patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Still Life with Fruit II
Buy at AllPosters.com
La Belle Cuisine
Frutta al Forno con Amaretti
pears peeled, cored, halved
1 tablespoon Amaretto liqueur
1 tablespoon butter
1 egg yolk
1/4 cup brown sugar packed firm
1/4 cup almonds ground fine
8 Italian Amaretti cookies crumbled fine
(food processor works well for this)
2 tablespoons butter
Remainder of bag of almonds
pears, cut side up, in a well buttered baking dish. Combine
the Amaretto, butter, egg yolk, brown sugar, almonds and cookie
Stuff this mixture into cavities in pears.
Bake in preheated 350 F
oven for 20-25 minutes.
in small saucepan, brown the remaining almonds in butter. Transfer pears
to serving dishes, sprinkle browned almonds over.
Fresh Fruit Compote
Foolproof recipe from Chef Mary Cech
Bon Appetit Cooking Class February 1996
Bon Appetit - One Year Subscription
cup dry Champagne or other sparking wine
3/4 cup confectioner's
5 large egg yolks
2 tablespoon light corn syrup
6 tablespoons chilled whipping cream
2 large oranges
1/2 small pineapple, peeled
1 basket strawberries, hulled, quartered
2 kiwis, peeled, sliced into rounds
1 pear, peeled, cored, diced
6 tablespoons chilled dry Champagne
6 whole strawberries
Whisk Champagne, sugar, yolks and corn syrup in large metal
bowl to blend. Set bowl over saucepan of simmering water (do not
allow bottom of
bowl to touch water).
Whisk constantly until mixture has tripled in volume and a candy
thermometer registers 160 F., about 10
Remove from over water.
Using electric mixer. beat zabaglione
until completely cool, about
5 minutes. Beat cream to soft peaks in
medium bowl. Fold cream into cooled zabaglione. Chill until ready to
use. (Can be prepared 1 day ahead.
Cover and keep refrigerated.
Stir lightly to loosen texture before serving.)
For Fruit Compote: Using a small sharp knife, cut off peel and white
oranges. Working over bowl, cut between membranes to
segments. (Oranges can be prepared 6 hours ahead.
Using tip of vegetable peeler, cut out eyes from pineapple, discard
Combine pineapple, quartered strawberries, kiwis and
pear in large
Spoon fruit into 6 stemmed glasses.
Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with
Garnish each serving with whole strawberry and serve
Dried Pear Compote
cups dry white wine
2 cups water
1/2 cup honey
1 vanilla bean, split lengthwise
One 2-inch-piece fresh gingerroot.
peeled, thinly sliced
Six 1/2-by-3-inch strips lemon zest
7 cardamom pods, crushed
6 whole black peppercorns
8 ounces dried pears (about 12 pear
4 ounces dried apricots
4 ounces dried sour cherries
Honeyed Crème Fraîche (recipe follows)
heavy large saucepan place wine, water, honey, vanilla bean, sliced
ginger, lemon zest, cardamom pods, and black peppercorns. Bring to boil. Reduce
heat to low and simmer gently 30 minutes.
Remove from heat,
cover and let steep at least 2 hours. Strain syrup, return to saucepan.
Return vanilla bean to syrup.
Bring to simmer. Add
pears and simmer
10 minutes. Mix
in dried apricots and simmer 5 minutes. Add dried sour cherries and simmer 5 minutes.
Cool completely. Cover
Honeyed Crème Fraîche:
Combine 1 cup chilled crème fraîche, 3 tablespoons honey and 1/2 teaspoon
Cream for Fresh Fruit
3 egg yolks
1/2 cup lemon juice
Four 3-inch strips lemon zest
2/3 cup sugar
1 stick (1/2 cup) butter,
cut into tablespoons
top of double boiler, whisk together eggs and egg yolks.
Beat in the
sugar, lemon juice and lemon zest. Place over simmering water and cook,
whisking constantly, 10 to 15
minutes, or until mixture thickens. Off heat,
add butter by tablespoons, whisking after each addition,
until the butter is blended. Strain into clean bowl.
Refrigerate, covered, 4 hours or up to 1
(Can also fold in some whipped cream, if desired. We do!)
Fruit with Tea-Infused Custard
Food & Wine Archives
Food & Wine - One Year Subscription
rooibos tea called for below is the tea
of choice in southern Africa."
Servings: 4 to 6
1 rooibos or Earl Grey tea bag
3 large egg yolks
1/2 cup superfine sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 cup damson plum jam
2 tablespoons Cognac
3 cups sliced fresh fruit
The custard can be refrigerated overnight.
Bring the milk to a simmer in a medium saucepan. Add the tea bag,
from the heat and let steep for 15 minutes. Discard the tea bag.
In a medium bowl, whisk the egg yolks with the sugar and cornstarch. Whisk
in half of the warm milk. Pour the mixture into the milk in the sauce-pan
and cook over moderate heat, whisking constantly, until the custard is
thick, 6 to 7 minutes. Stir in the butter and transfer the custard to a
In a small saucepan, melt the jam with the Cognac. In a bowl, toss the
fruit with the melted jam, then transfer to plates or bowls. Spoon the
warm custard over or around the fruit and serve.
-- Jacques Pepin
Lime Mousse Tart
Bon Appetit April 1996
Bon Appetit - One Year Subscription
3/4 cup all purpose flour
1/3 cup whole almonds, toasted
1/3 cup powdered sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter,
cut into 1/2-inch pieces
2 teaspoons (about) cold water
1/4 cup fresh lime juice
1/2 teaspoon unflavored gelatin
3/4 cup chilled whipping cream
5 ounces good-quality white chocolate
Lindt or Baker's), chopped
1 teaspoon grated lime peel
2 tablespoons sour cream
3 12-ounce basket strawberries, hulled, sliced
1/3 cup (about) seedless strawberry jam
crust: Blend first 4 ingredients in processor until nuts are ground but
some small pieces still remain. Add butter; cut in using on/off turns until
mixture resembles fine meal. Blend in enough water by teaspoonfuls until
mixture begins to form clumps. Gather dough into ball; flatten into disk.
Press dough evenly over bottom and up sides of 9-inch-diameter tart pan
removable bottom. Freeze crust until firm, about 30 minutes.
oven to 375 degrees F. Bake crust until deep golden brown, about
30 minutes. Transfer
to rack and cool.
filling: Place lime juice in small bowl; sprinkle gelatin over. Let
10 minutes to soften. Bring 1/4 cup cream to simmer in medium saucepan.
Reduce heat to low. Add white chocolate; stir until melted and smooth. Add
gelatin mixture; stir to dissolve. Mix in peel. Chill until cold and beginning
to thicken but not set, stirring often, about 45 minutes.
sugar, sour cream and remaining 1/2 cup cream to medium-stiff peaks
bowl. Fold whipped cream mixture into white chocolate mixture. Spoon mousse
into crust. Chill until mousse sets, about 4 hours. (Can be
made 1 day ahead.
Cover and refrigerate.)
topping: Decoratively arrange berries atop mousse. Melt jam in
saucepan over low heat, stirring often. Brush enough jam over
glaze. (Can be made 4 hours ahead. Cover; chill.)
Index - Fruit Recipe Archives
Index - Favorite Recipes
Index - Miscellaneous Dessert Recipes
Daily Recipe Index
Recipe Archives Index