Fruit juice recipes

Paskha: the traditional Russian Easter cheesecake, an unbaked pyramid of sweetened farmer's cheese studded with candied fruit, raisins, and almonds, served with a madeira-rum lemon sauce. Orthodox Easter in every bite.

Old fashioned shortcake with tender buttermilk biscuits split, buttered, and layered with sweetened fruit and whipped cream. A classic summer dessert that beats any sponge cake bakery version.

A North African-inspired chicken tagine with sweet bell peppers, dried fruits, brandy, lemon juice, and warm five-spice. Marinated overnight, then baked, served over couscous or barley pilaf.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Margarita-braised chicken thighs go from a paprika-dusted sear into a boozy braise of tequila, orange juice, lime, and sweet dried tropical fruit. Juicy, citrusy, and built on forgiving boneless thighs.

Yeasted coffee cake ring filled with apricot preserves, dried fruit, and pecans, flavored with cardamom and apple juice concentrate. A Scandinavian-style holiday bread.

A nice dessert, there are three great toppings on the top, mixing very well!

Lo-cal cheese cake swaps cream cheese for low-fat ricotta and cottage cheese, fruit sugar for white, and folds in beaten egg whites for an airy, lighter cheesecake without the dairy bomb.

Light lemony cheesecake made with nonfat cream cheese and condensed milk on a graham cracker base. A lower-fat cheesecake topped with fresh fruit that still feels indulgent.

Raspberry almond layer cake sweetened with apple juice concentrate instead of sugar. Whipped cream and raspberry spread frosting, amaretto-brushed layers, and toasted almond crunch around the sides.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.

South African Cape Malay fruit and vegetable curry with apricots, apples, raisins, and warm spices over rice. A fragrant, naturally vegan one-pot dinner full of sweet-spicy depth.

Homemade lemon biscuits split and loaded with mixed summer berries, strawberry puree, and billowy whipped cream. Use whatever seasonal fruit you have for this classic fruit shortcake.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

Old fashioned fruit cake with blackberry jam, fig preserves, watermelon rind preserves, candied cherries, pecans, and cocoa. Baked low and slow in a cast iron skillet.