What are your favorite fruit salads or any desserts where the main ingredient is fruit?
- Thread starter meryl
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Raspberry Fool...
(Note: I do this a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks. I omit the extra 1 1/2 cups raspberries for topping or layering, but it sounds like it would be nice. Also, it's always a good idea to check the sugar - depending on how tart the raspberries are, this may need a little more, to taste. I chill it at least 3 hours).
(I've used both fresh raspberries and frozen, unsweetened raspberries, thawed).
RASPBERRY FOOL
Ingredients:
3 cups raspberries, divided
1 cup heavy cream
1/4 cup sugar
Directions:
Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.
In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.
Courtesy of: Everyday Food - Episode: Memories of Athens
(Note: I do this a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks. I omit the extra 1 1/2 cups raspberries for topping or layering, but it sounds like it would be nice. Also, it's always a good idea to check the sugar - depending on how tart the raspberries are, this may need a little more, to taste. I chill it at least 3 hours).
(I've used both fresh raspberries and frozen, unsweetened raspberries, thawed).
RASPBERRY FOOL
Ingredients:
3 cups raspberries, divided
1 cup heavy cream
1/4 cup sugar
Directions:
Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.
In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.
Courtesy of: Everyday Food - Episode: Memories of Athens
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Melons With Ginger Syrup...
(I used this syrup over a not-so-sweet honeydew, and it really saved it).
MELONS WITH GINGER SYRUP
"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."
INGREDIENTS:
1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)
DIRECTIONS:
Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.
Serves four to six; yields 1/3 cup syrup.
From Fine Cooking
(I used this syrup over a not-so-sweet honeydew, and it really saved it).
MELONS WITH GINGER SYRUP
"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."
INGREDIENTS:
1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)
DIRECTIONS:
Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.
Serves four to six; yields 1/3 cup syrup.
From Fine Cooking
Baked Banana With Honey and Lime...
BAKED BANANA WITH HONEY AND LIME
2 medium unpeeled firm ripe bananas
1 Tbsp honey, or more to taste
1 Tbsp plus 1 tsp. fresh lime juice
Preheat oven to 350 F. Line baking dish with foil. Arrange bananas in prepared dish. Bake until skin is golden brown and bananas feel soft, about 20 minutes. Let cool 5 minutes. Make cut lengthwise through skin, drain and remove peel. Combine honey and lime juice together and drizzle over bananas. Serve.
BAKED BANANA WITH HONEY AND LIME
2 medium unpeeled firm ripe bananas
1 Tbsp honey, or more to taste
1 Tbsp plus 1 tsp. fresh lime juice
Preheat oven to 350 F. Line baking dish with foil. Arrange bananas in prepared dish. Bake until skin is golden brown and bananas feel soft, about 20 minutes. Let cool 5 minutes. Make cut lengthwise through skin, drain and remove peel. Combine honey and lime juice together and drizzle over bananas. Serve.
shaun-in-to
Well-known member
LOL. Does that mean you don't like fruit?
But seriously ...
Summer berry pudding. Various recipes, but all a mass of sweetened juicy red berries (strawbs, rasps, red currants) in a charlotte-like bread casing.
Prosecco fruit terrine. Summer fruits held together by Prosecco jelly. Might try it next time with citrusy herb leaves.
But seriously ...
Summer berry pudding. Various recipes, but all a mass of sweetened juicy red berries (strawbs, rasps, red currants) in a charlotte-like bread casing.
Prosecco fruit terrine. Summer fruits held together by Prosecco jelly. Might try it next time with citrusy herb leaves.
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Tike Treat...
TIKE TREAT
INGREDIENTS:
1/2 cup chopped pecans (I used toasted pecans)
1/4 cup coconut
4 bananas
1 cup lemon or orange juice (I used fresh orange juice)
DIRECTIONS:
1. Place pecans and coconut in a small paper bag.
2. Peel bananas and cut into 5 slices.
3. Roll banana slices in the juice.
4. Put banana slices in the bag and shake.
5. Put banana slices on a tray.
6. Refrigerate for 1 hour and serve.
4 servings
Source of Recipe: "First Capital Favorites of York, PA"
TIKE TREAT
INGREDIENTS:
1/2 cup chopped pecans (I used toasted pecans)
1/4 cup coconut
4 bananas
1 cup lemon or orange juice (I used fresh orange juice)
DIRECTIONS:
1. Place pecans and coconut in a small paper bag.
2. Peel bananas and cut into 5 slices.
3. Roll banana slices in the juice.
4. Put banana slices in the bag and shake.
5. Put banana slices on a tray.
6. Refrigerate for 1 hour and serve.
4 servings
Source of Recipe: "First Capital Favorites of York, PA"
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shaun-in-to
Well-known member
Oops. Posted my laugh in response to your blank post.
Strawberry crepes; Old Fashioned Apple Dumplings; Best Peach Crumble; Scalloped Pineapple
Old Fashioned Apple Dumplings
1-1/2 recipes pie crust dough
7 Granny Smith, or other baking apples, pared & cored
1/2 cup sugar
1-1/2 tsp. cinnamon
about 2 tbl. butter
Sauce:
1 cup sugar
2 cups water
3 tbl. butter
1/4 tsp. cinnamon
Mix together sauce ingredients, bring to a boil and boil for 3 minutes. Meanwhile, roll out pie crust dough and cut into 7 squares. Place 1 apple onto each square, pressing down lightly to seal bottom of apple. In bowl, stir together the sugar and cinnamon and fill the apples with this. Put a bit of butter on top of each filled apple. Bring pastry up over each apple and pinch securely closed. Place apples into a baking pan and pour mixture over and around dumplings. Bake 15 425 deg. for 40-45 minutes.
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, substitute 5 10-oz. bags frozen peaches, thawed)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lemon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
NOTE: this was DELICIOUS made with blueberries!
Perry’s Scalloped Pineapple Casserole
1 cup sugar
6 tbl. flour
2 cups grated sharp cheddar cheese
2 20-oz. cans pineapple chunks, drained, and 6 tbl. of the juice reserved
1 cup Ritz cracker crumbs
8 tbl. (1 stick) butter, melted, plus extra for greasing the pan
Preheat oven to 350 deg.
Grease a medium size casserole dish the butter.
In large bowl, stir together sugar and flour. Gradually stir in cheese and pineapple chunks. Pour into casserole dish.
In another bowl, combine the Ritz crumbs, melted butter and reserved 6 tbl. pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture over top of casserole.
Bake for 25-30 minutes or until golden brown.
Old Fashioned Apple Dumplings
1-1/2 recipes pie crust dough
7 Granny Smith, or other baking apples, pared & cored
1/2 cup sugar
1-1/2 tsp. cinnamon
about 2 tbl. butter
Sauce:
1 cup sugar
2 cups water
3 tbl. butter
1/4 tsp. cinnamon
Mix together sauce ingredients, bring to a boil and boil for 3 minutes. Meanwhile, roll out pie crust dough and cut into 7 squares. Place 1 apple onto each square, pressing down lightly to seal bottom of apple. In bowl, stir together the sugar and cinnamon and fill the apples with this. Put a bit of butter on top of each filled apple. Bring pastry up over each apple and pinch securely closed. Place apples into a baking pan and pour mixture over and around dumplings. Bake 15 425 deg. for 40-45 minutes.
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, substitute 5 10-oz. bags frozen peaches, thawed)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lemon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
NOTE: this was DELICIOUS made with blueberries!
Perry’s Scalloped Pineapple Casserole
1 cup sugar
6 tbl. flour
2 cups grated sharp cheddar cheese
2 20-oz. cans pineapple chunks, drained, and 6 tbl. of the juice reserved
1 cup Ritz cracker crumbs
8 tbl. (1 stick) butter, melted, plus extra for greasing the pan
Preheat oven to 350 deg.
Grease a medium size casserole dish the butter.
In large bowl, stir together sugar and flour. Gradually stir in cheese and pineapple chunks. Pour into casserole dish.
In another bowl, combine the Ritz crumbs, melted butter and reserved 6 tbl. pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture over top of casserole.
Bake for 25-30 minutes or until golden brown.
diannecerkvenik64
Well-known member
Orange ~ Orange Rules !!!!!!! Anything Orange. Orange Orange Orange
Jeanne Lemlin's REC: Orange Almond Cake...
Orange Almond Cake
Recipe By :Jeanne Lemlin
Serving Size : 8
7 ounces almond paste -- (up to smileys/bigeyes.gif
1/4 pound unsalted butter -- very soft
1 cup sugar
2 tablespoons orange liqueur -- (such as Grand Marnier or triple sec)
1 1 orange, grated zest of -- or
1/2 teaspoon orange extract
5 large eggs -- at room temperature
1/2 cup cake flour
1 teaspoon baking powder
Confectioner's sugar for dusting
Preheat the oven to 325 degrees. Butter and flour a 9-inch springform pan and set it aside.
Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.
One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)
Remove the outer ring of the pan. Place a plate over the cake and invert it.
Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar.
Orange Almond Cake
Recipe By :Jeanne Lemlin
Serving Size : 8
7 ounces almond paste -- (up to smileys/bigeyes.gif
1/4 pound unsalted butter -- very soft
1 cup sugar
2 tablespoons orange liqueur -- (such as Grand Marnier or triple sec)
1 1 orange, grated zest of -- or
1/2 teaspoon orange extract
5 large eggs -- at room temperature
1/2 cup cake flour
1 teaspoon baking powder
Confectioner's sugar for dusting
Preheat the oven to 325 degrees. Butter and flour a 9-inch springform pan and set it aside.
Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.
One by one beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)
Remove the outer ring of the pan. Place a plate over the cake and invert it.
Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners sugar.
The Classic Pillsbury Bake-Off Grand Prize Winner of 1950 REC: Orange Kiss-Me Cake...
Orange Kiss-Me Cake
Recipe By
illsbury Bake-Off Grand Prize Winner 1950
Serving Size : 12
***CAKE***
1 orange -- divided
1 cup raisins
1/3 cup walnuts
2 cups All-purpose flour -- or unbleached
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup butter -- margarine or shortening, softened
2 eggs
***TOPPING***
Reserved 1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup walnuts -- finely chopped
Heat oven to 350 F. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts; set aside.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour and remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed.
Stir in orange-raisin mixture.
Pour batter into greased and floured pan.
Bake at 350 F. for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Drizzle reserved 1/3 cup orange juice over warm cake in pan.
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool completely.
Orange Kiss-Me Cake
Recipe By
illsbury Bake-Off Grand Prize Winner 1950Serving Size : 12
***CAKE***
1 orange -- divided
1 cup raisins
1/3 cup walnuts
2 cups All-purpose flour -- or unbleached
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup butter -- margarine or shortening, softened
2 eggs
***TOPPING***
Reserved 1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup walnuts -- finely chopped
Heat oven to 350 F. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts; set aside.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour and remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed.
Stir in orange-raisin mixture.
Pour batter into greased and floured pan.
Bake at 350 F. for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Drizzle reserved 1/3 cup orange juice over warm cake in pan.
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool completely.
Courtesy of Debbie in GA - Ida Garten's REC: Orange Chocolate Chunk Cake...
ORANGE CHOCOLATE CHUNK CAKE
Recipe By :The Barefoot Contessa
Serving Size : 12
1/2 pound unsalted butter -- at room temperature
2 cups sugar
4 extra large eggs -- at room temperature
1/4 cup grated orange peel -- (4 large oranges)
3 cups all-purpose flour -- plus
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup fresh orange juice
3/4 cup buttermilk -- at room temperature
1 teaspoon vanilla extract
2 cups semisweet chocolate chunks
FOR THE SYRUP:
1/4 cup sugar
1/4 cup fresh orange juice
FOR THE GANACHE:
8 ounces semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.
Sift together 3 cups flour, the baking powder, baking soda and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures, alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake form the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.
For the ganache, melt the chocolate, heavy cream and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over top of the cake.
ORANGE CHOCOLATE CHUNK CAKE
Recipe By :The Barefoot Contessa
Serving Size : 12
1/2 pound unsalted butter -- at room temperature
2 cups sugar
4 extra large eggs -- at room temperature
1/4 cup grated orange peel -- (4 large oranges)
3 cups all-purpose flour -- plus
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup fresh orange juice
3/4 cup buttermilk -- at room temperature
1 teaspoon vanilla extract
2 cups semisweet chocolate chunks
FOR THE SYRUP:
1/4 cup sugar
1/4 cup fresh orange juice
FOR THE GANACHE:
8 ounces semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.
Sift together 3 cups flour, the baking powder, baking soda and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures, alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes.
Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake form the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely.
For the ganache, melt the chocolate, heavy cream and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over top of the cake.
diannecerkvenik64
Well-known member
Thank you so much charlie, I love the recipes I will make the Orange Kiss me on Saturday
From Gail's of antiquity...Henrik of Sweden posted White Chocolate and Fruit
a long long time ago. This dessert is so simple yet very elegant.
Strawberries, kiwifruit and bananas work so well together.
3/4 quart fresh strawberries
2 kiwifruit
2 medium bananas
3/4 pound good quality white chocolate grated
1 pint frozen vanilla yogurt or ice cream
Preheat the oven to 475 degrees
Cut strawberries in half. Peel the kiwifruit and cut into half-moon shapes. Cut the bananas into coin-shapes.
Spread fruit evenly in 4 individual shallow dishes. Sprinkle each with about 3 ounces of the grated white chocolate. Place dishes on sheet pan and place in over for about 3 minutes or until the white chocolate starts to caramelize. Top with a scoop of vanilla yogurt or ice cream and serve warm.
I've also use homemade coconut ice cream.
a long long time ago. This dessert is so simple yet very elegant.
Strawberries, kiwifruit and bananas work so well together.
3/4 quart fresh strawberries
2 kiwifruit
2 medium bananas
3/4 pound good quality white chocolate grated
1 pint frozen vanilla yogurt or ice cream
Preheat the oven to 475 degrees
Cut strawberries in half. Peel the kiwifruit and cut into half-moon shapes. Cut the bananas into coin-shapes.
Spread fruit evenly in 4 individual shallow dishes. Sprinkle each with about 3 ounces of the grated white chocolate. Place dishes on sheet pan and place in over for about 3 minutes or until the white chocolate starts to caramelize. Top with a scoop of vanilla yogurt or ice cream and serve warm.
I've also use homemade coconut ice cream.
Randi's Plum Tarte Tatin
Chef Alex Seidel
6 servings
1 cup creme fraiche
1 tsp grated orange peel
1 sheet frozen puff pastry, thawed
2 1/4 lbs sweet, firm red plums
2 TBLs plus 2/3 cup sugar, divided
1 TBLs fresh lemon juice
1 1/2 tsp finely grated lemon peel
1/8 tsp ground nutmeg
1/2 vanilla bean split lengthwise
6 TBLs unsalted butter (3/4 stick)
whisk creme fraiche and orange peel in a small bowl. cover and chill.
roll out pastry on lightly floured surface, trim corners to create a circle. place on a plate.
preheat oven to 400 F mix plums, 2 TBLs sugar, lemon juice, lemon peel, nutmeg and seeds from vanilla bean in a large bowl. let stand 30 minutes.
melt butter in a heavey, ovenproof 9" skillet over medium heat. mix in 2/3 cup sugar. tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating an even layer). drizzle accumulated juices from bowl over top. cook over medium heat, shaking skillet gently to prevent sticking. continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. remove skillet from heat and cool 10 minutes.
slide crust atop plums in skillet. press edges down around plums at edge of skillet. cut several slits to allow steam to escape. bake until golden brown, about 30 minutes. cool tart completely in skillet.
rewarm in skillet set over high heat to loosen, about 3 min. place large platter over skillet. using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter. slowly lift off skillet. let stand at least 30 min and up to 4 hrs at room temperature. serve with orange creme fraiche.
notes: I rolled the pastry out while the plums were cooling in the skillet. it needed part of the second half of the pastry.
this is not a very sweet tart, delightfully so, and could use a touch of sweetened whipped cream with the orange peel instead of the creme. cause it's puff pastry on the bottom, it will get soggy after a few hours. it was still crisp when I served it, about 5 hrs later.
Chef Alex Seidel
6 servings
1 cup creme fraiche
1 tsp grated orange peel
1 sheet frozen puff pastry, thawed
2 1/4 lbs sweet, firm red plums
2 TBLs plus 2/3 cup sugar, divided
1 TBLs fresh lemon juice
1 1/2 tsp finely grated lemon peel
1/8 tsp ground nutmeg
1/2 vanilla bean split lengthwise
6 TBLs unsalted butter (3/4 stick)
whisk creme fraiche and orange peel in a small bowl. cover and chill.
roll out pastry on lightly floured surface, trim corners to create a circle. place on a plate.
preheat oven to 400 F mix plums, 2 TBLs sugar, lemon juice, lemon peel, nutmeg and seeds from vanilla bean in a large bowl. let stand 30 minutes.
melt butter in a heavey, ovenproof 9" skillet over medium heat. mix in 2/3 cup sugar. tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating an even layer). drizzle accumulated juices from bowl over top. cook over medium heat, shaking skillet gently to prevent sticking. continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. remove skillet from heat and cool 10 minutes.
slide crust atop plums in skillet. press edges down around plums at edge of skillet. cut several slits to allow steam to escape. bake until golden brown, about 30 minutes. cool tart completely in skillet.
rewarm in skillet set over high heat to loosen, about 3 min. place large platter over skillet. using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter. slowly lift off skillet. let stand at least 30 min and up to 4 hrs at room temperature. serve with orange creme fraiche.
notes: I rolled the pastry out while the plums were cooling in the skillet. it needed part of the second half of the pastry.
this is not a very sweet tart, delightfully so, and could use a touch of sweetened whipped cream with the orange peel instead of the creme. cause it's puff pastry on the bottom, it will get soggy after a few hours. it was still crisp when I served it, about 5 hrs later.
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