Pies and other fruit recipes
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10 minutes, plus freezing time.
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30 minutes, plus draining time for the fruit cocktail. 20 to 24 servings.
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These banana and cream cheese-filled treats are a sinfully good way to cap a meal. Enjoy in public or in the privacy of your own home.
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Culinary SOS: The Dutch Frontier in Ducor, Calif., shares its recipe for lemon cheesecake.
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Fresh berry tart Our recipes, your kitchen: If you try any of the L.A.
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Cherry-almond cobbler Total time: 50 minutes Servings: 4 Note: Rather than having the familiar crisp biscuit topping, this cobbler is cake-like, almost like a clafouti.
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Perfect pecan pie Total time: About 1 hour Our recipes, your kitchen: If you try any of the L.A.
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Fresh fruit gratin Total time: 25 minutes Servings: 4 Note: Amaretti are Italian almond macaroon-like cookies and can be found in well-stocked markets and specialty cooking stores.
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Dear SOS: Help! The apple butter cake at Huckleberry is the most delicious thing I have ever eaten.
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Total time: 40 minutes plus chilling time Servings: 6 Note: This recipe works beautifully with Satsumas.
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Tu Bishvat challah kugel with dried cherries and almonds Total time: 2 hours Our recipes, your kitchen: If you try any of the L.A.
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Chocolate apricot balls Total time: 45 minutes, plus steeping and chilling times Our recipes, your kitchen: If you try any of the L.A.
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Fruity butter cake with dried figs, raisins and walnuts Total time: 2 hours Our recipes, your kitchen: If you try any of the L.A.
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It was love at first bite when Food section assistant editor Rene Lynch met Momofuku Bakery & Milk Bar’s Crack Pie.
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Apple pie Total time: 1 hour, 10 minutes plus chilling time Servings: 8 to 10 Prepared pie crust 3 to 4 pounds of apples, peeled, cored and sliced into large chunks, eighths or tenths. 1/3 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon cayenne 1/4 teaspoon salt 1/2 teaspoon lemon zest 1/2 cup light brown sugar 1 tablespoon unsalted butter 1 egg, beaten (to use as an egg wash) 1.
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Long and slow apples Total time: 30 minutes, plus 2 hours baking time and optional chilling time Servings: 4 Note: Adapted from Dorie Greenspan’s “Around My French Table.”
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Total time: 25 minutes Servings: 4 Note: Calvados, French apple brandy, is available at many liquor stores and wine shops. 1/2 cup whipping cream 1/2 tablespoon powdered sugar Pinch of cinnamon 4 tablespoons butter 3 Fuji apples, peeled, cored and sliced 1/3 cup sugar Pinch of sea salt 1/3 cup Calvados Juice of half a lemon 4 sweet crepes 1.
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Total time: 1 hour, 30 minutes plus chilling time Servings: 8 Crust 2 cups flour, plus more for rolling 1 teaspoon salt 3/4 cup cold butter (1 1/2 sticks), cut up 4 tablespoons ice water 1.
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Total time: 1 hour, 10 minutes plus chilling time Servings: 8 Crust 1 1/2 cups flour, plus more for rolling 1 tablespoon sugar 1/8 teaspoon salt 6 tablespoons ( 3/4 stick) chilled butter, cut in pieces 1 egg yolk 4 tablespoons ice water 1.
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Total time: 25 minutes, plus freezing time Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Active Work Time: 45 minutes Total Preparation Time: 2 hours 50 minutes CRUST 1 cup (2 sticks) butter 1/3 cup sugar 1 teaspoon salt 1 egg plus 1 yolk 2 1/4 cups flour Nonstick vegetable spray 1.
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City Bakery owner Maury Rubin really knows pies and tarts -- and he’s willing to share.
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I used to ask for lemon meringue pie every year for my birthday instead of chocolate cake.
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Total time: 1 hour, 30 minutes Servings: 8 Pastry for 9-inch tart pan 1/2 pound blanched almonds 2/3 cup plus 1 tablespoon sugar, divided 3 eggs 2 teaspoons vanilla extract 2 teaspoons grated orange zest 1 tablespoon Oloroso or other sweet Sherry 1/4 teaspoon salt 2 tablespoons butter, cut into 8 pieces 3 ( 1/2-pound) Bartlett pears, firm but ripe Apple cider vinegar 1 tablespoon butter, melted 1.
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My newest favorite Santa Monica restaurant is Rustic Canyon.
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Total time: 3 hours, 40 minutes, plus overnight chilling Servings: 12 Note: From Christian Shaffer.
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Total time: 2 hours, 15 minutes plus cooling time Servings: 8 to 10 servings Note: From Sherry Yard.
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Total time: 1 hour, 15 minutes, plus overnight freezing time for the crust and overnight chilling time for the pie Servings: 8 Note: From Amy Scattergood.
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Total time: 3 hours, 15 minutes Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that.
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Total time: 1 1/2 hours, plus chilling time Servings: 8 to 10 Note: This pastry dough is wonderfully pliable and easy to work, made by the French method of kneading on the countertop.
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Pears in pomegranate wine with honey and lemon thyme Total time: 45 minutes, plus steeping time for the honey and cooling time for the pears Servings: 6 Note: The honey should be steeped with the thyme 1 to 3 days in advance.
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Vanilla panna cotta with seasonal fruit Total time: 30 minutes, plus overnight chilling time Servings: 8 4 cups (1 quart) whole milk, divided 1 tablespoon powdered gelatin 1/2 vanilla pod, split lengthwise 5 tablespoons sugar Pinch of salt 1 to 2 pounds of your favorite seasonal fruit, chopped 1.
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Apricot, olive oil and cornmeal upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: Orange flower water can be found at cooking stores and specialty food stores, as well as online.
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Spiced cherry and blueberry upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 tablespoons butter, plus 1/2 cup melted butter, divided 1/2 cup light brown sugar 1 pound sweet cherries, halved 1/2 pound blueberries 1½ tablespoons fresh ginger, grated to a paste 1/4 cup water 2 cups (8.5 ounces) flour 1 cup sugar 2 teaspoons baking soda 1/2 teaspoon baking powder ½ 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cardamom 1 cup buttermilk 1.
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Mango coconut upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 firm, ripe mangoes (preferably Haitian) 3 tablespoons butter, plus 1/2 cup (1 stick) butter at room temperature, divided 1/2 cup light brown sugar 1 cup sugar 2 eggs 1 vanilla bean, split and scraped 1/2 cup unsweetened coconut flakes 2 cups (8.5 ounces) flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cardamom 1/2 teaspoon allspice 1 1/4 cups coconut milk 1.
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Peach upside-down rum cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 2 pounds peaches (about 5 large), peeled 1 lemon, juiced (about 3 tablespoons) 3 tablespoons butter, plus 6 tablespoons (3/4 stick) butter, at room temperature, divided 1/2 cup light brown sugar 1/4 cup honey 1 3/4 cups (7.5 ounces) flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon orgeat syrup (or almond extract) 3/4 cup dark rum 1.
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Dear SOS: Café Brasil in West L.A. has an amazing passion fruit mousse.
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Sweet cherry pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie 3/4 cup sugar, plus extra for sprinkling over the pie 1/4 cup cornstarch 6 cups sweet cherries, stemmed and pitted 1 teaspoon vanilla extract 2 tablespoons orange liqueur, preferably Grand Marnier Prepared flaky pie crust for 1 double-crust pie 1 egg 1.
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Blackberry pie Total time: 1 1/2 hours, plus chilling time for the crust Servings: Makes 1 (9-inch) pie Note: Adapted from Ashley Putz of Buffalo Chips Emporium in Amador City, Calif.
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Nectarine almond crumble pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie Crumble topping 2/3 cup whole almonds 1/2 cup flour 1/4 cup plus 1 tablespoon light brown sugar 1/4 cup granulated sugar 1/8 teaspoon cinnamon 1/4 cup plus 1 tablespoon cold butter, cut into 1/2-inch cubes In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour.
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Strawberry pie Total time: 20 minutes, plus chilling time Servings: Makes 1 (9-inch) pie Video: Click here to watch Times Test Kitchen manager Noelle Carter make this pie. 1/2 cup sugar 1 cup water, divided 1/2 cup orange juice, from about 1 large orange 1/2 cup rum 1 sprig mint 3 tablespoons cornstarch 8 cups strawberries, about 2 1/2 pounds, hulled 1 baked 9-inch single pie crust 1.
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Flaky pie crust Total time: 20 minutes, plus chilling time Servings: This makes enough crust for 1 (9- to 10-inch) pie Note: The cider vinegar is used to help “shorten” the crust, improving the texture.
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Raspberry religieuse Total time: About 2 hours Servings: Makes about 1 1/2 dozen Note: Adapted from Ludo Lefebvre.
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Broken jellied wine Total time: 15 minutes, plus setting time Servings: 6 Note: Adapted from Deborah Madison’s “Seasonal Fruit Desserts.”
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Apricot boysenberry tarts Total time: 2 hours, plus chilling and freezing times Servings: Makes 2 (9-inch) tarts, each serving 6 Note: Recipe adapted from “Good to the Grain” by Kim Boyce with Amy Scattergood Rustic rye dough 1 cup (4 ounces) rye flour 1 cup (4.25 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold butter 1 teaspoon apple cider vinegar 5 to 6 tablespoons ice water 1.
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Boysenberry-strawberry glazed pie Total time: 30 minutes, plus chilling time Servings: 6 Note: Adapted from Patricia Poole of Kincaid Farms in Redlands.
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Summer pudding Total time: 20 minutes, plus chilling time Servings: 8 to 10 Note: Adapted from a recipe by Lindsey Shere in “The Baker’s Dozen Cookbook.”
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Dear SOS: The Arizona Biltmore Hotel in Phoenix serves the most delicious stuffed French toast I have ever eaten.
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Berry Pavlova with vanilla whipped cream and pistachios Total time: About 20 minutes, plus macerating time for the berries Servings: 10 to 12 Note: Banyuls vinegar is available at Surfas in Culver City, Nicole’s in Pasadena and the Cheese Store of Silver Lake.
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Here’s the recipe for an extra-rich banana dessert from Café 14 in Agoura Hills.
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Strawberry dumplings Total time: About 1 hour Servings: 8 to 10 3 pounds strawberries 1/2 cup sugar plus 3 tablespoons sugar, divided 1 vanilla bean, seeded 4 teaspoons Amaretto 1 1/2 cups (6.4 ounces) flour 1/2 teaspoon salt 2 teaspoons baking powder 6 tablespoons (3/4 stick) cold butter, diced into 1/2-inch pieces 3/4 cup cold buttermilk 1/3 cup sliced almonds Whipped cream or vanilla ice cream 1.
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Total time: 1 hour, plus 1 hour chilling time Servings: 8 Note: Adapted from “Giada’s Family Dinners” by Giada De Laurentiis 1 1/2 cups flour 2 tablespoons sugar 1 tablespoon lemon zest 1/4 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into half-inch pieces 3 tablespoons ice water 3/4 cup apricot preserves 1 tablespoon lemon juice 1 tablespoon toasted sliced almonds Powdered sugar for dusting 1.
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Momofuku’s Crack Pie Total time: 1 1/2 hours, plus cooling and chilling times Servings: Makes 2 pies (6 to 8 servings each) Note: Adapted from Momofuku.
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Marzipan tarts Total time: 25 minutes Servings: 4 Note: From Donna Deane Crust 1 cup flour 1 tablespoon sugar 1/4 teaspoon salt 1/3 cup cold butter, cut up 2-3 tablespoons water 1.
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Active Work Time: 45 minutes Total Preparation Time: 1 hour 50 minutes plus 30 minutes chilling Note: You can make the apple filling earlier in the day and roll out the pastry and bake the tart in the evening if you wish.
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The pear with almond cream tart -- adapted from Nicole’s in South Pasadena -- is a French classic.
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Pear cobbler with hazelnut biscuits Total time: 40 minutes, plus at least 1 hour chilling time Servings: 8 Hazelnut biscuits 1 3/4cups cake flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup skinned, roasted and coarsely chopped hazelnuts 1/2 cup (1 stick) cold butter, cut into pea-size bits 1/2 cup heavy cream 1/4 cup hazelnut liqueur 1 egg white mixed with 1 tablespoon hazelnut liqueur 3 tablespoons finely chopped hazelnuts 1 1/2 tablespoons coarse-grain or granulated sugar, for sprinkling 1.
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Total time: About 1 1/2 hours Servings: Makes 1 pint Note: From Barbara Ghazarian’s “Simply Quince.”
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Total time: 1 hour and 10 minutes, plus poaching and chilling times for the quince Servings: 10 Note: Adapted from Barbara Ghazarian’s “Simply Quince.”
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Active Work Time: 35 minutes Total Preparation Time: 2 hours If you’re an apple dessert fan but are intimidated by strudel, this is just the ticket.
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Serves: 10 For the almond cake: Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Total time: 45 minutes Servings: 4 Note: From Amy Scattergood. Published Dec. 6, 2006.
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Total time: 1 hour, 10 minutes Servings: 12 Note: From executive chef Terry Sheehan at the Ahwahnee hotel.
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Honey goes well with pears, and, surprisingly, it doesn’t go at all badly with cumin.
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Total time: 55 minutes Servings: 8 Note: From Times test kitchen director Donna Deane.
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Total time: 2 hours plus cooling time Servings: 8 Note: From Donna Deane Butter to coat the pan 1/3 cup plus 2 tablespoons shelled, blanched hazelnuts 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup cold butter, cut into small pieces 2 to 3 tablespoons ice water 1 (12-ounce) package cranberries (about 3 cups) 1/2 cup brown sugar, packed 1/4 teaspoon kosher salt 1/2 teaspoon grated orange zest 1 tablespoon orange juice 1/2 cup dried figs, quartered 1 cup heavy cream 2 teaspoons powdered sugar 2 teaspoons Cognac 1/8 teaspoon vanilla extract 1.
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Total time: About 1 hour Servings: 8 2 medium mangoes, peeled and thinly sliced 2 tablespoons dark rum 4 tablespoons ( 1/2 stick) butter 1/2 cup packed dark brown sugar 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon kosher salt Grated zest of 2 limes 1/2 cup (1 stick) butter, softened 3/4 cup sugar 2 large egg yolks, at room temperature 1/2 cup half-and-half Whipped cream for garnish (optional) 1.
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Total time: 1 3/4 hours (includes 1 1/4 hours baking time) Servings: 12 Note: If peaches are too soft to peel with a vegetable peeler or paring knife, drop them in boiling water for 10 seconds, transfer them to an ice bath to cool, then drain and peel.
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Total time: 1 hour and 15 minutes Servings: 8 Note: You can use the pastry of your choice or a commercially prepared pie crust.
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Total time: 1 hour and 10 minutes Servings: 8 Note: You can substitute nectarines for the peaches and skip the peeling. 3 1/2 to 4 pounds peaches 1 pint blackberries ( 1/2 pound) 1 teaspoon cinnamon 2-3 tablespoons brown sugar 1 cup plus 1 tablespoon flour, divided 1 teaspoon lemon juice 1/2 cup sugar 1/2 teaspoon salt 1/2 cup (1 stick) cold butter, cut into chunks 1.
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Active Work Time: 40 minutes * Total Preparation Time: 1 hour, 45 minutes A buckle is an old-fashioned American dessert, so named, supposedly, because of the way the center collapses when it is removed from the oven.
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Frozen blackberry souffle Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Note: If the sugar crystallizes while cooking in step 3, try the step again in a clean saucepan and add one-fourth teaspoon corn syrup before cooking the sugar, but proceed with the rest of the step as written. 1 1/2 pounds fresh or frozen blackberries 1 cup sugar, divided 1/3 cup blackberry or raspberry liqueur 1/4 cup water 4 egg whites 2 cups whipping cream 1.
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Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Raspberry sauce 3/4 pound fresh or frozen raspberries 1/3 cup sugar Juice of 1/2 lemon 1.
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Total time: 1 hour, 10 minutes, plus chilling time Servings: 8 to 10 Note: Adapted from “The Pie and Pastry Bible” by Rose Levy Beranbaum Sweet nut cookie tart crust 1/2 cup pecans 3 tablespoons sugar, preferably superfine 6 tablespoons unsalted butter, cut into 1-inch cubes 3/4 cup bleached all-purpose flour 1/8 teaspoon salt 1 egg yolk 4 teaspoons heavy cream 1.
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Servings: 12 2 cups flour 1/2 teaspoon salt 1 1/2 tablespoons baking powder 1/4 cup sugar plus extra for whipping cream 1/4 teaspoon cinnamon 1/2 cup cold butter, cut in small pieces 1 1/4 cups plus 2 tablespoons whipping cream 6 peaches 2 pints raspberries or boysenberries 1.
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Total time: 1 hour Servings: 4 to 6 Note: This is a thoroughly American version of a classic Italian dessert.
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Active Work Time: 20 minutes Total Preparation Time: 1 hour, 20 minutes Galettes are carefree tarts.
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Total time: 1 hour, 10 minutes Servings: 8 to 10 1/4 cup ( 1/2 stick) plus 3 tablespoons butter, divided 1 vanilla bean, cut in half lengthwise 1/3 cup milk 1/2 cup brown sugar 6 to 8 ripe plums or 6 nectarines or peaches 1/2 cup sugar 1 egg 1 1/4 cups cake flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1.
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Total time: 50 minutes Servings: 4 Note: Fruity black currant tea is also wonderful with prunes.
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Total time: 25 minutes, plus cooling time Servings: Makes about 2 cups Note: Adapted from Alice Medrich’s “Pure Dessert.”
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Total time: 2 hours, 20 minutes Servings: 10 Note: From “The Sweet Life: Desserts From Chanterelle” by Kate Zuckerman.
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Honey-poached pear with Greek yogurt and toasted walnuts Total time: 50 minutes, plus cooling time Servings: 4 1/4 cup plus 4 teaspoons honey, divided 2 cups sugar 1/2 slice lemon 3 black peppercorns 1/2 vanilla bean, split lengthwise 2 large Bartlett pears 1/2 lemon 1/2 cup Greek yogurt 1/2 cup toasted walnut pieces 1/2 teaspoon melted butter Fleur de sel 1.
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Total time: 1 hour, 40 minutes, plus chilling time Servings: 8 Note: Adapted from a recipe by Rustic Canyon pastry chef Zoe Nathan.
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Dear SOS: I had the best lemon meringue pie at Nick & Stef’s in downtown L.A. and wondered if you might be able to get the recipe.
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Total time: 35 to 50 minutes, plus soaking times for the rice Servings: 6 Note: This recipe is adapted from one by Nancie McDermott in her book “Real Vegetarian Thai.”
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Total time: 20 minutes Servings: 6 1/2 cup wildflower honey 1 1/4 teaspoons minced rosemary leaves 1 1/2 pounds mandarins (about 9) Rosemary sprigs for garnish 1.
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Total time: About 45 minutes plus 1 hour, 30 minutes chilling Servings: 8 1 1/4 cups flour 1/4 cup sugar 1/2 teaspoon kosher salt 1 teaspoon grated lemon zest 10 tablespoons butter 1 1/2 cups imported Italian mascarpone cheese About 2 pints ripe strawberries, hulled and thinly sliced 1/4 cup red currant jelly 2 tablespoons Cointreau 1.
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Total time: 2 hours, 15 minutes Servings: 8 Note: Frozen butter puff pastry sheets are available at specialty food stores and well-stocked supermarkets. 6 Key limes 1/2 cup sugar 1 package (14 ounces) butter puff pastry, thawed according to package directions 1 egg, lightly beaten 2 cherimoyas (1 to 1 1/4 pounds) 8 raspberries 1.
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Total time: 15 minutes, plus 2 hours resting time for the salad Servings: 6 Note: Adapted from “Ten: All the Foods We Love . . . and Ten Recipes for Each” by Sheila Lukins.
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Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: Adapted from “Rustic Fruit Desserts” by Cory Schreiber and Julie Richardson.
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Total time: 50 minutes, plus chilling and cooling time Servings: 6 Note: This crostata dough is adapted from one by Nancy Silverton of Mozza. 1 1/2 cups all-purpose flour 3/4 cup cake flour 3 tablespoons granulated sugar Dash of salt 3/4 cup (1 1/2 sticks) cold butter, cut into pieces 2 tablespoons ice water 1 tablespoon vanilla extract 1.
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Total time: About 2 hours Servings: 8 Note: The recipe for the crust is from “Local Flavors” by Deborah Madison.
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Old-fashioned custard pies seem to have gone the way of Sunday suppers and country roads, but if you want to learn what you’re missing, it only takes only a piece of this fabulous walnut-raisin pie from Patty Pinner’s cookbook “Sweety Pies: An Uncommon Collection of Womanish Observations, With Pie.”
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Total Time: About 1 hour with pie crust pre-made and sweet potatoes cooked Servings: 8 Note: This is adapted from “Bill Neal’s Southern Cooking” (University of North Carolina Press, 1985). 1 1/2 cups (3 sticks) butter, room temperature, divided 1 cup light brown sugar, divided 1 cup cooked, riced sweet potatoes (1 to 2 potatoes; baked are best) 3 eggs, separated 3/4cup heavy cream 1/4teaspoon kosher salt 1/2teaspoon ground cinnamon 1/2teaspoon ground ginger 1/4teaspoon freshly grated nutmeg 1/4teaspoon ground cloves 1/4cup bourbon 1 (9-inch) pie crust, partially baked 1/4cup flour 1/4cup chopped pecans 1.
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Total time: 10 minutes, plus 30 minutes macerating time for the berries Servings: Makes about 2 cups Note: Frozen berries are not only less-expensive than fresh berries, but when thawed they can be pressed more easily through a strainer than can fresh.
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Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison’s “Local Flavors.”
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Total time: 1 hour, 45 minutes, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison’s “Local Flavors.”
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Total time: 30 minutes, plus heating time for the coals Servings: 8 Note: Use Grade-B maple syrup if possible for richer flavor.
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Servings: 8 to 10 Active Work Time: 45 minutes Total Preparation Time: 2 hours plus 2 hours cooling CRISP TOPPING 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut in pieces 1 cup light brown sugar, packed 1 cup flour 1 teaspoon cinnamon 1/8 teaspoon salt 2/3 cup pecans 1.
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Total time: 2 hours, plus 1 hour chilling time for dough plus overnight chilling for ice cream Serves: 8 Notes: From executive chef Joshua Skenes of Stonehill Tavern.
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Total time: 30 minutes Servings: 4 Note: From test kitchen director Donna Deane.
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Total time: 2 hours Servings: 8 to 10 Note: Adapted from “The Country Cooking of France” by Anne Willan.
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Total time: 30 minutes, plus 2 weeks soaking time Servings: 8 cups soaked prunes Note: Adapted from “The Cooking of Southwest France” by Paula Wolfert.
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Note: Serve with a poundcake.
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Total time: 1 hour, 10 minutes, plus 1 hour chilling time for the dough Servings: 10 Note: Use sweet, firm apples such as Galas or Braeburns.
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Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Adapted from Sylvia Thompson’s “The Kitchen Garden Cookbook.”
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Total time: 2 hours, 10 minutes plus standing time Servings: Makes about 6 cups Note: Adapted from a recipe by E.
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Berries jubilee with peach sorbet and salted candied almonds Total time: 35 minutes, plus freezing and marinating time Servings: 6 Note: An easy way to peel peaches is to submerge them in boiling water for 30 seconds, drain them, and the skins will slip right off.
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Total time: 20 minutes, plus chilling time Servings: 4 Note: The rosé jelly can be prepared up to three days in advance, and the desserts can be assembled and chilled up to 4 hours in advance. 1/4 cup red grape juice 3 tablespoons plus 2 teaspoons sugar, divided 1 1/2 cups rosé wine ( 1/2 bottle), divided 1 ( 1/4 -ounce) envelope unflavored gelatin 2 ripe nectarines, sliced 1 cup blueberries 1.
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Grilled pineapple with rum and long pepper glaze Total time: 30 minutes Servings: 4 to 8 Note: Dried long peppers are available at Surfas in Culver City, Nicole’s in Pasadena and Cube in Los Angeles, as well as select Indian and Asian markets.
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Total time: 1 hour, 5 minutes Servings: 6 12 small to medium apricots, halved and pitted 2 tablespoons honey 2 tablespoons ( 1/4 stick) butter 2 tablespoons brown sugar 1.
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Servings: 8 Note: From a May 28, 1992 story by Russ Parsons.
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Total time: 55 minutes Servings: 8 Note: From Bouchon.
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Total time: 1 hour, 30 minutes Servings: Makes 32 tarts Note: Use mini muffin tins to form the tart shells.
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Total time: 1 hour, plus chilling time Servings: Makes 40 (1-inch) cookies Note: Adapted from “Desserts by the Yard.”
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Apple walnut kugel Total time: 1 hour, 20 minutes Servings: 8 to 10 Note: Roll the pasta as thinly as possible before cutting it into noodles.
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Total time: 1 hour, 45 minutes, plus rising and proofing time Servings: 16 to 20 (8 to 10 per loaf) Note: From Donna Deane. 1/2 cup seedless raisins 1/2 cup dried currants 1 cup diced mixed candied citrus peel ( 1/4 -inch dice) 1/2 cup candied cranberries 1/2 cup brandy 4 to 5 cups flour, divided 2 packages active dry yeast 1/2 cup sugar, divided 1/2 cup milk 1 teaspoon salt 1/2 teaspoon vanilla 2 eggs, at room temperature 1/2 cup butter, softened 1 package (7 ounces) marzipan Melted butter 1/4 cup powdered sugar 1.
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Total time: 1 1/2 hours, plus rising time Servings: 12 to 16 (6 to 8 per panettone) Note: From Test Kitchen director Donna Deane.
