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need a summer dessert idea

mabeldingeldine_gw

11 years ago

I'm in a bit of a cooking funk these days. I am looking for ideas for a desert to take to a get together tomorrow, maybe a fruit based dessert. One complication is my host is lactose intolerant. I have fresh Meyer lemons, fresh but a little un-ripe yet plums, and frozen blueberries, peaches or strawberries. Does anyone have an idea for me? Thanks!

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Comments (10)

lindac
11 years ago
Blueberry pie...peach pie...Summer tort with either peaches or blue berries or both.

Summer Torte by Marion Burros
1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 tsp baking powder
2 eggs
pinch of salt
fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines,strawberries all work great and in combination)
cinnamon sugar for top
Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.
John Liu
11 years ago
Here is something easy, showy, and decadent.

Stack six or so sheets of phyllo dough, with melted butter brushed between sheets, rotating each sheet relative to the previous. Peel apple. Core apple. Place apple in center of stacked sheets. Fill core with sugar and cinnamon powder. Gather sheets at top of apple and crimp prettily, using more melted butter to glue if needed. Bake until fork easily enters apple and phyllo is browned.

There is fruit in there, somewhere.
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The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 Â¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 Â½ cups powdered sugar Â½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature.
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Here is my absolute favorite fruit dessert for the summer. We have this all the time in my family. It is super easy to make and tastes great. And it is really light. Lemon Berry Dessert By Amy McFeely 1 angel food cake (pound cake can be used too) Warmed lemon curd (recipe below) Strawberries, sliced Raspberries Blueberries Blackberries Whip cream-optional. To put together, put one slice of cake in a bowl or on desert plate. Drizzle with warm lemon curd, and top with assorted berries. Can be topped with whip cream, cool whip, real whipped cream. Your choice. Lemon Curd 3 well-beaten eggs 1 1/4 cups sugar 1/2 tsp. grated lemon peel (set aside) 1/3-cup fresh lemon juice 1/4 cup butter In saucepan mix eggs, sugar, lemon juice, and butter. Cook and stir over low heat until thick, about 15 minutes. (Note: make sure temp is not to high, egg whites will start to cook before the sauce thickens.) Remove from heat; stir in lemon peel. Chill. Serve with scones. Or us as a filling for pie, tarts, etc. I just use whatever berries are available, sometimes just strawberries, just depends on what you like and what you have available in your area. This is our favorite summertime dessert. And we don't always put the whipped topping on it. It is very good with out it. And I use blue bonnet or imperial margarine instead of butter and it turns out just fine. Amy
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My fruit pizza recipe includes the directions to remove the crust from the oven and to press down on the cookie all around the pizza pan with a flat bottomed tumbler or custard cup, leaving an edge of 1/2 inch to hold in the filling. The cookie is nice and firm that way. APPLE OR PEACH COBBLER Mix: 5 cups peeled, tart apples or ripe peaches (about 6 fruits or 1 1/2 pounds) 3/4 c sugar 1 tsp vanilla 1/2 tsp cinnamon 1/4 c water for apples only. Peaches are juicy enough 2 Tbsp flour 1/4 tsp salt 1/8 tsp almond extract for peaches as well as vanilla Turn into an 8 x 8 baking dish. Dot with 2 Tbsp butter. Make batter: Combine and beat with wooden spoon till smooth-- 1/2 c flour 1/2 c sugar 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp softened butter 1 egg, slightly beaten Spoon thin dabs of batter evenly over the top of the apples or peaches. There will be gaps and it won't look perfect. Bake in a preheated 375 oven for 40 minutes or until the top is nicely browned all over. Serve warm or room temperature either plain or with whipped cream or ice cream. Serves 6-8. I just made this cobbler with my daughter who had some peaches that were not particularly flavorful to use up. I had forgotten how yummy this recipe is, but she had not. It is one of her favorites. You'd never know that the peaches were less than perfect. This post was edited by sheilajoyce on Thu, Jun 26, 14 at 2:18
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annie1992
11 years ago
I'd make blueberry crisp or a peach cobbler, maybe both. the crisp is wonderful warm with some vanilla ice cream but it's equally good all by itself.

Annie
Islay_Corbel
11 years ago
For something light, make fruit snow. Fruit puree mixed with stiff egg white, add sugar if necessary.
mabeldingeldine_gw
Original Author
11 years ago
These are all super ideas. I was rooting around in the freezer and discovered some puff pastry, too. I may just go ahead and try that fruit torte which seems so popular -- the ingredients are similar to an old recipe I have kicking around for Berry Pudding, which is delicious but not very pretty. I need to get motivated but being awake at 3:30 this morning will not help the situation I suspect.
mabeldingeldine_gw
Original Author
11 years ago
Thanks for the ideas, I ended up making a Plum Cake Tatin (Ina Garten recipe), which disappointed, as even with unripe plums and less sugar, it was too sweet. It was very pretty, though.

Here is a link that might be useful: In Garten Plum Cake Tatin
Bumblebeez SC Zone 7
11 years ago
For what it's worth mabel, I have never had a dessert that was too sweet. I don't even understand the concept that well!
Dessert is supposed to be achingly tooth sweet.
I hate bready, unsweet desserts (plain biscotti)- I feel I've been cheated.
My favorite dessert is a praline or two.

So, hopefully, someone loved it!
lindac
11 years ago
Well...I agree with Beez...too sweet, to chocolatey and too garlic-ey are not concepts I understand.
But when you saw a recipe for a 9 inch pie pan with a cake and fruit AND 1 3/4 cups of sugar....didn't you have a clue that it would be very very sweet?
Next time make that Summer Torte...all the people on this forum who have given it raves can't be wrong....but I bet I would have loved it!!
mabeldingeldine_gw
Original Author
11 years ago
LOL, yes, I knew it would be sweet, but I wanted it to look pretty and it did! Everyone at the party o0oed and aaahd, and they ate it right up.
lindac
11 years ago
...*sigh*....and you didn't save a piece for me!
Best I save that sickeningly sweet recipe....just in case I want a dessert that makes my teeth ache!!

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