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Useful Tips: |
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Pears in Syrup
Fresh fruit cooked in syrup is the most popular fruit dessert and can be combined with a number of other ingredients and techniques. A few examples: ice cream cups, condensed milk cups, jelly rings, filling for cakes and other pastries, or simple fruit desserts with a decoration of whipped cream, condensed yoghurt, cream cheese, slivered almonds or chopped nuts, granulated sugar, chocolate sauce etc. Also see below Poires Belle Helène and Pear and Prune Compôte.
The basic process to cook fruits in syrup consists in preparing a syrup with 4 spoons sugar and 2 cups of water, then briefly boiling the fruits there until they become translucid. Then the fruits are gently drained or allowed to cool in the syrup. You can also cook fruits in syrup made with sugar and lemon juice, grape juice, apple juice, or berries juice, etc. The syrup can also be flavored with vanilla extract or cinnamon, cardamom, saffron etc.
In this way you can prepare pears, apricots, peaches, apples, pineapple, and cherries.
Cardinal's Peach
For this recipe you may use fresh peaches or halved peaches that have been quickly cooked in syrup; however the fruits must retain their shape. Prepare a sweet sauce with 500 gr berries, simmering gently with 200 gr sugar, then let cool. Spoon the sauce in the hollow of the peaches, and cover with fresh berries. You may also garnish with whipped cream or Sweet tofu cream (Melba Peach).
Fruit Fritters
The best fruits for fritters are apples, bananas, pineapple, prunes, apricots, figs. Prepare a batter with 150 gr wheat flour, 50 gr chickpea flour or arrow root (or other root) flour, 50 gr sugar, a little milk or soya milk, a pinch of cinnamon or vanilla or lemon rind, and a teaspoon of baking powder. Beat the batter quickly and deep fry the fruit pieces after dipping them briefly in the batter. Drain carefully and toss in granulated or icing sugar before serving.
Berries and Stars
The combinations of different fresh fruits, fruit jelly and jam are virtually endless, and offer wonderful opportunity for artstic creativity. This is a tart-flavored ensemble of pineapple bits, berry jam and fresh berries on top: very simple but extremely good, like all the fruit desserts!
For more ideas about fruit salads and combinations, see the other recipes in this page.
Jellied Forest Fruits
Vegetable jelly can be made with a particular seaweed called agar agar (China grass) that has no flavor or color. Once dissolved in boiling water (fruit juice or vegetable stock etc), it is completely clear and sets firmly and beautifully for all your jellied recipes. You can use agar agar flakes in the proportion of 2 spoons for 1 liter of liquid.
This particular recipe is made by dissolving vegetable jelly in apple juice and arranging the gooseberries when the jelly is half set (so that the berries do not sink to the bottom). Then put the moulds in fridge until the jelly is well set.
Strawberry Fool
Quickly wash and clean 300 gr of ripe strawberries, then mash them with a fork, mixing with about 100 gr sugar and one spoon of fresh milk cream. Pour in glasses and top with whipped cream.
You can make variations by simply substituting the strawberries with other fresh fruits:
- raspberries - blackberries - blueberries - mango - kiwi - apricot - peach
Instead of milk cream you may use a sweet tofu cream or vegetable whipped cream found in stores.
Fruit Salad with Ice Cream
Fruit salad is a very popular way to serve a fruit dessert: quick, easy and versatile. Beautiful compositions can also be made with an eye to colors and shapes. You can make many different combinations of fruits and add nuts, fruit juice and fruit sauces, lemon juice, fresh mint leaves, milk cream, yoghurt, whipped cream, etc. Ice cream makes a very good companion, too! Here are some nice combinations: - melon, peach, apricot, cherries - banana, orange, apple, raisin - peach, almonds, cream - apple, pear, raisin, cinnamon, cream - pineapple, apricot, orange juice - pineapple, orange, coconut cream - melon, dates, figs and lemon juice - pears, raspberry and cream
Other ideas are:
Cut off a slice from the top of 4 medium size melons and scoop out the pulp in small balls. Mix the melon pulp with 200 gr raspberries, 100 gr sugar and a few fresh mint leaves. Fill the melon "cups", put the "lids" back on, and keep in fridge for at least one hour before serving.
Peel and dice 1 medium size pineapple, mix it with the petals of 6 red roses, 1 spoon lemon juice and about 50 gr sugar. Arrange in cups and decorate with more fresh rose petals.
Clean 300 gr small carrots and 4 bananas for each individual bowl. Shred the carrots and finely slice the bananas, mix with 50 gr brown sugar, 1 spoon lemon juice and 1 spoon milk cream (or thick soya milk, or coconut cream). Arrange in the bowls and decorate.
Cut 4 bananas in half lengthwise, arrange in individual plates, cover with chocolate sauce and serve with vanilla ice cream. You can also garnish with crushed or ground nuts.
Peel and slice 4 oranges, arrange them in an airtight container. Sprinkle with 50 gr icing sugar, 100 gr fresh shredded coconut (or 50 gr dessiccated coconut) and sufficient orange juice (2 spoons if you used fresh coconut, 4 spoons if you used dessiccated coconut). Let sit for 10 minutes, mix, then add another 50 gr icing sugar, 1 spoon orange flower water and 100 gr coconut. Close the container and keep in fridge for 1 hour before serving.
Glazed Grapes
Remove the grapes from the stalk, wash them nicely and if necessary cut open to remove the seeds. Dip each grape in soft Fondant, roll it in granulated sugar and let it harden separate from the others. When all the grapes are ready, arrange them again as if they were still around the stalk, on the serving tray.
Cotognata
Peel 1.5 kg cooking apples and set aside the peels and seeds in a white muslin cloth. Dice the apples and put them in a pot with one cup of water and the cloth with the peels and seeds. Cook until the apples dissolve. Remove the cloth with the peels and blend the cooked apples. Add 1 kg sugar to the pureed apples and cook stirring for about 2 hours on a slow fire. Pour the apple mix in a shallow tray and let dry for 3-4 days. Cut shapes or squares, roll in granulated sugar and keep in a tin box.
Summer Jelly Treat
Clean and cut 1 kg mixed seasonal fruits (cherries, peaches, kiwi etc) and sprinkle with sugar and lemon juice. Boil half liter of fruit juice (apple or grape) with 4 spoons agar agar flakes (or vegetable jelly mix), then pour half the jelly in the mould. Let set for a few minutes, then arrange the fruits in the mould. Finally cover with the rest of the jelly and put in the fridge to set. You can serve with whipped cream.
Baked Appled with Cherries
Choose 1 large cooking apple for each serving. Scoop out the core and the pulp, set the pulp aside covered with sugar. Clean 500 gr cherries, remove the stones, mix with the apple pulp, add 4 spoons of cornstarch, a pinch of vanilla and a little more sugar if you like. Mix well and fill the apples. Bake for 15 minutes and let cool before serving.
Grapefruit Cups
Choose 1 large grapefruit for each serving. Slice off the top and cut the rind in small cubes, then cook them for 5 minutes on a slow fire with 4 spoons sugar and just the little juice of the top slice of the grapefruits. When they are candied, remove from the sugar. Carefully remove the pulp of the grapefruits leaving a cup to contain the cream. Sieve the grapefruit pulp and discard the white skins, then mix the juice and pulp with 2 spoons cornstarch, then add 4 spoons coconut milk. Pour in the hot syrup and heat slowly, stirring until the cream thickens. When the cream has cooled you may add a little cream cheese or tofu or shredded coconut. Fill the grapefruit cups and decorate with the candied peel.
Banana Boats
An eye for decoration can help you create wonderful plates from simple ingredients. Here the banana slices are cut diagonally to create a larger base for the other fruit bits. Other good ideas are round slices of cored apples (sprinkle them with sugar and lemon juice to avoid blackening), round slices of orange or grapefruit (after removing the peel with a sharp knife). You can also arrange a "flower" of kiwi slices, or tangerine segments, half strawberries, sections of apricots, etc. Try to combine colors and shapes in a decorative manner.
Apple Custard
Cooked apples can be prepared in a number of ways. This is probably the easiest. Peel and dice a few apples, then put in a saucepan with 2 spoons raisins, 2 spoons sugar, a grated lemon rind, and 2 spoons water. Let simmer, covered, for about 5 minutes. Let cool and serve alone or garnished with whipped cream, or coconut cream or tofu sweet cream.
Apple Fritters
Peel and core 4 apples, then cut in thick round slices. Prepare a batter with 200 gr wheat flour, 1 spoon sugar, a pinch of vanilla or cinnamon, a pinch of baking soda, and just enough water to coat the apple slices. Dip each slice in the batter and deep fry immediately. Drain and let cool a few minutes before covering with powdered sugar.
Walnut Baked Apples
Core and scoop the pulp out of 4 large cooking apples. Mix the pulp with 100 gr. chopped walnuts, 100 gr bread crumbs, 100 gr brown sugar, 100 gr tofu or ricotta cheese, 100 gr raisin or dried figs, and a pinch of cinnamon. Stuff the apples and bake for about 15 minutes.
Fudged Strawberries
Prepare 500 gr of Fondant, add 3 spoons of strawberry jam, 2 spoons of lemon juice and mix well. Dip each strawberry in the soft mixture and arrange on a tray sprinkled with icing sugar. Let harden for a few minutes before serving.
Poires Belle Helène
Peel and cut 4 large pears in half lengthwise, remove the core and simmer for 5 minutes on a slow fire with 200 gr sugar and 1 cup of water. When they are tender but still firm drain them and let cool. Prepare a Chocolate sauce and put a layer of vanilla ice cream in each glass cup. Cover with the pear halves and top with the chocolate sauce. A traditional decoration is with Candied violets.
Cherry Soup
Clean 750 gr cherries and remove the stones. Melt 50 gr butter in a pan, add the cherries and cook for 3 minutes, stirring well. Add 100 gr sugar, half teaspoon cinnamon powder and cook for another 3 minutes, dousing the cherries with red grape juice (from a half liter jug). When the cherries are tender drain them and arrange in the bowls. Heat the syrup with the rest of the grape juice, add 1 spoon cornstarch diluted in a little water or grape juice and cook, stirring, until the sauce thickens. Let it cool and pour on the cherries before serving.
Bananes Niçaise
Melt 20 gr butter with a pinch of cinnamon, 100 gr brown sugar and some grated lemon and orange rind. Cook for about 3 minutes on slow fire, stirring, to get a golden caramel. Heat 4 bananas and a few pieces of sliced pineapple in the caramel for another 3 minutes, moving them around on all sides. Arrange in serving tray or plates and cover with the caramel.
Croûtons Cerise
Clean 500 gr cherries and remove the stones, heat them with 60 gr sugar, one cup of cherry juice (or apple juice or grape juice) and a pinch of cinnamon powder. Let simmer for about 15 to 20 minutes until they are tender. Sprinkle a few slices of whole wheat bread with milk or soya milk, then heat them in a non-stick pan with a little butter or margarine, until they are golden. Remove from the pan and arrange on a serving plate. When they are cooled sprinkle with powdered sugar and arrange the cooked cherries on them. Keep heating the cooking liquid of the cherries with a teaspoon of cornstarch, until the sauce thickens, then pour on the cherries. Serve warm.
Passion Fruit Soup
Cut 1 kg passion fruits in half and liquidize them in the blender with 3 cups water, 1 cup orange juice, 1 spoon lemon juice, 1 spoon pineapple juice and 2 spoons brown sugar. Keep in airtight container for 1 hour in the fridge before serving, with ice cubes.
Pear and Prune Compôte
Soak 300 gr pitted prunes with warm water for about 2 hours. Peel 6 large pears, cut in half lengthwise and remove the core, then quickly boil them in syrup (4 spoons sugar, vanilla extract, 2 cups white grape juice) for about 3 minutes. In the meantime transfer the prunes in a saucepan with 6 spoons sugar and 2 cups red grape juice) and simmer gently for about 3 minutes. Then remove the fruits and let the two syrups thicken on slow fire. Put both prunes and pears in a serving plate, pour the thick syrup over them, decorate with slivered almonds.
Papaya Ginger Jam
Peel 1 kg ripe papaya and 50 gr fresh ginger root. Shred the ginger root, liquidize the papaya with half cup water and heat with 300 gr brown sugar, stirring, for about 15 minutes, until the jam thickens. If you want to keep the jam for more than a few days in the fridge, the jar can be closed with a tight screw lid and boiled, covered with water and wrapped with a kitchen towel. Let the jar(s) cool in the water before removing them. Sterilized in this way and left unopened, the jam in the jar will keep for several months at room temperature. Once opened, it must be kept in the fridge and consumed preferably within one week.
For other jams, see in the next column.
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Fresh fruits are probably the best food for human beings: full of vitamins and minerals, natural water and fibers, and sweet enough to give immediate energy. They do not contain too many calories and have practically no fats. However, fruits are better consumed by themselves and not at the end of a meal, because their contents in natural sugar may cause fermentation and difficulties in digestion.
Some fruits can be consumed with a small quantity of milk (or soyamilk) products, especially with whipped cream. They are: apple, pear, apricot, raisin, peach, banana, mango, kiwi, figs, strawberries and berries. On the other hand, acid fruits are best consumed without milk or proteins. Never mix fresh pineapple with milk products because its enzymes make the milk bitter. Also avoid mixing oranges, tangerines, grapefruit, grapes, melon, watermelon. For these fruits, you may use Coconut cream instead of whipped milk cream.
Fancy containers for fruits salads
Fruit salads can be served in glass bowls or cups, and also in cups or larger serving bowls made from larger fruit shells. Just cut off a "lid" and scoop the fruit pulp, then fill it.
For this purpose you can use especially pineapple, melons, and watermelons. Watermelons are particularly easy to carve in beautiful baskets. Remember to cut off a slice also from the bottom, otherwise your fruit container will not stand properly.
Another original way to serve fruit salads is in ice bowls. You need two plastic bowls for each container, one larger than the other. Pour 1/5 of water on the bottom of the larger container then freeze it to ice. Arrange thin slices of lemons or other decorating pieces on the surface of this ice, then place the smaller container on top of them. Put a weight inside it so it will not float and fill the larger container with water. Freeze again. When you serve food in your ice bowls, place the food in glass bowls inside the ice bowls, and the ice bowls in plates large enough to contain the water that will come from the melting ice.
You can make sauces with almost all kinds of fruits. Liquidize 1 cup of fruits in the blender with 1 cup of water or fruit juice. Adjust with sugar (some kinds of fruits will require more), and heat in a saucepan, stirring until you obtain a thicker sauce. You can also add 1 teaspoon of cornstarch to the sauce in the last 2 minutes of cooking to get a thicker sauce.
Fruit sauces can be used for:
- topping fruit salads - topping cooked apples (or pears, peaches etc) - topping ice creams - topping breakfast cereals - topping puddings - frosting cakes (mix with icing sugar) - blending with yoghurt or cold milk to make instant fruit drinks - making color layers in fruit cocktails and cups
It can be used instead of whipped milk cream in fruit desserts, cakes and sweets in general. Prepare 300 gr fresh tofu, then blend it with 2 spoons coconut cream, 150 gr icing sugar, a pinch of vanilla. Mix well into a smooth cream and keep in fridge.
You can use either fresh shredded coconut or dessiccated coconut (which you will need to soak for 1 hour in warm water). Put the coconut meal in the blender with 1 cup of water (just sufficient to operate the blender) and run it until you get a smooth cream.
Use the Coconut cream to thicken puddings and custards, fillings, as a decoration (mixing in a little icing sugar) and in general every time you need to substitute milk cream. Good for salted preparations, too.
Boil 300 ml water with 900 gr sugar, add 6 spoons glucose or a pinch of cream of tartar (or 2 spoons lemon juice). Simmer in a covered pot, without stirring but removing the foam from time to time, for 3 minutes. At this point a drop removed from the syrup makes a soft ball. Turn the fire off, add the coloring and flavoring, one spoon of milk cream, milk or butter, and stir again. For color and flavor you can add one spoon of jam (strawberry, pineapple, apricot etc). Pour the sugar mixture on the working surface (preferably greased marble) and work it with a spatula or blunt knife until it is cooled enough to knead. First Twist the mix around several times, then let rest for 30 minutes in a bowl covered with a damp cloth. Then proceed to use in your recipes.
Some ideas: - coat a piece of fondant with melted chocolate - covering for small pastries - covering for cakes - stuffed dates - stuffed walnuts (couple two halves and stick them together with a piece of fondant - coated small fruits (strawberries, grapes, dates)
To make the fondant softer you may add a little water and use it as a dip of frosting.
Wash 1 kg small lemons or limes very well, slice them finely and arrange in a saucepan, completely covered with sugar. Add 1 spoon of water and cook on slow fire until the syrup becomes golden and the lemon slices are candied. Remove the lemon slices and set aside. Add 3 spoons powdered sugar and 2 spoons cornstarch to the syrup, cook stirring for 2 minutes more. Turn the fire off and add 1 cup of shredded coconut, mix well to form a paste. Add 1 spoon of butter or margarine and knead with a spatula or blunt knife for some time. Spread on a greased tray and decorate with the lemon slices. You can use this toffee to garnish a cake.
Simmer 200 ml maple syrup with 150 ml milk and 50 ml milk cream (you can substitute with thick soya milk). After about 15 minutes add 300 gr peanut butter, mix well then spread on a tray to cool.
Break 200 gr chocolate in small pieces and put in a saucepan. Add 40 gr butter or margarine and 2 spoons of hot water. Heat slowly, stirring, into a cream. Add a pinch of vanilla and 4 spoons milk cream, stir until smooth. Use to top ice cream, fruit salads, small pastries, pancakes etc.
Grind 500 gr almonds with a teaspoon of rose water, add 500 gr powdered sugar and a few drops of almond oil. Knead well. Shape the fruits and bake for 15 minutes in moderate oven. When the fruits are ready and cooled, you can paint them with food colors.
To make a pliable covering for cakes and pastries, boil 1 kg sugar with 2 cups of water and a pinch of vanilla. Add 500 gr finely ground almonds and cook stirring vigorously for about 15 minutes. You can add food colorings and flavors as per your taste and need. The best natural colors/flavors are: - saffron dissolved in a teaspoon of hot milk - strawberry jam - crushed fresh mint - blackberry jam - apricot jam - cherry jam - cocoa powder with a teaspoon hot water or milk
Pick 100 gr of small fresh violets (the scented type) and remove the green parts. Let them dry well. Put them in a glass jar, in layers with 300 gr white sugar. Close the jar and keep it in a dark cool and dry place for 1 week. Once a day gently move the flowers with a fork, and then immediately put them back in the dark.
Gather the peels of 1 kg oranges (about 200 gr) and cut them in stripes. Soak the peels in water for 1 day, then discard the water. You can use it for your bath, it is very aromatic. In small doses you can also add it to drinks and batters. Put the soaked peels in a saucepan with 100 gr sugar and a glass of water, and cook until a thick syrup is formed. Drain the orange peels and let them dry for 1 day before using them. You can cover them with melted chocolate or use them in cake mixes or as decoration to fruit salads, ice creams etc.
Separate 500 gr of petals of red roses, removing the white part. Melt 300 gr white sugar in a saucepan with 4 spoons water or rose water. When the syrup is hot drop in the rose petals and let simmer for 2 minutes. Remove from the fire and let cool before putting the jam in the jar.
You can also make jams of other flowers in the same way:
- carnations - violets - jasmine - lemon flowers - orange flowers - elderberry flowers - acacia flowers - linden flowers - hybiscus
Clean and cut 1 kg yellow pumpkin and put in a pot with one cup of water, a teaspoon of cinnamon powder and a pinch of salt. Let cook, covered, until the pumpkin is tender. Add 500 gr brown sugar and cook again until the jam thickens.
Clean and cut 1 kg green tomatoes, chop them finely and cover with 350 gr brown sugar, 2 spoons lemon juice and a pinch of salt. Let sit for 1 day in the fridge, then heat them in a saucepan, removing the foam. Let cook until the jam is thick, then remove from the fire and fill the jar.
Wash 1 kg of lemons very well. Grate the yellow part of the rinds and set aside. Cut off the peel, slice them and remove the seeds. Soak in water for 24 hours. Drain the lemons slices and put them in a pot with 2 cups fresh water. Cook, removing the foam, until thick. Add 500 gr sugar and continue to cook until the jam becomes thick.
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