Fruit and Nuts

Recipes

Cantaloupe Sorbet Recipe
Boil the water and sugar (or honey) over medium heat until sugar crystals are no longer visible. Set this simple syrup aside to cool to...
Well-Baked Pineapple
Slice off the top and bottom of the pineapple, set it upright, and remove the skin by slicing in swathes from top to bottom, leaving...
Lettuce Salad with Roquefort and Walnuts
When I serve a lettuce salad, I almost always place it after the main course, if only because that’s what my parents did, and that...
Cranberry Sauce
The native North American cranberry, Vaccinium macrocarpon, lives in bogs and is commonly grown in artificial ones, although water isn’t required. (The flooding is helpful......
Rumtopf
This is a recipe for something I’ve never made — Rumtopf — but I’ve become more and more focused on fruit and I’m about to...
Apple Bread Pudding
For all its hominess, an apple bread pudding complements a sweet, botrytized wine, including a great one. A good sweet wine ...
Walnut Bread
I first came to appreciate walnut bread when I tasted it with goat’s-milk cheese, but like walnuts themselves, the bread goes well with most ...
Tender Raisin Bread
The egg, milk, and butter make this a form of brioche. The folding technique, from James MacGuire, is described in his ...
La Coupetado (Prune and Raisin Bread Pudding)
This bread pudding from the department of Lozère in southern France, historically one of the poorest ...
Strawberry Ice
Berries are a crop that excels in more northern places, and the long days around the summer solstice produce the best flavor...
Lemon Ice
Among ices and sorbets, lemon may be the easiest to judge. In Italy, even in better gelaterie, there’s a big range in quality, and the...
Pistachio Gelato
A test of a gelateria in Italy is always pistachio — its focused, clean intensity. I call this a gelato because what distinguishes gelato in...
Applesauce
Sweetening with “boiled cider” makes the most apple-y applesauce, so much so that for all its deliciousness you might argue that the boiled cider overrides...
The Philosophy of Jam
Edward Behr • Making Your Own Black Currant, Raspberry, Blueberry......
Lemon Chiffon Pie
This version of lemon chiffon pie calls for a sabayon (or zabaione), an egg-yolk foam, which is further lightened with whipped cream. According to the...
Citrus Curd
Fill the bottom half of a double boiler about three-quarters full of water — so that the boiling water won’t touch the top pot. Set...
Aunt Azra’s Mango Kheer (Rice pudding with mango)
This is my Aunt Azra’s recipe. She is a fantastic cook and I can feel her generosity in every moreish mouthful of the kheer she...
Amrakhand / Mango Shrikhand (Sweetened mango-yogurt)
Amrakhand is a quintessential western Indian dish served either as a summer dessert or as a side dish with puris (puffed whole-wheat flatbread). Full-fat yogurt...
Prunes in Red Wine for Roquefort
To be more or less regionally consistent, the prunes for this cold-weather combination would come from Agen, which, like the village of Roquefort,...
Stewed Rhubarb with Honey
Along with asparagus, morels, and a few other items, rhubarb is one of the ritual foods of spring. The old-farm rhubarb plants I’ve known in...
Clafoutis
The best clafoutis, the cherry-filled flan from the French region of Limousin, is powerfully, directly inflated ...
Pescajounes
A pescajoune is a pancake, typically lightened by beaten egg whites and, in perhaps its oldest form, made ...
Lemon-Honey Flan
Honey complements lemon. I use a light-flavored honey for this flan, but you may prefer a strong floral honey, such as lavender or ...
Walnut Tart
The idea is a thin tart, not too sweet, with a high proportion of crust, the soft crunch of nuts contrasting with the honey-egg binding...
Unsweetened Apple Pie with Maple Sauce
This appears in Vermont Maple Recipes by Mary Pearl, a spiral-bound book that was apparently self-published, in 1952...
Torta di Nocciole
Unlike most versions of the classic Piedmontese hazelnut cake, this one is made without flour and is leavened solely by beaten egg whites...
Ciliegie al Barolo
The name is evocative but misleading: good Barolo costs too much for anyone to cook with a whole bottle of it. Instead...
Porc aux Pruneaux
This recipe is based on the dish as I saw it made in 1980 at the former bistro La Marmite in Tours...
Canard aux Cerises
This old French dish is a counterpart to duck à l’orange and, like it, is often made cloyingly sweet...
Lapin aux Pruneaux
Rabbit is cooked with prunes in southwest France as well as in the north, where the dish is sometimes called à la flamande...
Lapin à la Kriek
This modern Belgian summer dish combines elements of the carbonade à la gueuze and of rabbit with prunes. Here the fruit is cherries...
Insalata di Arance
Orange salads, which can open or close a meal, are typical of both Sicily and Spain. The oranges should be slightly tart, to play...
Soupe aux Cerises
This cherry soup from the Franche-Comté in eastern France is not, as it may sound, a dessert, but a first course...
Soupe de Châtaignes
Once, wherever chestnut trees grew, the nuts were important food for the poor, and yet their taste is luxurious...
La Tarte à la Raisinée
This markedly flavorful and delicious tart mixes cream with raisinée and egg to make a form of flan. Raisinée is sweet apple or pear juice...
Roasted Cashews
Freshly roasted cashews (barely colored, just cooled) combine that very soft crunch, exceptional among nuts, with a distinctly buttery and faintly almond...
Pears Poached in Red Wine
The sweet-acid balance of this combination depends on the particular pears and wine; you could reserve a little of the sugar and taste and adjust...