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ISSN 1934-6557
Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside,
Alongside
by David Lebovitz
(Harper Collins)
David Lebovitz loves fruit. From the richness of a summer blackberry to the
mellow sweetness of a juicy mango, fruit inspires and delights this celebrated
pastry chef. In
Ripe for Dessert, Lebovitz, pastry cook at Chez Panisse for twelve years, shares his
passion for fruit and his treasure trove of inspired, innovative, and luscious
dessert recipes.
These sweets celebrate fruit in
all its diverse glory, as Lebovitz 's imaginative recipes show off the best of
every season and reward every dessert lover's fancy.
The seven chapters, with more than 130 recipes in all, are organized by
category, with an eye to the seasons. They feature
-
Apples, pears, and quince from the fall harvest
-
Citrus and dried fruits from winter
-
Stone fruits and berries for the height of summer
-
Figs and melon for its waning days
Lebovitz 's signature tropical fruits desserts will surprise and delight your
sweet tooth year round. Such light, elegant dishes as Pomegranate Granita and
golden Honey-Poached Pears let the fruits' flavors shine, with minimal fuss or
adornment. But Lebovitz is no Spartan; his recipes go all out, with rich cakes
and creamy custards, pastries, frozen desserts, and soufflés, accented and
enlivened by complex fruit flavors. A luxurious Lemon-Ginger Crème Brûlée puts a
tart, fruity twist on a classic sweet, while a Candied Orange and Rosy Rhubarb
Sauce raises a perfect, anise-scented Ricotta Cake to a new level of
sophistication. For chocolate lovers, Lebovitz presents pairings that will
surprise and satisfy, including Anise-Orange Ice Cream Profiteroles with
Chocolate Sauce, Pear and Fig Chutney with Bittersweet Chocolate Mousse, and a
Chocolate Soufflé Cake with Prunes, Cranberries, and Kumquats in Port. Lebovitz
even offers a thirst-quenching Gingery Lemonade.
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