NEW DELHI,03.06.19-

Eid al-Fitr is just around the corner. After a month of fasting, now it’s time to gorge on a lavish feast with your loved ones. Del Monte brings some delightful cooking ideas that will add zing to your festivities. Take cues from these three recipes from Del Monte and make your celebration sweeter.

Brown Sugar Rice Pudding with Prunes

Total Time:1 hour 20 mins

Serves: 3-4


For the prune compote

  • · 1 pack Del Monte Pitted Prunes
  • · 125ml Orange Juice
  • · 20 grams brown sugar

For the rice pudding

  • · 500 ml milk
  • · 40 grams white rice
  • · 60 grams brown sugar
  • · 1 teaspoon natural vanilla extract


For the prune compote

  • · Place the Del Monte prunes with all the other ingredients in a small saucepan and bring to a simmer
  • · Cook over low-medium heat for 10 minutes, or until the prunes are very soft and the liquid has reduced a little
  • · Remove from heat and cool at room temperature, cover and set aside
  • · Meanwhile add the milk, white rice and sugar in a saucepan
  • · Add the vanilla extract and slowly bring to a simmer, stirring occasionally
  • · Reduce the heat and cook for about 1 hour, 10 minutes or until the mixture is thick and creamy, stir occasionally to avoid it sticking to the pan and burning
  • · Divide this rice into two bowls (the rice will thicken as it cools)

While serving add the prune compote over the rice pudding.


Cranberry Nut Brittles

  • · 50g Del Monte Dried Cranberries
  • · 100g mixed nuts (walnuts, almonds, pistachios)
  • · 150g granulated sugar
  • · 30g butter
  • · 1 & 1/2 tbsp water


  • · Chop the nuts and mix with dried cranberries. Reserve
  • · Lightly grease a baking sheet (or thaali) and keep ready
  • · Place sugar, butter and water in a heavy bottom pan. Simmer over low heat until the sugar begins melting
  • · Stir continuously for about 10 minutes, then the sugar will begin to turn a light brown and will have melted completely. Once it turns medium brown, drop a tiny dot into a bowl of cold water
  • · Test to see that it turns crisp immediately
  • · Now quickly stir in a pinch of baking soda, and turn in all the dry fruit and cranberries
  • · Vigorously mix in to coat, and then immediately turn out onto greased tray, flattening rapidly with a flat metal spatula, spoon or butter knife. Be careful as the mixture will be very hot, but will begin to harden into shape rapidly
  • · Leave to cool, and then break into pieces.

    Note: If you like even pieces then mark the brittle with a butter knife or pizza cutter while still warm.
    Break up once cool.


Peach Frose


  • · 1 can Delmonte peach halves
  • · 250ml dry rose wine
  • · 100ml sugar syrup
  • · 5 ml dry vermouth


  • · Freeze Delmonte peach halves, dry rose wine and sugar syrup overnight. Add frozen ingredients along with dry vermouth into a powerful blender and blend until smooth. Do not add any ice cubes or water while blending, this will take away the texture and avor of the drink.
  • · Serve the drink in coupe glasses with a slice of peach and mint leaves on top. Serve immediately.