Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside

Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside

by David Lebovitz
     
 

David Lebovitz loves fruit. From the richness of a summer blackberry to the mellow sweetness of a juicy mango, fruit inspires and delights this celebrated pastry chef. In Ripe for Dessert, David shares his passion for fruit and his treasure trove of inspired, innovative, and luscious dessert recipes.

These sweets celebrate fruit in all its diverse

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Overview

David Lebovitz loves fruit. From the richness of a summer blackberry to the mellow sweetness of a juicy mango, fruit inspires and delights this celebrated pastry chef. In Ripe for Dessert, David shares his passion for fruit and his treasure trove of inspired, innovative, and luscious dessert recipes.

These sweets celebrate fruit in all its diverse glory, as David's intensely flavorful and imaginative recipes show off the best of every season and reward every dessert lover's fancy. The seven chapters, with more than 130 recipes in all, are organized by category, with an eye to the seasons. They feature apples, pears, and quince from the fall harvest; citrus and dried fruits from winter; stone fruits and berries for the height of summer; figs and melon for its waning days; and David's signature tropical fruits desserts, which will surprise and delight your sweet tooth year round.

Such light, elegant dishes as Pomegranate Granita and golden Honey-Poached Pears let the fruits' flavors shine, with minimal fuss or adornment. But David is no spartan. His recipes go all out, with rich cakes and creamy custards, pastries, frozen desserts, and soufflés, accented and enlivened by complex fruit flavors. A luxurious Lemon-Ginger CrÈme BrÛlée puts a tart, fruity twist on a classic sweet, while a Candied Orange and Rosy Rhubarb Sauce raises a perfect, anise-scented Ricotta Cake to a new level of sophistication. For chocolate lovers, David presents pairings that will surprise and satisfy, including Anise-Orange Ice Cream Profiteroles with Chocolate Sauce, Pear and Fig Chutney with Bittersweet Chocolate Mousse, and a Chocolate Soufflé Cakewith Prunes, Cranberries, and Kumquats in Port. David even offers a fabulous, thirst-quenching Gingery Lemonade.

With Ripe for Dessert's bounty of easy, user-friendly recipes, you can transform your favorite fruits of every season into dishes that will impress and delight all the dessert lovers in your life.

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Editorial Reviews

Library Journal - Library Journal
Lebovitz's first book, Room for Dessert, featured indulgent sweets of all kinds, but he says fruit desserts are his real passion. As pastry chef at Chez Panisse for many years, he always had the best, freshest, and often most unusual fruits from which to choose, and some of the recipes here are quite exotic: Brazil Nut, Date, and Ginger Tart, for example, or Pineapple Frangipane Tart. Others are sophisticated renditions of homier desserts, such as Peanut, Butter, and Jelly Linzertorte or Lime Marshmallow Pie. There are color photographs throughout, a brief introduction to terms and techniques, and a guide to buying and storing fruit. Recommended for most collections. Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780066212463
Publisher:
HarperCollins Publishers
Publication date:
06/03/2003
Pages:
256

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