Delicious Fruit Desserts
One of my favorite things about spring is the abundance of juicy, ripe fruits and flavors that come back to the table after long months of chili and cornbread keeping me warm in the cold weather.
This is just a brief list of the most delicious, fruit-based desserts that I think are a perfect treat for a nice party, dinner or even an outdoor picnic!
Bon Appetit!
1. Vanilla-Roasted Rhubarb and Strawberries
Ingredients:
4 SERVINGS
4 rhubarb stalks (about 1 pound), trimmed, cut on a sharp diagonal into 2-inch pieces
12 large strawberries (about 1/2 pound), hulled and halved
1/4 cup bourbon or water
1/4 cup sugar
1 4-inch piece of vanilla bean, split lengthwise
Greek yogurt, honey, chopped pistachios
Preparation:
Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface.
Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet.
DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Preheat oven to 425°. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10–12 minutes for thinner rhubarb, 14–16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls.
Top with yogurt, honey, and pistachios.
Recipe by The Bon Appétit Test Kitchen Photograph by Romulo Yanes
2. Lemon-Hibiscus Frozen Custard
6 SERVINGS
Ingredients:
6 SERVINGS
3 tablespoons dried hibiscus flowers or hibiscus tea
2½ cups heavy cream
2 tablespoons finely grated lemon zest
½ cup plus 2 tablespoons sugar
¼ teaspoon kosher salt
6 large egg yolks
¼ cup fresh lemon juice
Preparation:
Steep hibiscus in ½ cup very hot water in a small bowl for 10 minutes. Strain into another small bowl, pressing on solids to extract all liquid; let cool.
Meanwhile, bring cream, lemon zest, and ½ cup sugar to a bare simmer in a medium saucepan. Remove from heat, cover, and let stand 10 minutes.
Whisk salt and remaining 2 Tbsp. sugar into egg yolks in a medium bowl to blend. Return cream mixture to a simmer, then slowly pour into egg mixture, whisking constantly until incorporated. Return to saucepan and cook over medium heat, stirring constantly with a wooden spoon and scraping bottom of pan, until thick enough to coat spoon, 5–7 minutes.
Strain into a large bowl (preferably metal; custard will cool down more quickly) set over a bowl of ice water. Let cool, stirring occasionally. Stir in lemon juice and hibiscus infusion. Process custard in an ice cream maker according to manufacturer’s instructions. Freeze in an airtight container until firm, at least 4 hours.
DO AHEAD: Frozen custard can be made 2 weeks ahead. Keep frozen.
Recipe by Alison Roman Photograph by Michael Graydon + Nikole Herriott
3. Heavenly Banana Pudding
Ingredients:
1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
1 (14 oz) can sweetened condensed milk
1 (8 oz) package cream cheese, softened
2 cups milk
1 (5 oz) box instant French vanilla pudding mix
6 to 8 bananas, sliced
2 bags chessmen cookies
Preparation:
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
4. Easy Blueberry Cobbler
Ingredients:
1 1⁄4cups all-purpose flour
1⁄2cup sugar
1⁄4teaspoon salt
1 1⁄2teaspoons baking powder
3⁄4cup whole milk
1⁄3cup butter, melted
2cups fresh blueberries
1⁄3cup sugar
1teaspoon vanilla extract
Preparation:
Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
Add in milk and butter; stir to combine.
Spread batter into a greased 8-inch square baking pan.
Sprinkle blueberries evenly over batter.
Sprinkle with 1/3 cup sugar and drizzle with vanilla.
Bake at 350° for 40-45 minutes or until a pick comes out clean.
Can serve plain or with ice cream on top.
Recipe by Food Network contributor Ratherbeswinnin'
5. Key Lime Pie Ice Cream
Ingredients:
14 ounce can sweetened condensed milk
1 cup heavy cream
1½ cups whole milk
¾ cup fresh key lime juice
4 large egg yolks
½ cup evaporated cane juice (or granulated sugar)
pinch salt
For garnish:
crumbled graham or shortbread cookies, for sprinkling (I used gluten-free gingersnaps)
cones or bowls, for serving
Preparation:
Heat sweetened condensed milk, milk and cream in a 3-quart sauce pan. Be careful not to let it boil, but it should be very hot.
In a medium bowl whisk egg yolks with sugar and pinch of salt until thick and lighter in color. Slowly drizzle the hot milk and cream mixture into the yolks, whisking constantly. When all of the hot milk/cream has been added, return the mixture to the pan and cook gently over medium heat until an instant read thermometer reaches at least 160 degrees F, preferably 170 degrees F, but no more than 180 degrees, or the custard will curdle. Remove from heat and pour through a fine mesh sieve.. Stir in the fresh key lime juice and lime zest, if using. Cover and let chill until very cold.
Churn in ice cream maker according to manufacturer directions.
Recipe by Cafe Johnsonia
Bon Appetit! And Happy Spring!
