From Publishers Weekly
The author provides dessert recipes for just about every fruit imaginable. Notes on fruit preparation and presentation are followed by a chapter of recipes that Janericco (The Book of Great Breakfasts and Brunches, etc.) describes as "simple," though some defy the adjective. This section includes sauteed apples with rum custard, meringue-topped bananas, poached figs with Chartreuse-flavored cheese, almond baked pears and raspberries in sherry cream. Other chapters offer recipes for compotes and a variety of sweets that combine fruits: Bavarian creams, charlottes, mousses, bombes, puddings, omelettes, crepes, fritters and beignets, souffles, tarts and pies, gateau and torten, cookies, cakes, confections and sauces. Fruit lovers will find here dessert recipes for all seasons, and on all levels of complexity. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc.
Copyright 1986 Reed Business Information, Inc.
