16 cream with apricots nectarines Recipes

all-purpose flour, sugar, plus 2 tbsp for sprinkling, baking powder, salt, unsalted butter, chilled , cut into pea-size pieces, heavy cream, unsalted butter, apricots, pitted , cut into sixths, nectarines, pitted , cut into sixths, sugar, heavy cream, chilled, vanilla extract, sugar

apricots or 2 nectarines, about 3/4 lb., pitted, and cut into 8 wedges each, olive oil, chili powder, sweet onion , cut into 1/2-inch-thick slices, dairy sour cream, mayonnaise, salt, ground coriander, cayenne pepper, baguette slices, snipped fresh chives , optional

sliced mixed fruit or 5 cups diced mixed fruit, such as peaches,nectarines,apricots and pitted cherries, sugar (for the fruit), sugar (for the cream), fresh orange juice, curacao or 1/4 cup orange liqueur, whipping cream, well chilled, pure vanilla extract

pecan halves, whole-wheat pastry flour or all-purpose flour, brown sugar, butter, cut into chunks, vanilla, egg yolk, cream cheese, at room temperature, sour cream, powdered sugar, sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines, lemon juice, minced fresh mint leaves (optional), blueberries, rinsed and drained, apricot jam

pastry for single-crust pie (9 inches), cream cheese, softened, sugar, vanilla extract, almond extract, divided, fresh blueberries, fresh raspberries, ripe peach or nectarines, peeled and sliced, apricot preserves

ripe nectarines or 2 medium peaches or 4 apricots, halved and pitted, plums, halved and pitted, honey, vanilla ice cream, chopped cashews (optional) or 1/4 cup peanuts (optional)

dried fruit compote with sambuca, this quick compote is a good choice for a winter dinner when you have little time to cook but want to make an impression. you can prepare it ahead (it s better made ahead), then spoon it over store-bought ice cream to create an original and memorable dessert. i also like it with blue cheese at the end of a meal, especially if there s a dessert wine on the table., dried peaches or nectarines, cut into 1/4-inch-wide strips, dried pears , cut into 1/4-inch-wide strips, dried apricots, cut into 1/4-inch-wide strips or quartered, golden raisins, dried cherries, water, sugar, cinnamon stick, lemon zest strips, fresh lemon juice, sambuca or other anise liqueur

plums, cut in 1/2 and pitted, peaches, cut in 1/2 and pitted, apricots or nectarines, cut in 1/2 and pitted, balsamic vinegar , look for a little age and good quality, french vanilla ice cream

sweet tart pastry dough , sufficient for a 10 inch tart ring, baked (see mean chef s sweet tart dough), egg, orange zest, grated or finely chopped (2 oranges), orange liqueur, orange juice (2 oranges), sour cream or 3/4 cup creme fraiche, granulated sugar, flour , sifted, apricots or 1 -1 1/2 lb peaches or 1 -1 1/2 lb nectarine

pecan halves, powdered sugar, salt, unsalted butter, very soft, peach or vanilla ice cream, nectarines, peach or apricot preserves, lemon juice, granulated sugar, water, fresh mint (optional, for garnish )

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

ripe nectarines or peaches or 4 apricots, halved and pitted, plums, halved and pitted, honey, vanilla ice cream, chopped cashews or peanuts, optional

rolled refrigerated pie crusts, melted butter, sugar, cinnamon, butter, peaches or 6 -8 nectarines, pitted and halved or quartered (about 2 lb), peaches or 1/4 cup apricot nectar, brown sugar, fresh raspberries or 1 cup blueberries, vanilla ice cream

ruby port, sugar, dried tart cherries, red wine vinegar, apricots, halved and pitted, peaches, halved and pitted, nectarines, halved and pitted, plums, halved and pitted, canola oil, sugar, ground cinnamon, vanilla low-fat ice cream