frutta

Cherries become extra sweet and smokey when grilled to perfection. Layer with toasted crostini and yogurt for a delicious dessert for summer cookouts. 

Cherry Crostoni

cherries

1 1/4CUPS thick yogurt (like Greek yogurt)

ciabatta rolls

sugar

Maraschino liqueuer

Pit the cherries. Cut the ciabatta rolls in half lengthwise and lay them on a grill; place the cherries on a grill topper and cook on the grill, as well. As they cook, the cherry juice will trickle onto the embers, producing an aromatic smoke that will give everything a slightly smoky note.

Remove the bread once it is toasted and the cherries after 15-20 minutes. Spread the yogurt onto the bread and top with the cherries; add a splash of Maraschino liqueur and dust with powdered sugar.

To make this painter’s palette, first blend 7 oz of the raspberries with 1/4 cup sugar and 1/3 cup water. Also blend the chopped apricots with 1/4 cup...

Painter’s Palette

11OZ. cream

raspberries

7OZ. apricot flesh

Lemon

Lime

Crunchy chocolate muesli

Mint

To make this painter’s palette, first blend 7 oz of the raspberries with 1/4 cup sugar and 1/3 cup water. Also blend the chopped apricots with 1/4 cup sugar, the juice of half a lemon, and 1/3 cup water.&nbsp;

Spread the two purées over the cake tins, then transfer to the freezer for 3 hours. We used several silicone hemispherical molds (2-3” diameter). Whip the cream with 2 tbsp powdered sugar.&nbsp;

Divide the frozen purées between 4 dishes. Top with the remaining raspberries, spots of whipped cream, a little grated lime zest, crunchy chocolate muesli, and mint leaves.

Begin by beating the egg whites (they must be at room temperature) with 1 teaspoon cream of tartar, using an electric mixer or a mixer with a dough ho...

Tropical Pavlova

1 3/4C. super fine sugar

c. + 2TSP. cream

yogurt

cream of tartar

Cornstarch

White wine vinegar

mango

coconut

passion fruit

Begin by beating the egg whites (they must be at room temperature) with 1 teaspoon cream of tartar, using an electric mixer or a mixer with a dough hook.

Without stopping the mixer, add a tablespoon of sugar at a time, mixing each one in thoroughly before adding the next one. Stop mixing the egg whites when the sugar has dissolved (if you touch the meringue, you should no longer feel the grains).

Then add 1 level tablespoon of cornstarch and 1 teaspoon vinegar and beat again for a few seconds. On a sheet of parchment paper, draw a circle about 9 inches in diameter, cut it out and use it to line a baking dish, placing the side with the drawing face down.

Distribute the meringue over it in large spoonfuls, then shape it into a cake 2 1/2 to 2 3/4 inches high. Create a hollow in the center to hold the filling and the fruit. Bake it in a static oven at 285°F for about 1 hour and 30 minutes. Turn off the oven and, without opening the door, leave the meringue in the oven until it has cooled completely.

Whip the cream and mix it with the yogurt and the seeds scraped from a vanilla bean.

Assemble the Pavlova with the cream and slices of mango and passion fruit, coconut flakes and mint leaves.

Cut the tops off of the oranges and lemons; slice them into rounds about 1/8-inch thick. Prepare 2 saucepans with 1 1/4 cups of sugar and 3/4 cup of w...

Lemons and Oranges Preserved in Syrup

nullC. sugar

organic oranges

lemons

Cut the tops off of the oranges and lemons; slice them into rounds about 1/8-inch thick. Prepare 2 saucepans with 1 1/4 cups of sugar and 3/4 cup of water in each. Bring to a boil and let simmer for 3-5 minutes. Add the oranges to one pan and the lemons to another; bring both to a boil.

Cook the oranges for 35 minutes and the lemons for 30 minutes. The syrup will thicken: if you see that it is still too liquidy, remove the citrus fruit and let it cook on its own for a few more minutes. Place the fruit back in the syrup and let it rest overnight. Place the slices into two jars and top with the syrup.

Pour the flour onto a pastry board and incorporate the egg yolks, 1/3 cup of granulated sugar, 1/2 stick of softened butter, a tablespoon of Grappa, a...

Fruit Dumplings with Raspberry Sauce

250G Farina

80G Burro

80G Albicocche secche

80G Savoiardi morbidi

40G Pinoli

Tuorli

Mela

null Lamponi

null Zucchero semolato, di canna e a velo

null Sciroppo di mostarda

null Lievito in polvere per dolci

null Sale

null Vino bianco

null Grappa

null Rum

Marsala

null Liquore all’anice

Pour the flour onto a pastry board and incorporate the egg yolks, 1/3 cup of granulated sugar, 1/2 stick of softened butter, a tablespoon of Grappa, a tablespoon of Marsala wine, a tablespoon of anise liqueur, a tablespoon of white wine, and 2 tablespoons of water; then add in a teaspoon of baking powder, a pinch of salt and knead to obtain a smooth dough; wrap in plastic wrap and let rest for 30 minutes. Peel the apple and pear and cut them into wedges; place them in a saucepan with 2 tablespoons of granulated sugar and a cup of wine; bring to a boil and simmer for 20 minutes. Mash the apple and pear with a fork; combine with the chopped apricots, pine nuts, crumbled lady fingers, and 2 tablespoons of mostarda filling. Roll out the dough into very thin sheets; cut out 18 squares measuring 4 inches; place the filling in the center of each and close it into a dumpling. Place on a baking tray lined with parchment paper, dust with powdered sugar, and bake at 350°F for 10-12 minutes. To a pan, add 3 1/2 tablespoons of granulated sugar, 1/3 cup of cane sugar, 2 tablespoons of butter, 1 ounce of raspberries, 2 1/2 tablespoons of rum and 2 tablespoons of water. Mash the raspberries, bring to a boil, and cook for 2 minutes. Let the sauce cool and serve with the dumplings, dusted with powdered sugar.

Wash and dry the figs without peeling them, place them in a non-stick pan (11 1/2 inches in diameter) making sure they don’t overlap. Cover with the c...

Green Figs in Syrup

5OZ. light cane sugar lemon

Wash and dry the figs without peeling them, place them in a non-stick pan (11 1/2 inches in diameter) making sure they don’t overlap. Cover with the cane sugar, flavor with the zest of 1 lemon, cut in pieces, and let rest overnight.

Then cook them with the sugar on low heat for 1 hour and 15 minutes, shaking the pan occasionally to make sure they don’t burn. Drain the figs from their cooking liquid and transfer to jars with the lemon zest. Simmer the cooking liquid for 10 more minutes on a very low heat, to make a fairly thick syrup.

Pour the boiling hot syrup into the jars, covering the figs but leaving 1/2 inch of space at the rim. Close the jars immediately, turn them over and let them cool. You should not need to sterilize them.

Top 6 frutta recipes from across the web

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Top Tags

Cherry Crostoni

Painter’s Palette

Tropical Pavlova

Lemons and Oranges Preserved in Syr...

Fruit Dumplings with Raspberry Sauc...

Green Figs in Syrup

Top 6 frutta recipes from across the web

The most viewed frutta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Crostoni

Painter’s Palette

Tropical Pavlova

Lemons and Oranges Preserved in Syr...

Fruit Dumplings with Raspberry Sauc...

Green Figs in Syrup

The most viewed frutta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine