Printer Friendly

Just berries on top of an oatmeal cooky; and three other simple fruit desserts.

Simple embellishments turn summer's fresh fruit into quick desserts.

Consider a tart made with a buttery oatmeal crust topped with custard and strawberries. Or saute papaya with ginger to serve with ice cream. For a cobbler-style dessert, bake peach havles with a ground-almond batter. Or broil a sugar crust over peaches filled with blueberries. Strawberry Oat Tart 1 quart strawberries Oat crust (recipe follows) Vanilla custard (recipe follows)

Rinse strawberries, trim off stems, and pat berries dry.

Place oat crust on a serving platter. Spread with vanilla custard and top with berries, stem side down. Cut into wedges. Makes 8 servings.

Oat crust. In a bowl of food processor, stir together 2/3 cup all-purpose flour, 1 cup regular quick-cooking rolled oats, and 1/2 cup sugar. Cut in 3/4 cup (3/8 lb.) butter or margarine until crumbly. Press dough together with hands. Press in an even layer in a 10- or 11-inch tart pan with removable bottom. Bake in a 375[deg.] oven until golden all over, about 20 minutes. Let cool on a rack just until it begins to set up, about 3 minutes. Carefully slide a long, thin spatula under crust to loosen. Cool 5 minutes; slide onto serving platter. Cool completely. (If made ahead, cover and store at room temperature up to 1 day.)

Vanilla custard. In a 2- to 3-quart pan, stir together 1 tablespoon cornstarch and 3 tablespoons sugar. Gradually stir in 1 cup milk; stir over medium-low heat until mixture boils. Remove from heat; stir in 3 egg yolsk and 2 teaspoons vanilla. Return to low heat and stir constantly for 1 minute. Stir over ice water to cool quickly. (If made ahead, cover and chill up to 1 day.) Gingered Papaya with Ice Cream 1 firm-ripe papaya 2 or 3 large limes 2 tablespoons butter or margarine 2 tablespoons candied ginger, cut into thin strips 1 tablespoon firmly packed brown sugar Vanilla ice cream

Peel, seed, and cut papaya into about 1/2-inch-thick slices. Pare some thin outer green peel from 1 lime and cut into thin strips to make 1/2 teaspoon. Ream juice from lime to make 2 tablespoons. Thinly slice remainign lime for garnish.

In a 10- to 12-inch frying pan, melt butter over medium heat. Add papaya, ginger, and sugar. Gently turn papaya until heated through, 2 to 4 minutes. Stir in lime peel and lime juice. On 4 or 5 salad or dinner plates, arrange papaya, pan juices, and a scoop of ice cream; garnish with lime slices. Serve at once. Serves 4 or 5. Peaches with Almond Crust 3/4 cup unblanched almonds 5 medium-size firm-ripe peaches, peeled, pitted, and cut in half 2 eggs 1/3 cup sugar 1/4 teaspoon almond extract Sweetened softly whipped cream

Place almonds in a 9- or 10-inch pie pan. Bake in a 350[deg.] oven until light gold under skin, about 10 minutes. Let cool, then whirl in a blender until nuts are finely ground. Increase oven to 375[deg.].

Set peach halves cut side down in a buttered shallow 1-1/2-quart baking dish. In a bowl, beat eggs, sugar, and almond extract until thick; mix in nuts. Pour batter over fruit and bake in a 375[deg.] oven until golden brown, 30 to 35 minutes. Serve warm with whipped cream. Serves 10. Peach Brulee 2 tablespoons melted butter or margarine 2 tablespoons lemon juice 3 large pipe peaches, peeled, pitted, and cut in half 1/2 cup blueberries 6 tablespoons firmly packed brown sugar 1/3 to 1/2 cup sour cream

Mix together butter and lemon juice; turn peach halves in butter mixture and set, cut side up, on a 9- by 13-inch or larger broiler pan. Fill each peach cavity with 1 tablespoon or blueberries.

Line a 12- by 15-inch baking sheet with foil and butter generously. Push about 1 tablespoon brown sugar through a wire sieve onto baking sheet to make an even layer about 3 inches square; repeat, making 6 squares. Broil about 6 inches from heat until sugar melts, 1 to 2 minutes. Watch carefully to avoid scorching. Let cool until set but still pliable, about 30 seconds. (Store airtight up to 2 hours.)

With a wide spatula, set each sugar square on top of a peach half. Broil about 6 inches from heat, just until sugar crust drapes around peach, 10 to 30 seconds. Transfer to small bowls. Garnish with sour cream and remaining berries. Serve at once. Makes 6 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:Sep 1, 1984
Words:752
Previous Article:Zucchini omelets.
Next Article:Boneless beef bargains.
Topics:


Related Articles
Oatmeal and berry cooky tart.
Blueberry-white chocolate cake on a cooky crust.
The box is chocolate too.
Fruit taco? Yes, it's a sweet cooky shell or folded tortilla overflowing with fresh summer fruits.
Cool cooking in the microwave.
Simple to flashy ... here are fresh fruit options.
May menus.
A fanciful light dessert for spring.
Dartington's new gallery.
Wolfberries: exceptional nutrition in a small package.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters