bananas. Bake 18-20 minutes or until bananas are heated through and butter just begins to bubble. Do not overcook. Place bananas in small serving dishes. Sprinkle small amount of grated coconut and zest over each. Serve immediately. 4-6 servings.

Ingredients

• Apple
• 1 T. brown sugar
• 2 T. caramel ice cream topping
• pecans

Directions

Core apples.

For each apple: Sprinkle cored apple with 1 T. brown sugar.
Top with 2 T. of caramel ice cream topping and pecans.
Bake at 350 for 30 minutes

Ingredients

• 1/2 pint heavy cream
• 8 ozs. low-fat sour cream
• 8 ozs. low-fat cream cheese
• 1 cup confectioners’ sugar
• 2 tbls. Grand Marnier
• 1 lb. fresh strawberries
• 1 (5-oz.) container fresh blackberries
• 1 (5-oz.) container fresh blueberries
• 1 (5-oz.) container fresh raspberries
• Whipped cream, if desired
• Sprigs of mint, if desired for garnish

Directions

1. Place heavy cream, sour cream, cream cheese, confectioners’ sugar and Grand Marnier in blender and process until smooth. Refrigerate. (This can be done ahead of time).

2. Hull and rinse berries. Drain well. Layer all berries in 8 dessert dishes. Top each dish with 4 tablespoons of the cream mixture. Top with whipped cream and mint.

Serves 8

Ingredients

• 1/3 cup butter
• 1/2 cup sugar
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1 1/2 cup water
• 4 medium cooking apples (peeled and sliced)

Directions

In 10 inch skillet, melt butter over medium heat. Stir in sugar, cornstarch and cinnamon. Blend in water. Arrange apples over sauce. Cover and cook over medium heat, spooning sauce over apples until apples are tender and sauce is thick.