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Cactus Pear Muffins
2 To 3 cactus pears - peel, mash & drained
1/2 c Raisins
1/4 c Sugar
2 c Flour
2 ts Baking powder
1/2 ts Salt
1 Egg; beaten
1 c Milk
1/4 c Butter; melted
Preheat oven to 375 F. In a bowl, combine the cactus pears, raisins, and sugar and set aside. In another bowl, sift the flour with the baking powder and slat. Add the egg, milk, and butter and stir to just moisten (the batter should be lumpy). Fold in the cactus pear mixture. Spoon into greased muffin cups, filling each 2/3 full. Bake for 20 mins or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Preheat oven to 350 Rinse, halve and pit the peaches. Puree 2 of the peach
halves in a food processor. Place the puree in a bowl, and add the sugar,
ground almonds, egg yolk, and almond extract. Mix to a smooth paste. Cover
each peach half with the filling, and place the filled peach halves in a
buttered baking dish. Sprinkle with the sliced almonds and spread the
remaining butter over the peaches and bake for about 45 minutes. Serve hot
or cold with cream or ice cream on the side.
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