fruit
Crispy Tuiles a L’Orange
Tuile means “tile,” and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange zest, this is a nice variation.
Quick Almond and Plum Cake
It takes just a few seconds to mix the flour, sugar, and almonds for this fast food-processor cake, and then you blend in the remaining ingredients.
Chocolate Soufflè Cake With Raspberry Sauce
Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce.
Crystallized Puff Paste of Orange
Caramelized puff pastry rounds are covered with pastry cream and orange segments and finished with a glaze.
Braised Pears in a Caramel Sauce
Sprinkling pears with sugar helps draw out their juices and makes a natural caramel.
Stew of Red Summer Fruit
The dessert even improves after one day in the refrigerator, when the juices thicken slightly and the flavor of the fruit becomes more intense. It will keep for several days.
Good Lady Apples Bon Femme
For these baked apples, ubiquitous in home cooking as well as in country inns and restaurants, only a few ingredients are needed.
Apricot and Pistachio Soufflé
Although the soufflé is served hot here, it can be cooled, unmolded, sliced into wedges, and served with a sauce.
Cheesecake with Apricot-Blueberry Sauce
This cheesecake recipe remains my wife’s favorite and also that of my brother, who discovered it on his first trip to America. It’s dense, rich, and yet delicate. I like it served cool, but not ice cold.
Tarte Tatin
Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants.
