Convenient desserts with seasonal fruits

Enhance pear flavours

Instead of a bordallo tart (note: amandine with pears), you can make all kinds of cakes and other desserts out of a caramelized pear purée. For example, it is added to chestnut flour biscuits with chestnut cream and whipped cream. Or in a galette roi apple, pear and caramel. Or verrine with chocolate coulis.

The ideal choice is to choose red William pears, which are of exceptional quality, or white ones. It is a stable variety.

Chef’s secrets for making caramelized pear purée

This pear fondue, which will serve as the basis of our desserts, must be made in the oven to preserve all the flavors of the fruit because they are lost when cooked in a pan. First we make dry caramel.

In a saucepan, heat more or less 300g of icing sugar alone, without water or butter. But let’s always taste the pears first to adjust for the amount of sugar. You have to add it gradually, being careful not to brown the caramel too, because it will become bitter afterwards.

Then we pour it into a dish suitable for the oven, add a kilo of pears cut into pieces and 200 grams of butter. Bake for 30 minutes at 180°C.

Quince can also be eaten in sherbet! Shutterstock Pictures

What goes well with pears

Almonds, cinnamon, dark chocolate, chestnuts, and chestnut honey, which can replace part of the sugar in a caramel puree recipe. About 100 grams of honey replaces 100 grams of sugar.

Quince sherbet and ice cream

Cinnamon, vanilla or ginger add to the quince flavors. It goes well with chestnuts. But in sherbet, since it has so much flavour, it is sufficient on its own. It takes 60 to 70% raw mixed fruit pulp. Add 30% sugar and water. The sorbet must be consumed within 48 hours.

For the ice cream, we make a custard (a liter of milk, 4 egg yolks and 200 grams of sugar) and flavor it with fruit pulp.

Baked apple and french toast

A very simple baked apple recipe. Same as with pears, but we keep them whole. We just remove the heart. We put a whole apple on a dry caramel: the apple will release juice. With a spoon we put it on top of it while cooking.

You can add ground Sichuan pepper which brings the floral aspect. Apples also go well with ginger, vanilla, chocolate and red fruits.

Served with french toast, brioche or pancake. Using a round cookie cutter, make a circle of brioche and add the caramel apple compote to make a dessert.

Out of the ordinary apple pies

With Chantecler or Golden, you can make an apple pie with a buckwheat flour base, which is an airy ganache whipped with a puffy kasha (note: a buckwheat-based preparation) (see our recipe).

Another recipe with a very visual result. Take an apple of two colors: golden and red, for example Pink Lady or Fuji. We don’t peel them. On a broken or puffed base, and a compote, we alternate the slices every 2 or 3. We add the butter and sugar. Bake in the oven at 210°C for 30 minutes.

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