Archive for the ‘Desserts’ Category

Caramelized Pear Ice Cream


2 small ripe pears (any variety!)

7 tablespoons ounces granulated sugar

1 pinch coarse sea salt

Juice from half of a lemon

1 cup heavy cream

4 tablespoons full-fat milk



Peel pears, de-core them and dice them into small cubes.

In a cast-iron pan (or another solid pan) heat sugar.

Wait for it liquefy, stirring not at first, only when you see patches of liquid sugar. Stir until smooth and amber colored. This should just take a few minutes.

Add the pears. The caramel will seize up and solidify, but keep on stirring and boiling the mixture. Try to dissolve and clumps. this will take around 10 minutes.

Then remove from heat, add milk, lemon juice and salt.

Stir in the cream.

Blend in food processor, until smooth.

Chill, then freeze in your ice cream maker according to your manufacturer’s instructions.

From David Lebovitz’s The Perfect Scoop

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Honeydew-Lime Ice Pops


Makes 8-10 ice pops


1/2 Cup sugar

1 lime

1 honeydew melon, seeded, peeled, and diced (about 4 cups or 1 1/2 lbs)

Pinch of kosher salt



Combine 1/2 Cup water and the sugar in a small saucepan.  Using a vegetable peeler, remove 2 large strips of zest from the lime and add to the saucepan.  Bring to a boil and cook, stirring, until the sugar dissolves, 3-4 minutes.  Let cool and then strain into a bowl.


In a food processor, puree the sugar syrup, melon, and salt until very smooth.  If you like, pour the mixture through a fine-mesh sieve to remove any remaining chunks of melon.  Taste and add lime juice, if needed, to cut the sweetness.


Pour the honeydew-lime mixture into a glass measuring cup with a sprout.  Divide the mixture evenly among ice pop molds.  Insert the sticks. Freeze the ice pops for at least 8 hours or up to overnight.  Run the molds under warm water for 30 seconds to release the pops.


The mixture can also be poured into small paper cups and frozen just until barely firm; add the sticks and freeze until solid.  Peel away the cups and serve.


Recipe from Williams-Sonoma’s Dessert of the Day cookbook

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Maple-Glazed Peaches with Toasted Almonds


4 firm, ripe peaches, halved and pitted

Olive oil for brushing

1 Tbsp sugar

1 Tbsp pure maple syrup, preferably grade B

2 Tbsp sliced almonds, lightly toasted

Vanilla ice cream for serving (optional)



Prepare a charcoal or gas grill for direct grilling over medium heat.  Oil the grill rack.


Brush all sides of the peaches with a little olive oil.  Sprinkle the cut sides with the sugar.  Place the peach halves, cut side down, on the grill and cook for about 2 minutes.  Uncover, rotate the peaches about 45 degrees, and cook for 1 minute.  Turn the peaches, cover the grill, and cook until they are slightly softened but still hold their shape, about 3 minutes longer.


Transfer the peach halves to plates or bowls.  Drizzle with the maple syrup.  Garnish with the almonds.  Top with ice cream, if you like, and serve.

Recipe from Williams-Sonoma’s Dessert of the Day cookbook, page 209

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Apple Crumb Coffee Cake


Crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, softened

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh chopped, peeled apples


Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the apples. (The dough is quite stiff, so be patient as you’re folding in the apples! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

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Plum Tart with Tarragon Streusel



1 C all-purpose flour

1/2 tsp sugar

2 Tbsp. fine yellow cornmeal

1/2 tsp salt

1/2 C (1 stick) butter, cubed and chilled

2-4 Tbsp. ice water


1/2 C all-purpose flour

1/4 C sugar

1 Tbsp. tarragon, roughly chopped

2 oz butter, cubed and chilled


1 1/2 pounds plums, cut into 1/2-inch pieces

1/2 C sugar

1 Tbsp. all-purpose flour

1/4 tsp salt



  1. Make pie dough. Place flour, sugar, cornmeal, and salt in a food processor.  Pulse to combine.  Add chilled butter and pulse a few more times, until mixture has pea-sized chunks of butter.  Drizzle in 2-3 Tbsp. of ice water and pulse until dough holds together when squeezed.  Add another Tbsp. of water if needed.  Form dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
  2. Make streusel topping. In the same food processor, add the flour, sugar and tarragon.  Pulse to combine.  Add butter and pulse until crumbly.  Pour into a small bowl and refrigerate until needed.
  3. Preheat oven to 400° F. Combine plums and sugar in a large bowl.  Set aside. Remove pie dough from refrigerator and roll out on a floured surface to fit an 11×7” rectangular tart pan or 9” round tart pan and ease it into the corners, pressing with your fingers.  Roll a rolling pin over the top edge of the pan to remove excess.  Drain the plum/sugar mixture using a sieve and return mixture to bowl, discarding drained liquids.  Add flour and salt and gently toss until plums are evenly coated.
  4. Shingle plum slices into prepared pan. Scatter streusel topping on top. Place tart on rimmed baking sheet and bake for 40-45 minutes or until golden brown.  Cool 30 minutes before serving.

Makes 6-8 servings


Recipe from Organic Gardening, June/July 2014

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Arctic Glo Creme Brulee


4 arctic glo nectarines, sliced into 1/2” pieces (or so)

4 C heavy whipping cream

9 egg yolks

3/4 C sugar

1 tsp vanilla



Place 9-12 ramekins (6oz or so) in a large baking dish.  Cover the bottom of each ramekin with the nectarines.  Drizzle with honey and place under the broiler until tender/browned.  Remove & fill baking dish with boiling water, leaving about 1/2-3/4” space from the top of the ramekins.

Meanwhile, in a heavy sauce pan, whisk whipping cream, yolks and sugar together over medium heat until the mixture reaches 160° (bubbles form on the sides).  Remove from heat and mix in vanilla.  Ladle cream mixture over nectarines in ramekins and bake at 325° for 25-30 minutes, or until the edges are firm, but center still jiggle.  Remove from the baking dish/water and let cool for 10 minutes.  Refrigerate until about 10 minutes before serving, then spread 1/2 tsp brown sugar on top and place under the broiler (or use a torch) to caramelize the sugar.  Serve & enjoy!

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Apple Pie with Multigrain Crust

Ingredients, crust:

2 1/2 cups whole-wheat pastry flour

1/2 C golden flax meal

1/4 cut toasted wheat germ

1/2 tsp salt

8 Tbsp cold butter

6 Tbsp. vegetable oil

6 Tbsp ice water

Ingredients, filling:

7 cups peeled apples

2 Tbsp honey

2 Tbsp sugar

1 Tbsp quick-cooking tapioca

1 Tbsp lemon juice

1/2 tsp vanilla extract

3/4 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp all spice



  1. In a large bowl, stir together flour, flax meal, wheat germ and salt. With a pastry blender, cut butter and vegetable oil into the flour mixture until it resembles coarse crumbs (you can also pulse in a food processor).
  2. Gradually add the ice water, a tablespoon at a time, and gather the dough into a ball. Divide the dough in half and flatten each half into a disk.  Place each disk on a sheet of floured waxed paper.  Sprinkle a little more flour over each and top with two more sheets of waxed paper.  Refrigerated for at least 30 minutes before rolling out.
  3. Preheat the oven to 400°F.
  4. On a lightly floured work surface, roll out half of the dough to a 12” round and fit into a 9” pie plate, pressing it into the bottom and up the sides of the plate.
  5. In a large bowl, toss the apples with honey, sugar, tapioca, lemon juice, vanilla and spices. Spoon mixture into the pie she..
  6. On a slightly floured work surface, roll out the remaining dough to a 12-14” round and place over the filling. Press the top and bottom edges of the dough together to seal and, with a pair of kitchen scissors, trim the edges to make them neat.  Using a fork, crimp the edges.  With a paring knife, make several steam vents in the top.  Place the pie plate on a rimmed baking sheet.
  7. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 minutes, or until the juices are bubbling and the crust is golden brown.  Cool completely on a rack before serving.


Recipe from OrganicGardening.com

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