Lively colors, inviting aromas, an abundance of the most seductive fruits: apricots, peaches, pears … But there are also currants, strawberries, raspberries! Everything that we cannot eat immediately, we will turn into delicate desserts.
As much as we would like to immediately absorb all these freshest fruit treasures, we are unlikely to succeed. And if it succeeds, it certainly will not benefit the stomach. However, refined desserts made from ripe summer berries and fruits can bring us no less pleasure.
It is interesting to combine them: pears and currants, peaches and raspberries, black currants and figs, melons and blackberries … The general rule is this: we leave the berries whole, they should be added only after the larger fruits, peeled and cut into slices, are almost ready and removed from the fire. A fruit dessert should not turn into either jam or softened puree – pieces of fruit that melt in your mouth are especially good in it. In addition, thanks to the short preparation time and the very small amount of sugar, it retains the taste of fresh ripe fruits.
Depending on the type of fruit, they can be cooked with sugar, honey or fruit syrup. To cook with sugar, sprinkle it on the bottom of the pan and add fruit to it only when it starts to melt. In a few minutes you will have a thick syrup of pure fruit juice. When cooking with honey or ordinary syrup, everything is done in exactly the same way: honey or syrup must be heated on fire until bubbles appear on the surface, and only then put fruit.
Such fruit dishes are good both warm and cold, with vanilla or almond ice cream, with Italian mascarpone or panna cotta.
Pears with redcurrant and three flavors
On 4 persons.
Preparation: 10 minutes.
Cooking time: 7-8 minutes.
- 4 ripe red pears
- 2 tbsp. l. red currant berries without twigs
- 4 tbsp. l. lime or acacia honey
- 1 pinch of saffron
- 3 thin “slivers” of cinnamon
- 4 melissa leaves
- 1 lemon
Wash the lemon, remove the zest with thin petals. Cut it in half and squeeze out a tablespoon of juice. Peel the pears, divide into four slices and rub them with lemon. Place the honey in a saucepan or saucepan large enough to hold the pear slices. Add lemon juice, zest, cinnamon and saffron. Bring to a boil and cook for 2 minutes. Add the pears and simmer over low heat until they become translucent. Add currants and lemon balm.
aromatic note
Traditional notes of fruit desserts are vanilla and cinnamon. They can be combined with each other or with other spices (with ginger, anise, nutmeg, cloves, cardamom and even black pepper). You can also add zest (oranges, lemons, lime), aromatic seasonings (laurel, thyme), herbs (mint, oregano, lemon balm) to them. These aromas should not be intrusive: they will only create a subtle, inimitable halo of pleasure around your dessert.
light jellies
Summer fruits are also delicious in flavorful jellies that are easy to make with a little fruit liqueur, syrup, or mild sweet wine. It is better to pour the jelly into bowls or dessert molds, and when it hardens, put it on plates or (if the shape is still large) cut into portions like a cake. The taste of such a dessert will be well shown by a few drops of lemon juice; jelly goes well with whipped cream, almond or pistachio crumbs.
Berries in pink jelly
For 4 persons. Cooking time: 15 minutes.
- 500 г клубники
- 200 g raspberries
- 100 g strawberries
- 100 g blackberries
- 12 shelled almonds
- 50 ml orange syrup or liqueur
- 3 leaves of gelatin
- 3 Art. l. granulated sugar
- 12 mint leaves
Wash, dry the berries and, after removing the stalks, place in the refrigerator. Soak gelatin in cold water. Bring 200 ml of water to a boil with sugar and 4 crushed (for color) raspberries. Strain, add syrup (or liquor) and gelatin (taking it out of the water in which it was soaked): it will immediately dissolve. Stir gently and let the jelly cool, then refrigerate to firm up. Divide the chilled fruit and jelly into dessert glasses (keep them in the refrigerator until serving). Garnish with almonds and mint leaves before serving.