Seasonal Fruit Desserts by Madison, Deborah -- Read -- Imperial Library of Trantor

Index

Cover Title Page Other Books by This Author Copyright Dedication Contents Acknowledgments Introduction Ingredients and Techniques Kitchen Equipment Chapter 1. A Few Basics

Softly Whipped Cream Vanilla Sugar Simple Syrup Maple Sugar Shortbread Pastry for Pies or Galettes Tart Dough Icebox Cookies Sabayon Almond Frangipane

Chapter 2. Fresh Fruit

Apricots and Figs Figs with Anise Liqueur, Roasted Nuts, and Fresh Cheese Figs with Mascarpone and Pine Nuts Blackberries with Rose Water An Aromatic Fruit Plate of Melons, White Peaches, Raspberries, and Bronx Grapes Fresh Lychees Grapes Late Summer Fruits with Dry-Farmed Almonds Grapefruit with Pomegranate Molasses Yellow Doll Watermelon with Blackberries Crane or Ogen Melons with Sweet Wine Charentais Melon with Alpine Strawberries for Two Muskmelon with Sea Salt and Toasted Peppercorns Melons Persimmons with Sea Salt, Hazelnuts, and Hazelnut Oil Fuyu Persimmons with Asian Pears, Figs, and Walnuts Pineapple Guavas (Feijoas) Pineapple with Passion Fruit A Ripe Pear with Toasted Five-Spice Pecans Pawpaws Au Naturel Paw Paws Fresh Dates and Green Pistachios with Goat Cheese and Fleur de Sel Fresh Fruits (Mostly) with Spirits

Chapter 3. Fresh Fruit in Syrup

Citrus with Orange Caramel Winter Jewel Compote with Pomegranate Seeds Seckel Pears Poached in Red Wine with Pepper and Star Anise Mangoes with Minced Strawberries Strawberries in Red Wine Syrup Pineapple and Kiwi with Basil Syrup Small Melons Filled with Summer Fruits, Herbs, and Wine White Peaches in Lemon Verbena and Lavender Syrup Red Berry Soup with White Peaches and Summer Berries Late Summer Rhubarb and Blackberry Compote Rhubarb

Chapter 4. Roasted and Sautéed Fruit

Plump Golden Apples Warm Apricots with Honey and Yogurt Hazelnut-Stuffed Peaches, Pears, or Apricots Two Rhubarb Purees Baked Rhubarb with Vanilla, Orange, and Clove Elephant Heart Plums Baked in Wine with Orange, Sugar, and Clove Plums Sautéed Plums with Cardamom Pears in Honey Caramel Roasted Mission Figs with Honey Nearly Candied Quince Quince Braised in Honey and Wine

Chapter 5. Classics You Can Count On

Apple Crisp with Cinnamon Cream Apples A Hybrid Apricot-Raspberry Crisp Berry and Peach Cobbler with Corn Flour Cobbles Peaches Right-Side-Up Cake A Yeasted Pear Upside-Down Cake Nectarine and Plum Upside-Down Cake

Chapter 6. Country Pies and Tarts

Apricot Fold-Over Pie Plum and Walnut Tart Fig and Raspberry Tart with Honeyed Crème Fraîche Concord Grape Fold-Over Pie The Concord Grape No Worries Apple Galette Berry Galette Berries and the Boutards Lindsey’s Austere Berry Tart Individual Rhubarb Tarts in a Corn Flour Crust Cherry Tart with Crushed Amaretti Cherries Sweet and Sour One-Eyed, Two-Eyed Gooseberry Fold-Over Tart Currants and Gooseberries Marianne’s Peach and Frangipane Galette Three-Layer Almond Tart with Fruit Preserves Wild Blueberry Tart in a Brown Sugar Crust Silky Tart Dough Huckleberry Cream Tart Cream Tart with Black Raspberries

Chapter 7. Dried Fruit, Nuts, and Preserves

Compote of Dried Farmers’ Market Fruit Poached Dried Apricots and Cherries with Cardamom Prune, Quince, and Dried Cherry Compote Prune Plums Prunes Simmered in Red Wine with Honey and Spice Figs in Pedro Ximénez Walnut-Pecan Maple Tart Jam and Almond Tart or Bar Fresh and Dried Cranberry, Orange, and Walnut Tart Three Related Nuts Minced Dried Fruit and Spice Tart Dates Walnut or Pecan Torte with Blackberry Preserves Pistachio-Cardamom Torte with Warm Cherry Compote Medjool Dates with Citrus and Walnuts A Not-Quite-So-Sticky Pudding Winter Squash Cake with Dates Chocolate Bark with Cardamom and Sea Salt, Apricots, and Pistachios White Chocolate and Coconut Bark with Lavender and Tangerine Zest Black Walnut Brown Sugar Cookies Hazelnut–Chocolate Chunk Cookies

Chapter 8. Puddings and Gelées

Indian Pudding Quinoa Pudding with Dried Cherries and Cranberries Native Wild Rice Pudding with Maple Syrup and Wine-Soaked Cherries Honeyed Semolina Pudding with Wine Syrup Coconut Rice Pudding Cake Sweet Potato–Coconut Pudding with Toasted Coconut Dark Chocolate Pudding Butterscotch Pudding with Sweet and Savory Pecans Tangelo-Tangerine Pudding Tangerines and a Few Odd Citrus Native Persimmon Pudding Persimmons Souffléed Pancake with Caramelized Apples and Aged Cheddar Mocha Gelée Broken Jellied Wine with Summer Fruit Pomegranate Gelée with Saffron-Yogurt Cream and Pistachios Fruit and Cream Strawberries with Maple Sugar and Cream Blackberry Fool Mulberries and Crème Fraîche Persimmon Fool Rhubarb Fool Peaches and Raspberries Layered with Honey Sabayon

Chapter 9. Cheese and Dairy Desserts

Swedish Cream with Buttermilk Swedish Creams and Panna Cotta Yogurt-Honey Ice Cream Swedish Cream with Maple Sugar and Crème Fraîche Yogurt Swedish Cream Milk and Honey Custard Cream Cheese Mousse Ricotta Mousse Ricotta and Goat Cheese Tart in a Nut Crust Some Cheese and Fruit Pairings Fresh Sheep’s or Cow’s Milk Ricotta with Fruit Clabbered Cottage Cheese with Berries, Golden Apples, or Nearly Candied Quince Creole Cream Cheese with Heritage Strawberries Fresh Figs with Pure Luck Goat Cheeses and Texas Pecans Pleasant Ridge Reserve with Shagbark Hickory Nuts South Mountain Dairy’s Chebris with Pecan-Raisin Bread Pierce Point with Pears Special Select Dry Jack Cheese with Pears New York Cheddar with Dessert Apples Blue Cheeses with Walnuts and Dates Pt. Reyes Blue with Honey Sally Jackson’s Sheep’s Milk Cheese with Pears Goat Milk Pave with Blenheim Apricots Pedrozo’s Black Butte Reserve on Toast Teleme with Dried Fruit Compote Hoshigaki and Fuyu Persimmons with Roasted Walnuts and Bandage-Wrapped Cheddar

Chapter 10. Five Cakes to Go with Fruit

Olive Oil–Orange Chiffon Cake Almond–Corn Flour Cake Yeasted Sugar Cake Brown Sugar–Ginger Cream Cake Steamed Chocolate Cake

Chapter 11. Sauces Made from Fruit

Apple Cider Syrup Apricot Sauce with Cardamom Warm Berry Sauce Blackcap Raspberry Sauce Red Currant Sauce Blueberry or Huckleberry Compote Blood Orange Caramel Raspberry Coulis with Muscat Wine Fresh Cherry Compote Passion Fruit Sauce Guava or Pineapple Guava Puree Warm Spiced Peaches to Serve Over Ice Cream Persimmon Puree Makes About 1 Cup Dried Cherries in Red Wine Small Dried (Dark) Fruit in Port or Pedro Ximénez Small Dried (Light) Fruit in Sherry or Sweet Wine

Suggested Reading (and Viewing) Resources Index More Cookbooks from Deborah Madison

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