Ready for Dessert (20 page)

1 teaspoon vanilla extract

1 tablespoon kirsch (optional)

BISCUITS

3 cups (420 g) all-purpose flour

2 tablespoons (30 g) sugar

1 tablespoon baking powder

1½ teaspoons salt

10 tablespoons (5 ounces/135 g) unsalted butter, cut into ½-inch (1.5-cm) pieces and chilled

¾ cup (180 ml) heavy cream or buttermilk, plus more as needed

1 large egg yolk

1 teaspoon heavy cream or whole milk

Preheat the oven to 400°F (200°C).

To make the filling, in a large bowl, mix together the rhubarb, pineapple, raspberries, the ¾ cup (150 g) sugar, 2 tablespoons (15 g) flour, vanilla, and kirsch, if using, until combined. Transfer the mixture to a shallow 2-quart (2-liter) baking dish and bake until the fruit is heated through, about 40 minutes, stirring several times during baking.

While the filling bakes, make the biscuits. Into the bowl of a stand mixer (or a large bowl if making by hand), sift together the 3 cups (420 g) flour, 2 tablespoons (30 g) sugar, baking powder, and salt. Add the butter pieces to the flour mixture. Mix briefly in a stand mixer fitted with the paddle attachment (or by hand with a pastry blender) until the butter is mostly incorporated, but small chunks are still visible. Stir in ¾ cup (180 ml) cream or buttermilk and mix until the dough begins to come together. Gather the dough into a ball with your hands; if the dough is too dry to hold together, gradually mix in additional cream or buttermilk until it does.

Lightly flour a work surface and roll out the dough until it is ¾ inch (2 cm) thick. Using a 3-inch (8-cm) round biscuit cutter dipped in flour, cut out 8 biscuits. (You may need to gather the dough scraps and roll them out again in order to make 8 biscuits.) Set the biscuits aside until needed. In a small bowl, whisk together the egg yolk and cream or milk to make an egg wash.

When the filling is ready, remove the baking dish from the oven and arrange the biscuits on top of the filling. Brush the tops of the biscuits with the egg wash. Return the baking dish to the oven and continue baking until the biscuits are golden brown, 15 to 20 minutes.

SERVING:
Serve warm with
Vanilla Ice Cream
.

MAKES 6 SERVINGS

If you’re starting to feel a little, um, bulky as summer approaches, keep this fruity cobbler in mind because it’s a lean, but delicious, dessert. The biscuits are moistened by a healthy pour of buttermilk, and the modest amount of butter provides flavor without weighing the biscuits (or you) down.

The other great thing is that the biscuits are made in a bowl and simply spooned over the fruit, rather than rolled out and cut, making this a no-sweat dessert (another plus in summer).

FILLING

8 medium nectarines (about 3 pounds/1.5 kg)

6 tablespoons (75 g) sugar

2 teaspoons kirsch or lemon juice

2 teaspoons all-purpose flour

1 teaspoon vanilla extract

1¼ cups (6 ounces/170 g) blueberries, raspberries, or blackberries

BISCUITS

1½ cups (210 g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

2 teaspoons sugar

¼ teaspoon salt

4 tablespoons (2 ounces/60 g) unsalted butter, frozen in 1 piece

⅔ cup (160 ml) buttermilk

1 large egg yolk

1 teaspoon whole milk or cream

Coarse-crystal or granulated sugar, for sprinkling

Preheat the oven to 375°F (190°C).

Halve, pit, and cut the nectarines into ½-inch (1.5-cm) slices. In a large bowl, toss the nectarines with the 6 tablespoons (75 g) sugar, the kirsch or lemon juice, the 2 teaspoons flour, the vanilla, and berries. Divide the mixture evenly among six shallow individual baking dishes or transfer to a shallow 2-quart (2-liter) baking dish. Bake, stirring once, until the fruit is heated through, about 20 to 25 minutes for individual dishes or 40 minutes for a large baking dish. Remove from the oven.

To make the biscuits, in a large bowl, whisk together the 1½ cups (210 g) flour, the baking powder, baking soda, the 2 teaspoons sugar, and the salt. Grate the frozen butter on the largest holes of a box grater into the flour mixture. Stir in the buttermilk just until an evenly moistened batter forms.

Using a large spoon, divide the batter evenly among the individual dishes, dropping it in mounds over the partially baked fruit, or drop 6 equal-size mounds of batter over the fruit in the large baking dish.

In a small bowl, whisk together the egg yolk and milk or cream. Dab the top of each biscuit liberally with the egg wash and sprinkle with coarse-crystal or granulated sugar. Bake until the biscuits are golden brown, 20 to 25 minutes.

SERVING:
This cobbler is great served warm with a favorite ice cream or, if you’re counting calories, frozen yogurt.

VARIATION:
To make
>NECTARINE-CHERRY COBBLER
, substitute 1½ cups (8 ounces/225 g) pitted sweet cherries for the blackberries.

MAKES 4 SERVINGS

There are a lot of rather timid recipes for baked apples out there, but this one, packed with spicy ginger and sweet dates, is a twist on the usual homey fare. It’s a dessert that pleads to be topped with a scoop of ice cream that will melt from the warmth of the fruit.

These apples also make an eye-opening breakfast when you’re weary of the same old eggs-and-toast routine. If you’re anything like me, you’re not at your peak in the morning, so bake them the night before, then rewarm them while the coffee is brewing. At breakfast, ice cream is optional.

½ cup (125 ml) white wine or unsweetened apple juice

½ cup (120 g) packed light brown sugar

1½ tablespoons plus 2 tablespoons (1 ounce/30 g) unsalted or salted butter, melted

2 teaspoons all-purpose flour

¼ teaspoon ground cinnamon

1½ tablespoons peeled and minced fresh ginger

2 large egg yolks

Grated zest of ½ lemon, preferably organic

½ cup (50 g) walnuts, toasted and chopped

8 to 10 dates, pitted and cut into ½-inch (1.5-cm) pieces

4 medium apples (2 pounds/1 kg)

Preheat the oven to 350°F (175°C). Liberally butter a baking dish that will hold the apples in a single layer without a lot of extra room. Pour in the white wine or apple juice.

In a small bowl, stir together the brown sugar, the 1½ tablespoons melted butter, the flour, cinnamon, ginger, egg yolks, and lemon zest. Mash in the walnuts and dates.

Using a melon baller, remove the stem end of the apple, then dig out the core, making sure to remove all the tough bits and seeds, but don’t cut through the bottom. With a vegetable peeler, remove a 1-inch (3-cm) ring of the skin from around the top of the cavity. Stuff the apples with the walnut-date mixture, but do not overfill. Brush the exposed flesh of the apples with the 2 tablespoons (1 ounce/30 g) melted butter.

Arrange the apples in the baking dish and bake until a sharp paring knife inserted into the apples meets no resistance, 30 to 45 minutes, basting occasionally with the liquid in the dish. If the filling is browning too quickly, drape the apples loosely with aluminum foil as they bake.

SERVING:
These apples beg to be served warm, drizzled with the pan juices and topped with a scoop of
Vanilla Ice Cream
,
White Chocolate-Ginger Ice Cream
frothy
Cider Sabayon
or simply on their own.

STORAGE:
Baked apples can be cooked in advance then covered loosely with foil and rewarmed in a moderate oven before serving.

VARIATION:
Vary the pan juices by using ¼ cup (60 ml) rum or whiskey with ¼ cup (60 ml) apple juice.

MAKES 4 TO 6 SERVINGS

I’ve been living with a kitchen a fraction of the size of a normal kitchen for a number of years, so I’m always looking out for desserts that can be made with a minimum of fuss. And I’m happy when a dessert requires a minimal amount of counter space because between my imposing stand mixer and the half-eaten chocolate bars and other edibles scattered around my kitchen (and on my desk, and in my living room, and, I’m not embarrassed to say, sometimes even in the bathroom), I’m lucky to have enough space to peel a few pears. That’s a good thing, actually, because it means I can make this dessert all winter long, no matter what shape my kitchen counter is in.

Once peeled, just pop the pears in the oven, and when they come out, strain out the liquid and use it as a base for one of the best—and easiest—caramel sauces imaginable.

15 whole cloves

2 star anise

2 cinnamon sticks

½ teaspoon whole black peppercorns

4 firm, ripe medium pears (1½ pounds/680 g), such as Bosc, Winter Nellis, or d’Anjou

4 tablespoons (2 ounces/60 g) unsalted or salted butter, melted

½ cup (120 g) packed dark or light brown sugar

¼ cup (60 ml) Cognac, brandy, or rum

¼ cup (60 ml) heavy cream

Preheat the oven to 400°F (200°C).

Coarsely crush the cloves, star anise, cinnamon sticks, and peppercorns in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.

Peel, quarter, and core the pears. Pour the butter into a large, shallow baking dish that will hold all the pear quarters in a single layer. Add the pears to the baking dish along with the crushed spices, brown sugar, and cognac, brandy, or rum and toss to combine.

Cover the baking dish with aluminum foil and bake until the pears are tender (a sharp paring knife inserted into the center meets no resistance), 30 to 45 minutes, stirring the pears a few times during baking. (The baking time will vary depending on the variety and ripeness of the pears.)

Using a slotted spoon, transfer the pears to individual plates. Scrape the juices and spices from the baking dish into a skillet. Pour the cream into the skillet and cook over medium heat until the mixture deepens in color, thickens, and caramelizes. Strain the caramel and drizzle it over the pears.

SERVING:
These pears are delicious with
Frozen Sour Cream
or served as an accompaniment to slices of
Fresh Ginger Cake
.

VARIATION:
You can use a softer pear, such as Comice, Bartlett, or French butter pear, but watch them while baking as they’ll cook quickly—in about 30 minutes or less. The pears can also be replaced with good, firm baking apples—Golden Delicious, Granny Smith, Pippin, Rome Beauty, or Winesap—peeled, cored, and cut into eighths, and baked for about 25 minutes.

MAKES 12 SMALL CAKES

The almond-scented French cakes known as
financiers
are traditionally baked in small rectangular shapes meant to resemble bars of gold. Unless you’re loaded, you likely don’t have 12 fancy, expensive French rectangular baking molds lying around, so I’ve adapted this recipe for baking in a standard-size muffin tin, which works beautifully— and won’t lead you to finanicial ruin.

7 tablespoons (3½ ounces/105 g) unsalted butter

1¾ cups (140 g) sliced almonds, preferably blanched

½ cup (100 g) granulated sugar

½ cup (70 g) powdered sugar

5 tablespoons (45 g) all-purpose flour

⅛ teaspoon salt

4 large egg whites

½ teaspoon almond extract