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Simple ways to make cooked fruit.

f
fara Aug 20, 2006 11:31 PM

The posts on weird food allergies and blueberry clafouti got me thinking. Does anyone have other delicious and simple ways to make cooked fruit that tastes really good?
I had blueberry panna cotta and cherry crumb thing at whole foods - something along those lines and that doesn't require a crust?

  1. rworange Aug 21, 2006 04:40 PM

    Really, try making your own fresh fruit jello. Somehow it just improves the flavor of the fruit and brings out the juiciness. I've really been enjoying these desserts this summer.

    Blackberry cabernet jello
    http://www.chowhound.com/topics/show/314942

    Bellini jello with link to strawberry white merlot
    http://www.chowhound.com/topics/show/...

    1. c
      cheryl_h Aug 21, 2006 01:41 PM

      Second the recommendation for fruit crisps. I've made crisp or crumble topping from eggbeater (Shuna Lydon):
      http://www.kqed.org/weblog/food/2006/...

      It makes a lot but freezes well so you can take out what you need and keep the rest.

      1. f
        fara Aug 21, 2006 01:25 PM

        great, and does anyone have a recipe for panna cotta?

        1. Euonymous Aug 21, 2006 04:43 AM

          See this link for some interesting, easy, and tasty ideas.

          http://whatscookingamerica.net/Histor...

          Liz

          1. r
            rootlesscosmo Aug 21, 2006 12:06 AM

            I make an incredibly easy and very tasty crisp (or crumble) topping copied from the pastry chef at K&L Bistro in Sebastopol:

            1 cup flour
            1 cup brown sugar
            1 stick (4 oz.) unsalted butter, cut into five or six chunks
            1 cup pecan halves or pieces

            Combine all ingredients and pulse a few seconds in the food processor.

            I use this on sliced apples, sliced peaches or nectarines, peaches with blackberries, apples with huckleberries... just prep the fruit (sugar to taste, maybe a thickener like tapioca starch if the fruit is very juicy), spoon the topping on and bake at 350° for 35-40 minutes. (Put the baking dish on a cookie sheet--the fruit juices will probably bubble up and spill.) The topping keeps very nicely in the fridge and probably lasts forever in the freezer.

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