harvest fruit mold recipes

- 1 pear
- 1 cup julienned fennel bulbs
- salt and pepper
- 1/4 cup herb cheese (havati or other soft herb cheese)
- 1 tablespoon chopped shallots
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 3/4 cup walnuts
- 2 beets
- 2 cups julienned Belgian endive
- 3/4 cup olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons lemon juice

- 1 cup dried cranberries
- 2 lbs well-spiced bulk turkey sausage
- 2 teaspoons dried sage
- 2 tablespoons minced garlic
- 12 cups bread, cubed 1 inch,toasted (do not use crust)
- 1 cup pitten prunes
- 1 cup dried apricots
- 4 cups chopped red onions
- 2 tablespoons dried thyme
- 2 granny smith apples
- 2 cups chicken broth
- 4 cups chopped celery
- 2 tablespoons vegetable oil
- salt and pepper

- 4 ounces blackberries
- 1/4 pint sweet apple cider
- 3 pears
- 1 teaspoon mixed spice
- 1/4 pint red wine
- 1 teaspoon ground ginger

- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/4 cup chopped almonds
- 1 1/2 cups sour cream
- 2 tablespoons cold butter
- 2 tablespoons finely chopped crystallized ginger
- 1 1/2 teaspoons baking soda
- 4 ripe peaches, about 1 1/4 lbs (choice of fruit, use plums, nectarines, apples or pears)
- 1 1/2 teaspoons baking powder
- 1/3 cup packed brown sugar
- 3/4 cup butter
- 1 1/2 teaspoons vanilla
- 1/4 cup all-purpose flour
- 3 large eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground ginger

- 4 1/2 tablespoons sugar
- 3/4 teaspoon vanilla extract
- 1 1/2 tablespoons dark rum
- 1 tablespoon fresh lime juice
- 3 cups tropical fruit juice blend (such as pineapple-orange-passion fruit)

- 2 vanilla beans
- 1 cup water
- 1 cup apricots
- 1/3 cup apricot fruit spread
- 1/3 cup grape fruit spread
- 1 cup peach nectar
- 2 cups vanilla ice cream
- 3 large peaches
- 1 cup frozen blueberries

- 1 package agar (almond jello)
- 1 apple (or any fruit)
- 1 can lychee
- 1 jar coconut gel (any color)
- 1 can fruit cocktail
- 1 can mandarin oranges
- 1 jar kaong

- 1 teaspoon vanilla extract
- 2 tablespoons plain nonfat yogurt
- 2 cups fresh fruit puree (two colors -- 1/4 cup each of mango or papaya and raspberry are the most colorful)
- 3 tablespoons sugar
- 6 cups assorted seasonal fresh fruit, sliced in different shapes (melon balls, wedges of citrus, slivers of peach, whole grapes)
- 1 cup part-skim ricotta cheese