Bon Appetit Desserts (112 page)

DO AHEAD
:
Can be made 2 hours ahead. Cover and chill puree.

Preheat oven to 375°F. Whisk egg yolks into pear puree in saucepan to blend. Stir pear mixture constantly over medium-low heat until steam rises and mixture is hot (do not boil). Carefully transfer pear mixture to large bowl. Using electric mixer, beat egg whites with salt in another large bowl until soft peaks form. Gradually add remaining 5 tablespoons sugar to egg whites and beat until stiff but not dry. Gently fold ⅓ of egg whites into pear mixture to lighten. Gently fold in remaining egg whites in 2 additions. Divide soufflé mixture among prepared ramekins (ramekins will be full).

Bake soufflés until puffed and golden, about 20 minutes.

Rewarm chocolate sauce over low heat. Serve soufflés immediately with warm chocolate sauce alongside.

Salzburg Soufflé with Strawberry-Kirsch Sauce

This Austrian-style soufflé (also known as
Salzburger nockerl)
is baked free-form in a large pie dish—so there’s no special soufflé dish or ramekin required. It’s light and lemony and perfectly paired with a sweet sauce that’s made from cherry brandy (kirsch) and fresh strawberries.
4 servings

1 1-pint container strawberries, hulled

3 tablespoons sugar

1 tablespoon kirsch (clear cherry brandy)

¼ teaspoon vanilla extract

3 large eggs, separated, room temperature

⅛ teaspoon cream of tartar

¼ cup sugar

1½ tablespoons unbleached all purpose flour

1 teaspoon finely grated lemon peel

1 teaspoon vanilla extract

Powdered sugar

SAUCE
: Puree half of berries with sugar, kirsch, and vanilla in processor. Pour into medium bowl. Slice remaining berries and mix into puree. Cover and let stand 25 minutes at room temperature.

DO AHEAD
:
Can be made 6 hours ahead. Refrigerate. Bring sauce to room temperature before serving.

SOUFFLÉ
: Position rack in bottom third of oven and preheat to 350°F. Butter 10-inch-diameter glass pie dish. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Beat egg yolks in another bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Blend in flour, lemon peel, and vanilla. Fold in 1 heaping spoonful whites to lighten. Gently fold in remaining whites.

Spoon soufflé mixture in 4 heaping mounds into prepared dish. Bake until top is golden brown, about 14 minutes. Sift powdered sugar over soufflé. Spoon sauce onto plates. Gently separate soufflé into 4 mounds. Place 1 mound atop sauce on each plate. Serve immediately.

Apple-Almond Crisp

Apple-Cranberry Crisp with Apple Custard Sauce

Apricot Crisp

Spiced Pear-Raspberry Crisp

Nectarine and Almond Crisp

Classic Peach Cobbler

Individual Plum Cobblers with Hazelnut Topping

Peach, Plum, and Blackberry Cobbler

Cherry-Lime Cobbler with Vanilla-Crème Fraîche Biscuits

Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits

Blackberry Cobblers with Ginger-Cardamom Biscuits

Pear and Maple Crumble

Individual Rhubarb and Orange Crumbles

Sweet-Cherry Clafouti

Pear Clafouti

Brandied Plum Clafoutis

Strawberry Shortcakes with White Chocolate Mousse

Lemon-Blueberry Shortcakes

Peach Melba Shortcakes

Oatmeal Shortcakes with Spiced Plums

Pear-Cornmeal Shortcakes with Oven-Roasted Pears

Floating Islands with Lemon-Scented Custard Sauce and Raspberries

Spiced Plum Pavlovas

Coconut Pavlova with Chocolate Mousse and Bananas

Pink Peppercorn Pavlovas with Strawberries, Vanilla Cream, and Basil Syrup

Pears in Honey and Pine Nut Caramel with Artisanal Cheese

Warm Spiced Plums with Honey Cream

Baked Pears with Honey and Ginger

Maple-Pecan Baked Apples

Grilled Peaches with Fresh Raspberry Sauce

Grilled Bananas with Caramel-Chocolate Sauce and Toasted Pecans

Grilled Pineapple with Coconut-Lime Caramel Sauce

Walnut Crepes with Raspberries and Dried Figs

Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce

Crepes with Brown Sugar Pears and Chocolate Sauce

Puffed Pancake with Strawberries

Pear and Ricotta Blintzes with Spiced Maple Butter Sauce

Wine- and Citrus-Poached Pears with Triple-Crème Cheese

Papaya Poached in Cinnamon-Lime Syrup

Pink Grapefruit with Cassis

Nectarines, Strawberries, and Melon in Orange-Honey Spiced Syrup

Vodka-Spiked Watermelon with Crème de Cassis

Melon and Blueberry Coupe with White Wine, Vanilla, and Mint

Oranges with Pomegranate Molasses and Honey

Bittersweet Chocolate-Orange Fondue

Raspberry-Apricot Compote with Champagne and Lemon Verbena

Warm Rhubarb Compote with Walnut-Coconut Crunch

Rhubarb and Strawberry Compote with Fresh Mint

Ginger Yogurt with Berries and Crunchy Caramel

Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

Strawberry and Blueberry Summer Pudding

Raspberries with Saba Zabaglione

Apple-Almond Crisp

Crisps typically have a streusel or crumb topping over a baked fruit filling. In this version, a generous measure of sliced almonds gives the topping some extra crunch.
10 to 12 servings

1½ cups unbleached all purpose flour

½ cup (packed) golden brown sugar

2 teaspoons ground cinnamon

¾ cup (1½ sticks) chilled salted butter, cut into ½-inch cubes

1 cup sliced almonds

¾ cup sugar

3 tablespoons unbleached all purpose flour

1 tablespoon finely grated lemon peel

1½ teaspoons ground cinnamon

¾ teaspoon ground nutmeg

8 small Granny Smith apples (about 4½ pounds), peeled, halved, cored, thinly sliced

1½ teaspoons vanilla extract

¾ teaspoon almond extract

TOPPING
: Whisk flour, brown sugar, and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture forms small, moist clumps. Mix in almonds; cover and chill until ready to use.

DO AHEAD
:
Can be made up to 3 days ahead. Keep chilled.

FILLING
: Preheat oven to 350°F. Butter 13×9×2-inch glass baking dish. Whisk sugar, flour, lemon peel, cinnamon, and nutmeg in large bowl. Mix in apples, then vanilla and almond extracts.

Spoon apple filling into prepared baking dish. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm.

Apple-Cranberry Crisp with Apple Custard Sauce

The natural pectin from the apples and cranberries in this crisp serves to thicken the fruit juices in the filling—no flour or cornstarch required. Cool the crisp until it is lukewarm to give the juices a chance to thicken slightly before serving.
6 servings

1 cup unbleached all purpose flour

½ cup old-fashioned oats

½ cup (packed) golden brown sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

2½ pounds large Granny Smith apples, peeled, cored, cut into ⅓-inch-thick wedges

1 cup fresh or frozen cranberries (unthawed)