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These fantastic dried fruit recipes will add colors to your kitchen. Each online Dried Fruit Dessert below is a dessert that a friend or customer has tried and recommended we try as well.

2015 Recipe Contest Winners
Dried Fruit Desserts
Dried Fruit Dinner Recipes

Dried Fruit Snacks & Recipes
2015 Recipe Contest Winners

Blueberry Yogurt Muffins - Nerine A.

1/2 cup (one stick) salted butter, room temperature
1 cup sugar
1 cup non-fat Greek yogurt, room temperature
2 eggs, room temperature
2 cups self-rising flour
1 cup Bella Viva unsweetened blueberries

Prepare muffin pans with paper cups and set oven to 350 degrees. In a standing mixer, beat butter and sugar until smooth and fluffy. With mixer at lower speed, mix in yogurt and then the eggs, one at a time. Turn off mixer and add half a cup of flour. Mix on low until blended. Continue adding one 1/2 cup at a time, mixing on low after each addition. Remove bowl and fold in blueberries. Fill muffin cups 2/3 full and bake for 18-20 minutes or until done.

Sweet'n Salty Fig bars - Debra D.

3/4 cup dried figs
3/4 cup water
1/2 cup butter (coconut oil might work, haven't tested yet)
3 tablespoons coconut sugar
2 teaspoons vanilla extract
1 1/4 cup blanched almond flour
1/8 teaspoon baking soda
3/4 cup chopped walnuts (or more)
sea salt or Himalayan salt

  1. Preheat oven to 350 degrees F.
  2. For the filling, remove the stems from this figs and chop them into small pieces. Put them in a saucepan with the water over low heat. Stir frequently with a wooden spoon, mashing the fig pieces to break them up. Cook down until the figs have absorbed all the water and it turns into a paste. Leave it chunky or make it smooth, as you like.
  3. For the cookie base, melt the butter in a large sauce pan, then set it aside for about 5 minutes to cool. When it has cooled to warm, add the coconut sugar and stir until it is dissolved. Add the vanilla, almond flour, and baking soda and stir until mixed.
  4. To assemble, place the cookie base in an 8x8 inch baking pan lined with parchment paper. Pat it down with your fingers until is covers the entire pan. Then top with the fig paste and spread it around with the back of a spoon to cover the cookie base. Sprinkle walnuts on top and press them into the fig paste. Then sprinkle the top with salt to taste.
  5. Bake for 45 minutes.
  6. Allow bars to cool in the pan, then cut into 16 pieces.

Harvest Cranberry (Walnut & Golden Raisin) Apple Pie - Janeen T.

  • 1 heaping cup flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 rounded Tablespoons Crisco shortening
  • Ice water

Mix flour, sugar and salt together. Cut in shortening with a fork. Next slowly add ice water collecting lumps together. Divide dough into two balls and roll out.
  • 1/4 cup Golden Thompson Seedless Raisins
  • 1/4 cup dried cranberries
  • Soak 30 minutes in water then drain off water
  • 1/4 chopped walnuts
  • Assortment of Granny Smith, Macintosh, and Jonathan Apples 3-4 of each depending on size of apples--chop finely
  • 2/3 cup suga
  • 4 tablespoons flour
  • 2/3 teaspoon cinnamon

Mix and pour into pie shell and cover with top crust.Bake at 400 degrees for 15 minutes and then 350 degrees for 50 minutes.
Bake at 400 degrees for 15 minutes and then 350 degrees for 50 minutes.

Apricot Habanero Jam - Gail H.

  • 1 1/2 cups Bella Viva Dried Apricots
  • 1 large orange or yellow bell pepper (1 to 1 1/4 cup)
  • 4-5 habanero peppers (adjust as needed for your taste)
  • 2 cups white vinegar
  • 6 cups granulated sugar
  • 3 ounces PLUS 1 tablespoon Certo liquid pectin

  1. In dishwasher, sterilize 4 pint jars. Heat lids in small saucepan.
  2. Soak apricots in warm water for 30 minutes. Drain and finely chop with kitchen scissors.
  3. In a food processor, finely mince apricots, bell peppers, habanero peppers and vinegar.
  4. Add above mixture and sugar to a large sauce pan and bring to a boil for 10 minutes, stirring often. Add pectin, stir well and remove from heat.
  5. Using a ladle, pour into jars and tighten lids, leaving 1/2 inch of headspace.
  6. Place jars in a boiling hot water bath (enough to cover top of jar) for 10 minutes.
  7. Remove and wait for lids to "pop".
  8. Enjoy on your choice of breakfast breads or over cream cheese with crackers.

Dried Fruit Desserts

Cranberry Orange Pockets

Thanks to Lele Hicks for sharing this delicious recipe. Lee won 1st place in our Online Bake Off of November 2011. One of the many things we like about this recipe is that one can get very creative and change the fruits

1/2 cup butter, softened
1 cup granulated sugar
1/2 t baking powder
1/4 baking soda
1/4 t ground nutmeg
Dash salt
1/2 cup sour cream
1 egg
2 t finely shredded orange peel from Bella Viva dried oranges
1/2 t vanilla
2 2/3 cups all-purpose flour

1/2 cup dried Bella Viva cranberries
1/4 cup dried Bella Viva oranges (no peeling)
1/3 cup port wine or cranberry/apple juice
2 T orange juice
3 T granulated sugar

Port Glaze:
1 cup powdered sugar
3-4 t port wine or cranberry/apple juice

Dough recipe:
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar, baking powder, baking soda, nutmeg, and salt. Beat in sour cream, egg, orange peel, and vanilla. Beat in as much flour as you can, then stir in the remaining flour. Divide dough in half, cover and chill for 1-2 hours.
Filling recipe:
In a small saucepan combine cranberries, oranges, wine or cranberry/apple juice, and orange juice. Bring just to boiling; reduce heat. Simmer, uncovered, for 5-10 minutes or until fruit is tender and most of the liquid is absorbed, stirring occasionally. Remove from heat, stir in sugar. Cool slightly. Transfer to food processor or blender. Cover and process until finely chopped. Cool.
Port Glaze recipe:
In a small bowl stir together powdered sugar and enough of the liquid to make a glaze of drizzling consistency.
Assembling of cookie:
On a floured surface, roll half of the dough at a time, to 1/8 inch thickness. Using a 3 inch round cookie cutter, cut out dough. Place rounds on an un-greased cookie sheet. Spoon about 1/2 t cooled filling onto center of round. Fold in half, seal edges with fork.
Bake in 350 degree oven for 8-9 minutes, or until bottoms are lightly brown, (cookie should be white). Transfer to wire rack; cool. Drizzle with port glaze.

Maria's Italian Christmas Cookies

Lynnea of San Diego, California shared this recipe in the Bella Viva Bake Off.
"This recipe came to America with my husband's mother, Maria Theolinda Conchetta Lombardi in the early 1900's."

Prepare pie crust dough for 2 double crust pies. Set aside.

-1/2 lb. Bella Viva dried apricots, chopped medium fine
-6 oz. semi-sweet chocolate chips, melted
-1/2 cup walnuts, chopped medium fine
-3 Tbsp. apricot jam
Mix filling ingredients with enough rum to thin moderately (1-2 Tbsp.)

-Roll out pie crust dough and cut into 3 inch circles.
-Place 1 rounded tsp. filling onto each circle and fold to form a crescent.
-Crimp edge to seal very tightly. Place onto cookie sheet.
-Bake at 425 degrees for 10 minutes until lightly browned. Watch bottoms carefully for burning.
-Cool and roll in confectioner's sugar.
-Store airtight
-The filling keeps very well in refrigerator should you wish to make only half the cookies at a time..

Healthy Oatmeal Cranberry Cookies

Howie of Venice, Florida shared the recipe with us in the Bella Viva Bake off!

1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup dark brown sugar
1 1/2 cups Quaker Oats
1/2 cup apple sauce
1 egg
1 tsp vanilla
2/3 cup dried cranberries

In a medium bowl, combine first six ingredients. Add apple sauce, egg, vanilla and cranberries. Stir vigorously until dry ingredients are moistened.

Drop approximately 1 1/2 tablespoons of dough onto cookie sheet covered with parchment paper. Slightly flatten down dough so it isn't too thick.

Bake in preheated 350 degree oven for 14-15 minutes or until done. Remove cookies from cookie sheet and place on wire rack to cool.


Harvest Crumble

Paul Decker of New York presented us with this marvelous desert. Based on taste and quality, relevant use of dried fruit, and ease of baking, Paul won 1st prize ($100 Bella Viva Certificate) in our Online Bake Off.

1 cup Bella Viva Dried Apricots or Dapple Dandy Pluots, chopped
1 cup Bella Viva Dried Peaches, chopped
1 cup Bella Viva Dried Cranberries and/or Golden Raisins
4 Granny Smith apples, cored and sliced (skin on), 4-5 cups

Mix dried fruit with enough water to cover in a saucepan and bring to a slow boil. Simmer until fruit is reconstituted and the water is absorbed. Mix with the apples and put mixture in a greased or sprayed baking dish.


1 cup chopped walnuts
1 cup oats
1 cup brown sugar (more or less according to taste)
1 tsp. cinnamon
3/4 cup butter or margarine
pinch of salt

Mix ingredients and sprinkle over fruit. Bake at 375° for 30 minutes or until topping is brown and crispy. Serve warm with vanilla ice cream.

Fruity Cannoli

Kym McKenzie provides us with this amazing Fruity Cannoli recipe. Based on taste and quality, relevant use of dried fruit, and ease of baking, Kym won 2nd prize ($75 Bella Viva Certificate) in our Online Bake Off.

Cannoli shells:

2 Tbsp butter softened
1/3 cup sugar
2 egg whites
1/2 Tsp almond extract
1/2 Tsp vanilla extract
1/2 cup flour

Blend butter and sugar. Add egg whites and extracts. Beat until well combined. Beat in flour. Spray cooking sheets and spread about a tablespoon of the mix onto the cooking sheet at a time. Use the back of a spoon to swirl and spread out the batter until thin and uniform and creating a 5-6 inch circle for each shell. Bake at 375° for about 6 minutes, but before shells are brown at edges. Remove from cooking sheet with metal spatula and wrap around dowel or cannoli mold. When cooled, slide off the molds.


30 oz ricotta cheese
2/3 cup confectioners' sugar
2 Tbsp grated orange peel
1 Tbsp grated lemon peel
1 Tsp vanilla extract
1 cup mini chocolate chips
1 cup of Bella Viva's Dried Cranberries, Dried Figs, Dried Ranier Cherries or strawberries,
diced into small pieces

Whip ricotta cheese with confectioners' sugar. Beat in orange and lemon peel along with vanilla extract. Stir in chocolate chips and dried fruit of choice.

Spoon filling into cannoli shells and enjoy!


Paulette Schwertley provided us with a fun recipe for Dried Apple Pie:

"I recently purchased 5 pounds of your Bella Viva dried pineapple rings. I had no idea of how many of them I'd get! I wasn't sure what do to with so many of them, and my husband suggested I make a dried pineapple pie. I couldn't find a recipe for a dried pineapple pie. So I adapted one I had used previously that was for dried apricots. We thought it was very good! (This recipe could actually be used with any dried fruit, I suppose.)" Paulette

4 cups Bella Viva Dried Pineapple Rings
1 egg plus 1 egg yolk, beaten
1 cup packed brown sugar
1/2 cup finely chopped walnuts
1/2 cup melted butter, cooled
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Crusts for a double-crust pie

1. Place pineapple rings in a large saucepan and cover with water to a depth of 2 inches. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes.

2. Preheat oven to 400°.

3. Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt.

4. Chop pineapple rings so they are so larger than 1/4 of each ring. Stir into above mixture.

5. Line pie plate with 1/2 of the crust and pour in filling. Top with second 1/2 of the crust. Seal and flute edges. Cut vent holes in top crust.

6. Bake for one hour. (May cover edges with foil until the last 15 minutes.) Cool at least one hour before serving.

"We thought this was really yummy! Hope you like it, too."
Paulette Schwertley

Christmas Fruit Cake Recipe

2 pounds mixed of Bella Viva Dried Yellow Peaches, White Nectarines, and Apricots
1 pound Marshmallows
1 pound Graham Crackers, Crushed fine in a food processor is best
3/4 cup Canned Evaporated Milk
1 1/2 cup Bella Viva Red Flame Raisins
6 cups Nuts: 4 cups Almonds, 2 cups Walnuts (do not chop Almonds, chop Walnuts in large pieces)

Chop dried fruits and mix well with Graham cracker crumbs, using fingertips to mix.

In pot mix milk and marshmallows. Melt over low heat until marshmallows are melted. Pour over mixture in bowl. Grease small cake pans and form mixture in to them. Garnish with dried cherries and bay leaf. Slice while frozen for best results. Enjoy!

Persimmon Cookies

1 cup Persimmon puree
1 tsp. soda
1 cup (2cubes) margarine or butter
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 tsp. lemon juice
2 T. orange juice
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 cup chopped nuts (optional)

Mix through the persimmon puree and soda; let stand while creaming together margarine and sugar until light and fluffy. Beat in egg and vanilla, lemon juice, and orange juice. Then add persimmon puree and mix until blended. Sift Flour; measure and sift again with baking powder, salt, cinnamon, nutmeg, and cloves. Gradually blend in to creamy mixture; add nuts and mix first until well blended. Drop by level tablespoons 2 inches apart onto cookie sheet. Bake at 375 ° for 12-14 minutes or until browned.

Cherry Trail Mix Cookies

1 cup yogurt butter, such as Brummel & Brown
1 cup brown sugar
1/3 cup granulated sugar
1/3 cup honey
2 teaspoons vanilla extract
2 eggs, slightly beaten
1 cup wheat flour
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cup oats
1/4 cup flax seed
1/2 cup dark chocolate chips
3/4 cup Bella Viva Walnuts or Bella Viva Almonds
1 1/2 cup Bella Viva Dried Bing Cherries

Cream butter and sugars in a small mixing bowl. Drizzle in honey and vanilla, mix well; add eggs. Set aside.

Sift flours, powders and soda in another medium size bowl. Add egg mixture to flour mixture. Stir in oats, flax seed, chocolate, almonds, and cherries.

Spray muffin pan wills with non-stick spray. place one heaping table-spoon of batter into each well. Bake at 350° F for 10 to 12 minutes or until golden brown.

Cranberry Jelly

Patti Millison of Virginia provided us with this great Cranberry Jelly recipe.
"It's simple and tasty. We enjoy it on toasted raisin bread or toasted English muffins in the morning, or atop low-fat cream cheese on a whole wheat cracker in the afternoon. We've even spread it on a turkey sandwich--yummy." Patti

1 bag (12 oz) whole fresh cranberries
1/2 cup pineapple (cut into cubes)
1/3 cup honey (or 1/2 cup sugar)
1/4 tsp ground cloves
1/2 tsp lemon zest
1/2 tsp orange zest
2" piece fresh ginger (or 1/4 tsp dried ginger)
4" cinnamon stick (or 1/2 tsp dried cinnamon)
1 star anise (optional)
3/4 cup orange juice, or enough to just cover cranberries (fresh squeezed or bottled)
pinch of salt

Put all ingredients in a heavy sauce pan. Simmer over low to medium heat for 20-25 minutes. The whole fresh cranberries will begin to make a popping sound as they open and tiny bubbles will form. The whole fruit contains pectin that will cause the fruit to gel as it's cooked. Do not allow to boil. Remove pan from heat and allow to cool for 10-15 minutes. Remove the cinnamon stick and star anise. Transfer to glass containers. I use 2 French jelly glasses that hold about 8-9 oz. each

Stewed Fruit

"Place the fruit in a very light sugared syrup. Let it sit over a low flame just until the fruit begins to plump up. It is great over ice cream or just as a desert."
Martha Stewart

Masterful Compote

1/2 cup Bella Viva French Prune
1/2 cup Bella Viva Dried Peach
1/2 cup Bella Viva Dried Apricot
Orange peel / Orange Juice To Taste
1 Tsp Cinnamon
Lemon Juice Pinch / Lemon Peel

Simmer 10 minutes in shallow water, after bringing to boil. Can be served, chilled or warm. Add raw honey for sweetener if needed.

Special thanks to HL Star for this amazing desert topping.

Bella Viva Spiced Peaches


1cup of water
1/2 cup sugar
2 chai teabags
1-2 small pieces of peeled raw ginger
6 Bella Viva dried peaches, Yellow or White
pure vanilla extract

In a small saucepan, boil the water, sugar,chai teabags (Celestial Seasonings, Bigelow or store brand),and ginger together for 5 mins. Remove from heat and add the peach slices and a few drops of vanilla. Let sit until peaches are tender. Remove teabags and ginger pieces. When serving, sprinkle with cinnamon if desired. Enjoy! Peaches should be stored in an air tight container in the fridge.

"These peaches are an incredible treat! They are tasty alone, delicious served on toasted or grilled french bread with cream cheese either at breakfast or with afternoon tea. Everyone loves these spiced peaches over ice cream or frozen yogurt."
Teresa Font, Iowa City, Iowa

Apricot Braid Bread


5 1/2 to 6 1/2 cup unsifted flour
3/4 cup sugar
1 tsp. salt
3 pkg. active dry yeast
1/2 cup butter
1 cup very warm water
3 eggs, at room temperature

Prepare apricot filling and crumb topping and set aside.

APRICOT FILLING: Combine 2 1/4 cups (11 oz. package) dried apricots and 1 1/2 cups water in saucepan. Bring to boil; cook until liquid is absorbed and apricots are tender, about 20 minutes. Mash. Stir in 1 1/2 cups firmly packed brown sugar

CRUMB TOPPING: Combine 1/2 cup unsifted flour, 3 tablespoons flour, 3/4 teaspoon cinnamon. Mix in 3 tablespoons butter until crumbly.

In large bowl, mix 1 1/4 cups flour, sugar, salt and undissolved yeast. Add butter, gradually add tap water to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs and 1/4 cup flour. Beat at high speed 2 minutes. Stir in additional flour to make soft dough; turn out on floured surface. Knead until smooth and elastic, 8-10 minutes.

Divide into 3 equal pieces. Roll one piece into 7x12 inch rectangle. Cut 1-inch wide strips along both sides. Fill center strip with 1/3 of filling, braid outside 2 strips back over center. Sprinkle with topping. You can freeze for later, or let rise (1 1/2 hours) and bake at 375° F for 25 minutes.
Special thanks to Hugh & Janice of Ooltewah, TN. for bringing us this recipe.

Hazelnut Pear Biscotti


1 cup sugar
1/2 cup butter, softened
2 tsp. vanilla (or 1 TBS)
4 medium eggs, beaten
1 cup finely ground hazelnuts
3 cups all-purpose flour (ex: King Arthur)
1 1/2 tsp baking powder
1 1/2 cups coarsely chopped toasted hazelnuts
1 1/2 cups coarsely chopped dried pears

Preheat oven to 350° F

In a large bowl, cream sugar and butter. Add vanilla, eggs and ground hazelnuts. In a medium bowl, combine flour and baking powder and add to ground hazelnut mixture. Stir in chopped hazelnuts and pears. Divide dough in halves or thirds. On a well-floured surface (really, really well floured), shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet, and bake for 20 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4 inch slices. Return slices to baking sheet, leaving space around each slice, and continue baking for 10 to 15 minutes or until desired crispness. Cool completely on rack.

Makes 48 depending on how you divide the dough.
Thanks to Heidi of Sarasota, Florida for bringing us this fun recipe.

Bella Viva Bars

6 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
1/4 cup dark brown sugar
1 cup walnuts, lightly toasted and coarsely chopped
1/2 cup whole almonds, lightly toasted and coarsely chopped
1/2 cup dried Moyer prunes, pitted and halved
1/2 cup dried apricot halves
1/2 cup dried Bing cherries
1 large egg
1 teaspoon vanilla extract

Preheat the oven to 325° F. Prepare a 8x8-inch square pan with nonstick spray or line the bottom and sides with parchment paper.

In a large bowl, combine the flour, baking soda, baking powder and salt. Add the brown sugar, walnuts, almonds, prunes, apricots and cherries, and using your fingers, separate any pieces sticking together.

In a small bowl, whisk together the egg and vanilla to combine. Add this mixture to the dry ingredients and using a rubber spatula, stir until all the fruits and nuts are coated with the batter. Spread the mixture evenly in the baking pan.

Bake until the batter is golden brown and has pulled away just slightly from the sides of the pan, about 30 minutes. Remove the pan from the oven and cool completely on a rack before slicing into bars.

Dried Pear and Pecan Oatmeal Cookies

1/2 cup butter
1 heaping cup dried pears, in 1/3 inch chunks
1 cup sugar
1 egg
2 T honey
1/2 tsp almond extract
1 cup plus 2 T flour
1 tsp baking soda
1/2 tsp salt
2 cup baby oats
1 cup chopped pecans or walnuts

Preheat oven to 350 degrees.
In a large saucepan, melt butter.
Remove from heat and add each of the remaining ingredients, stirring well.
Spoon heaping tablespoons of dough onto a greased cookie sheet 2 inches apart.
Bake for 11 to 13 minutes, or until golden brown, less time for chewy, more for crisp.

Grandmas' Italian Fig Cookies
(375 for 12-15 minutes)


1 pound figs
1 cup of bing cherries
1 cup of currants
1 cup of walnuts
1/2 cup of jam
1/2 cup of honey
1 t vanilla
2 T cocoa
1 1/2 t of cinnamon
1/2 t fresh ground nutmeg
2 t. grated fresh citrus peel

Soak first 3 ingredients in 1cup of red wine and 1/3 cup of bourbon till soft. Drain liquid. Place all ingredients in food processor and process to thick paste. Coffee may be substituted for alcohol.


1 cup Crisco
1 cup sugar
4 eggs
4 T milk
1 T and 1 t. spoon of baking powder
4 1/2 to 5 cups of flour

Roll dough into 4" wide strips
Place filling down center of dough
Fold dough over filling and pinch together
Brush with egg-wash, sprinkle w/candy jimmies or leave plain and frost later.

Dried Fruit Dinner Recipes

Pork Roast with Winter Fruits and Port

Katie Gerdes found this fun recipe used by Williams Sonoma
"I have included our two favorite dried fruit recipes. One is from Williams Sonoma with a few modifications and the other is from Epicurious -- they are delicious."

"This roast is best when stuffed and wrapped in bacon at least 24 hours in advance!" Katie


1/4 pound Bella Viva Dried Apricots, cut into 1/2-inch pieces
1/4 pound French Prunes, cut into 1/2-inch pieces or dried currants
2/3 cup ruby port
1 medium onion, finely chopped
1 small shallot, finely chopped
I added two cloves of garlic
3/4 stick unsalted butter
1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces


1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
9 or 10 bacon slices

Port Sauce:

1/2 cup ruby Port
1 small shallot, finely chopped
1 1/2 cups water, divided
2 teaspoons arrowroot

Preparation Make stuffing:
Simmer apricots, prunes (I used currants), and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.

Cook onion, shallot and garlic in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.

Stuff and roast pork:

Preheat oven to 500°F with rack in middle.
Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.

Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.

Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)

Make sauce:

Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.

Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.

Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
Carve roast into chops by cutting between ribs, then serve with sauce.

Chicken with Dried Fruit and Couscous

Katie Gerdes found this fun recipe used by Epicurious. You'll love it!


2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 1/2 tsp. ground cumin
3/4 tsp. ground cinnamon
2 cups shredded roast chicken, homemade or rotisserie
1 cup chopped mixed dried fruits.
recommended: Apricots, Cherries, Cranberries, Peaches, Figs, Oranges
3 cups chicken stock
2 cups couscous
1/4 cup minced fresh cilantro
1/2 cup sliced almonds, toasted

Cook the vegetables
Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.

In a large saucepan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.

Cook the couscous
Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and the remaining 1 Tbs. olive oil. Toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds and serve. Serves 4

Sandra's Dried Fruit Brisket:

Ann Macklin of New York provided us with this exciting dinner recipe.

Double piece of brisket
1 cup water
One onion, sliced
2 beef bouillon cubes
1/2 cup red wine
salt and pepper
1 1/2 Cup of your favorite Bella Viva dried fruits, (soaked overnight)

May be cooked in Dutch oven on top of stove adding fruit after the meat has been sliced.

Put double piece of brisket in roasting pan. Add salt and pepper and 1 cup water. Sear it on both sides in a 425° oven.

Remove from oven and put sliced onion on top, add cubes dissolved in 1/2 cup hot water, and add 1/2 cup wine. Pour over brisket. Cover tightly with aluminum foil.

Roast at 325° until tender (Slice meat when still solid, I usually do this before adding the onions et al). Check after 2 hours. Add fruit and continue cooking until meat is tender.

Should be made ahead so all the flavors are melded and the fat can be removed.

Cherry Wine Sauce

Serves great with poultry, such as grilled chicken breasts (special thanks to Heidi Viero)

1 tablespoon butter
1 tablespoon minced onion
1/2 cup red wine
1 1/2 cup low sodium chicken broth
1 cup Bella Viva Dried Rainer Cherries
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon salt

Put 1 tablespoon of butter and 1 tablespoon of minced onion into a saucepan. Melt and cook until onions are tender. Add 1/2 cup of red wine and 1 1/2 cup of low sodium chicken broth. Simmer until mixture is reduced by half in volume. Add 1/2 cup Bella Viva Dried Rainier Cherries WHOLE and 1/2 cup Bella Viva Dried Rainier Cherries CHOPPED in halves or large pieces. Bring to boil. Simmer for 5 minutes. In a bowl, mix until smooth. Gradually add 1 tablespoon of cornstarch, 1 tablespoon of water, and 1/4 teaspoon of salt. Serve warm over poultry.

Mango Ginger Sauce

An excellent complement for salmon or pork (special thanks to Heidi Viero)

1/2 cup minced Bella Viva Dried Mango
3 tablespoon butter
1 tablespoon minced onion
1 1/2 cup low-sodium chicken broth
1/4 tsp. orange pith
1/4 tsp. fresh ginger, minced
1 tsp. salt
2 tablespoon cornstarch

Mince 1/2 cup Bella Viva Dried Mango and place in a one-cup measuring cup. Soak with very hot water to soften minced mangos and set aside. In a saucepan put 1 tablespoon butter & 1 tablespoon minced onion. Melt butter, add onion, and cook until onions are tender. Add to saucepan: 1 1/2 cup low-sodium chicken broth, 1/4 tsp. orange pith, 1/4 tsp. fresh ginger, minced, 1/2 tsp. salt, & minced mangos and water. Bring to boil, and simmer until the volume is reduced by half.

In a bowl mix until smooth: 1 tablespoon cornstarch, 1 tablespoon water, & 1/4 teaspoon salt. Add cornstarch mixture to mango mixture. Stir until thickened.

Add, stirring constantly: 1 tsp. butter, & 1 tablespoon water. Finally add, stirring constantly: 1 tsp. butter, & 1 tablespoon water (Do the last two steps as separate steps so that the butter blends in smoothly.)

Serve warm over salmon or pork and enjoy!

Apricot Almond Oatmeal

Amanda Wolfman's delicious oatmeal is so simple and good!
"I often mix a bunch of dry ingredients at one time and then store it in plastic bags and eat it throughout the week since it can cooked quickly and easily. Here's my recipe... the fruit and nuts can be varied based on individual tastes but I think apricot and almond is the best. I also sometimes throw fresh or frozen raspberries on top!" Amanda

Based on taste and quality, relevant use of dried fruit, and ease of baking, Amanda won 3rd prize ($50 Bella Viva Certificate) in our online bake off.

1/2 cup quick cook oats
1 teaspoon sugar
sprinkle of salt
1 tablespoon instant milk powder
1 tablespoon sliced almonds
6-8 chopped Bella Viva Dried Apricots
1 cup water

Combine all ingredients except the water in a microwave safe bowl and stir. Add 1 cup water and stir. Microwave for 2 minutes. Stir. Then enjoy your delicious oatmeal.

Fruit & Nut Oatmeal

1 cup Steel Cut Oatmeal
1/4 cup Bella Viva Walnuts
1/4 cup Bella Viva Almonds
1/2 cup Bella Viva Cantaloupe
1/2 cup Bella Viva Cranberries
4 cups water
Dash of salt
Bring water to a boil, add the oatmeal and stir
When oatmeal begins to thicken, lower heat
Simmer oatmeal uncovered for approximately 30 minutes

While oatmeal is simmering, toast Bella Viva walnuts and Almonds in 350° oven for approximately 7 minutes. Remove and allow to cool. When oatmeal is finished, add 1/2 cup diced dried Bella Viva Cantaloupe and 1/2 cup dried Bella Viva Cranberries. Allow mixture to sit 5 minutes and then add 1/4 cup Bella Viva Walnut pieces and 1/4 cup Bella Viva Almonds Stir mixture well. Serve up in nice size bowls using toppings of choice.

"This gets our family going on cold winter mornings and gives us the nutrients to fight off colds. Enjoy!"
Judy Dougherty of Fulton, NY

Dried Fruit Snacks & Recipes

Healthy Granola Bars


4 1/2 cups low fat granola
1/4 cup Bella Viva Almonds (Diced)
4 tbsp Bella Viva Dried Cranberries
3 tbsp whole wheat flour
8 oz Polaner All Fruit (any flavor)


Mix together first four ingredients. Add Polaner All Fruit, and mix thoroughly until slightly moist. Add mixture to 9x13 inch pan lined with parchment paper. Press mixture down with bottom of measuring cup or other flat object. Press down edges with tablespoon. Bake at 350° for approximately 18 minutes, until edges are slightly brown. Remove from oven and let cool for 15 minutes. Cut bars into squares, and let cool awhile longer. Place cooled pan into refrigerator until completely cool, and wrap each bar with plastic wrap.

Special thanks to Howie Popkin of Florida for finding such a great recipe to use.

Granola Bill Bars
Amazing granola bars by artist Bill Sanders

Electric Mixer w/ paddle attachment
Cuisinart w/ blade
3 cups Rolled Oats
4 cups raw Bella Viva Almonds
4 oz unsalted Butter (one stick) room temperature
2 Tbl. Karo corn syrup
1/3 cup Dark brown sugar
1/2 cup clover Honey
1/4 cup + 2 Tbl. water
2/3 cup Bella Viva Dried Cherries
1/2 cup Bella Viva Dried Apricots
1/2 cup Dried currents or Bella Viva Monukka Raisins
1/2 cup Candied orange peel
1/3 cup Flour
1/2 tsp. kosher salt

1) Preheat oven to 325°. In the Cuisinart slice the almonds. Toast separately, the almonds and oatmeal for 30 minutes, stir often. Cool.

2) Cream the unsalted Butter, sugar, water, Karo syrup and honey in the Mixer, scrape down the paddle and the bowl a few times.

3) In the Cuisinart pulse the cherries, orange peel and loosely chopped apricots, along with the 1/3 cup flour. Pulse until they are the size of the currents. Add the currents.

4) To the butter mixture, mix in the cooled rolled Oats, ½ cup at a time. Sprinkle in the salt. Scrape down the bowl frequently.

5) Add the cooled nuts & mix. Add the fruit & mix.

6) Press mixture firmly into a buttered 9 x 13 baking pan. Increase temperature of the oven to 350° & bake for 35 minutes or until top is brown. Remove from oven, cut into bars, turn on edge. Turn the oven back to 325° & re-bake 30 minutes 'til crispy. Let cool, wrap individually & freeze.

Apple Cider with Citrus & Cinnamon


Apple Juice
2-3 fresh cinnamon sticks
2-3 Bella Viva dried orange slices
2-3 Bella Viva dried lemon slices


Let apple juice simmer in medium-sized pot, add ingredients, and stir. This cider is not only delicious, but will make your home smell wonderful!

The Bella Viva Traditional Fruit Tin


2-3 fresh cinnamon sticks
Fresh or dry bay leaves
Organic crystallized sugar (or any sugar)
Ground cinnamon
Bella Viva dried apricots
Bella Viva dried pears
Bella Viva dried peaches
Bella Viva dried nectarines
Bella Viva dried prunes


Line a metal tin (or any container; we like to use a festive holiday tin!) and line the bottom with a paper doily or any food-grade liner. Layer ingredients in a liberal fashion and sprinkle cinnamon-sugar to taste. Close lid and let ingredients sit on counter. Enjoy throughout the holidays. This combination is a delicious fruit-pie like concoction without the gluten, wheat, or flour!