Most of us know fruit cocktail as the little diced fruit that comes out of a can. You can probably name the ingredients with your eyes closed: colored cherries, green grapes, peaches, pears and ...

In a small saucepan, bring the maple syrup and water to a simmer with the ginger over moderately high heat. Remove from the heat and let steep for 15 minutes. Pick out and discard the ginger. Stir the ...

Ginger is laced through this pavlova for an extra zing, it perfectly compliments the fruit and mint. Lactose-free cream is used in this recipe so everyone can join the fun. Credit: Kitti Gould Growing ...

Winter is a tough time for fresh produce. Berries cost about a million dollars per pint and have been shipped a thousand miles from the land of sunshine to your local grocer. They are somewhat ...

Note: The best way to make this dessert is with a mandoline or a very sharp knife, in order to slice the fruit as thinly as possible. It can be served on individual serving plates or from one large ...

Apple crisp is so much easier to make than apple pie, and though it may be blasphemous, my family prefers the sweet crumble topping to pie crust. This recipe, from local dietitian Katherine Tallmadge, ...

This cake can be made in the loaf shape as given here or in a round or square tin. Different dried fruit can be used; just make sure the total weight is the same. 1. Pre-heat the oven to 160˚C.

Darra Goldstein, Cortney Burns and Richard Martin dive deep into condiments and preserved fruit in the first two instalments of a series of six books about food preservation You can save this article ...