9.9: Recipes for Fruit

Pear or Apple Clafoutis

Makes 8 servings

Clafoutis, sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish, and covered with a thick flan-like batter.

Recipe

Ingredients:

• cups milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 ½ teaspoons pure vanilla extract
• 2/3 cup all-purpose flour
• large eggs
• Granny Smith apples or firm, ripe Anjou pears, peeled, cored, and thinly sliced
• tablespoons brandy
• Confectioners’ sugar

Procedure:

1. Preheat the oven to 375 degrees. Generously butter a gratin dish, about 12 inches in diameter and two to three inches deep. (In a pinch you can use a 10-inch deep-dish pie plate).
2. Combine the milk, cream, granulated sugar, and the vanilla in a medium-size saucepan.
3. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and boil gently to cook slightly, two to three minutes. Remove from the heat and set aside.
4. Place the flour in a medium-size mixing bowl, and using an electric mixer, beat in the eggs one at a time, scraping the sides of the bowl often, to make a smooth batter.
5. Gradually beat in the warm milk mixture to form a smooth and thin batter.
6. Pour into the prepared gratin dish.
7. Toss the apple or pear slices with the brandy and arrange in layers over the top of the batter. They will sink as you work.
8. Bake the clafoutis until firm to the touch in the center and lightly golden on top, about 1 hour and 15 minutes.
9. Remove from the oven and let cool to lukewarm or room temperature. Serve by cutting into pie-like wedges, dusting each with the confectioners’ sugar.

Baked Apples with Cream Cheese Drizzle

Makes 6 servings

Recipe

Ingredients:

• gala apples
• 1 ½ cups water

Filling:

• 1 cup golden raisins
• 1 cup chopped pecans
• tablespoons maple syrup
• 1 ¼ teaspoons ground cinnamon

Cream Cheese Drizzle:

• ounces softened cream cheese
• 1¼ teaspoons vanilla extract
• Touch water

Procedure:

1. Preheat oven to 350 degrees
2. Pour the water into a baking dish large enough to accommodate the 6 apples. Set aside.
3. Core the apple using a melon baller or sharp knife, being sure to leave the bottom of the apple intact so that it will hold the filling without leaking!

4. Mix the filling ingredients together in a small bowl. Using a small spoon, scoop the filling into the apples.

5. Place the stuffed apples in the prepared casserole dish. Cover with a glass cover or foil.
6. Bake for about 45-50 minutes, removing the cover after 20 minutes.
7. Meanwhile, mix cream cheese drizzle ingredients in a small bowl. Once apples are cooked through, and tender, remove from the oven, place on a plate and drizzle with cream cheese mixture. Serve immediately.

Bananas Foster

Makes 4 Servings

We have Richard Foster, a regular at New Orleans' celebrated restaurant Brennan's, to thank for this delectable dessert. A combination of cooked bananas swimming in sugar, melted butter, and rum, which is often ignited tableside, the dessert was created in 1951 by Brennan’s chef for Mr. Foster. An owner of an awning company, Foster served on the New Orleans Crime Commission and was a good friend of restaurant owner Owen Edward Brennan.

Recipe

Ingredient:

• ¼ cup (½ stick) butter
• 1 cup brown sugar (packed)
• ½ teaspoon ground cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream

Procedure:

1. Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
2. Place the pan over low heat either on a butane burner or on top of the stove, and cook, stirring, until the sugar dissolves.
3. Stir in the banana liqueur, then place the bananas in the pan.
4. When the banana sections soften and begin to brown, carefully add the rum.
5. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
6. When the flames subside, lift the bananas out of the pan and place 2 pieces over each portion of ice cream.
7. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Daniel Boulud’s Trifle in a Jar (Fruit Verrines)

Yield 3 Cups

Recipe

Sweetened Whipped Cream

• 2 cups heavy cream
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons sugar

1. Combine the cream, vanilla, and sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form.
2. Cover and chill in the refrigerator until ready to use.

Filling

• Cut 1 pound cake into ½-inch cubes
• Macerate one-pint raspberries in 2-tablespoons Chambord for 15 minutes.
• (When you macerate something, you soften it by soaking it in a liquid, often while you're cooking or preparing food. To macerate strawberries, all you have to do is sprinkle sugar on them, which draws out their juices so they become soft and sweet and deliciously saucy. For this recipe we soaked the raspberries in a premium black raspberry liqueur).
• 1 cup shelled, salted pistachios – roughly chopped for garnish.

To Assemble

To build each verrine, place approximately 2 tablespoons of macerated berries, then some of the whipped cream, more cubes of cake, more berries, and sprinkle of pistachios.

Fruit Pizza

Recipe

Crust:

• Non-stick cooking spray
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• tablespoons unsalted butter, at room temperature
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

1. For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth.
4. Add in the egg and vanilla and mix until incorporated.
5. Slowly incorporate the flour mixture into the creamed butter and mix until blended.
6. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.)
7. Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.

For the Spread:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon zest
• Pinch salt

In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.

Cook's Note: An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before you work with the dough or chill the dough in the refrigerator.

For the Glaze:

• 3 tablespoons orange marmalade
• 1 1/2 teaspoon herbs de Provence

Combine the marmalade, 2 tablespoons water and herbs de Provence to a small skillet and cook over medium heat until loosened and warm.

Fresh Fruit Topping:

• 1 cup blueberries
• 1 cup sliced kiwi
• 1 cup sliced nectarines
• 1 cup raspberries
• 1 cup strawberries, sliced

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza, brush the glaze over the fruit, slice and serve.

Grilled Brie with Apple Compote

Compote makes about 3 cups

Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated

Recipe

Ingredients:

• pounds tart apples, peeled, cored and cut into small dice (toss with acidulated water to prevent discoloration)
• tablespoons fresh lemon juice
• 1 tablespoon brandy
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon

Combine the above ingredients in a large saucepan over low heat and cover. Stir occasionally until the apples are tender, about 30 minutes. Remove from the heat and cool completely.

To assemble:

• 1 cup chopped toasted pecans
• small wheels of brie cheese (grilled with hatch marks)

Place the grilled brie on a serving platter. Spoon the apple compote over the cheese and sprinkle with toasted pecans. Serve with party crackers.