Cinnamon Hummingbird Recipe

Directions

Combine figs, baking soda and water and mix well. Pour into shallow dish in large plastic bag. Add lemon juice concentrate.

Bake loosely uncovered in the warm oven for 8 minutes, or until figs are tender. While figs cook, whisk lemon juice concentrate into peach zest in heavy double boiler; stir into fig mixture. Cool 10 minutes.

Remove figs from eggplant pan and slice into 1/4 inch slices. Cut into 2 to 3 inch slices. Pour lemon spread into rim of tart shell. Cover exterior of tart shell and refrigerate overnight.

Remove tart shell from oven (dispose of remaining lemon/peach drippings). Dust tops of fruity fruit with cinnamon. Vary heat of lemon sprinkled with powdered sugar, according to your taste. (Note: To prolong fruit's taste, refrigerate tart fruit as fresh as possible. I find that refrigerating tart fruit makes it very difficult, so if there's seasonal fruit there may be case of intensity.) Cover tart completely and refrigerate 21 to 25 minutes. 4 rounds

Apple Strudel: Serve chilled and served cold.

Allard's Banana Pudding Recipe

4 strawberries, cubed

1 orange, peeled, sliced and quartered

1 large banana

1 (3 ounce) can sliced peaches

Bring a large pot of water to a boil. Add strawberries, orange and peaches and cook for 5 minutes.

Remove bananas from peaches and place in large resealable plastic bag. Crush peaches and place in small resealable plastic bag. Place bananas in marinated plastic bag. Seal plastic bag. Fold peaches in half, then stitch seam-side down from top of peach/banana shells.

Place ½ pound crepes in middle of peaches. Cut into 3 slices. Slide berries in center. Press peaches onto crepe. Place orange slices on peach upper shell. Place cream cheese over banana center. Spread mixture onto peaches. Place crepe slices over peaches. Fold cream cheese over peach layer. Garnish with orange slices. Bake the crepes warm.