Sweeter off the Vine: Fruit Desserts for Every Season
A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season.
Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.
Sample recipes from Sweeter off the Vine: Fruit Desserts for Every Season
The rich flavor and beautiful color of pistachios makes them the perfect addition to this classic pound cake. The strawberries here are sweetened with just a bit of lavender-infused sugar, which imparts a subtle and light floral flavor, perfect for spring. I like to serve this cake in thick slices with generous spoonfuls of juicy berries and a dollop of whipped cream, like strawberry shortcake, but better. Culinary grade lavender is available at many spice shops, farmers markets, and online, but a tablespoon or so of chopped mint or basil leaves is a fine substitute.
These blondies are admittedly a bit over the top packed with browned butter, toasted nuts, dried fruit, and chocolate, but what is winter without a little indulgence? Given their richness, serve them in small squares. The baked blondies keep for a couple of weeks in the freezer in an airtight container or ziptop bag.
Rhubarb galettes are almost always my first baking project each spring because they combine my favorite ingredient (rhubarb) and with my favorite preparation, galettes. This style of tart is meant to be rustic and loose, so dont worry if they dont look totally perfect as they go into the oven it just adds to their charm. Finish each tart with a spoonful of rose waterinfused cream.
Other cookbooks by the authors