Quick berry and fruit desserts: 10 recipes
Fresh fruits and berries are almost the main summer food, but eating them "empty" can bore you. If you want to eat an annual supply of berries, and not die of boredom, you can use our hint. We found 10 recipes for desserts that will help to cope with the endless baskets of berries and fruits, which fall from the cottage.
Raspberry Fruit Ice
PREPARATION:
Flavor the berries in a blender, add juice and liqueur, mix again. Pour the puree into paper cups, into each stick wooden popsicle sticks (but you can without them). Put in the freezer for at least 3 hours, then serve.
Cherry Creamy Pudding with Brandy
Cooking:
Pour brandy into a small saucepan, add cherries and heat until steam comes. Continue to warm for 7 minutes: the berries will be soft, but not lose their shape. Remove from heat and cool to room temperature.
Beat cream cheese, cream and icing sugar at low speed until smooth.
Lay out the form for dessert six cookies, put on them half of the cherries with the resulting sauce, half the almonds, chocolate and cream mass. Repeat everything with the remaining ingredients, put in the fridge for 3 hours and arrange everything in glasses.
Nectarines in honey
PREPARATION:
Put the nectarines cut up in a large frying pan, put on medium heat. Mix honey with juice, coat them with nectarines and fry them for 6-8 minutes. Serve better warm, you can with ice cream.
Plum Inverted Cake
Cooking:
Preheat oven to 190 degrees. Meanwhile, cut the plums into quarters, mix with sugar, lemon juice and spices and let the juice run. At this stage, you can add more spices, if necessary.
Put the plums in a small baking dish or frying pan, put the rolled dough on top (the amount of dough and its thickness can vary). Roll the ends of the dough so that it wraps around the plum filling. Smear the dough with melted butter, sprinkle with cinnamon and sugar generously, and pierce in several places with a fork so that the baking will produce steam.
Bake for 30 minutes, then cut the dough with a sharp knife to make several large pieces. Bake another 20 minutes until the dough turns golden and the fruit juice starts to bubble through the cuts in the dough. Allow to cool for at least 20 minutes before serving.
Strawberries with "Grand Marnier"
PREPARATION:
Dissolve sugar in 1/3 cup of water over low heat, remove from heat and pour in alcohol. Pour syrup into strawberries and mix.
Beat cream with powdered sugar to the peaks. Arrange strawberries in bowls or glasses and place a spoonful of cream on top.
Vanilla rhubarb syrup
Cooking:
Place everything except vanilla in a skillet, bring to a boil over medium heat, reduce the heat to low boil and cook for about five minutes, until the rhubarb loses its shape. Remove from heat and mix with vanilla seeds. You can eat sauce with anything, even with ice cream, even with toast.
Blueberry Quick Cake
Cooking:
Preheat oven to 190 degrees. Mix bilberries, 1/3 cup sugar and 1 tablespoon flour in the baking dish.
In a medium bowl, mix baking powder, sifted flour, salt, zest and the remaining sugar. Add the oil and quickly rub your fingers into the crumb so that the oil does not melt. Add 3/4 cup and 2 tablespoons of cream and mix.
Pour the dough on the berries portionwise, using a tablespoon (it may not cover the entire surface). Bake until the berry juice begins to boil, and the dough does not redden, that is, about 40 minutes. Decorate with remaining cream if desired.
Coconut-Mango Ice Cream Cake
PREPARATION:
Lightly oil the jelly mold. Dissolve mango with lime juice, spread evenly over the bottom of the form and leave.
Beat cream with coconut cream to the peaks. In a separate bowl, beat the whites with sugar until steep peaks, gently mix them into the coconut mass, put on the mango and send everything into the freezer overnight, cover with a lid (it is more convenient to cut the knife in the morning with a knife). By the way, instead of mango, you can use any fruits or berries.
Plum crumble
PREPARATION:
Preheat oven to 190 degrees. Mix sugar, salt, flour and cinnamon in a large bowl, add 3 tablespoons of oil and rub with a fork until crumbs. Pour the nuts.
Put in a baking dish of plum, sprinkle with crumbs. Spread the remaining butter on the crumb, put everything in the oven and bake for about an hour until the crumb turns golden.
Peach float
Cooking:
In a small saucepan, dissolve the sugar in two cups of water. Add ginger, bring to a boil and heat another 8-10 minutes. Catch the ginger, add half the sliced peaches and cook them for 2 minutes. Then put the peaches in a bowl of cold water, take out a minute and remove the peel. Repeat the same with the remaining peaches.
Pour the syrup in a bowl, cool. Put the peaches in there, squeeze the lemon juice and knead the fruit with your hands. Wipe them through a sieve in a high capacity, put in the freezer for an hour, then pour into glasses and add ice cream to each.
PHOTO: 1, 2, 3, 4, 5, 6 via Shutterstock