Tree Fruit

Most fruits we know are the result of years of constant improvement by human beings. The apple is a good example. The fruit as we know it wouldn't have been as big and nutritious as it is today if it hadn't been cultivated and crossed for years. Cultivation is also the reason why certain apple types contain more vitamin C than others. Always eat fruit on an empty stomach. If you eat fruit after dinner the fruit can't be burned properly and will ferment. When eaten before dinner the sugars are burnt immediately, producing instant energy.

Cherries

Apricots

Pears

Plums

Recipe for	Ingredients	Instructions
Plum Sorbet	Plum puree: 3 cups ripe red fleshed plums, 1 cup boiling water, 2 cups caster sugar, 1 vanilla pod, 1 cinnamon stick	Plum Puree: Place the boiling water and caster sugar in a saucepan and stir them together until the sugar has dissolved. Add the vanilla pod, cinnamon stick and plums to the syrup and place the saucepan over a moderate heat. Bring the syrup to a simmer and reduce the temperature slightly. Leave the plums to cook gently for 10 minutes. Remove the saucepan from the heat and remove the plums with a slotted spoon and leave them and the syrup to cool. Cut the plums in half and remove the stones from them. Roughly dice the plums and place them in a food processor or blender and puree them with cooking syrup. Set the puree aside until well cooled. Sorbet: Place the puree and syrup in an ice cream machine and allow it to churn until the mixture becomes firm. Place the sorbet in a well sealed freezer proof container and freeze until ready to serve. If you don't have an ice cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for 2 hours then freeze it until ready to serve.
Cherry Dream Squares	1 pk Pillsbury white cake mix, 1 1/4 c Rolled Oats (quaker oats), 1/2 c Margarine (1 stick), 1 Egg, 1 cn Cherry pie filling (21 oz), 1/4 c Firmly packed brown sugar	Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, 6 TABLESPOONS margarine and 1 CUP rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix until well blended. Press into prepared pan. Pour cherry pie filling over crust, spread to cover. To reserved crumbs, in large bowl, add remaining 1/4 cup rolled oats, 2 T margarine, nuts and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture. Bake at 350 for 30-40 minutes or until golden brown. Cool completely. Cut into small squares.

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