Fruit dessert ideas
I love fruits desserts/snacks, and I am looking to expand beyond parfaits and baked apples. I want to use fruits as the main base, not merely decoration.
I actually want to get the book Sweet Simplicity: Jacques Pepin's Fruit Desserts, but the book seems to be no longer in print, and the ones available sell for like $300. (grr....why does this always happen?)
So I was wondering, does this wonderful board has suggestions for another book, or do people have ideas from their own head? If so, please share :-)
I like crumbles with more fruit and less topping.
Or how about a fool? Fruit purée mixed with whipped cream or topping.
Scalloped fruit - fruit slices baked with a little custard.
I love roasted stone fruit--half the fruit, remove the pit, and put it on the grill. While still hot, drizzle with honey. Delicious served with ricotta, yogurt or ice cream.
Sir Gawain posted a yummy fruit torte/cake as did another regular poster whose name is suddenly, completely lost to me. If you search under Gawain fruit cake you'll probably find it. They're both very similar to the marian Burros plum torte recipe. Anyway, all of these cakes can be made with any fruit, and the fruit is FAR more than decoration.
I've seen in bookstores, but have never cooked from, the Chez Panisse Fruit book. It might be worth seeing if you can check it out of your local library system and see if it's what you want. My guess is that they're not all desserts, but it sounds like that might be just fine with you.
I have CP Fruit and would recommend CP Desserts over it. There are a lot of seasonal fruit recipes in it. I've made a couple and recommend the book highly. David Lebovitz (a CP alum) also has a good dessert book Ripe for Dessert which has lots of fruit recipes. I made his Concord grape pie which was a big winner in our household. And his marjolaine and several others I liked a lot.
My favorite desserts involve fruit but usually in the form of ice cream or gelato in summer and pie or other pastry in winter.
Deborah Madison's Vegetarian Cooking for Everyone has some very good fruit desserts, including poached pears (I always forget how good they are -- by themselves, with an almond torte, in a tart!), fruit compote (w/ cake, natch, love that almond torte!), fruit crisps (my fave), and don't forget pies!
Deborah Madison's desserts are very do-able, flexible, and much less complicated than oh, Ripe for Dessert or the Last course.
There's nothing so simple or delicious as a fruit crisp. I never even use a recipe.
Use whatever fruit is in season, and toss with a little sugar, flour, and whatever spices you think are appropriate. Pour into a buttered casserole. Top with a mixture of oats, flour, brown sugar, and spices, with butter cut in. Bake at 350-375°F until the fruit is bubbly and the topping is nicely browned.
Divine served warm with any dairy you like: crème fraîche, heavy cream, ice cream, mascarpone, etc.
The suggestions for grilled stone fruit and poached fruit are also excellent ideas.