HOME > Chowhound > Home Cooking >

Discussion

Simple ways to make cooked fruit.

  • f
  • 5

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. Click to Upload a photo (10 MB limit)
Delete
  1. 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.

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

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

      Liz

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

        1. 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. 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/...

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