TY  - BOOK
AU  - Pfalzer,Laurie
AU  - Burggraaf,Charity
TI  - Simple fruit: seasonal recipes for baking, poaching, sautéing, and roasting  
SN  - 9781632172372 (hard cover)
PY  - 2020///]
CY  - Seattle, WA
PB  - Sasquatch Books
KW  - Desserts
KW  - Cooking (Fruit)
KW  - Berries
KW  - Fruit
KW  - Cookbooks
KW  - lcgft
N1  - Includes index; Ingredients and equipment -- Spring -- Rhubarb -- Vanilla roasted rhubarb -- Rhubarb-ginger sorbet -- Straight rhubarb pie -- Rhubarb fool -- Strawberries -- Strawberry pavlova -- Strawberry-lime layer cake -- Strawberry-coconut sorbet -- Roasted strawberry ice cream -- Summer -- Cherries -- Cherry hand pies -- Smoky sweet cherries in port with bittersweet chocolate -- Sour cherry compote -- White chocolate mousse with poached sweet cherries -- Raspberries -- Raspberry and lemon balm shortcake -- Port sabayon with fresh raspberries -- Raspberry custard tart -- Deep dark chocolate cake with raspberry-orange compote -- Blueberries -- Classic lattice blueberry pie -- Blueberry cinnamon crepes -- Blueberry and lemon curd tart -- Poached blueberries with vanilla bean and anise -- Blackberries and marionberries -- Marionberry crostata with whole grain crust -- Pain perdu with assorted berries and grand marnier -- Bittersweet chocolate tart with blackberries and basil -- Vanilla bean cake with glazed blackberries and stone fruits -- Apricots -- Grilled apricots with brown butter maple and maple-tamari glaze -- Apricot and walnut streusel bars -- Poached apricots in sauternes -- Peaches and nectarines -- Peaches and nectarines sautéed with thyme -- Peach mousse -- Roasted peach bread pudding -- Autumn -- Plums -- Simple stewed plums and pluots -- Plum-lavender crisp -- Fromage blanc cheesecake with brown-butter-braised plums -- Apples -- Rosemary apples in crepes with rum caramel sauce -- Brandied apple pie with ginger streusel -- Apple upside-down cake with spelt and rye flours -- Cider-braised apples with warm winter spices -- Pears -- Pear and fig pie -- Burgundy-poached pears with mulled-wine syrup -- Maple and pear panna cotta -- Winter -- Cranberries -- Mom's cranberry-walnut pie -- Apple-cranberry tarte tatin -- Cranberry and bay upside-down cake -- Citrus -- Meyer lemon buttermilk sherbet -- Almond cake with warm citrus and thyme -- Orange and rye madeleines -- Orange, rosemary, and hazelnut brittle -- Dried fruits -- Grandma's dark holiday fruitcake -- Apricot-almond scones
N2  - Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavor when cooked. Understanding how to enjoy fruit at its peak of flavor--whether it's lightly sautéed, poached, baked, braised, or roasted--is the key, and this cookbook for home cooks shows you how. Simple Fruit inspires home cooks to explore and enhance the flavors of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavor characteristics of a fruit. Simple Fruit is a fresh way to approach fruit. The 50 recipes in this book are organized seasonally and by type of fruit, with a focus on bringing out the best flavor in fruit. Whether it's Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, Simple Fruit encourages and inspires readers to explore the unique flavors of cooked fruits, and gives them options to create a variety of seasonal desserts
ER  -