Luscious Fruit Desserts

Luscious Fruit Desserts

Language: English

Pages: 128

ISBN: 1616289333

Format: PDF / Kindle (mobi) / ePub

Most fruit desserts, including the ones in this book, offer the benefit of being easy to make. They’re also good examples of the culinary principle that if you start with the finest ingredients and prepare them in ways that highlight their natural qualities, you’ll get outstanding results. With this easy-to-follow collection of recipes you’ll be churning out delicious fruit desserts year round.

Battle the transitional temperatures of spring with strawberry-rhubarb coffee cake, raspberry gratin, gingered rhubarb crisp or an apricot-pistachio tart.

They’ll be no suffering in the summer heat with little plum galettes, blueberry-cream cheese custard pie, black forest cake with fresh cherries, plum buckle or sour cherry pie.

The arrival of fall may leave you pining for vacation days but with the help of roasted grape tarlets, quince tea cake, fresh fig galette, pumpkin-ginger cheesecake and pear-walnut sticky cake you won’t be pining for long.

Winter's chill won’t leave slim pickings with options like cranberry-pecan pie, pineapple upside-down skillet cake, pumpkin moon pies with orange cream, chocolate-banana bread pudding and pear-bourbon skillet crisp.

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butter and pulse 8舑10 times, until the butter pieces are the size of peas. 2 Add the ice water and pulse the machine 10舑12 times. Stop the machine and squeeze a piece of dough. If it crumbles, add more ice water, 1 tablespoon at a time, and pulse just until the dough holds together when pinched. When the dough is ready, it should come together in a rough mass in the food processor bowl but not form a ball. Do not overmix or the crust will be tough. 3 Transfer the dough to a work surface and

and cooled 1 tablespoon grated orange zest 1 tablespoon fresh orange juice ƈ lb (125 g) fresh cranberries, chopped 1 Preheat the oven to 400ŶF (200ŶC). Line 12 standard muffin cups with paper liners. 2 In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a bowl, whisk together the eggs, milk, oil, melted butter, orange zest, and orange juice, then gently stir in the cranberries. Add the cranberry mixture to the flour mixture and stir just until a lumpy

completely. 5 Bake until a tester inserted into the center of the cake comes out clean, about 40 minutes. Let cool on a wire rack for 5 minutes. 6 Invert a platter over the frying pan. Wearing oven mitts, invert the pan and platter together in a single quick motion. Lift off the pan. If any pineapple slices stick to the pan, use a knife tip to loosen them and replace them on the cake. Serve warm or at room temperature. pumpkin moon pies with orange cream Moon pies, also known as whoopie pies,

flesh in a circular motion. Cut the peeled apple in half from stem to blossom end. Turn the halves flat side down and cut them in half again to make quarters. Using a paring knife, make an angled incision into the center on one side of the core. Turn the quarter and make another incision to complete the V cut and release the core. Repeat with the remaining quarters. To core a whole apple, hold the fruit firmly and push the corer straight down through the apple. It may take a little muscle.

spatula, gently fold the cream into the chilled egg mixture. Scatter the berries over the bottom of a 2-qt (2-l) baking dish. Place on a rimmed baking sheet. Gently pour and spoon the lightened egg mixture over the berries. 4 Broil until the top is browned and bubbling, 1Ɖ舑2 minutes. Let cool for about 2 minutes, then serve right away. apricot舑brown sugar crumble Too busy to make a pie? Try a crumble. It has all the same flavors, but there舗s no need to mess with a crust: just spoon the fruit

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