Tag Archives: fruit

Raspberry-Ricotta Cake

8 servings

Ingredients

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Recipe Preparation

Preheat oven to 350F. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Recipe by Alison Roman
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Blackberry Icebox Cake

8 servings

Ingredients

2 pints blackberries, divided
1/2 cup blackberry jam
1 lemon
2 cups chilled heavy cream
1/4 cup powdered sugar
Pinch of kosher salt
8 oz. vanilla wafers, divided

Directions

1. Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)

2. Add 1/2 cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.

3. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.

4. Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.

5. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.

6. Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed— no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.

7. Bring up plastic overhang to cover and chill at least 24 hours.

8. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap.

9. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.

10. Cut reserved berries in half lengthwise and arrange them on top.

11. Slice cake into 8 pieces to serve.

Do Ahead: Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Recipe by Claire Saffitz
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Brown Butter Peach Cobbler


8–10 Servings

Ingredients

5 peaches (about 1 1/2 lb.)
2 Tbsp. dark brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground mace
2 cups granulated sugar, divided
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt
2 cups whole milk
1 Tbsp. vanilla extract

Recipe Preparation

Place a rack in middle of oven; preheat to 375F. Peel skins from 2 peaches. Halve and remove pits from all of the peaches. Slice ¼” thick. Transfer to a large bowl; add brown sugar, cinnamon, mace, and ¼ cup granulated sugar and toss to combine. Let sit while you prepare the topping (at least 20 minutes).

Cook butter in a small skillet over medium heat, stirring often, until it foams, then browns, 5–7 minutes. Pour brown butter into a 13×9″ baking dish. Whisk flour, baking powder, salt, and remaining 1¾ cups sugar in a medium bowl. Whisk in milk and vanilla, then pour batter into baking dish by the ladleful so butter swirls and mixes into batter. Top with peaches.

Bake cobbler until golden brown and bubbling around the edges, about 1 hour. Let cool slightly before serving.

Recipe by Ben Bynum
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Strawberry-Raspberry Fools


4 servings

Ingredients

Whipped Cream

1 cup chilled heavy cream
1 Tbsp. sugar
1 tsp. vanilla extract
Small pinch of kosher salt

Macerated Berries

1 lb. raspberries and/or strawberries, halved, quartered if large
1/4 cup sugar
Small pinch of kosher salt

Recipe Preparation

Whipped Cream

Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take.

Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it.

Macerated Berries

Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.

Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.

Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.

– Recipe by Chris Morocco
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Peach-Plum Galette


Use any stone fruit that looks good to you, or combine two or three types—say, a mix of plums, or peaches and nectarines, or apricots and cherries. As long as the total weight is 2 lb. you’re good to go.

Ingredients

Dough

1 1/2 tsp. sugar
3/4 tsp. kosher salt
1 1/3 cups all-purpose flour, plus more for surface
3/4 cup (1 1/2 sticks) chilled unsalted butter

Filling and Assembly

2 tsp. cornstarch
1 tsp. finely grated lime zest
1 tsp. kosher salt
1/3 cup sugar, plus more for sprinkling
1 lb. peaches, cut into 3/4″-thick wedges
1 lb. plums, cut into 3/4″-thick wedges
1 Tbsp. fresh lime juice
1 tsp. vanilla extract
1 tsp. finely grated peeled ginger (optional)
1 Tbsp. heavy cream
Softly whipped cream or vanilla ice cream (for serving; optional)

Recipe Preparation

Dough

Whisk sugar, salt, and 1 1/3 cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using 1/2-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Most recipes start by pulverizing fat into small bits, but here you’ll use a rolling pin to flatten flour-coated butter into sheets that will puff into layers when baked.

Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.

Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over.

Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile.

Roll out dough to a long rectangle with short ends about 8″ wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don’t panic. This turns the floury mass into a cohesive unit while creating flaky-making stacks of fat and flour.

Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed.

Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding.

Wrap folded dough in plastic, then press it into a compact disk about 1″ thick. Chill 30 minutes.

Roll out dough on a lightly floured surface to a 12″–14″ round or oval about 1/8″ thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.

Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.

Filling and Assembly

Preheat oven to 400. Combine cornstarch, lime zest, salt, and 1/3 cup sugar in a medium bowl. Toss with your hands to combine, then add fruit and toss to coat. Add lime juice, vanilla, and ginger (if using); toss gently.

Arrange fruit mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, leaving a 3″ border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.

Place galette in oven and immediately reduce heat to 375. Bake, rotating halfway through, until crust is deep golden brown everywhere, fruit is softened, and juices are bubbling, 45–50 minutes. Let galette cool 2 hours before serving.

Serve galette with whipped cream or ice cream if desired.

Recipe by Carla Lalli Music
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Quick-Pickled Rhubarb Salad


4 servings

Ingredients

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper
Special Equipment
A heatproof 1-pint jar

Preparation

Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.

Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.

Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.

Do Ahead: Rhubarb can be pickled 1 week ahead. Keep chilled.

– Bon Appetit
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Pear and Dried-Cherry Crisp with Nutmeg-Walnut Streusel


Bon Appétit Test Kitchen
Makes 12 servings

Ingredients

Streusel

1 1/4 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
1 1/2 cups coarsely chopped walnuts

Filling

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup orange juice
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups dried tart cherries (9 ounces)
4 1/2 pounds ripe Bosc pears, peeled, cored, cut into 1-inch cubes (about 8 cups)
Lightly sweetened whipped cream or vanilla ice cream

Preparation

For streusel:

Whisk first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture begins to clump together. Mix in walnuts. DO AHEAD Can be made 1 day ahead. Cover; chill.

For filling:

Place first 6 ingredients in medium skillet. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Add cherries; reduce heat to medium and simmer until cherries begin to soften and liquid is slightly reduced, about 5 minutes. Remove from heat and cool.

Preheat oven to 375F. Generously butter 13x9x2-inch glass baking dish. Toss pears and dried cherry mixture in large bowl; spread in baking dish. Sprinkle streusel mixture over. Bake until bubbling and golden, about 1 hour; cool. Serve warm or at room temperature with whipped cream or ice cream.
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Rhubarb Custard Cake


8 servings
This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by the batter and sink to the bottom.

Ingredients

4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1 1/2 cups sugar, plus more for sprinkling
1/4 cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks, halved lengthwise if thick

Special Equipment

A 9″-diameter springform pan

Preparation

Preheat oven to 350. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.

Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.

– Bon Appétit
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Perfect Banana Pudding


photo by Ethan Calabrese
10 servings

Ingredients

1 1/3 c. milk
1 small package instant vanilla pudding mix
1 can sweetened condensed milk (14 oz.)
3 c. heavy cream
1 tsp. pure vanilla extract
1 box vanilla wafer cookies (12 oz.)
4 bananas, sliced into coins
2 tsp. sugar

Directions

In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.

In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.

Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.

Refrigerate for at least 3 hours, or up to overnight.

Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

– Candace Braun Davison for Delish
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Best Ever Banana Bread


Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.
yield: 10 Servings

Ingredients

4 large very ripe bananas
1/2 cup unsalted butter
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 cup buttermilk, room temperature
2 cups all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, optional

Instructions

Preheat your oven to 350F.

Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.

While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.

Lightly grease and flour a 9×5-inch loaf pan. Set aside.

In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.

Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.

In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.

Transfer the batter to the prepared pan and bake at 350F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.

Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.

Make Ahead Tip

The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Notes

Cup measurements are not given for the bananas because they are roasted in their skin. There’s no way to measure them before roasting. Choose the largest bananas when shopping for this recipe and you should have great results.

Place the roasted banana in the refrigerator to speed up the cooling process.

Greek yogurt or sour cream can be used in place of buttermilk.

Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done.

– Jen Sobjack
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