Seasonal Fruit Desserts: From Orchard, Farm, and Market
Deborah Madison, author of the bestselling Vegetarian Cooking for Everyone, has enlightened millions of Americans about the joys of vegetarian cuisine. Now, after six books for the savory palate, she's finally introducing us to her spectacular fruit desserts—more than 175 easy recipes that are as delicious as they are healthful.
Have you ever bitten into a ripe, fragrant strawberry? Or a luscious peach, its juice dripping down your chin? Or a pear that explodes with flavor? Sometimes fruit, all by itself, just seems like the perfect end to a meal. Now, In Seasonal Fruit Desserts: From Orchard, Farm, and Market, Deborah Madison manages to improve on perfection, turning all of your favorite seasonal fruits into a cornucopia of decadent tarts, pies, puddings, and cakes.
Most of us find it difficult to incorporate enough fruit into our diets but with more than 175 recipes in this book, you'll find plenty of new, healthy and totally pleasurable ideas. Dessert doesn't need to be a complicated and time-consuming task after you have prepared a whole meal. These simple and flavorful recipes are easy to master and will delight your family and guests.
As an expert on local produce, Madison shows us the best fruit pairings for any season and where to find them all over the country. Did you know that the season for mangoes and strawberries overlap in Southern California making them a natural pair? Or that between November and April, there are plenty of citrus varieties—like Dancy mandarins, Fairchilds, Clementines, or honey tangerines—that find their way to shelves and markets? With recipes like Wild Blueberry Tart in a Brown Sugar Crust, Strawberries in Red Wine Syrup, Winter Squash Cake with Dates, Hazelnut-Stuffed Peaches and Apricot Fold-Over Pie, and even simple and beautiful combinations of fruits with the right cheeses, you will be introduced to many varieties of fruit from the exotic to the heirloom and dessert will be your new favorite meal of the day.
From the Hardcover edition.
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Country Pies and Tarts
Dried Fruit Nuts and Preserves
CHAPTER8 Puddings andGelées CHAPTER 9 Cheese and Dairy Desserts CHAPTER 10 Five Cakes to Go with Fruit
Sauces Made from Fruit
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½ cup ½ teaspoon ¼ cup all-purpose flour apples apricots baking berries blackberries blood orange boil bowl brown sugar cake caramel cardamom cherries chilled chocolate cinnamon citrus cloves coconut compote Concord grape confectioners cook cookie cool crème fraîche crisp cup organic sugar custard dessert dish dough dried fruits eggs farmers figs flavor frangipane fresh galette grapes hazelnuts heat honey ice cream inthe juice lemon maple sugar melons milk minutes muscovado nectarines nuts ofthe orange pastry peaches pears pecans Pedro Ximénez Peel persimmon pistachio plate plums pomegranate Preheat the oven pudding quince quinoa raspberries refrigerate Remove rhubarb ricotta ripe room temperature sabayon sauce saucepan sautéed seeds Serve simmer slice spices spoon Stir strawberries Swedish cream sweet sweetened syrup tablespoons tablespoons unsalted butter tangerine tart shell taste teaspoon ground teaspoon salt teaspoon vanilla extract there’s toasted varieties walnuts warm whipped cream whisk wine witha yogurt zest