Wednesday, July 6, 2011

Switching to Desserts

I never really included desserts in my ideas for cooking, so I decided to try my hand at a few for the holiday weekend.  I think I was going through withdrawals from not being able to cook for a week when I was out of town. 
Blueberry Fool

Cooking the blueberries

2 Cups Blueberries
1/4 Cup plus 1 Tbs Sugar
Pinch of Salt
1/2 Tsp Grated Lemon Zest
1 1/2 Tsp Fresh Lemon Juice
1 1/3 Cups Heavy Cream
1/2 Tsp Vanilla Extract
Shortbread or Wafer Cookies for Serving

Make the blueberry sauce:  Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in the saucepan over medium heat until bubbling.  Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes.  Stir in the lemon zest and juice; remove from the heat.  Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.

Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form.  Beat in the vanilla and the remaining1 tbs sugar.  Gently fold all but 1/3 cup of blueberry sauce into the whipped cream.  Divide among glasses and top with the remaining blueberry sauce.  Serve with cookies. 

Open-Faced Peach Tart

Blackberry Jam and Peaches

 1 Disk Refrigerated Pie Dough (half of a 14 oz package)
1/4 cup Blackberry Jam
1 Pound Peaches, peeled and pitted, cut into 1/4 inch wedges
1 Large Egg
1/4 Cup Raw Cane Sugar

Preheat oven to 425 degrees.  Let the dough soften at room temperature for 10 minutes.  Line a baking sheet with parchment paper.  Lay the pie crust on the parchment paper.  Spread the blackberry jam on the crust, leaving a 2-inch clean border around the edge.  Arrange the peaches on top of the jam.  Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed.  Press the dough lightly to seal.

Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar.  Bake until the crust is cooked through and golden brown, about 35 minutes.  Serve warm with ice cream is desired.

Sweet and Sour

Faux Fruit Slices
I thought these Jello filled fruit slices were such a cute idea, and super quick and easy to make!

Cut 2 oranges and 4 lemons in half, scoop out the flesh, then put the rinds in a muffin tin to keep them level.  Boil 1 1/2 cups water, add two 3-ounce boxes orange Jello, mix and cook, stirring, 3 minutes; pour the mixture to the brim of each orange half.  Repeat with the lemons using lemon Jello.  Refrigerate 3 hours and slice into wedges.




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