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The Fruit Finales
Collection of Fruit Desserts
June 18 (Friday) Recipes - Dessert Recipes
It’s a common fault for the host of the party to pull out all stops for guests, serve all best dishes one after the other, and often overlook whether these individually beautiful dishes go together or not. Most of the hosts desire to please the guests with a common motto that a dish is not worth serving unless you went to a lot of trouble to prepare it. Thus, a simple fruit salad, or a compote of fresh figs poached in syrup with a little brandy, or a plate of freshly sliced oranges macerated in cointreau and topped with a julienne of orange peel, is often overlooked when in fact it is the happiest ending to a meal that has been (over)full with highlights.
This is very true. Starting as a cook trainee myself onboard ship, I often ask our ship’s guests (the ship chandlers, chartreuses, superintendents or even the owner) what dessert they would eat, they always settle for fruits after a heavy meal. They do eat little slices of chocolate or chiffon cakes, but only little pieces. They said that eating an apple or an orange is the best way to finish a meal helping refresh their palate.
So here are some of my favorite and easy-to-make fruit desserts that will seal your meals for a day.
`1. POACHED PEACHES IN A BERRY SOUP
4 ripe peaches
150 grams raspberries
20 grams blueberries
50 grams blackberries
50 grams blackcurrants
50 grams orange segments
10 grams grapefruit zest
The poaching syrup:
300 grams water
400 grams sugar
1 lemon juice
Boil the syrup ingredients together for 10 minutes. Poach the peaches in the syrup, peel and reserve. Add 100 grams of the raspberries, pureed, to the syrup. Reduce syrup by one-third, remove from the heat. Add the blueberries, blackberries, blackcurrants, the remainder of the raspberries and the grapefruit zest. Let it cool. Add the orange segments only when cold. Place a whole peach in a large soup plate and pour the berry soup over it. Serve chilled.
2. STRAWBERRY ANGEL DESSERT (This light, cool dessert tastefully topped off a hot meal)
1 envelope unflavored gelatin
¾ cup cold water
½ cup sugar
1 package (10 ounces) frozen sliced strawberries, thawed
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
5 cups angel food cake cubes
Fresh strawberries and mint, optional
In a saucepan, combine gelatin and cold wat er; let stand 5 minutes to soften. Stir over low heat just until gelatin dissolves. Stir in untrained strawberries. Chill until partially thickened. Fold in whipped topping.
Place cake cubes in a mixing bowl; pour strawberry mixture over cake and mix gently. Pour into an ungreased 8-in. square baking dish. Chill until firm. Garnish with strawberries and mint if desired.
3. PHILIPPINES’ HALU-HALO (means mixture) With the base as finely crushed ice, and toppings of six or twelve fruit preserves available and scoop of ice cream and flooded with evaporated milk, who will resist this sweet allure from this tropical country after a heavy and hot meal.
500 grams finely crushed ice
75 grams langka (jackfruit) preserves
75 grams kaong (young coconut preserves)
75 grams mango flesh
75 grams ripe banana
75 grams gelatin cubes (sweetened)
75 grams leche flan, optional
75 grams sweet ube (a root crop usually violet in color), optional
75 grams cooked and sweetened kidney beans (cooked mongo beans is good alternative)
Ice cream, available flavor
Halu-halo bowl and long handled spoon
In a halu-halo bowl (like the Chinese soup bowl), put the crushed ice first as the base. Then one, by one, arranged the fruit preserves and cooked vegetables beautifully. Put one or two scoops of ice cream. Dredge with evaporated milk. Serve.
Well, I do hope you enjoy my dessert treats. Enjoy eating!!!