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cardamom and fruit pairings

  • annana May 11, 2007 10:53 AM
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i would like to bake a tart flavored with cardamom and topped with a fruit. i have tried one with oranges and enjoyed it, but i would love to make one with other fruit. strawberries would work well, i think. i'm also big fan of blackberries, but i'm concerned the flavor might overpower the spice. any suggestions?

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  1. Pears pop out in mind but they're not in season, though they're one of those fruits that you can get all year.

    1. Plums work well with almonds & cardamom. I've made a turnover with those ingredients & loved it. It also calls for blackberries. From this recipe & I'm sure a tart can be made using that recipe as inspiration:
      http://www.epicurious.com/recipes/rec...

      3 Replies
      1. re: morebubbles

        Plums, absolutely. I made a plum-cardamom upside-down cake that was great.

        1. re: Liana Krissoff

          um, holy yum.....is it a family secret recipe?

          1. re: lollya

            No, I just made it up for a book proposal I was working on. It was only tested once, and it was kind of messy-looking (as most upside-down things are, I suppose), but it was delicious. I'll see if I still have the recipe somewhere. Yep, here it is:

            Plum and Cardamom Upside-Down Cake
            Serves 4 to 6

            6 tablespoons unsalted butter, softened
            1/2 cup packed brown sugar
            3 large plums, pitted and sliced into eighths
            1 1/3 cups unbleached all-purpose flour
            1 cup granulated sugar
            1 1/2 teaspoons baking powder
            1/2 teaspoon freshly ground cardamom seeds
            1/2 teaspoon salt
            3/4 cup milk
            1 egg

            Preheat the oven to 350° F.

            In a 10-inch ovenproof sauté pan over medium heat, melt 3 tablespoons of the butter. Stir in the brown sugar, then arrange the plum slices in the pan, cut side down. Remove from the heat and set aside.

            In a large mixing bowl, combine the flour, granulated sugar, baking powder, cardamom, and salt. In a small bowl, combine the milk, egg, and remaining 3 tablespoons butter until the butter is thoroughly incorporated. Add the milk mixture to the flour mixture and beat with a wooden spoon to mix well. Scrape the batter over the plums in the pan, spreading it evenly over the top, and place the pan on the center rack in the oven. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Holding the pan with two pot holders, invert the pan onto a large cake plate and let the pan rest on the cake for 5 minutes; carefully lift the pan off the cake. If any of the plum topping remains in the pan, remove it with a spatula and replace it on top of the cake. Serve warm.

      2. I often pair mango and cardamom

        2 Replies
        1. re: Mint Chip

          Oh, man. I love mangoes. Do you happen to have an recipes that pair them with cardamom?

          1. re: Mint Chip

            No so much a recipe but when I make Mango shakes or Lassi (mango blended with milk and ice cream or yogurt) I always add in some cardamom. It gives it a really nice flavor. I bet mango and cardamom would be lovey in your tart. Maybe a cardamom flavored cream toped with fresh mago?

          2. Cardamom goes will with prunes...especially if you can get the prunes d'Agen from France...

            1. i just was reading about a cardamom topped pineapple granite in the latest issue of food and wine.....it was an article about that judge from top chef, padma.

              course, i've never made a granite in my life unless you count freezing juice for kids' popsicles.......

              1. I'd go for apricots or peaches. Or pears, as someone else mentioned.

                1. I've made an apple-pistachio spice cake that uses cardamom, along with cinnamon and ginger. Probably would be good with pears, too.

                  1 Reply
                  1. re: heatherkay

                    My favorite apple pie used Cardamom... excellent pairing...

                    --Dommy!

                  2. I've recently added it to a peach blackberry pie (that also had candied ginger) and also to a strawberry rhubarb crisp/cobbler. it went very nicely in both desserts.