Pictures of big, beautiful, juicy-looking fresh fruit was splashed all over the grocery ads last week. Raw fresh fruit is a tasty treat in the summer heat, but the season's bounty can also be the foundation of some interesting desserts.
Bavarois Cream with Raspberries
1/2 cup water
1 1/2 envelopes unflavored gelatin
3 tablespoons lemon juice
1 1/4 cups pureed raspberries
1 cup Basic Confectioners' Custard (recipe to follow)
1 cup whipping cream, whipped
Basic Confectioners' Custard
1 cup milk
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 cup extra-fine sugar
3 egg yolks
For custard, combine milk and vanilla in small saucepan and cook over medium heat to just below boiling.
Combine flour and sugar in medium mixing bowl, blending well. Add egg yolks; beat thoroughly with electric mixer.
Pour milk slowly into flour mixture, stirring constantly with wooden spoon until well blended. Pour into top of double boiler and cook over boiling water, stirring constantly, until custard is thick and smooth. Cool to lukewarm. Makes about a cup.
For Bavarois Cream with Raspberries, pour 1/2 cup water into small saucepan. Add gelatin; let stand 5 minutes, then stir in lemon juice. Place gelatin mixture over low heat, stirring constantly until gelatin is dissolved. Cool to room temperature.
Combine raspberries, custard and gelatin mixture and blend well. Fold in whipped cream until well blended. Pour into oiled six-cup mold and chill until firm. Makes six servings.
1 quart (4 cups) blueberries, blackberries or strawberries
1/3 to 3/4 cup sugar
1/4 cup margarine
3/4 cup uncooked quick rolled oats
1/3 cup flour
1/3 cup packed brown sugar
Put berries in baking pan and sprinkle with sugar to sweeten. Mix butter, oats, flour and brown sugar until crumbly; sprinkle over berries. Bake at 350 degrees for about 30 minutes or until lightly browned. Makes six servings.
1/3 cup sugar
1 1/2 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
24 lady fingers
1/3 cup sherry
4 cups fresh blueberries, or dry-pack frozen blueberries, rinsed and drained
1 cup heavy cream, whipped
2 tablespoons powdered sugar
1/2 teaspoon almond extract
1/4 cup slivered, toasted almonds
3 tablespoons sugar
Beat eggs and sugar until well blended and foamy. Stir in cornstarch; gradually stir in milk. Cook over low heat, stirring constantly, about 10 minutes or until custard begins to thicken, don't boil. Cool, then stir in vanilla.
Split lady fingers; arrange on bottom of glass serving bowl. Sprinkle with sherry and cover with two cups blueberries. Spoon custard over blueberries.
Whip cream with powdered sugar and almond extract, then spoon around outer edge of bowl. Stand almonds upright in cream and fill center with remaining blueberries. Sprinkle berries with sugar and chill before serving. Makes six to eight servings.
1 cup granulated sugar
1 cup water
(2) 2-inch cinnamon sticks
4 cups mangos, sliced (about 3 or 4 medium mangos)
1 cup brandy
1 tablespoon, plus 1 teaspoon cornstarch
1 tablespoon cold water
Combine sugar, water and cinnamon in 12-inch frying pan and bring to a boil. Turn down heat and simmer for 2 to 3 minutes until liquid is clear. Add mangos, stir gently to coat with sugar mix. Simmer 3 minutes then remove mangos from syrup, using a slotted spoon, and place in quart jars, filling two-thirds full.
Add brandy to remaining syrup in pan. Dilute cornstarch with 1 tablespoon cold water and add to brandy mix. Stir over medium heat until thickened. Cool and pour over mangos in jars.
The jars can be sealed, stored and used in the future.
Serve Brandied Mangos over ice cream or alone. Makes about two 1-quart jars.
1 3/4 cups unsifted flour
1 teaspoon salt
1/2 cup butter or margarine
1 egg yolk
3 tablespoons water
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon cinnamon
6 peach halves, fresh or canned (drained)
3/4 cup sugar and 2/3 cup water
Mix flour and salt thoroughly. Mix in butter with pastry blender or fork.
Mix egg yolk, 3 tablespoons water and lemon juice together, then mix lightly into flour mixture.
Preheat oven to 425 degrees and grease an 8x8x2-inch baking pan.
Roll dough on lightly floured surface into a 12x18-inch rectangle, then cut the rectangle into six 6-inch squares.
Mix 2 tablespoons sugar and cinnamon, then roll each peach half in sugar mixture. Place peach half, hollow side down, in center of each pastry square. Bring corners together over peach, moisten, seal and place in baking pan. Allow space between the dumplings.
Heat 3/4 cup sugar and water to boiling. Pour over dumplings and bake about 40 minutes or until browned. Makes six servings.
Poached Empress Peaches
6 large ripe peaches
Basic Sugar Syrup (recipe to follow)
1 teaspoon vanilla extract
2 cups hulled strawberries, pureed
1/2 cup sifted powdered sugar
3 tablespoons brandy
1/2 cup whipping cream, whipped
Basic Sugar Syrup
6 cups water
8 1/2 cups sugar
For sugar syrup, place water and sugar in a large pot and put on low heat. Heat until sugar is dissolved. Raise to a slow, rolling boil, then reduce temperature and simmer for 3 minutes. Chill, bottle and store.
For Poached Empress Peaches, place peaches in large saucepan and add enough boiling water to cover. Let stand about 2 minutes, then lift peaches out and dip into ice water. Slip skins from peaches, then put peaches in a large saucepan. Pour enough sugar syrup over peaches to cover, add vanilla, then simmer until peaches are just tender, turning once. Drain, let cool, then chill.
Combine strawberries, sugar and brandy, then fold in whipped cream.
Place peaches in serving dish and spoon strawberry cream over them. Makes six servings.