- Food and Cooking
Simple Fruit Desserts
Healthy Delicious Fruit for Dessert!
I have an assortment of favorite recipes for desserts so good they'll knock your socks off! They're delicious...they're beautiful...they're recipes that are requested time and again.
The best part is that they all feature fruit. On second thought, I think the best part is that they're simple...easy to make.
These recipes are easy enough to serve to your family and fancy enough to offer to your most prestigious guests. Most of them can be prepared in advance.
For dessert recipes, it just doesn't get any better than that...
Photo courtesy of norwichnuts
“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”— P. J. O'Rourke (1947 - )
Last Minute Fruit Desserts
Easy to put together from your freezer and pantry
Photo courtesy of Stu_Spivak
Jack and I entertain often at the last minute. A neighbor or friend will call to see if we'd like to get together and often we'll play cards or watch a sports event.
I try to keep in my pantry, refrigerator and freezer many ingredients that lend themselves to last minute cooking. Desserts are no exception. Here are some simple to prepare but delicious ideas.
Serve slices of pound cake with fruit such as:
Or a combination of fruits.
:: You could use Lemon Pound Cake or Almond or any flavor you like and pair it with a complimentary fruit. The pound cake could be homemade or purchased.
:: You could use purchased Angel Food Cake or bake up some puff pastry from the grocer's freezer section. It's really good and so convenient.
:: Make a parfait by layering fruit, yogurt or ice cream or pudding, nuts, coconut...you get the idea.
:: Either bake or purchase a plain cheesecake. Top with any of the above fruits and drizzle with chocolate, if desired. Use nuts or coconut as a garnish. Maybe perch a mint leaf on top.
:: Spoon berries and chopped pecans (or coconut or other chopped nuts) into pretty serving dishes, top with a dollop of real whipped cream and perhaps a drizzle of chocolate. Garnish with a reserved piece of fruit and you have a beautiful and delicious fresh fruit dessert.
You see, you don't have to be a gourmet baker. You don't have to even bake at all! And you can still serve a beautiful, delicious and healthy dessert at a moment's notice.
Pretty nifty, if I do say so, myself.
An old standby is making a comeback!
Photo courtesy of Jo AnslowDo you remember fondue parties? Well, they're becoming popular, again.
The only change I would make from the "old style" fondue parties would be to have individual warming dishes. It's more fun plus it discourages "double dipping."
Arrange a variety of fruits on a large platter and brush any of the cut fruits with lemon juice to prevent browning. Refrigerate, covered, until serving time.
The fruit choices could include:
Apple, peach and pear slices
8 ounces of premium chocolate (dark or milk...your choice), chopped
1/2 cup heavy whipping cream
2-3 tablespoons of brandy or your favorite liqueur such as orange or amaretto. Although I haven't tried it, coffee liqueur might be delicious, as well.
Combine the chopped chocolate and cream in a saucepan and heat over medium to low heat stirring constantly until the chocolate has melted.
Remove from the heat and stir in the brandy or orange liqueur
Pour the chocolate mixture into your fondue pot or individual warming bowls. I prefer ladling the chocolate into individual bowls from the fondue pot .
Offer your guests cocktail picks or fondue forks to spear their fruit and dip into the chocolate.
Check out these sets from Amazon. Several of them feature more than one fondue pot for easier serving.
Oranges do not ripen after they are picked, but lemons do.
Oranges in Wine
Tastes as delicious as it looks!
This recipe looks time consuming but I'm including it because it's simple to make most of the components ahead of time.
For example: the syrup can be made up to two days in advance, covered and chilled in a glass bowl. You could peel and section the oranges one day in advance and keep them chilled in another covered glass bowl. Then it would a simple matter of preparing the pears and assembling the dessert before serving.
ORANGES IN WINE
2 cups sugar
2 cups water
8 cups dry red wine
8 whole cloves
6 2-inch pieces stick cinnamon
Strips of peel from one tangerine
Strips of peel from one lemon
12 large navel oranges
In each of two large saucepans, place half of the sugar, water and wine. Tie half of the cloves, cinnamon and zest of tangerine and lemon in two pieces of all-cotton cheesecloth; add one spice bag to each saucepan. Heat to boiling.
Reduce heat; boil gently, uncovered, about 30 minutes or till about 3 cups of liquid is remaining n each pan. Discard the spice bags.
Meanwhile, peel and section the oranges; place in a large bowl. Wash pears; core and slice. Cut each slice in half. Add to large bowl with oranges. Pour wine mixture over fruit; stir gently to coat. Cover and chill well before serving. Makes 24 servings.
I have had this recpie for more than ten years. I tore it out of a magazine along with the photo but haven't a clue as to which magazine it was. The photograph was also part of the article. Again, I don't know who to credit but it was just too pretty not to use!
Vintage Dessert Dishes
Any dessert is more elegant and impressive if it's served on a special plate. Consider collecting vintage dessert dishes and plates. They don't have to match and they will be a wonderful conversation starter!
Rosé Poached Rhubarb
Photo courtesy of MarMar
This unusual recipe is from Martha Stewart Living. Martha suggests serving this recipe with plain yogurt and vanilla ice cream. It's a "subtly spiced" dish and pairs well with either the yogurt or the ice cream.
It's at its best if it's served within an hour after it cools. You can poach the rhubarb before dinner, and let it stand while you eat.
1 vanilla bean, halved lengthwise
1 cup granulated sugar
2 cups still rosé wine
2 cinnamon sticks
1 whole star anise
12 ounces rhubarb, halved crosswise
Yogurt or ice cream, for serving
1. Using the tip of a paring knife, scrape seeds from vanilla bean into a medium saucepan, and add pod to pan. Add sugar, breaking up clumps of vanilla seeds
with your fingertips.
2. Add wine, cinnamon, and star anise. Bring to a simmer over medium heat,
stirring to dissolve sugar. Add rhubarb,and cook for 5 minutes. Remove from
heat, and cover. Let stand until rhubarb is soft and mixture has cooled, about
2 hours. Discard vanilla pod, cinnamon, and star anise.
Divide among dishes, and serve with yogurt or ice cream.
A handful of strawberries contains 100% of your recommended daily intake of vitamin C. Strawberries also contain natural pain killing substances some of which are included in aspirin.
Fresh Fruit & Yogurt Salad/Dessert - A great video from YouTube and Cookin' Up in College!
This video is jam packed with great information about fruit and how to make a mouth watering fruit salad. This could also be a wonderful dessert, though, which is why I'm adding it to this page.
Just layer the fruit with pudding or a yogurt dressing in pretty stemware and drizzle with chocolate sauce or caramel. Change out the nuts, add a splash of liqueur...maybe Amaretto or Creme De Menthe (all depending on the fruits that you choose, of course). Use your imagination!
Serve with a lacy cookie of some sort and you've got a winning recipe that's also quite healthy!
Fruit Dessert Cookbooks
These cookbooks have one focus in common. They all celebrate fruit as the beginning of luscious dessert recipes. I don't think you could go wrong with any of them.
Recipes for Sugar Free Desserts
Fruit has natural sugar but often we add sugar to the crumble or shortcake base for the dessert. Here's a cookbook with sugar-free recipes!
Frozen Fruit Cups
A maraschino cherry with stem makes a pretty garnish.
1 lg. can pineapple tidbets
1 lg. can pineapple chunks
1 lg. can mandarin oranges
1 bag frozen strawberries
2 or 3 bananas, sliced
1 6oz can lemonade, undiluted
1 6oz can orange juice, undiluted
Do not drain the fruit. Mix all together in a large bowl. Put in small clear plastic cups, cover and freeze. Thaw slightly before serving. Should make
NOTE: I got exactly 28 fruit cups from one recipe. The cups I used (see photo) are 4 ounce cups but you'll want to put a little less than that in them to allow for expansion when frozen.
Also, you'll want to take them out an hour or so before serving them to give them time to slightly thaw.
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