Brulee for the Kids

Take a marshmallow—cut in half and then put a gummy candy on top. Either broil for a few seconds in the oven or the barbeque or even quicker—take a butane lighter and hold over it for three seconds. Yum! (Did you know that Trader Joe’s brand marshmallows now have hashgacha?)

Slice a banana in rounds and cover each round with peanut butter. Put a light to it as well. Watch out—peanut butter goes up like napalm!

Slice an orange thinly and sprinkle lightly with sugar—place under broiler, barbeque or lighter. Just a few seconds and voila!

Persimmon Dessert

Ever wanted to buy persimmons but not sure what to do with them?

Ingredients:

6 persimmons, each cut into 6 wedges

½ cup part skim milk ricotta cheese

2 tsp finely grated lemon rind

3 Tbsp honey

6 mint leaves thinly sliced

¼ cup chopped pecans, toasted

Cut seeds from persimmon wedges to form a small flat top on each wedge

Combine ricotta and lemon rind. Arrange ½ tsp ricotta mixture on top of each wedge. Drizzle each with ¼ tsp honey. Sprinkle with mint and pecans.

Enjoy!

Passion Fruit Sorbet

How about sabras, better known as passion fruit? This can be made up to one week in advance and stored in the freezer covered with aluminum foil.

Ingredients:

12 large passion fruits

1 cup sugar

3 cups water

¼ cup lemon juice

Cut fruit in half over bowl. Scoop out pulp. Strain to remove seeds. You will need ¾ cup juice.

Place sugar in pan with 1 cup of the water. Stir until sugar is dissolved. Bring to boil without stirring. Remove from heat and pour into bowl. When completely cold add passion fruit juice, lemon juice and remaining water. Pour into tin approx 13 x 9 x 2, or whatever you have that is closest to this size. Freeze until set. Process until smooth. Return to tin. Freeze until set and serve with fresh fruit. Recipe serves 6.

By Nina Glick