Fall Sangria

Ingredients

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 tbsp honey or agave syrup
• 6 oz triple sec or cointreau
• 2 bottles of red wine

Optional

Fresh cherries

Instructions

1. Core and cube all fruit and put into a pitcher or carafe
2. Add 2-3 cinnamon sticks & 2 honey, stir
3. Add liquor and wine, stir and let sit.

Mini Banana Split Pastry Dessert

Ingredients

• One package of puffed pastry sheets
• 1 egg
• sugar for sprinkling
• 1 small package banana pudding
• 2 bananas
• Fresh pineapple cut into about 1" wedges
• Fresh strawberries cut into slices
• Frozen whipped topping thawed
• about 1/4 cup chocolate syrup
• 8 maraschino cherries

Instructions

1. Preheat oven to 375 and line 2 cookie sheets with parchment paper
2. On a lightly floured surface roll each sheet into a 11 x 11 inch square
3. Cut 5 " circles and place on lined cookie sheets
4. With a small sharp knife, lightly score about 1/2" from edge in a circle shape being careful not to cut through pastry
5. Brush the 1/2" edge with the beaten egg and sprinkle with some sugar
6. Bake until golden brown
7. Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well
8. Cool completely
9. While pastry is baking, prepare banana pudding as directed and place in refrigerator to cool completely

To assemble

1. Place about 4-5 banana slices in each pastry well, top with about 3-4 tablespoons of banana pudding, add pineapple and strawberries around edge
2. Top with piped whipped topping and drizzle with chocolate sauce
3. Top with cherries and serve immediately
4. To make ahead and serve later, complete step through whipped topping. Just before serving drizzle with chocolate and top with cherry.

SUGAR AND DAIRY FREE COCONUT CHERRY POPSICLES

Ingredients

• 1 can full fat coconut milk
• 3 cups cherries
• 3 tablespoons maple syrup

Instructions

1. If you want sweetened popsicles, add coconut milk and maple syrup in a bowl and mix thoroughly.
2. Pit and chop 1 cup of cherries into halves and quarters. Fill your popsicle moulds halfway with cherries.
3. Add coconut milk to the popsicle mould until it's 3/4 full. Take a spoon and mush the cherries a bit to release some colour and break up the fruit.
4. Place popsicles in the freezer for approximately 45 minutes.
5. Meanwhile, pit the remaining cherries and thoroughly blend to make cherry juice. If you choose to have it sweetened, you could add another tablespoon or two of maple syrup, honey, or sugar.
6. Top the popsicle moulds with the cherry juice and place back in the freezer. Allow to freeze for another 3 hours or more, until completely frozen.