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Simple to flashy ... here are fresh fruit options.

Simple to flashy . . . here are fresh fruit options

One of summer's most delicious hallmarks is the abundance of fresh fruits. And desserts inspired by their grand spectrum of flavors and colors make the season all the more memorable. Your choices range from fruit sorbets in crisp cooky cones to purple plum mousse on an orange torte.

Praline Lace Cones with Sorbet

About 1/4 cup (1/8 lb.) melted butter or margarine 1/2 cup firmly packed brown sugar 1 large egg 1/4 cup fine-chopped pecans 1 tablespoon all-purpose flour 1 to 1 1/2 cups lemon sorbet 1 to 1 1/2 cups raspberry sorbet Fresh mint sprigs

In a bowl, beat together butter, sugar, egg, nuts, and flour.

Cut 8 pieces of cooking parchment or foil, each 6 inches square. Butter squares lightly on 1 side, then draw a 5-inch circle in the center of each. Set buttered side up on 2 baking sheets, 12- by 15-inch size. Divide batter equally among circles; spread batter smooth to fill circles. Bake 1 pan at a time in a 300 [degrees] oven until cookies are light gold in center and edges darken slightly, about 15 minutes.

Let cool on pan about 1 minute; then, working quickly while cookies are still flexible but not soft, peel off parchment or foil. (If cookies harden, return briefly to oven to soften.) At once, cut each cooky in half and overlap cut edges to form cones. Set cones, tip down, in muffin cups until cool and rigid, about 10 minutes. At once, put in an airtight container. Repeat to prepare remaining cookies. Serve or store up until next day. Spoon sorbet equally into cones. Put a cone of each sorbet on each plate; garnish with mint. Serves 8.--Sharon and Jim Wilson, Molly and Walt Person, Great Falls, Mont.

Per serving: 195 cal.; 1.4 g protein; 8.9 g fat; 29 g carbo.; 79 mg sodium; 43 mg chol.

Raspberry Sundaes with Black

Raspberry Liqueur

3 cups raspberries, rinsed and drained 1/4 cup black raspberry-flavor or cassis-flavor liqueur 2 tablespoons sugar 1 pint rich vanilla ice cream 1/2 cup whipping cream, softly whipped

In a 1- to 1 1/2-quart pan, combine 1 1/2 cups raspberries, berry liqueur, and sugar. Place over medium-high heat just until fruit is warm and begins to fall apart; stir gently once or twice.

Remove fruit from heat and gently mix in remaining raspberries. Scoop ice cream into 4 dessert bowls. Spoon warm berry mixture into bowls, and add dollops of whipped cream. Serve at once. Makes 4 servings.

Per serving: 372 cal.; 3.5 g protein; 22 g fat; 38 g carbo.; 64 mg sodium; 77 mg chol.

Candied Lemons

Serve this tart-sweet sauce over wedges of melon such as green honeydew.

2 medium-size (about 5 oz. each) lemons, ends trimmed 2 teaspoons finely shredded orange peel 1/2 cup sugar 3/4 cup orange juice 2 tablespoons orange-flavor liqueur such as curacao

Slice lemons thin and put in a 10- to 12-inch frying pan with orange peel, sugar, 1/2 cup orange juice, and 1/4 cup water.

Boil, uncovered, on high heat until liquid is almost gone, about 8 minutes; shake pan occasionally and watch closely to avoid scorching. Add remaining juice and liqueur; bring to a rolling boil. Use warm or cool. If made ahead, cover and chill up to 1 week. Makes about 2/3 cup.

Per tablespoon: 60 cal.; 0.4 g protein; 0.1 g fat; 15 g carbo.; 1 mg sodium; 0 mg chol.

Honeydew Melon Dessert Bowl

Melon shells keep the fruit fresh-tasting at least 3 hours at room temperature.

2 medium-size (2 1/2 to 3 1/2 lb. each) honeydew melons 1 can (20 oz.) or 2 cans (11 oz. each) litchis Strawberry sauce (recipe follows) 10 to 16 strawberries, rinsed, hulled, drained, and cut in half

Set melons on side that rests steadiest, then cut off the top 1/3 of each. Scoop out and discard seeds, then scoop melon in balls or chunks from shells and lids, using as much melon as you can.

Spoon fruit into a bowl. Drain the litchis; save syrup for strawberry sauce (following). Add litchis and strawberries to the melon pieces; mix gently, then spoon the fruit into large sections of melon shells. If made ahead, cover and chill up to 4 hours. Ladle into bowls and add strawberry sauce to taste. Makes 8 to 10 servings.

Per serving without sauce: 85 cal.; 0.7 g protein; 0.2 g fat; 23 g carbo.; 32 mg sodium; 0 mg chol.

Strawberry sauce. Rinse, hull, and drain 3 cups strawberries. In a blender or food processor, whirl berries with 1/2 cup reserved litchi syrup (see preceding), 2 tablespoons lemon juice, and sugar (about 1 tablespoon) to taste. If made ahead, cover and chill up to 4 hours. Sauce holds well at room temperature up to 3 hours. Makes about 3 cups.

Per tablespoon: 11 cal.; 0.1 g protein; 0 g fat; 2.8 g carbo.; 0.3 mg sodium; 0 mg chol.

Plum Mousse on Orange Torte

1/2 cup (1/4 lb.) butter or margarine 1/4 cup powdered sugar About 1 cup all-purpose flour 1/2 teaspoon baking powder 1 cup granulated sugar 2 large eggs 1/2 of 1 medium-size (8-oz.) orange Plum mousse (directions follow)

Cut butter in chunks into a food processor or bowl. Add powdered sugar and 1 cup flour. Whirl or rub with fingers until dough holds together. Squeeze into a ball, then pat over bottom of a 9-inch cheesecake pan with removable rim. Bake in a 350 [degrees] oven until light golden brown, about 20 minutes.

Meanwhile, in food processor combine 2 tablespoons flour, baking powder, sugar, eggs, and orange, cut in chunks; whirl until orange is finely ground. (Or put ingredients in a bowl, squeezing juice from orange into it; then mince orange and beat to blend.) Pour mixture into hot or cool crust. Return to oven and bake until top is golden brown, about 20 minutes. Let cool, then cover and chill until cold, at least 1 hour or up to 1 day.

Pour plum mousse onto torte; cover and chill until mixture is softly set, at least 4 hours or up until next day. Slide a knife between dessert and pan rim, then remove rim. Makes 10 to 12 servings.

Per serving: 206 cal.; 2.5 g protein; 8.6 g fat; 30 g carbo.; 107 mg sodium; 56 mg chol.

Plum mousse. Pit and dice 4 or 5 medium-size (about 1 1/2 lb. total) firm-ripe red-skin plums. In a 1 1/2- to 2-quart pan, mix 1/2 cup sugar and 1 envelope unflavored gelatin. Add plums and 2 tablespoons water. Cook over medium heat, stirring often, until fruit is soft enough to fall apart, about 25 minutes.

Let cool until gelatin begins to thicken mixture (to speed, set pan in ice water). Beat 1 cup whipping cream until it holds soft peaks. Fold into plums and spoon onto orange torte (preceding).
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:The Good Foods of Summer; recipes
Date:Jun 1, 1991
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