Magazine article Sunset

Simple to Flashy ... Here Are Fresh Fruit Options

Magazine article Sunset

Simple to Flashy ... Here Are Fresh Fruit Options

Article excerpt

Simple to flashy . . . here are fresh fruit options

One of summer's most delicious hallmarks is the abundance of fresh fruits. And desserts inspired by their grand spectrum of flavors and colors make the season all the more memorable. Your choices range from fruit sorbets in crisp cooky cones to purple plum mousse on an orange torte.

Praline Lace Cones with Sorbet

About 1/4 cup (1/8 lb.) melted butter or margarine 1/2 cup firmly packed brown sugar 1 large egg 1/4 cup fine-chopped pecans 1 tablespoon all-purpose flour 1 to 1 1/2 cups lemon sorbet 1 to 1 1/2 cups raspberry sorbet Fresh mint sprigs

In a bowl, beat together butter, sugar, egg, nuts, and flour.

Cut 8 pieces of cooking parchment or foil, each 6 inches square. Butter squares lightly on 1 side, then draw a 5-inch circle in the center of each. Set buttered side up on 2 baking sheets, 12- by 15-inch size. Divide batter equally among circles; spread batter smooth to fill circles. Bake 1 pan at a time in a 300 [degrees] oven until cookies are light gold in center and edges darken slightly, about 15 minutes.

Let cool on pan about 1 minute; then, working quickly while cookies are still flexible but not soft, peel off parchment or foil. (If cookies harden, return briefly to oven to soften.) At once, cut each cooky in half and overlap cut edges to form cones. Set cones, tip down, in muffin cups until cool and rigid, about 10 minutes. At once, put in an airtight container. Repeat to prepare remaining cookies. Serve or store up until next day. Spoon sorbet equally into cones. Put a cone of each sorbet on each plate; garnish with mint. Serves 8.--Sharon and Jim Wilson, Molly and Walt Person, Great Falls, Mont.

Per serving: 195 cal.; 1.4 g protein; 8.9 g fat; 29 g carbo.; 79 mg sodium; 43 mg chol.

Raspberry Sundaes with Black

Raspberry Liqueur

3 cups raspberries, rinsed and drained 1/4 cup black raspberry-flavor or cassis-flavor liqueur 2 tablespoons sugar 1 pint rich vanilla ice cream 1/2 cup whipping cream, softly whipped

In a 1- to 1 1/2-quart pan, combine 1 1/2 cups raspberries, berry liqueur, and sugar. Place over medium-high heat just until fruit is warm and begins to fall apart; stir gently once or twice.

Remove fruit from heat and gently mix in remaining raspberries. Scoop ice cream into 4 dessert bowls. Spoon warm berry mixture into bowls, and add dollops of whipped cream. Serve at once. Makes 4 servings.

Per serving: 372 cal.; 3.5 g protein; 22 g fat; 38 g carbo.; 64 mg sodium; 77 mg chol.

Candied Lemons

Serve this tart-sweet sauce over wedges of melon such as green honeydew.

2 medium-size (about 5 oz. each) lemons, ends trimmed 2 teaspoons finely shredded orange peel 1/2 cup sugar 3/4 cup orange juice 2 tablespoons orange-flavor liqueur such as curacao

Slice lemons thin and put in a 10- to 12-inch frying pan with orange peel, sugar, 1/2 cup orange juice, and 1/4 cup water.

Boil, uncovered, on high heat until liquid is almost gone, about 8 minutes; shake pan occasionally and watch closely to avoid scorching. Add remaining juice and liqueur; bring to a rolling boil. Use warm or cool. If made ahead, cover and chill up to 1 week. Makes about 2/3 cup.

Per tablespoon: 60 cal.; 0. …

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