Tumgik
#fruit dessert
Photo
Tumblr media
Strawberry Mousse
664 notes · View notes
royalxclass · 7 months
Text
Tumblr media
haroo.cookie
16 notes · View notes
mayorwhisper · 1 month
Text
Tumblr media Tumblr media
That's a really good point that I can get behind!
5 notes · View notes
Text
Tumblr media
Delicious and easy pineapple dump cake! Just 3 to 4 ingredients, dump, and bake; this gluten-free and vegan dessert is buttery, sweet, and tangy! It's the perfect no-fuss recipe when you're short on time but still want to impress! With a golden brown crust and ooey gooey center, this tropical cake is perfect with a scoop of your favorite ice cream!
Pineapple Dump Cake (Gluten-Free, Vegan) https://wp.me/p4UrDz-923
2 notes · View notes
ronniefein · 11 months
Photo
Tumblr media
Roasted Strawberry Birthday Ice Cream
Many years ago Ed and I were on a cruise with our cousins and there we were, lounging on a public deck, when we overheard a woman consoling another woman whose husband had died on board the night before.
It was so shocking that we still talk about it. I felt sorry for the widow of course and something she told the other woman has haunted me ever since.
She said “I told him not to eat the ice cream!” — as if that one dessert was responsible for the heart attack that killed him.
My first thought was “at least he had the ice cream.”
Next week I celebrate a big birthday. I mean big as in round numbers. I mean I have passed my grandparents round numbers. I’m about the age of that widow and her poor husband. And I now say:
“Eat the ice cream!”
Because you never know.
For most of my married life, the food we usually eat at home — with indulgences here and there — is healthy. I make fresh food, have cut down on meat, fat and salt over the years, don’t serve processed foods or junk.
We’ve reached the age that an occasional ice cream — especially on vacation — won’t be the thing that kills us. And if it is, well, at least we had the ice cream.
So, for my big round birthday I am going to eat some ice cream.
I love strawberry ice cream so I already made some for the occasion. I would normally have preferred fresh strawberries but I haven’t found a good source yet for real strawberries, the kind I remember from the old days that were small, sweet and smelled like caramelizing sugar. So I roasted the best looking ones I could find with a bit of orange zest and brown sugar and this combo turned out to be absolutely scrumptious for ice cream.
ROASTED STRAWBERRY BIRTHDAY ICE CREAM
1 pint strawberries
1/4 cup orange juice
2 tablespoons brown sugar
2 teaspoons finely grated orange zest
3 cups half and half, light cream or whipping cream
1/2 cup sugar
3 large egg yolks
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Preheat the oven to 450 degrees F. Line a baking pan with parchment paper. Rinse the berries, remove the hulls and chop the berries into smaller pieces. Place the berries on the parchment. In a small saucepan, combine the orange juice, brown sugar and orange zest. Bring to a boil over high heat and cook for 2-3 minutes or until the liquid has thickened slightly. Pour the liquid over the berries and toss the fruit to coat all sides. Roast the berries for about 10 minutes or until softened and glazed. Remove from the heat and let cool. Heat 2 cups of the cream over medium heat until bubbles appear around the edges of the pan. Set aside. While the cream is heating, beat the sugar, egg yolks and salt at medium speed in an electric mixer (or with a hand mixer) for 3-5 minutes or until light and thick. Gradually add the heated cream and mix the ingredients until the mixture is uniform. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 5-6 minutes or until thickened enough to coat the back of a spoon. Pour in the remaining cream and blend it in thoroughly. Pour into a container and refrigerate until cold. Stir in the vanilla extract. Freeze in an ice cream freezer according to manufacturer’s directions, until almost firm. Add the strawberries plus any juices that have accumulated. Continue to freeze until firm.
Makes about 6 cups
12 notes · View notes
gaileyfrey · 10 months
Text
Betty's Summer Surprise Fruit Dessert
by Madeline Ashby
My word for sick was “busy,” or “tired,” or “behind.”  I had fingers in every pie. Some of them were cool and creamy and sweet, and others were molten hot, blistering. I had a go-bag at the door.  When I came home I wouldn’t get out of bed for days. Sometimes the sickness came with a cough. Sometimes it came with the pervasive sense that every possible choice of what to do next was the wrong one. Sometimes I would finally drag myself to my desk and stare at one of two novels that had languished, unfinished for years. When you are always catching up, you can never truly arrive. My illness enjoyed hiding behind my successes. It hid inside my carry-on and my hardshell. It hid under my gel manicure. It was a deceptively-worded clause in yet another contract I had failed to sign and scan until long after the work was done. Occasionally others glimpsed it peeking out from behind my glasses, which is, I imagine, why, in the greenroom at SXSW 2018, Bruce Sterling suddenly turned to me with the dread weight of his perceptiveness and asked, “But are you okay? Really?” Reader, I was not.
Tumblr media
Madeline Ashby's profound, vulnerable essay on what to cook when cooking feels impossible will reconnect you with what it means to come home to your body.
This essay is accompanied by a recipe for a creamy, salad-y fruit dessert that is easy to make even during hard times.
Tumblr media
Go read the essay and get the recipe here!
5 notes · View notes
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
I made an apple cake!
13 notes · View notes
thefoodarchivist · 2 years
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
If you read Greek, you can use Mama’s more detailed recipe! In the meantime, here are my notes on how to make her chilled orange dessert.
Fridge dessert with orange 🍊
Lay French crispbreads in bottom of dish.
Drizzle with strawberry syrup to soften.
Make a vanilla custard.
Pour over the crispbreads.
Let cool and set at room temperature.
Make orange crème- orange juice, cornflour and sugar.
Allow to set.
12 notes · View notes
Photo
Tumblr media
Spiced Pear & Pomegranate
3 notes · View notes
smolwormadventures · 1 year
Text
“Ah, Stolen Night, I know this one by heart. Get ready for spoilers.”;)
Tumblr media
Foible had found his way back to his empty lair and gazed out the window. It was Christmas. He was alone. He had failed. He sighed and searched the sky for any signs of answers that could help him. Any glimpse of a new scheme or idea he could take and run with.
Tumblr media
Someone cleared their throat behind him, and he whipped around, ready to attack. Foible stared in disbelief as he watched the agent before him.
Tumblr media
“Hello, Foible,” Crispin greeted, exhaling a held breath.
“What are you doing here, Spillikins? Don’t you have somewhere you need to be?” Foible hissed. Crispin chuckled and shrugged.
“It’s a shame anyone has to spend the holidays alone. I wanted to bring you something.” Crispin produced a brown paper package and sat it down in front of Foible. “I know it’s your favorite, enjoy it. Merry Christmas, Foible.”
With that, Crispin left Foible alone again. Foible stood in stunned silence before opening the package. It was indeed his favorite. Turkish delight.
Tumblr media
Crispin hoped that Foible enjoyed his gift and wished him the best holiday he could hope for him. Part of him wanting to stay, but the other part of him knew better. He had a family to get back to before Christmas dinner was over.
“End.”
4 notes · View notes
rhaelias · 3 months
Photo
Tumblr media
Plum Crisp This plum crisp is a simple fruit dessert with a sweet baked topping drizzled with butter that uses fresh summer plums for an easy, delicious treat.
0 notes
Photo
Tumblr media
Basic Apple Pie
64 notes · View notes
royalxclass · 1 year
Photo
Tumblr media
holyday.baking
35 notes · View notes
zombieville · 3 months
Text
Fruit Salad - Tangy Poppy Seed Fruit Salad
Tumblr media
Pineapple, orange, kiwi, grapes and strawberries tossed with a sweet, lime and poppy seed dressing.
0 notes
autportal · 4 months
Photo
Tumblr media
Desserts Recipe A cross between a crisp, cobbler, Betty, and buckle, this delicious baked fruit buckley is sure to be a hit.
0 notes
ronniefein · 8 months
Text
Tumblr media
Nectarine and Blueberry Crisp
It’s getting to be that time of year in Connecticut — when the produce is at its summer peak and you know there’s only about a month to eat it up and use it up before the Jewish holidays come and we focus more on festive dinners and heartier food.
The nectarines couldn’t be better than they are right now — so here’s a treat that’s perfect for now. But here’s the thing — you can freeze this and reheat for a holiday dinner. The recipe can be either dairy or dairy-free.
NECTARINE AND BLUEBERRY CRISP
1 cup all-purpose flour
3/4 cup old fashioned oats
1/2 cup brown sugar
1 teaspoon cinnamon
pinch of salt
1/2 cup butter (or use margarine, solid coconut oil, vegetable shortening or a combination of these)
3 large ripe nectarines or peaches
4 cups fresh blueberries
1/3 cup sugar
2 tablespoons lemon juice
2 tablespoons all-purpose flour
Preheat the oven to 375 degrees. Combine the 1 cup flour, oats, brown sugar, cinnamon and salt in a bowl. Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly. Set aside. Cut the nectarines into chunks and place them in a bowl. Add the blueberries, sugar, lemon juice and flour and toss ingredients. Spoon into a baking dish. Top with the crumb mixture. Bake for about 45 minutes or until the top is golden brown.
Makes 8 servings
4 notes · View notes