Fruit Desserts

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Peak-of-Summer Berry Crisp

Peak-of-Summer Berry Crisp (Tom Douglas’ Seattle Kitchen) For the crisp topping: 2/3 cup old-fashioned oats 2/3 cup firmly packed brown sugar 2/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 6 tablespoons (3/4 stick) cold unsalted butter, cut into dice For the berries: 2 cups fresh raspberries 2 cups fresh blueberries, picked over

19Jan2008 | | 0 comments | Continued
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Pear and Berry Crisp

Pear and Berry Crisp (Apples for Jam by Tessa Kiros) 3 large pears 1 cup of mixed berries 1/3 cup superfine sugar 1 2/3 cups all-purpose flour 1/4 cup firmly packed light brown sugar 1/4 pound (1 stick), plus 3 tablespoons butter, softened 1 teaspoon vanilla extract Preheat your oven to

19Jan2008 | | 0 comments | Continued
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Pears in Nightshirts

Pears in Nightshirts (Eat Feed Autumn Winterby Anne Bramley) Pears: 4 ripe baking pears, such as Barlett or Bosc, with stems intact 2 cups pear juice (you could use apple juice if you can’t find pear juice) 2 cups water 1/4 cup sugar Meringue: 4 large egg whites 1/2 teaspoon

19Jan2008 | | 0 comments | Continued
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Pumpkin Butter, Poached Pears, and Preserving Herbs

Shortly before Halloween, I purchased a pumpkin pie pumpkin. Yes, you read that correctly. Pumpkin varieties that work best for baking are the pumpkin pie pumpkin and the sugar pumpkin. Pumpkin pie and sugar pumpkins  have a “smooth, sweet flesh that is much less pulpy and stringy” according to Regan Daley’s In

15Nov2009 | | 0 comments | Continued
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Sweet Corn Ice Cream with Blackberry Sauce

Sweet Corn Ice Cream with Blackberry Sauce (New Flavors for Dessert by Williams-Sonoma) 4 ears fresh sweet corn 3 cups half-and-half 1 cup heavy cream, plus more as needed 2/3 cup plus 1/2 cup sugar, divided pinch of salt 2 1/2 pints blackberries 1 teaspoon fresh lemon juice Remove the husks

19Jan2008 | | 0 comments | Continued
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Sweet Corn Ice Cream with Blackberry Sauce

Alright, alright, don’t freak out too much. Yes, this is ice cream infused with a vegetable. I know this sounds weird. But think about it okay? Why do we like corn in the first place? Because it’s sweet! This ice cream perfectly captures the irresistible flavor of fresh sweet corn. This nod

28Aug2009 | | 1 comment | Continued
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Wild Mountain Blueberries and Peak-of-Summer Berry Crisp

Recently, my brothers and I took a trip down to the Asheville, North Carolina area for a repeat of our sibling adventures last summer. We wanted to fit in lots of hiking and take advantage of the cool refuge provided by the gorgeous Blue Ridge Mountains. Asheville is a food lover’s

26Aug2009 | | 1 comment | Continued
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