Ripe for Dessert by David Lebovitz
[Don’t forget to call in with your thoughts on a Holiday Book for the Book Club Podcast! (Look to the right for details.)]
I'm a big David Lebovitz fan, ever since I got his book, Room for Dessert many years ago. So when Ripe for Dessert came out in 2003, I got it immediately. This book features only desserts made with fruit-- the subtitle is "100 outstanding desserts with fruit inside, outside, alongside." The chapters are divided by fruit types, from apple-and-pear types and citrus to tropical fruits, berries, stone fruits, and dried fruits. Every recipe looks, of course, incredible.
My favorite so far, simply because of its ease and practicality, is the Peach and Amaretti Crisp. The body of the crisp is composed, of course, of peaches. That in and of itself is a nice change. But the topping (as always) is the exciting part. Instead of an oats-based streusel, this topping is made primarily from crushed Italian amaretti cookies, almonds, and brown sugar. It's wonderful.
But that isn't even the best part. The greatest thing about the topping is that you can freeze it. Then, whenever you feel like having some amaretti crisp, you can cut up whatever fruit you have in the refrigerator, break off a chunk of frozen topping, and whip up a really quick seasonal dessert. This is especially great for us who have only a few people in our household. I've done it with peaches, pears, plums, and apples. In fact, I just popped two individual-sized ramekins of apple-amaretti crisp into the oven, and in half an hour, E and I will have our fall flavors and play some Mille Bornes.
Ripe for Dessert by David Lebovitz
I'm a big David Lebovitz fan, ever since I got his book, Room for Dessert many years ago. So when Ripe for Dessert came out in 2003, I got it immediately. This book features only desserts made with fruit-- the subtitle is "100 outstanding desserts with fruit inside, outside, alongside." The chapters are divided by fruit types, from apple-and-pear types and citrus to tropical fruits, berries, stone fruits, and dried fruits. Every recipe looks, of course, incredible.My favorite so far, simply because of its ease and practicality, is the Peach and Amaretti Crisp. The body of the crisp is composed, of course, of peaches. That in and of itself is a nice change. But the topping (as always) is the exciting part. Instead of an oats-based streusel, this topping is made primarily from crushed Italian amaretti cookies, almonds, and brown sugar. It's wonderful.
But that isn't even the best part. The greatest thing about the topping is that you can freeze it. Then, whenever you feel like having some amaretti crisp, you can cut up whatever fruit you have in the refrigerator, break off a chunk of frozen topping, and whip up a really quick seasonal dessert. This is especially great for us who have only a few people in our household. I've done it with peaches, pears, plums, and apples. In fact, I just popped two individual-sized ramekins of apple-amaretti crisp into the oven, and in half an hour, E and I will have our fall flavors and play some Mille Bornes.
Ripe for Dessert by David Lebovitz
posted by Renee at 8:50 PM
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1 Comments:
I haven't thought about Mille Bornes in YEARS! I know I've played, but had to read through Wikipedia to see the rules and directions. Thanks for the trip down memory lane. Now to see if I can convince my hubby to play.
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