Summer Fruit Desserts
Skillet Blueberry Crisps
Skillet Blueberry Crisps
1/4 teaspoon lemon zest
1 teaspoon lemon juice
1/2 cup water
2 tablespoons brown sugar
2 teaspoons cornstarch
2 teaspoons Amaretto or almond extract
1 tablespoon butter, room temperature
1 pint blueberries
10 amaretti cookies or biscotti, coarsely crushed
In a large skillet, combine lemon zest, juice, water, brown sugar, cornstarch
and Amaretto. Add butter and half of the blueberries. Lightly crush the berries
with a potato masher or fork. Bring to a boil over medium heat. Stir constantly.
Add the remaining blueberries and continue cooking for 2 minutes. Spoon the
mixture into 4 mini dessert cups. Sprinkle the cookie crumbs on top. Dust
each with confectioners' sugar. Serve warm.
Frullati - Fresh Fruit Whips
Frullati are like adult milk shakes with a little liqueur added. The Maraschino
Maraschino, try a not too sweet cherry liqueur such as Kirsch.
1 cup peeled and sliced fruit (banana, peaches, strawberries or raspberries)
2/3 cup milk
1-1/2 teaspoons sugar
3 tablespoons crushed ice
2 tablespoons Maraschino liqueur
Place all of the ingredients into a blender. Puree at high speed until the ice is
dissolved and fruit is liquefied. Serve immediately.
White Peaches with Raspberries
2/3 cup sugar
2/3 cup water
4 white peaches
8 ounces raspberries
4-5 fresh mint leaves, finely chopped
2/3 cup Prosecco, chilled
In a saucepan over low heat, combine the sugar and water. Stir until the
sugar is completely dissolved. Remove from heat, cool, and refrigerate.
Just before serving: Slice the peaches into a large bowl. Add the raspberries
and mint. Combine the cold sugar syrup and Prosecco. Pour the mixture
over the peaches. Serve immediately.
Grilled Pineapple with Nutella
1 pineapple, peeled and cored
1/3 cup light cream cheese
1/4 teaspoon vanilla extract
1/3 cup Nutella
2 tablespoons heavy whipping cream
3 tablespoons chopped toasted almonds
Cut the pineapple crosswise into 1/2-inch thick slices. Lightly oil your (indoor
or outdoor) grill and set to medium-high heat. Grill the pineapple slices 3
minutes per side or until beginning to brown.
In a small bowl, combine the cream cheese and vanilla. Set aside.
In a small saucepan, combine the Nutella and heavy cream. Cook over low
heat 3-5 minutes until smooth and easy to pour. Place the pineapple slices
on a serving dish. Drizzle the warm Nutella sauce over the top. Sprinkle with
the toasted almonds. Serve each slice with a dollop of the cream cheese.
Berries with Cannoli Cream
1/3 cup ricotta cheese
1/3 cup plus 2 tablespoons heavy cream
3 tablespoons confectioners' sugar
3-4 cups of berries (combination of your favorites)
1 tablespoon sugar
1 tablespoon lemon juice
4 tablespoons crushed oatmeal cookies
Combine the ricotta and 2 tablespoons heavy cream in a bowl. Set aside.
With an electric mixer, combine 1/3 cup heavy cream, confectioners' sugar,
and cinnamon. Beat until stiff peaks form. Fold the ricotta mixture into the
whipped cream. Refrigerate at least 30 minutes and up to 4 hours.
Combine the berries in a bowl with the sugar and lemon juice. Allow to sit
about 15 minutes before serving. Spoon the berry mixture into 4 dessert
cups. Dollop the cannoli cream on top. Sprinkle with cookie crumbs and
DESSERTS > FRUIT DESSERTS
Serve Limoncello Granita in a hollowed out lemon garnished with a sprig of mint.
1/2 cup sugar
2 cups water
1/2 cup Limoncello
1/4 cup lemon juice
Combine the sugar and water in a saucepan. Bring to a boil. Cook the mixture until the sugar dissolves. Remove from the heat. Stir in the Limoncello and lemon juice. Cool to room temperature. Transfer to a shallow pan and place in the freezer.
See further instructions for freezing granita
MANGIA BENE PASTA