Category: Dessert – Fruit

Servings: 4
Preheat: 0
Prep Time: 20 minutes
Source: Simply Recipes

Delicious Citrus Fruit Salad

Ingredients: 

1 large ruby pink grapefruit
3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
1/4 cup honey
2 Tbsp fresh lime or lemon juice
1/4 teaspoon ground cardamon

Directions: 

1 Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.

2 Drain off any excess juice from the fruit into a small saucepan.

Add the lime juice, honey, and cardamom to the saucepan.

Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp.

3 Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Servings: 4 to 6
Preheat: 0
Prep Time: 
Source: Joan Berman

Great summer dessert.

Ingredients: 

3 Cups Strawberries
2 TBS. Sugar
1 TBS. Amaretto or Cointreau

2 Cups Whipped Cream
1 Tsp. Vanilla
1 TBS. Sugar

1 1/2 Cup Crumbled Meringue Cookies

Directions: 

Hull and chop the strawberries. Place them in a bowl with sugar and liquor.
Remove 1/2 cup and macerate with a fork

Whip cream until thick with soft peaks

Crumble the meringue cookies, Need some big pieces to provide texture.

Take 1/2 cup of the macerated strawberries and fold into the whipping cream

Gently fold in the remainder of the strawberries and chopped cookies into whipping cream

Servings: 9 to 12 – 9 inch square pan
Preheat: 350
Prep Time:
Source: David Lebovitz 8-27-15

Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Adding the lemon syrup is an intriguing idea that was part of the original recipe. It’s tangy but does take some of the spotlight off the berries. If you want to omit it, you might want to increase the amount of cinnamon or nutmeg slightly in the batter to give it a little more pizzazz.

Other fruits can be used, such as sliced or diced plums, nectarines or apricots. Avoid fruits that are extra-juicy, though, as they may interfere with the batter setting. Raspberries or blackberries can be used in place of the blueberries, or mixed with them. (Blackberries are rather seedy, so I’d definitely mix them with other berries.) If you want to swap out other fruits, use the same amount by weight or volume as the blueberries listed in the ingredients. You can use frozen berries if you’d like. Just don’t defrost them first, since they’d get too juicy. Add them frozen, right to the batter.

Ingredients: 

Topping

4 tablespoons (55g) unsalted butter, cubed and chilled
1/2 cup (100g) sugar
1/3 cup (45g) flour
1/2 teaspoon ground cinnamon

Batter

6 tablespoons (85g) unsalted butter, at room temperature
1 cup (200g) sugar
zest of 2 lemons (use the same lemons for the syrup, below)
1 1/2 cups+2 tablespoons (230g) flour
1 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg
2 large eggs, at room temperature
1/2 cup (125ml) buttermilk, at room temperature
3 cups (1 1/2 pints, 475g) blueberries

Lemon Syrup

1/3 cup (65g) sugar
juice of 2 medium lemons (about 6 tablespoons, 90ml)

*** ES – only use half of the lemon syrup

Directions: 

1. Preheat the oven to 350ºF (180ºC). Butter a 9-inch (23cm) square cake pan.

2. Make the topping by crumbling together the butter, sugar, flour and cinnamon with your hands or a pastry blender until the pieces of butter are broken up and are about the size of small peas. Set aside.

3. To make the batter, in the bowl of stand mixer fitted with the paddle attachment, or by hand in a bowl using a spatula or wooden spoon, cream the butter, sugar and lemon zest together until light and creamy, about 3 minutes. Add the eggs one at a time, stopping the mixer a few moments after you add each egg to scrape down the sides of the bowl.

4. Sift together the flour, baking powder, baking soda, salt, and cinnamon or nutmeg into a medium-sized bowl. With the mixer on low speed, add half the flour mixture, then stir in the buttermilk.

5. Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour), then remove the mixer bowl from the machine and using a flexible spatula to gently fold in the blueberries in, just until they are incorporated. Do not overmix – you don’t want to smash the blueberries and stain the batter.

6. Scrape the batter into the prepared baking pan and smooth the top. Strew the topping over the blueberry batter and bake until the buckle is lightly browned on top and feels just set in the center; it’ll spring back lightly when you touch the center. It’ll take about 55 minutes.

7. When the buckle is almost finished baking, make the syrup by heating the lemon juice and sugar in a small saucepan over medium heat, cooking it until it thickens. It’s done when the bubbles get larger, and when removed from the heat (which you might want to do a couple of times while it’s cooking, to check), the consistency will be like warm maple syrup. It’ll take about 5 minutes.

8. Remove the buckle from the oven and pour the warm lemon syrup over it, letting it soak in. Serve the buckle when it’s cool enough to slice. It’s good warm or at room temperature. Whipped cream, vanilla ice cream, or white chocolate-fresh ginger ice cream make nice accompaniments, although none are really necessary.

Storage: The buckle can be kept for up to three days at room temperature, if well-wrapped. It can be frozen for up to two months. Not sure if I would pour the syrup over the buckle if I was planning on freezing it, though. You could defrost and rewarm it in a low oven, wrapped in foil, then add the syrup before you plan to serve it.

Servings: 4
Preheat: 0
Prep Time: 
Source: Epicurious

This recipe can be prepared in 45 minutes or less but requires additional sitting time.
Refreshing

Ingredients: 

a 2-inch piece fresh gingerroot
1 cup water
1/3 cup sugar
1/3 cup packed fresh mint leaves
1 firm-ripe mango (about 1 pound)
Garnish: fresh mint sprigs

Directions: 

Thinly slice ginger root and in a saucepan bring to a boil with water and sugar. Simmer mixture 5 minutes and remove pan from heat. Stir in mint and let steep 5 minutes. Pour syrup through a sieve into a bowl and cool completely.

Peel mango and thinly slice. Stir mango into syrup. Chill mixture 30 minutes.

Garnish mango with mint.

Servings: 4 to 6
Preheat: 425
Prep Time: 20 minutes
Source: Fine Cooking, Issue 118

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs.

Ingredients: 

1 Tbs. sliced almonds
7 Tbs. granulated sugar
1 oz. (2 Tbs.) unsalted butter; more for the pie plate
12 oz. (3 to 5 medium) red or black plums, pitted and quartered
1 Tbs. brandy
1 Tbs. amaretto
1-1/2 oz. (1/3 cup) unbleached all-purpose flour
1/4 tsp. table salt
3 large eggs
3/4 cup whole milk
1/4 cup heavy cream
1 tsp. pure vanilla extract
Confectioners’ sugar for dusting

Directions: 

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve.

Servings: 2
Source: Gourmet 1997

Ingredients
a 1 1/2-inch piece fresh gingerroot
2 firm-ripe Bartlett, Anjou, or Comice pears with stems intact
3 to 4 cup water
1/2 cup sugar
1/4 cup Tawny Port
2 tablespoons fresh lemon juice

Directions
Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.

Servings: 6
Prep Time: 20 min
Inactive Prep Time: 1 3/4 hrs
Source: Gourmet
Gourmet Entertains
August 2000

Ingredients
3 large peaches (1½ lb)
1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
3 tablespoons sugar, or to taste
2 cups blueberries ( ¾ lb)
2 cups raspberries ( ½ lb)

Directions
Blanch and peel peaches. Cut into ¼-inch-thick wedges.

Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.

Serve compote chilled or at room temperature.