A New Way to Celebrate Valentine’s Day

Now, to make them fit your Valentine theme, use a heart-shaped cookie cutter to cut the dough before baking. And serve the warm scones with fruit butter: equal parts softened butter and raspberry, apricot, or strawberry preserves, blended well.

Passion Fruit Tarts. To make tart shells, cut rounds of piecrust or puff pastry large enough to fit down into muffin tins and partway up the sides. Prick a few holes in the bottom, bake at 350 degrees until browned, about 8-10 minutes. Or you might be able to find ready-to-serve small tart shells made of phyllo dough; easier and delicious. In either case, fill the cooked and cooled shells with fresh fruit, whatever looks good in the market, and cover the fruit with a passion fruit glaze. If you can’t find passion fruit juice, apple juice is a reasonable, but not passionate, substitute.

To make the glaze, mix ½ cup cold fruit juice with 1 tablespoon of cornstarch in a small saucepan, then simmer over medium heat until thickened. Cool slightly, then spoon over fruit, and refrigerate to set the glaze.

Lover’s tea. Finish your feast with this special-occasion version of hot tea. Brew your favorite tea, and add a splash of fruity liqueur. For example: Grand Marnier (orange flavor), Framboise (raspberry). Calvados (apple), or Frangelico (hazelnut).

For more teatime ideas, I’d love to introduce you to my book Country Tea Parties. Check Amazon or my own website: http://maggiestuckey.com/maggie-stuckey-author/cooking-entertaining-gardening-books/2/.

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