White Chocolate Blueberry Cluster
1 lb. white chocolate (or semi-sweet), melting type
1 cup dried blueberries
3/4 cup unsweetened natural coconut
1/2 cup chopped nuts

Melt chocolate in pan over hot water (double boiler method). Do not let water come to a boil. When chocolate is completely melted, remove from heat. Stir in remaining ingredients immediately. Place by teaspoonful, or desired size, onto waxed paper. Let cool completely before removing.

*Try substituting chicken with grilled steak or salmon.

Pomegranate and Apple Crisp
4 apples (peeled, cored, and sliced)
1/2 cup dried pomegranates
1/2 cup brown sugar
1 tbsp. ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter, melted

Preheat the oven to 375°F. Butter a 9x13 inch baking dish. In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit. Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

*Visit www.purelypomegranate.com/recipes for more pomegranate recipes!

Cranberry Cake
3 eggs
3/4 cup unsalted butter, room temperature and cut into chunks
1 tsp. vanilla extract
1 tsp. almond extract
2 cups flour
2 1/2 cups dried cranberries

1/4 cup butter
1/4 cup brown sugar
1 cup toasted pecans

Preheat oven to 350°F. Lightly grease a 9x13 pan or 10” springform pan.

Beat eggs and sugar together for 5 to 7 minutes. The eggs will increase in volume, streaming into ribbons with you lift the beaters. They will also turn pale yellow. Add butter, vanilla extract, and almond extract and beat for 2 minutes. Stir in flower and fold in cranberries. Pour mixture into greased pan.

Topping Directions
Heat butter in a pan over medium-high heat. Add the sugar and stir. Add the toasted pecans and stir until the butter and sugar mixture is shiny and smooth and the nuts smell toasted. Spread over the cake batter.

Bake for 45-50 minutes for a 9x13 pan, or 60 minutes for the springform pan. Tent the cake with foil for the last 15 minutes to keep the top from burning. Let cool completely. Serve with whipped cream, if desired.

Raspberry Brownies
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp. salt
2 tsp. vanilla
1/2 cup dried raspberries
1 cup melted butter
3/4 cup unsweetened cocoa powder, sifted
1 cup all-purpose flour
1/2 cup pecans, chopped
3/4 cup semisweet chocolate chips

Heat oven to 325°F. Grease and flour a 9-inch square baking pan.

Beat together sugar, eggs, and salt until thick and lemon-colored, about 3 to 4 minutes. Mix in vanilla. Stir in the melted butter until blended, and then stir in cocoa and flour. Fold in chocolate chips, dried raspberries, and pecans. Spread in prepared pan.

Bake for 35 to 40 minutes, or until set. The brownies will be soft and moist, but shouldn't be runny in the center. If a toothpick comes out with batter, let them bake a little longer.

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