Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting

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Whip up over 50 fruit-forward recipes that are ‘pear-fect’ for any occasion—with preparation tips, vibrant photos, equipment recommendations, and more
 
Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor—whether it’s lightly sautéed, poached, baked, braised, or roasted—is the key, and this cookbook shows you how.

Organized seasonally and by type of fruit, the 50 recipes in this cookbook focus on maximizing the best, most natural flavors. The fruits included are:

  •  Rhubarb
  •  Strawberries
  •  Cherries
  •  Raspberries
  •  Blueberries
  •  Blackberries, marionberries, tayberries
  •  Peaches and nectarines
  •  Apricots
  •  Plums
  •  Apples
  •  Pears
  •  Cranberries
  •  Citrus
  •  Dried fruits
 
Whether it’s Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, Simple Fruit encourages and inspires readers to explore the unique flavors of cooked fruits, and gives them options to create a variety of seasonal desserts.

From the Publisher

In this book, you will find an array of fruit recipes, each utilizing a particular cooking technique, along with a handful of recipes using fresh fruit. Each recipe enhances the inherent flavor of the fruit, most often through a cooking technique—poaching, roasting, braising, baking, or sautéing—which transforms the fruit.

There are many recipes in this book, some that can serve as desserts on their own or as accompaniments for cake, ice cream, or your morning granola. Some construct more elaborate desserts to be savored for a special occasion or after a wonderful meal. And plenty that can be used with many different fruits, so you will find these recipes multi-seasonal and easily adaptable.

Rhubarb Fool

Such a simple and yet versatile dessert, this fool depends on a gentle hand and a pretty, clear dish or glass. Originally, fools were made with a cooked custard folded into the prepared fruit. Over time, the recipe has evolved into this modern version, replacing the custard with whipped heavy cream. Tart fruits work best in this dessert because you need a deep, sharp flavor to shine through the richness of the heavy cream.

Apricot and Walnut Streusel Bars

Every summer, I inevitably end up with overripe apricots. These bars are more delicate than similar versions because this quick homemade jam contains less sugar (and more flavor) than store-bought jam. The nuttiness of the whole wheat flour and walnuts along with the candied ginger makes a flavorful crust, and a perfect contrast to the tart apricot filling.

Bittersweet Chocolate Tart with Blackberries and Basil

This tart came to me during the heat of summer, when basil was overflowing the buckets of one stand at the farmers’ market, and right next door was the berry farm stand stacked high with flats of blackberries. I bought some of both and went home and created this distinctly summer tart.

Strawberry-Lime Layer Cake

One of my most requested desserts, this cake’s components are simple to make and a joy to eat. A perfect genoise, stepped up with a rich mascarpone filling, roasted strawberries, and a hint of lime. The flavors meld nicely to create a lovely spring dessert, worthy of showcasing at the table before you cut into it.

Peach Mousse

Fruit mousses are inherently French and not all that common in home kitchens. This is surprising, considering how easy they are to make. They perfectly showcase the true flavor of the fruit and, as in this recipe, they need no help from other flavors. Just pure peach. Pick your favorite peaches for this mousse and be sure they are ripe and flavorful.

Plum-Lavender Crisp

Plums pair beautifully with lavender. When used judiciously, it creates an enhanced flavor that is slightly floral. Your guests may try to guess what the other flavor is in the crisp without thinking they’re eating their grandmother’s soap.

Cranberry and Bay Upside-Down Cake

Living in a cranberry state, I want to use them all the time. With their deep red color and tart flavor, these easy-to-use berries make striking desserts. Upside-down cakes always need a fruit that can stand the heat at the bottom of the pan, and cranberries carry it off. The bay is an added flavor that shouldn’t overwhelm, but just add an interesting touch of earthiness and mystery.

Classic Lattice Blueberry Pie

I think blueberry pie is a truly American dessert, maybe because blueberry tends to satisfy most palates. Remember that berry pies need to cool completely before serving in order to set the filling. I like my pie to slump slightly when it’s cut. If it stands up straight, I immediately think, “Too much thickener.” Great berry pies are full of berries and just enough thickener to hold them together.

Almond Cake with Warm Citrus and Thyme

This is another near and dear recipe of mine—one that I could enjoy every week. The marrying of various warm citrus (some sweet and some sour or bitter) with an herb is intoxicating. The flavors pair well with this almond cake, which is really a classic frangipane baked as a cake. Make the cake a day ahead for ease of putting it together later. The fruit sauté, like others in this book, is quick and simple.

Publisher ‏ : ‎ Sasquatch Books; Illustrated edition (February 18, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 208 pages
ISBN-10 ‏ : ‎ 1632172372
ISBN-13 ‏ : ‎ 978-1632172372
Item Weight ‏ : ‎ 1.35 pounds
Dimensions ‏ : ‎ 6.99 x 0.73 x 8.27 inches