When it comes to imaginative ideas for fruit desserts, this enticing cookbook is ripe with possibilities. Finding the perfect recipe is as easy as the proverbial pie—whether you're looking for an impressive finale to a special dinner or a delectable accompaniment to an afternoon cup of tea.
One of the newest additions to the Williams-Sonoma Collection Series, Fruit Dessert was written by accomplished baker Carolyn Beth Weil. She divides the book into six chapters, each showcasing a particular style of dessert. A chapter on the classics pays tribute to time-honored dishes such as lemon meringue pie and apple crisp. In the special occasions chapter, Weil offers an elegantly simple recipe for Grand Marnier soufflé. Her autumn fruit strudel features apples and dried fruits nestled in a flaky phyllo crust.
If you're short on time, turn to the "Quick and Simple" chapter, where you'll find easy recipes that allow the flavors of seasonal fruit to shine. Try the coconut cake topped with chunks of juicy mango, or grilled peach melba drizzled with raspberry puree. To make the most of the summer's berries and stone fruits, bake them into a homey cobbler, crisp, crumble or buckle. Some sweet examples of these all-American favorites: a bubbling apricot crisp with an almond-oatmeal topping, and an old-fashioned buckle with plum slices swirled throughout the cake.
The chapter dedicated to puddings and frozen desserts presents creative ideas for refreshing treats. Among the highlights are a cooling blackberry-cabernet sorbet and a tangy lime mousse served in individual ramekins. If you're in the mood for a homemade pie or tart, you'll find irresistible recipes for every season, from summery blackberry turnovers to rich lemon curd tartlets that are perfect for the winter table.
Recipes are paired with sidebars that highlight key ingredients and techniques. You'll learn the secrets to working with phyllo dough, caramelizing sugar and preparing mango. In the basics section, Weil discusses how to select fruits for baking and offers helpful tips on everything from slicing cakes to rolling out pie dough. Beautiful color photographs accompany each recipe, and a glossary explains important terms and equipment.
The bounty of recipes in Fruit Dessert ensures you'll find a dish to please any palate. Celebrating fresh fruit in all its glory, this cookbook makes every dessert lover's sweetest dreams come true.
One of the newest additions to the Williams-Sonoma Collection Series, Fruit Dessert was written by accomplished baker Carolyn Beth Weil. She divides the book into six chapters, each showcasing a particular style of dessert. A chapter on the classics pays tribute to time-honored dishes such as lemon meringue pie and apple crisp. In the special occasions chapter, Weil offers an elegantly simple recipe for Grand Marnier soufflé. Her autumn fruit strudel features apples and dried fruits nestled in a flaky phyllo crust.
If you're short on time, turn to the "Quick and Simple" chapter, where you'll find easy recipes that allow the flavors of seasonal fruit to shine. Try the coconut cake topped with chunks of juicy mango, or grilled peach melba drizzled with raspberry puree. To make the most of the summer's berries and stone fruits, bake them into a homey cobbler, crisp, crumble or buckle. Some sweet examples of these all-American favorites: a bubbling apricot crisp with an almond-oatmeal topping, and an old-fashioned buckle with plum slices swirled throughout the cake.
The chapter dedicated to puddings and frozen desserts presents creative ideas for refreshing treats. Among the highlights are a cooling blackberry-cabernet sorbet and a tangy lime mousse served in individual ramekins. If you're in the mood for a homemade pie or tart, you'll find irresistible recipes for every season, from summery blackberry turnovers to rich lemon curd tartlets that are perfect for the winter table.
Recipes are paired with sidebars that highlight key ingredients and techniques. You'll learn the secrets to working with phyllo dough, caramelizing sugar and preparing mango. In the basics section, Weil discusses how to select fruits for baking and offers helpful tips on everything from slicing cakes to rolling out pie dough. Beautiful color photographs accompany each recipe, and a glossary explains important terms and equipment.
The bounty of recipes in Fruit Dessert ensures you'll find a dish to please any palate. Celebrating fresh fruit in all its glory, this cookbook makes every dessert lover's sweetest dreams come true.