Simple fruit : seasonal recipes for baking, poaching, sautéing, and roasting / Laurie Pfalzer ; photography by Charity Burggraaf.

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.

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.