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| Individual cobblers using fruit puree are ready to bake. |
Last
month we discussed making fruit purees (https://mothernaturesmontrosegarden.blogspot.com/2019/11/colorado-gourmet-making-fruit-purees.html).
Fruit purees are an easy way to preserve summer’s bounty. And they are a handy pantry staple,
particularly during busy times like December.
We’d like to share a few easy desert ideas using fruit purees.
The
easiest way to utilize fruit purees is to use them to top a bowl of ice cream
or a slice of cake. They make either
look dressier, and their flavor adds a needed zing to an otherwise bland
dessert.
But
maybe you need something that’s a little more refined (but still easy to make).
Here are three dessert ideas for you to try.
Holiday cheesecake
Top prepared,
chilled cheesecake (home-made or store bought) with a ¼ inch layer of fruit
puree. Refrigerate to chill topping before
serving.
The puree
adds a layer of complexity to plain cheesecake.
The colors make the dessert more festive, particularly if red colored
purees are used. And the flavor of fruit
purees adds just the right sweet-tart note to complement the cheesecake.
Holiday Parfaits
Here’s another easy idea that makes a festive dessert for the holiday season.
Ingredients
Vanilla pudding (prepared and cooled) or vanilla yoghurt (your choice)
1 pint preserved (or frozen and thawed) fruit puree (red color is nice)
1 cup crushed cookies* (your choice; vanilla wafers, graham crackers, etc.)
Instructions
Layer pudding, puree and cookie crumbles* in parfait cups or glasses, starting with a layer of pudding. Pudding layers should be about 1 inch deep. Use 2 tablespoons of puree and 1 Tablespoon of cookie crumbles for each layer. Top last layer with whipped cream (if desired)
* place
cookies in a plastic bag and crush with a rolling pin. You can also substitute granola for the
cookie crumbles
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| Sweet-tart pear cobbler with fruit puree. Yum! |
Sweet-Tart Individual Cobblers
These
cobblers are baked in 4- to 6-ounce, oven-safe ramekins or souffle dishes. The cobblers can be made with your choice of
biscuit topping: sweetened biscuit mix; your favorite biscuit recipe (sweetened
just a little); or using ready to bake biscuits.
The
sweet flavor of the pears contrasts beautifully with the tart zest of the fruit
puree. You can serve these cobblers hot
(or re-warmed in the micro-wave), cold or at room temperature. They can be
baked ahead of time, making them a good choice for the busy holiday season. And a baked dessert tastes just right on cold winter nights.
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| Sweet-tart Cobblers - before placing biscuit top. |
Ingredients
3-5 medium to large, ripe pears
1 pint preserved (or frozen and thawed) fruit puree
Biscuit mix or ready to bake biscuits
1/3 cup sugar
Instructions
Preheat
oven to 350˚ F. Wash, peel and core pears. Cut into ¼ inch chunks. Divide pear chunks between 6 to 8
ramekins. The pears should cover about
half of the depth of the ramekin. Top pears
with 2 Tablespoons of fruit puree. Top
puree with un-baked biscuit rounds that are slightly smaller than the diameter
of the ramekins. If making biscuits from
mix or scratch, add 1/3 cup sugar per 2 cups biscuit mix. Roll out dough to ¼ inch thick; cut biscuit rounds
to slightly smaller than the ramekin diameter.
Place
ramekins on a cookie sheet in pre-heated oven. Bake at 350˚ F for 30-40 minutes, or until
biscuits are golden brown and filling is bubbly. Cool slightly and serve; or cool entirely and
serve (or store in the refrigerator). Enjoy!
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We welcome your comments (below). You can also send your questions to: monaturesmontrosegarden@gmail.com
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