Most fruit desserts, including the ones in this book, offer the benefit of being easy to make. They’re also good examples of the culinary principle that if you start with the finest ingredients and prepare them in ways that highlight their natural qualities, you’ll get outstanding results. With this easy-to-follow collection of recipes you’ll be churning out delicious fruit desserts year round.
Battle the transitional temperatures of spring with strawberry-rhubarb coffee cake, raspberry gratin, gingered rhubarb crisp or an apricot-pistachio tart.
They’ll be no suffering in the summer heat with little plum galettes, blueberry-cream cheese custard pie, black forest cake with fresh cherries, plum buckle or sour cherry pie.