Rosy Pear Compote (Better Homes & Gardens September 1970)

Rosy Pear Compote 
(Better Homes & Gardens September 1970)

This dessert was the top prize winner in the "Fast" category of pear desserts - Better Homes and Gardens magazine, September 1970

1 16-oz can whole cranberry sauce
1/3 cup sugar
1 tablespoon lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground ginger
6 fresh pears, pared, cored and quartered
2 medium oranges, peeled, sliced and halved

In medium saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger, bring mixture to boiling. Place pear quarters and orange slices in 1 1/2 quart casserole or baking dish. Pour cranberry mixture over pears and oranges. Cover and bake at 350 degrees for 40 minutes or until pears are tender. Spoon fruit mixture into sherbets or compotes.  Serve warm.

Makes 6 servings.

Hot Fruit Dessert (A Favorite Dessert of President Kennedy)

According to Mary Barelli Gallagher, Jacqueline Kennedy's White House secretary, this was a favorite dessert of President Kennedy.

Source: My Life with Jacqueline Kennedy, Mary Barelli Gallagher, David McKay Company, Inc. 1969

Hot Fruit Dessert

3 small cans apricots
3 small cans pineapple pieces
3 small cans peaches
3 No. 2 cans pitted Bing cherries
3 oranges
3 lemons
1/2 cup light brown sugar
Nutmeg

Grate rind of oranges and lemons into sugar. Spread fruits, layer by layer, including oranges and lemons, sliced very thin, in baking dish. Sprinkle each layer with brown sugar mixture and a generous sprinkling of nutmeg.

Heat all until very hot and serve topped with some sour cream.

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Mallow Fruit Ambrosia (Kraft: The Greatest Food Show in the Land)

Mallow Fruit Ambrosia
(Kraft: The Greatest Food Show in the Land)

2 cups Kraft miniature marshmallows
1 11-oz can mandarin orange segments, drained
1 cup banana slices
1/2 cup maraschino cherry halves
1/2 cup flaked coconut
1 cup dairy sour cream
2 tablespoons honey

Combine marshmallows, fruit and coconut, mix lightly. Spoon into individual dessert dishes. Combine sour cream and honey; mix well and spoon over fruit. 8 servings.

Mandarin Pineapple Mousse

Mandarin Pineapple Mousse
Ladies Home Journal 1961


4 envelopes low calorie lime gelatin
2 cups hot water
1 can (1 lb) dietetic pineapple
2 Tbsp. lime juice
2 cups plain yoghurt
Mandarin oranges, fresh pineapple chunks, mint (garnish)

Dissolve gelatin in hot water. Drain pineapple and measure liquid and enough water to make one cup. Add lime juice and gelatin. Chill until syrupy. Fold in yoghurt and beat smooth. Chop pineapple very fine and add. Pour into 6 cup mold and chill until set. Unmold on platter and garnish with oranges, pineapple chunks and mint. Makes about 8 servings, 100 calories/serving.

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