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Luscious Fruit Desserts: More Than 50 Recipes for Baking with the Season's Harvest (Williams-Sonoma) Kindle Edition

by The editors of Williams-Sonoma (Author) Format: Kindle Edition
3.6 3.6 out of 5 stars 11 ratings
See all formats and editions
A collection of simple recipes that will have you baking crowd-pleasing desserts with the freshest fruits all year long.

Most fruit desserts, including the ones in this book, offer the benefit of being easy to make. They’re also good examples of the culinary principle that if you start with the finest ingredients and prepare them in ways that highlight their natural qualities, you’ll get outstanding results. With this easy-to-follow collection of recipes you’ll be churning out delicious fruit desserts year round.

Battle the transitional temperatures of spring with strawberry-rhubarb coffee cake, raspberry gratin, gingered rhubarb crisp or an apricot-pistachio tart.

They’ll be no suffering in the summer heat with little plum galettes, blueberry-cream cheese custard pie, black forest cake with fresh cherries, plum buckle or sour cherry pie.

The arrival of fall may leave you pining for vacation days but with the help of roasted grape tartlets, quince tea cake, fresh fig galette, pumpkin-ginger cheesecake and pear-walnut sticky cake you won’t be pining for long.

Finally, winter’s chill won’t leave slim pickings with options like cranberry-pecan pie, pineapple upside-down skillet cake, pumpkin moon pies with orange cream and chocolate-banana bread pudding.

Williams-Sonoma Luscious Fruit Desserts also features a section on basic baking techniques, as well as full-color photos throughout.
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  1. Part of series
    Williams-Sonoma
  2. Print length
    207 pages
  3. Language
    English
  4. Sticky notes
    On Kindle Scribe
  5. Publisher
    Weldon Owen
  6. Publication date
    May 19, 2015
  7. File size
    18077 KB
  8. Page Flip
    Enabled
  9. Word Wise
    Enabled
  10. Enhanced typesetting
    Enabled
  11. See all details
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Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.

Blueberry-Cream Cheese Custard Pie
 
For the Crust
2 cups (7 oz/220 g) graham cracker pieces, crushed with a food processor or rolling pin
2 tablespoons sugar
Pinch of salt
1⁄2 cup (4 oz/125 g) unsalted butter, melted and cooled
 
For the Filling
1⁄2 lb (250 g) full-fat cream cheese, at room temperature
1⁄2 cup (4 oz/125 g) sugar
1 teaspoon vanilla extract
2 large eggs
1⁄2 lb (250 g) fresh blueberries (about 2 cups)
11⁄2 tablespoons cornstarch mixed with
2 tablespoons water
 
*Makes 8 servings,
 
1 Preheat the oven to 325°F (165°C). Have ready a 9-inch (23-cm) pie pan.
 
2 To make the crust, in a bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and stir until blended. Pat the crumb mixture evenly into the pan and up the sides. Bake until slightly firm, about 8 minutes. Let cool completely
on a wire rack, about 30 minutes.
 
3 To make the filling, using an electric mixer, beat together the cream cheese, 1 ⁄4 cup (3 oz/90 g) of the sugar, and the vanilla on medium speed until thoroughly blended and smooth, 3–5 minutes. Add the eggs 1 at a time and beat until well blended. Pour the filling into the crust and spread evenly.
 
4 Bake until the custard is just set, 25–30 minutes. Let cool on a wire rack for about 1 hour.
 
5 Meanwhile, in a saucepan, combine the blueberries, 1⁄2 cup (4 fl oz/125 ml) water, and the remaining 1 ⁄4 cup (3 oz/90 g) sugar. Place over medium high heat and bring to a boil. Reduce
the heat to medium-low, cover, and simmer, stirring once, until the liquid is slightly reduced, about 5 minutes.  Remove from the heat and add the cornstarch mixture. Return to medium high
heat, bring to a boil, and cook, stirring constantly, until thickened, about1 minute. Remove from the heat and let cool until lukewarm, about 30 minutes.
 
6 Spoon the berries over the custard. Refrigerate the pie for at least 1 hour and up to 24 hours before serving.

Product details

  • ASIN ‏ : ‎ B00XJ07LP0
  • Publisher ‏ : ‎ Weldon Owen (May 19, 2015)
  • Publication date ‏ : ‎ May 19, 2015
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 18077 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 207 pages
  • Customer Reviews:
    3.6 3.6 out of 5 stars 11 ratings

Customer reviews

3.6 out of 5 stars
3.6 out of 5
11 global ratings
Poor execution
1 Star
Poor execution
Have tried one recipe so far, the roasted grape tartlets. There are multiple problems with this recipe alone, including measurement conversion errors, confusing and incomplete instructions, and poor execution. I'm an experienced cook end followed the recipe exactly. While baking, all the mascarpone melted off the pastries, making a cheesy pool in the baking sheet and making it impossible for the puff pastry to crisp up. These recipes were clearly not edited or tested before going to publication. No wonder this book was on clearance.
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Top reviews from the United States

W&JOma
4.0 out of 5 stars Jusy okay.
Reviewed in the United States on September 16, 2016
Verified Purchase
The cookbook is okay, but not up to what I come to expect from Williams-Sonoma.
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Beth Henkelman
5.0 out of 5 stars Five Stars
Reviewed in the United States on October 3, 2015
Verified Purchase
Great recipes and pictures.
One person found this helpful
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DAJ
3.0 out of 5 stars Nice recipes but not many in it.
Reviewed in the United States on January 28, 2020
Verified Purchase
Like the fact that the recipes were easy to make but I guess I expected a lot mor recipes than it had.
One person found this helpful
Helpful
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Andrenne Alsum
1.0 out of 5 stars Poor execution
Reviewed in the United States on September 15, 2019
Have tried one recipe so far, the roasted grape tartlets. There are multiple problems with this recipe alone, including measurement conversion errors, confusing and incomplete instructions, and poor execution. I'm an experienced cook end followed the recipe exactly. While baking, all the mascarpone melted off the pastries, making a cheesy pool in the baking sheet and making it impossible for the puff pastry to crisp up. These recipes were clearly not edited or tested before going to publication. No wonder this book was on clearance.
Customer image
Andrenne Alsum
1.0 out of 5 stars Poor execution
Reviewed in the United States on September 15, 2019
Have tried one recipe so far, the roasted grape tartlets. There are multiple problems with this recipe alone, including measurement conversion errors, confusing and incomplete instructions, and poor execution. I'm an experienced cook end followed the recipe exactly. While baking, all the mascarpone melted off the pastries, making a cheesy pool in the baking sheet and making it impossible for the puff pastry to crisp up. These recipes were clearly not edited or tested before going to publication. No wonder this book was on clearance.
Images in this review
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8 people found this helpful
Helpful
 Report
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