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Apricot Fool The amount of sugar you use in this old-fashioned dessert will depend on the ripeness, quality of the apricot, and on your sweet tooth. Makes 4 servings 1 pound ripe apricots Pinch Kosher salt 1/2 to 2/3 cup sugar Ground cinnamon plus 4 cinnamon sticks for garnish 3/4 teaspoon almond extract 3 egg whites 1. Puree apricots with half the sugar and the almond extract. Set aside. Beat egg whites with salt and remaining sugar until peaks are stiff by not dry. Fold apricot puree into egg whites. 2. Pour into 4 goblets or parfait glasses. Chill for an hour and serve dusted with cinnamon and with a cinnamon stick stuck into each. Apricot and Strawberry Cobbler Instead of the usual dollop of ice cream or frozen yogurt, try a drizzle of cool, thick buttermilk on top of this warm cobbler. The buttermilk makes a nice counterpoint to the sweet fruit. Makes 6 servings 2 pounds ripe apricots, pitted and sliced Butter-flavored cooking spray 1 pint fresh strawberries, hulled, halved if large and whole if small 1 cup all-purpose flour 1 teaspoon baking powder 3/4 cup plus tablespoon sugar 1/4 teaspoon salt 2 tablespoons cornstarch 3 tablespoons chilled butter, cut into small pieces 1/2 teaspoon ground nutmeg 3 tablespoons rum or brandy (optional) 1 cup low-fat buttermilk, approximately 1 tablespoon fresh lemon juice 1. Combine apricots and strawberries in a large mixing bowl. Sprinkle with 3/4 cup sugar, cornstarch, and nutmeg. Toss. Sprinkle with rum and lemon juice. Toss. Spray a 2-quart baking dish with butter-flavored spray and spread the fruit evenly inside. 2. Preheat oven to 375°F. Put flour, baking powder, salt, and remaining granulated sugar in a mixing bowl. 3. Cut in the butter with a large fork or pastry blender until the mixture resembles coarse meal. Add just enough buttermilk to get a thick batter. 4. Spread batter over fruit. Spray with butter-flavored spray. Bake 30 to 35 minutes or until top is nicely browned and fruit is bubbly. Serve warm or at room temperature. Cooking Tip Since apricots, like peaches and other stone fruit, can vary in sweetness, the amount of sugar should be varied accordingly. The amount above is for perfectly ripe fruit. Less ripe, and thus less sweet, fruit will need a bit more sugar. Baked Figs with Honey and Whiskey Any whiskey will do in this dish, although Scotch seems to lose some of its flavor under intense heat. Makes 4 servings 1/4 cup hazelnuts Butter-flavor cooking spray 1/4 cup honey Mint spring for garnish (optional) 1/4 cup whiskey 8 large or small Black Mission figs, stemmed 1. Toast hazelnuts in a preheated 350°F oven for 10 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500°F. 2. Combine honey and whiskey in a small saucepan and bring to a boil, stirring. Turn off heat. 3. Meanwhile, cut figs in half lengthwise. Spray a gratin dish large enough to hold all the figs in 1 layer with butter-flavored spray. Put in figs, cut side up. Drizzle with honey-whiskey mixture. Sprinkle with hazelnuts. 4. Bake 7 to 10 minutes, depending on size, or just until figs soften but are not falling apart. Cool to warm and put 4 to 6 halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint in the middle of each. Baked Nectarines Stuffed with Amaretti Cookies A variation of a classic Italian recipe from the Piedmont region that uses peaches, Amaretti are Italian macaroons flavored with amaretto, the bitter almond liqueur. Makes 6 servings 6 medium to large ripe nectarines Butter-flavored cooking spray 1 cup amaretti cookies 1 pint low-fat or nonfat frozen vanilla yogurt or ice cream 1 egg, beaten 1. Preheat oven to 350°F. Halve nectarines along the seam and separate two halves by twisting each half. Remove pits. 2. Crush amaretti in a food processor or by putting them in a tea towel and mashing them with the bottom of a wine bottle or meat pounder. Combine crumbs with beaten egg. 3. Stuff each nectarine half with a tablespoon of the amaretti mixture. Spray top with butter-flavored spray and put on a small baking pan, which has also been sprayed. 4. Bake nectarines about 30 to 35 minutes or until tender but not falling apart. Cool to warm. Allow frozen yogurt to melt about 80 percent of the way. Whisk smooth with a fork or small whisk. Spoon about 2 tablespoons each onto 6 plates. Top with 2 nectarine halves. Bananas Foster This is my version of the classic dessert created at Brennan's restaurant in New Orleans. Makes 2 servings 1 tablespoon butter 2 tablespoons rum 2 tablespoons brown sugar 2 scoops nonfat vanilla yogurt or ice cream Juice of 1 orange Healthy pinch cinnamon 2 ripe but firm bananas, peeled and cut crosswise into 1/2-inch slices 1. Put butter in a skillet over medium heat. When butter sizzles, add brown sugar and stir 1 minute. Add orange juice and cinnamon and mix to smooth. 2. Add bananas, coat well, and cook 1 minute. Add rum, raise heat to medium high, and carefully ignite the mixture; cook, swirling mixture until flames subside and mixture begins to thicken. Spoon over frozen yogurt or ice cream in a goblet or cut-glass dessert dish. Cooking Tip Flambéing isn't hard or dangerous, as long as you follow a few simple rules:
Banana Ice Cream with Bourbon Try it with other fruits as well. Makes 4 servings 4 ripe bananas, peeled 1/4 cup superfine sugar 4 pitted prunes, chopped 1 1/2 cups nonfat vanilla yogurt 2 tablespoons bourbon 2 tablespoons sliced almonds, toasted (optional) 1. Freeze bananas for several hours or overnight. Put prunes and bourbon in a small shallow dish to soak until bananas are frozen, then drain well. 2. Cut bananas into 1/2-inch slices and put in a food processor with sugar. Pulse a few times. Add yogurt and pulse just until bananas are chopped and well integrated with yogurt. Don't puree until entirely smooth; leave a little chunky. Pour into a bowl and fold in prunes. Eat immediately or freeze until ready to eat; top with almonds if desired. Blood Orange Sorbet The juice of blood oranges makes a dramatic presentation in this dish. It's intense, some might even say ghoulish color, provides a wonderful contrast when paired with pale, thin, butter cookies. Makes 4 servings 7 or 8 blood oranges 2 egg whites 3/4 cup Sugar Syrup, approximately 1 tablespoon Grand Marnier 1. Juice oranges leaving some of the pulp for texture. You'll need a total of 11/2 cups juice and pulp combined. 2. In a mixing bowl, combine juice and pulp with 1/2 of Sugar Syrup. Add more syrup in 1/4-cup increments until you have the sweetness you desire. Remember, when frozen the sorbet will lose some of its sweetness. 3. Whip the egg whites in a clean bowl until foamy but with no peaks showing. Swish into the juice mixture with a wire whip. 4. Pour into an hand crank ice cream maker that requires no electricity or salt. Follow manufacture's directions. Just before the sorbet totally solidifies, add the Grand Marnier, (alcohol raises the freezing temperature, so you shouldn't put it in until the mixture is almost frozen.) Serve immediately or put into the freezer until you're ready to serve. Let it soften slightly before serving. Cherry Clafouti This is an old-fashioned French custard or pudding. Makes 6 servings 21/2 cups sweet cherries (about 1 pound) pitted and halved 1/2 cup sifted all-purpose flour 1 cup milk 3 tablespoons kirsch 3/4 teaspoon almond extract 4 large eggs Butter-flavored cooking spray 1/2 cup sugar Powdered sugar 1. Toss cherries in kirsch and marinate 30 minutes or more. Drain and reserve 1 tablespoon liquid. Preheat oven to 400°F. 2. Meanwhile, combine eggs and sugar in a mixing bowl and mix well by hand or with an electric mixer. Then, add flour, then milk, almond extract, and the tablespoon of cherry marinade. 3. Spray an 8-cup baking or gratin dish or deep pie plate with butter-flavored spray. Spread cherries evenly in the pan and pour batter over. 4. Bake in the middle of the oven for 25 to 30 minutes. It will be puffy around the edges but slightly runny in the center. Cool to warm and serve sprinkled with powdered sugar. Cherry Rice Pudding with Pine Nuts Since cherries are a warm-weather fruit and no one wants to turn on the oven in July, this dish is a perfect solution: rice pudding on top of the stove. Makes 4 to 6 serving 2 cups evaporated skim milk 1 teaspoon vanilla 2 cups skim milk 1 teaspoon orange zest 1 tablespoon butter 1/2 cup sugar 3 tablespoons pine nuts 1 cup sweet cherries (about 6 1/2 ounces), pitted and halved 1 cup arborio rice 3 tablespoons kirsch (optional) 1/2 teaspoon cinnamon 1. In a heavy-bottomed saucepan over low heat, warm both types of milk. 2. In a large, heavy-bottomed saucepan, heat butter and toast pine nuts over low heat until nicely browned, about 5 minutes. Add rice and stir. 3. Add kirsch and cook a minute. Then add half of the warm skim milk mixture, vanilla, and the orange zest. Cook gently, stirring occasionally, until almost all of the liquid is absorbed. 4. Add remaining warm skim milk, sugar, and cherries. Cook, stirring occasionally, until the rice is tender, about 15 to 20 minutes. The mixture should be a little on the soupy side, slightly more runny than a regular risotto. Cool to warm and transfer to a serving bowl or spoon out into individual dishes. Sprinkle with cinnamon. Cranberry-Pear Cobbler In addition to its affinity for so many flavorings, the cranberry blends well with most fall fruits. Makes 6 servings 2 pounds firm but ripe pears, peeled, cored, and cut into 3/8-inch slices 1 cup all-purpose flour 1 teaspoon baking powder 2 cups fresh or frozen cranberries 1/4 teaspoon kosher salt 1 tablespoon raspberry vinegar 3 tablespoons chilled butter, cut into small pieces 1/3 cup plus 1/4 cup granulated sugar 1/3 cup brown sugar 7 to 8 tablespoons low-fat buttermilk 1 tablespoon grated fresh ginger Low-fat vanilla ice cream or frozen yogurt for serving (optional) 2 tablespoons cornstarch Butter-flavored cooking spray 1. Combine pears, cranberries, vinegar, 1/3 cup of granulated sugar, brown sugar, ginger, and cornstarch in a bowl. Spray a 2-quart baking dish with butter-flavored spray and spread the fruit mixture evenly inside. Preheat oven to 375°F. 2. Put flour, baking powder, salt, and remaining granulated sugar in a mixing bowl. Cut in the butter with a large fork or pastry blender until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough comes together in a ball. 3. Put the dough between 2 pieces of lightly floured waxed paper and roll out to a size just large enough to cover the baking dish. Peel off the waxed paper and top fruit with dough. Seal the edges with a scalloped shaped if desired. Cut 4 or 5 vents into the dough. 4. Bake 35 to 45 minutes or until the top is golden brown and juices bubble up freely. Serve warm with low-fat vanilla ice cream or frozen yogurt if desired. Crepes with Spicy Plum Jam Crepes are a great vehicle for many forms of fruit, whether cooked slices, purées, butters, or jams, and make a nice change of pace for a dessert or Sunday brunch. Makes 6 servings 4 cups pitted diced purple or red skinned plums 1 teaspoon sugar Pinch kosher salt 3 cups sugar 3/4 cup flour 1 tablespoon fresh lemon juice 3/4 cup skim milk 1/2 teaspoon ground allspice 1 tablespoon canola oil 2 tablespoons brandy Butter-flavored cooking spray 2 eggs Powdered sugar 1. Put plums, sugar, lemon juice, allspice, and brandy in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring frequently. Lower heat to medium and cook 20 to 25 minutes or until thickened. (It will thicken more as it cools to room temperature.) 2. While jam cools, combine eggs, sugar, and salt with a whisk in a mixing bowl. Stir in flour, 1/4 cup at a time. Then stir in milk and oil. 3. Spray a well-seasoned 7- or 8-inch cast-iron skillet or omelet pan with butter-flavored spray. Put over medium heat. When hot, ladle in just enough batter to cover the bottom of the pan, about 3 tablespoons. Then tilt the pan and swirl to cover the entire surface. (If you pour too much in, you can pour out the excess.) Cook about 45 seconds on 1 side and flip over using a spatula to help loosen. Cook about 30 seconds on the other side. 4. Stack crepes on a platter, separating them with sheets of waxed paper. Crepes can be refrigerated or frozen if not used immediately. You should have about 12 crepes. 5. To serve, warm crepes if necessary and spread a tablespoon of jam in the center of each crepe. Fold over once and sprinkle with powdered sugar. Allow 2 crepes per person. (There will be extra jam.) Cooking Tip Don't be discouraged if the first few crepes stick or get torn and have to be discarded. Spray the pan again as needed and keep on plugging. As you get good at this, you'll be able to turn the crepes in the pan with your finger. Drunken Oranges Makes 4 servings 4 navel oranges 2 tablespoons amaretto 11/2 cups sugar 1/4 cup Grand Marnier 1 cup Triple Sec or other orange liqueur 4 mint sprigs 1/4 cup brandy 4 almond or chocolate biscotti 1. Peel 2 of the oranges with a vegetable peeler so you get strips about 2 to 21/2 inches long and about 1/2 inch wide. Stack peels. Then cut them into julienne strips. 2. Put peels in a saucepan with cold water just to cover. Bring to a boil and simmer 15 minutes. Drain. Put sugar and 11/2 cups water and drain orange strips into a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring, and simmer gently about 20 minutes. Let cool in the pan. 3. Meanwhile, peel oranges entirely, removing all the white pith with a sharp paring knife. Section the oranges by cutting wedges in between the membranes and discarding the membranes. Put sections in a shallow dish. Mix orange liqueur with brandy and amaretto. Pour over the sections, cover with plastic, and refrigerate until ready to serve, at least several hours. 4. To serve, arrange sections in a ring on a plate. Put candied orange peel in the center and sprinkle all with Grand Marnier. Garnish with fresh mint and serve with almond or chocolate biscotti. Figs Stuffed with Tapenade These are two Provencal favorites, though they're not necessarily served together. The tangy quality of the tapenade nicely balances the sweet unctuousness of the figs. Makes 4 servings 15 oil-cured black olives, pitted 2 teaspoons olive oil 2 teaspoons capers 12 ripe, small Black Mission figs 1 anchovy fillet 1 teaspoon fresh thyme or 1/4 teaspoon dried 1. Puree olives, capers, anchovy, thyme, and olive oil together in a food processor or chop by hand. 2. Make a slit in the side of each fig and spoon about 1/2 teaspoon of tapenade into the fig. Pinch opening closed. Frosted Grapes This is a simple snack or garnish for dessert that's easy to make. Kids might like to join in the fun. Makes 6 adult servings, 10 kid servings 1 cup sugar 1 teaspoon cinnamon About 60 seedless red and green grapes, stemmed 1. Mix sugar with cinnamon in a small bowl. 2. Wash grapes, but do not dry. Roll individually in the sugar mixture and place on a 12 x 17-inch sheet pan so they do not touch. Put the pan in the freezer for about an hour or until grapes are frozen. Remove and eat as a snack or use as a garnish for dessert. Cooking Tip You can substitute powdered ginger, mace, or nutmeg for cinnamon, or divide the grapes into groups and season each group with a different spice. Frozen Lemon Soufflé Great served with cookies. Makes 4 servings 1 teaspoon unflavored gelatin 1/2 cup fresh, lemon juice 1/4 cup cold water 1 cup sugar 4 eggs, separated Pinch Kosher salt 1 teaspoon grated lemon zest 1. Sprinkle gelatin over water. Set aside. Put egg yolks, and grated lemon zest in the top of double boiler and stir. Gradually mix in lemon juice and half the sugar. 2. Put the double broiler over simmering water, stirring constantly with rubber spatula, until the mixture thickens enough to coat the back of a spoon, about 15 to 20 minutes. Remove from heat, add gelatin, and stir to dissolve. Let cool, stirring occasionally. 3. When lemon mixture is cool, beat egg whites and salt until whites start to thicken. Gradually add the remaining sugar and beat until peaks form. Do not over beat or the whites will become dry. 4. Fold lemon mixture into the meringue and pour into a 1-quart soufflé dish. Cover with plastic wrap, then foil. Freeze several hours or more. Mango Sorbet Sorbets are great low-fat desserts. You can minimize the sugar by making sure the mango is dead ripe when you use it, but don't skimp on the sugar in any event. It's the fat that puts on the majority of our calories, not the sweet stuff. Makes 4 to 6 servings 1 tablespoon chopped candied ginger 1 recipe Sugar Syrup 4 ripe mangoes, peeled and cut into chunks using the pop-up method Juice of 1 lemon 2 whites, whipped until foamy 1. With the motor of a food processor running, add the candied ginger through the feed tube. When the ginger is finely minced, scrape down the sides of the bowl and add the mango flesh. Puree, stopping several times to scrape down the sides of the bowl, until the puree is very smooth. 2. Sweeten mango puree with sugar syrup to taste, about 2/3 cup. It should be quite sweet because when frozen the sorbet will lose some of its sweetness. Add lemon juice, a tablespoon at a time, until you achieve the flavor you desire. 3. Freeze according to your ice cream maker's instructions. Or, put into a shallow pan. When doing the latter, or if making ahead of time, fold in the egg whites, then freeze until solid. Immediately before serving, break up the sorbet and puree in a food processor. Melon Kebabs with Honey and Curry This is a perfect, light summer dessert that can be made ahead. Makes 4 servings 1 teaspoon curry powder Sixteen 1-inch cubes of firm but ripe honeydew or other green-flesh melon Juice of 3 limes, about 1/3 cup 3 tablespoons honey 4 mint sprigs for garnish Few dashes Angostura bitters Sixteen 1-inch cubes of firm but ripe cantaloupe, or other orange-flesh melon 1. Put curry powder in a small, heavy skillet over medium-low heat and stir a few minutes until it becomes fragrant and darker brown in color. Remove from heat and combine with lime juice, honey, and bitters. Set aside. 2. Put 4 melon cubes, alternating cantaloupe and honeydew, on each of 8 small (about 6 inches) wooden or metal skewers. (If only 12-inch wooden skewers are available, they can easily be cut in half with a sturdy scissors.) Put kebabs in a shallow pan or dish in 1 layer. Add curry marinade, basting the kebabs a few times. Cover and refrigerate 1 to 2 hours, basting a few times. Remove from refrigerator about 20 minutes before serving. 3. Put 2 kebabs on each of 4 dessert plates, spoon about 11/2 tablespoons of the marinade over each serving, and garnish with a mint sprig. Cooking Tip Angostura bitters is the little bottle with the yellow cap and oversized label that every bar in America carries, although you can find it in most supermarkets. It's a blend of herbs and spices that adds just the right accent for this sauce as well as other fruit dishes such as fruit salads. Mixed Berries with Zabaglione This is a perfect way to enjoy the explosion of berries in midsummer. Use any combination of berries or just one kind. In a pinch you can substitute sweet sherry for Marsala. Makes 8 servings 5 large eggs, separated (see tip) 1/2 cup sugar 1/2 cup Marsala 1 pint each blackberries, raspberries, and blueberries 1. In the top of a double boiler or in a heat proof mixing bowl, whisk yolks and sugar until well combined. 2. Mix in Marsala. 3. Put top of double boiler or mixing bowl over a pan of water so that it barely touches water. Bring water to boil and reduce to simmer, all the while stirring the egg mixture with a whisk. Cook about 10 minutes, stirring constantly, until zabaglione is thick and fluffy. Remove from heat. Stir occasionally until cooled. Cover and refrigerated. 4. Wash berries just before using. Put into 8 cut-glass dishes or goblets. Spoon out a few tablespoons of zabaglione on top of each. Cooking Tip The flavor of zabaglione may be too intense for some. In that case, whip the separated egg whites with 2 tablespoons sugar until stiff peaks form. Then fold into zabaglione, about 1/3 at a time, until you achieve the taste you want. Nectarine-Berry Cobbler with Hazelnut-Polenta Topping Polenta provides a flavorful topping for cobblers without lots of butter. Makes 6 to 8 servings Butter-flavored cooking spray 2 tablespoons cornstarch 2 pounds firm but ripe nectarines, pitted and sliced about 3/8 to 1/2 inch thick 1/2 cup cornmeal 1/4 cup flour 11/2 to 2 pints blackberries or raspberries, washed and picked over 1/8 teaspoon kosher salt 1 teaspoon baking powder 2 tablespoons fresh lemon juice 1/2 cup 1% low-fat milk 1/3 cup plus 1/4 cup sugar 1/4 cup toasted and skinned hazelnuts, chopped 1/4 teaspoon each ground cinnamon and nutmeg 1. Spray a 2-quart gratin or baking dish with butter-flavored cooking spray. Preheat oven to 400°F. 2. In a mixing bowl, toss nectarine slices and berries with lemon juice. In a smaller bowl, combine 1/3 cup sugar, cinnamon, nutmeg, and cornstarch. Add fruit to gratin dish and level out. Add fruit to gratin and level out. 3. In a mixing bowl, combine cornmeal, flour, salt, baking powder, milk, hazelnut, and 1/4 cup sugar. Spoon or spread over fruit. Spray with butter-flavored spray. 4. Bake about 30 minutes or until top begins to brown and fruit bubbles up. Cool and serve warm or at room temperature. Peach-Amaretto Skillet Upside-Down Cake This variation on the familiar pineapple upside-down cake is a snap using an old-fashioned cast-iron skillet. Makes 6 servings 11/2 cups all-purpose flour 4 tablespoons butter (1/2 stick) 1 teaspoon baking powder 1/2 cup brown sugar Pinch kosher salt 1/2 cup sugar 1/4 cup amaretto 1/2 cup low-fat buttermilk 4 1/2 cups peeled and sliced ( 1/2 inch thick) peaches 1 egg, beaten 1. In a mixing bowl, combine flour, baking powder, salt, and sugar. In a mixing cup, combine buttermilk and egg. Preheat oven to 375°F. 2. In a cast-iron skillet or other 9-inch ovenproof skillet. Melt butter on top of the stove. Pour half the butter into the buttermilk mixture and add brown sugar to the skillet. Stir and cook brown sugar and remaining butter over low heat until sugar dissolves. Add amaretto and stir well. Remove from heat. 3. Layer peaches in the skillet, overlapping. Add buttermilk mixture to flour mixture and pour over peaches. Bake about 35 minutes or until a toothpick tester comes out clean. Let cool and invert onto a plate. Pear Compote with Hard Cider Compotes with pears, dried fruit, nuts, and cider are very evocative of cool weather. If you can't find hard (alcoholic) cider, sweet (nonalcoholic) cider will do, but you will probably need less sugar. Makes 4 servings 2 Bosc pears, peeled, cored, and cut into 1/2-inch dice 11/2 cups hard cider 1 tablespoon chopped candied ginger 1 cup pitted prunes 1/2 cup dried cherries or cranberries 1 cup dried apricots, halved if large Sugar to taste 1. Combine all ingredients except dried cherries or cranberries and sugar in a non-reactive saucepan and bring to a boil. Reduce to a simmer and cook, covered, 5 minutes. 2. Add cherries or cranberries and cook, covered, 10 minutes more. Taste and add a few tablespoons of sugar, if desired, then heat a few more minutes, gently stirring to incorporate the sugar. Cool and serve warm or at room temperature as a dessert or breakfast dish. Pears Poached in Zinfandel and Orange Zest Bosc pears hold up well to this spicy poaching liquid. Serve this with a dollop or two of fat-free vanilla ice cream or frozen yogurt, or some almond biscotti. Makes 6 servings 1 teaspoon allspice berries 21/2 cups sugar 1 bottle fruity red zinfandel 1 cinnamon stick 1 cup water 6 Bosc pears with stems Zest from 1 large orange, julienned 1. Put allspice in a tea ball or cheesecloth. In a non-reactive saucepan large enough to hold all the pears, mix allspice with all other ingredients except pears. Bring to a boil, then lower heat, and simmer, stirring a few minutes until the sugar is dissolved. 2. Meanwhile, peel and core pears, leaving them whole with stems attached. Put them in the wine mixture and cover with a plate so that the pears remain submerged. Gently boil until they are easily pierced by a paring knife, about 20 to 25 minutes. 3. Remove pears and stand them up in a deep platter. (Cut a small slice from the bottoms, if necessary, to allow pears to stand easily). Discard cinnamon stick and allspice, and reduce liquid to about 2 cups or until it becomes slightly syrupy. (It will thicken more as it cools.) 4. Spoon poaching liquid over pears every 5 minutes for a half hour or more until pears get a nice deep sheen. Let strands of orange zest drape decoratively over the sides and tops of the pears. Serve each cooled pear in a shallow dish in a small pool of wine glaze. Pears Stuffed with Blue Cheese With a sweet dressing this could be a dessert or perhaps a cheese and dessert course combined. By using a more savory dressing with Dijon mustard, minced shallots, and olive oil, it could be a first course. Here, it's the former. Makes 4 servings 3 tablespoons fresh lemon juice 3 tablespoons low-fat cream cheese (5g of fat per ounce) at room temperature 11/2 tablespoons honey 3 tablespoons port wine 2 large ripe Comice pears 2 ounces quality blue cheese at room temperature Mint sprigs for garnish 1. Combine lemon juice, honey, and port. Set aside. Put blue and cream cheeses in a small bowl and mix until completely combined. 2. Core pears, leaving them whole. With a paring knife or small melon baller, scoop out a little more from the center of the pears, being careful not to crack or split them. The cavities should be about 3/4 inch wide through the center of the pears. 3. With a butter knife, fill the hole in each pear with the blue cheese mixture, packing it tightly, but again being careful not to crack the pears. Peel pears, then slice pears in half lengthwise. Put a half, cut side down, on each of 4 small plates. 4. Drizzle about 11/2 tablespoons of port dressing over each pear half. Garnish each plate with a mint sprig. Cooking Tip Even though it sounds strange, the pears in this recipe are stuffed, then peeled, because Comice pears are so juicy, they're harder to handle when peeled. Persimmon Bread Pudding with Rum Sauce Makes 8 servings 4 eggs 6 cups crustless country French sourdough bread, cut into 1-inch cubes Pinch kosher salt 1 cup sugar Butter-flavored cooking spray 2 cups skim milk 2/3 cup orange juice 1 teaspoon vanilla 1/2 cup rum 1/2 teaspoon each ground nutmeg and cinnamon 1 tablespoon butter 1/3 cup light brown sugar 2 ripe Hachiya persimmons, stemmed, seeded, and puréed, about 2 cups 1/4 teaspoon ground allspice 1 tablespoon cornstarch 1. Combine eggs, salt, and sugar in a large mixing bowl. Stir in milk, then add vanilla, nutmeg, cinnamon, and persimmon purée. Add bread, mix well, and let stand at room temperature 30 to 60 minutes. Preheat oven to 400°F. 2. Spray a 9 x 13-inch baking pan or similar-sized pan with cooking spray. Distribute bread pudding mixture evenly. Put pan into a larger pan that contains enough hot water to come halfway up the sides of the bread pudding pan. 3. Bake about 40 minutes or until a knife comes out clean. Cool to warm. 4. While pudding cools to warm, combine orange juice, rum, butter, brown sugar, and allspice in a small saucepan. Bring to a boil then reduce to a simmer. Combine cornstarch with 1/2 cup water. Add to the orange-juice mixture. Stir until thickened. Serve bread pudding warm, cut into 8 even portions. Drizzle each with about 2 tablespoons of warm sauce. Persimmon and Carrot Cake This cake is so moist and delicious you'll swear it's loaded with fat, but it's not. Makes 12 servings Butter-flavored cooking spray 2/3 cup nonfat sour cream 21/2 cups all-purpose flour 1/2 cup egg substitute or 2 whole eggs 13/4 cups sugar 2 ripe medium Hachiya persimmons, cored and puréed, about 2 cups 1 teaspoon kosher salt 2 teaspoons baking powder 1/4 cup canola oil 2 teaspoons baking soda 1 cup confectioners' sugar 1 teaspoon each cinnamon and allspice 1 teaspoon vanilla 1/2 teaspoon ground nutmeg 1 tablespoon orange liqueur such as Triple Sec (optional) 3 cups packed shredded carrots about 5 carrots 1 to 2 tablespoons orange juice 1/2 cup toasted walnuts, chopped 1/2 cup raisins, soaked in warm water 20 minutes and drained 1. Preheat oven to 350°F. Spray a 10-inch bundt cake pan with cooking spray. 2. Sift flour, sugar, salt, baking soda, cinnamon, allspice, and nutmeg together in a mixing bowl. Add carrots, walnuts, and raisins. Toss until ingredients are well mixed. 3. In another bowl, thoroughly combine sour cream, egg substitute, persimmon purée, and oil. Add to the carrot mixture and stir well. Pour into bundt cake pan. 4. Bake about 70 to 75 minutes or until toothpick tester comes out clean. Cool 10 minutes, then invert onto a rack to cool completely. 5. When cake is cooled, make a glaze by combining confectioners' sugar, vanilla, orange liqueur, and 1 tablespoon of orange juice. Add remaining orange juice if you want a thinner glaze. Drizzle over cake. Cooking Tip To get the most out of your food processor without having to wash it, first grate the carrots, change to the blade and coarsely chop the nuts, and then purée the persimmons. Persimmon Smoothie You won't have the excuse of not having enough time for breakfast with this quick and fortifying concoction. Makes 2 cups, about 2 servings 1 ripe Hachiya persimmon 1 tablespoon honey 1 cup nonfat vanilla yogurt 1/4 to 1/2 teaspoon powdered ginger 1/2 cup orange juice 1. Remove stem and calyx from persimmon and puree in a blender or food processor. 2. Add remaining ingredients and mix until smooth. Adjust honey if more sweetness is desired. Makes 1 good-size serving or 2 small servings. Plum Kuchen Kuchen is an old-fashioned dessert that also doubles as a coffee cake. This one is more the former than the latter, but it would go nicely with afternoon tea. Makes 6 servings 1 cup all-purpose flour Butter-flavored cooking spray 1 teaspoon baking powder 1/4 cup sliced almonds Pinch kosher salt 4 medium to large plums, about 1 pound total 1/4 cup plus 1 tablespoon sugar 2 tablespoons cold butter, cut into pieces 1/2 teaspoon cinnamon 1 egg 2/3 cup spicy plum jam from Crepes with Spicy Plum Jam, or purchased plum jam 1/2 cup buttermilk or skim milk 3/4 teaspoon vanilla extract 1. Preheat oven to 400°F. In a mixing bowl, combine flour, baking powder, salt, and sugar. Add butter with a pastry blender or large fork until texture resembles coarse meal. 2. Combine egg with buttermilk and vanilla extract. Stir into flour mixture and mix just until combined. Spread into the bottom of an 8x8x2-inch pan sprayed with butter-flavored spray. Sprinkle with sliced almonds. 3. Halve plums lengthwise and cut each half into 4 slices. Arrange plum slice on batter in rows. Spray with butter-flavored spray. Mix cinnamon with remaining tablespoon of sugar and sprinkle onto plums. Bake in the middle of the oven 30 minutes or until plums are tender. 4. Meanwhile, prepare glaze by heating plum jam in a small pan or in a microwave oven until it begins to boil. Brush on top of kuchen when comes out of the oven. Serve warm or at room temperature. Cooking Tip This dish can also be made in an equivalent size round cake pan. If using a round pan you can make a ring or circle pattern with the plums. Peaches and nectarines would also make a good kuchen. Plums Poached in Port Plums take well to poaching and make a marvelous fat-free breakfast dish, or try them as a simple dessert by themselves or over fat-free frozen yogurt. Makes 4 servings 1/2 cup sugar 3 quarter-size slices fresh ginger 1/2 cup port 2 cups water 1 cinnamon stick 1 pound small, ripe but firm European purple plums 12 whole black peppercorns 1. In a large saucepan, combine sugar, Port, cinnamon stick, peppercorns, ginger, and water. Bring to a boil, stir, and reduce to a simmer. 2. Prick the plums a few times with the sharp tip of a paring knife. Add to the saucepan and cook gently about 10 minutes or until plums are very tender but not falling apart. 3. Remove plums to a shallow bowl. Return saucepan to stove and reduce cooking liquid by half over medium-high heat, about 10 minutes. Pour strained liquid over plums and cool at room temperature. Cooking Tip Pricking the skin of plums helps to prevent bursting during the cooking process. Quince Anna This is made using the same concept as Potatoes Anna, a classic French dish of thinly sliced potatoes baked in a shallow dish or pie plate. Serve it as a simple dessert with low-fat or nonfat frozen vanilla yogurt or ice cream. Makes 4 to 6 servings 2 tablespoons each granulated and cane sugar 1/2 teaspoon each ground cinnamon and ground ginger 4 large or 6 small quinces, about 2 pounds 2 tablespoons chilled butter 1. Mix sugar with spices in a small bowl. Set aside. Preheat to 350°F. 2. Halve, peel, and core quinces. Cut quinces into thin slices. 3. Cut half the butter into small pieces. Melt the other half in a 7-inch cast-iron skillet over low heat. While the skillet is still over the heat, arrange slices overlapping in 1 layer in concentric circles. Sprinkle with 1/4 of the sugar mixture and 1/4 of the remaining butter. Repeat process with circles going in the opposite direction. Add sugar mixture and butter and repeat, alternating the direction of the circles until all the quince is used up. Fill in the center with odd-shaped pieces. (Don't worry if it mounds in the center. It will collapse when it cooks. 4. Raise heat to medium and cook 5 minutes on the stove. Cover and put in the oven for 20 minutes or until very tender. Remove and invert onto a plate. Quince Pandowdy with Apples and Cranberries Pandowdies are an old New England variation on deep-dish pies and cobblers, originally served for breakfast. The word pandowdy comes from "dowdying," meaning breaking the crust up into pieces before serving. Makes 6 servings 4 cups peeled and sliced quince 1/4 teaspoon salt 3 cups peeled and sliced tart apples 1/4 cup plus 1 tablespoon granulated sugar 11/2 cups cranberries 1/2 cup spicy orange marmalade 3 tablespoons chilled butter, cut into small pieces 1/4 cup orange juice 1 cup brown sugar 1/2 cup plus a few tablespoons chilled low-fat buttermilk, approximately 3 tablespoons quick-cooking tapioca Butter-flavored cooking spray 1/4 teaspoon cinnamon 1 cup all-purpose flour Low-fat vanilla ice cream or frozen (optional) 2 teaspoons baking powder 1. Put quince, apples, cranberries, and marmalade in a large mixing bowl. Mix orange juice and marmalade in a small bowl. Add to fruit and mix well. 2. Combine brown sugar and tapioca in a small bowl. Pour over fruit and mix well. Preheat oven to 375°F. 3. Spray a 2-quart gratin or baking dish with butter-flavored spray. Pour fruit mixture into the pan and spread out evenly. 4. Put flour, baking powder, salt, and 1/4 cup granulated sugar in a mixing bowl. Cut in the butter with a large fork or pastry blender until the mixture resembles coarse meal. Add 1/4 cup buttermilk and mix just until the dough comes together in a ball. Chill in freezer 10 minutes. 5. Cover a cutting board with plastic wrap, pulled tightly and tucked under the board. Dust with flour, put the dough in the middle, dust with a little more flour, and flatten slightly. Cover with another sheet of plastic wrap, tightly drawn and tucked under the cutting board. Roll out dough just large enough to fit inside the baking dish. Peel off plastic wrap and top fruit with dough. Cut 4 to 5 vents into the dough. Brush the crust with the remaining buttermilk. Combine 1 tablespoon sugar and cinnamon and sprinkle on top the crust. 6. Bake 30 minutes or until the top is golden brown and juices bubble up freely. Remove from oven and cut through the crust with a large serving fork or spatula, creating 2-inch pieces (they should be irregular for that homey touch). Then push the pieces of crust into the fruit with the back of the spatula. Bake another 10 minutes. Serve warm with low-fat vanilla ice cream or frozen yogurt if desired. Sautéed Papaya with Macadamia Nuts This quick dessert can easily be doubled with a large skillet. Makes 2 servings 1 papaya, 1 to 11/4 pounds 3 tablespoons rum Butter-flavored cooking spray 2 tablespoons fresh lime juice 3 tablespoons brown sugar 4 teaspoons chopped macadamia nuts 1. Peel papaya, halve lengthwise, and scoop out seeds. Cut each half into 4 lengthwise slices. 2. Spray a large, nonstick skillet with butter-flavored spray and put over medium heat. Add papaya and sauté until lightly browned all over, about 7 minutes. 3. Sprinkle with brown sugar. Add rum and lime juice and swirl pan. Turn papaya quarters to coat evenly. Divide between 2 plates. Sprinkle with nuts. Sixes Wild Baked Apples There are few desserts that are more comforting and easier to make than baked apples.. In place of dried cranberries, you can use any dried fruit such as dried cherries. You can also switch from sherry to Marsala, Madeira, or a fruit-flavored brandy. Makes 6 servings 6 tablespoons dried cranberries Butter-flavored cooking spray 6 tablespoons cream sherry 6 tablespoons brown sugar 6 tart apples such as Granny Smith, Winesap, or Stayman 6 tablespoons butter Faux crème anglaise (see tip), about 11/2 cups 6 teaspoons fresh lemon juice 1. Soak cranberries in cream sherry about 30 minutes. 2. Meanwhile, core the apples and peel the top third. Sprinkle with lemon juice. 3. Drain cranberries, reserving, sherry. Spray the bottom of a baking (or microwave-safe) dish just large enough to hold all the apples with butter-flavored cooking spray. Place apples upright in the dish. 4. Stuff the cavities of the apples with cranberries; sprinkle cavities and tops of apples with brown sugar, then sprinkle with sherry. Dot with butter. Bake, covered in a conventional oven at 375°F for about 40 minutes. Or, in a microwave oven about 15 minutes, turning halfway through the cooking. When done, apple should be soft but still maintain their shape. Serve with faux crème anglaise. Cooking Tip To keep this a low-fat dessert, try this recipe for faux crème anglaise. Melt low or nonfat vanilla frozen yogurt or ice cream to room temperature. Add some liqueur of your choice (Grand Marnier or Amaretto), then pour a thin pool of it on a plate and top with the apple. Strawberries with Balsamic Vinegar and Black Pepper It may sound weird, but the piquancy of balsamic vinegar and freshly ground pepper adds a marvelous counterpoint to the sweet berries and makes for an interesting dessert. Makes 4 servings 1 quart strawberries, washed and hulled 2 teaspoons balsamic vinegar 4 tablespoons or more cane or brown sugar, depending on the sweetness of the berries 1/8 teaspoon freshly ground black pepper 1. Halve strawberries if large. Cut in thirds or quarters if very large. Put in a mixing bowl and sprinkle with sugar. Toss and set aside for 30 minutes. 2. Sprinkle vinegar and pepper on berries and toss again. Serve immediately. Stuffed Medjool Dates Makes 4 servings 8 Medjool dates 1/2 cup Warmed Rum Sauce from Bread pudding recipe 1/4 cup low-fat cream cheese 2 teaspoons honey About 3 tablespoons pistachio nuts, coarsely chopped 1 teaspoon orange flower water (available at Middle eastern markets) 2 blood oranges, cut into 8 sections each or grated orange zest) 1. If the dates are particularly dry, soak in warm water about 20 minutes, and drain well. Pit by making a slit 3/4 of the way down one side of each date and removing pits. 2. Combine cream cheese, honey, and orange flower water. Stuff each date with 1/2 tablespoon of the mixture. Put 2 dates on each of 4 plates. Drizzle 2 tablespoons of rum sauce on each plate and top with about 2 teaspoons of pistachios. Garnish with orange sections. Watermelon Granita The difference between a sorbet and a granita is texture. Sorbets are smooth, whereas granitas are coarse. Makes 4 servings 4 cups watermelon pulp 2 tablespoons fresh lemon juice 1 cup Sugar Syrup Mint sprigs for garnish 1. Puree watermelon in a food processor 2. Put melon, syrup, and lemon juice in a baking pan such as a 9 x 13-inch pan. Stir well and freeze about 4 hours until frozen solid. 3. To serve, scrape up granita with a spoon or fork into goblets or clear, cut-glass dishes. Garnish with mint sprigs. Cooking Tip Because granitas are coarse they are less in need of an ice maker than sorbets are. A baking pan works just fine. |
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