fruit recipes

I've processed 25lb. of cherries and probably 20lb. of apricots for freezing, as well as freezing trays and trays of raspberries from the garden. And some peaches.

That's a lot of fruit!

So, what to do with all that fruit?

Blueberry Monkey Bread (Or raspberry monkey bread? cherry?)

Ingredients:
250 mL (1 cup) white sugar

15 mL (1 tablespoon) ground cinnamon

4 cans (280 grams/10 ounces each) refrigerated buttermilk biscuit dough

250 mL (1 cup) frozen or fresh blueberries

175 mL (3/4 cup) margarine

Instructions:
Preheat oven to 180°C (350°F). Thoroughly grease a bundt cake or round cake pan. If you don’t have one of those, a 23 cm x 14 cm (9” x 5 1/2”) bread pan will work.
Mix sugar and cinnamon in a bowl. Cut biscuits into bite-sized pieces, then cover each piece in the sugar mixture.
Arrange one layer of biscuit pieces in the bottom of the pan, then sprinkle about a quarter of the blueberries on top of it.
Repeat adding layers of biscuit pieces and blueberries until you reach the top of the pan.
In a saucepan, combine the rest of the sugar mixture with margarine. Heat until the sugar is dissolved and the margarine is melted. Pour over the biscuits in the pan.
Bake for 65 minutes or until done. Lift and turn out onto a cake plate. Top with icing, if desired.

This is from the wonderful Once Upon a Tart:
apricot tart

more recipes:

cherry apricot cobbler

apricot cherry crostata

danish cherries

baked cherry french toast

cherry aprioct cornmeal cobbler