Fruit Recipes

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Tarte Tatin aux Pommes (Upside down Apple Pie) Recipe

Tarte Tatin sounds like a fancy dessert, but really, it's just an upside down caramel apple tart. I made a simple tart shell using dough called pâte brisée. Instead of filling the shell though, I placed slices of apples that were cooked in a caramel sauce into the mold and then covered them with the tart shell. The tarts then went into the oven to cook the shell. 

You really should eat these treats almost as soon as they come out of the oven. To plate, just flip each mold and the apples will now be on top. If you wait too long, the caramel will harden and it will be difficult to unmold.  If you flip the tart out and let it sit, the crust will get soggy. This has never been a problem at my house because the smell of freshly baking apples always manages to gather the entire family in the kitchen.


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Hachiya Persimmons: Incredibly Unique, Incredibly Delicious Recipe
When Hachiya persimmons are ripe, they're divine. When they're not, there are few things that taste worse. I remember as a child going to the farmers' market with Papa when Hachiya persimmons were in season. We would buy them by the case. I couldn't wait for them to ripen, but like many things in life, patience was rewarded. We would speed up the process by placing a banana and an apple with the persimmons in a paper bag. Everyday, I would come home from school, stick my hand in the bag and check to see if the persimmons were ready. I knew they were ready to eat when they felt like they would fall apart in my hand.
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Caramelized Fuyu Persimmons Recipe

Caramelized Fuyu Persimmons

12.13.09 by Jackie

Fuyu persimmons are a nice substitute for Granny Smith apples in side dishes. I love caramelizing persimmons and pairing them with roasted duck breast. I don't think a holiday dinner menu can get much more fancy or decadent. We've just had our first crop of Fuyu persimmons this season in our garden, and I decided to take full advantage.

In case you were wondering, there are 2 main varieties of persimmons, Fuyu and Hachiya. The difference is the texture. For this recipe make sure you use Fuyu persimmons, which have are hard, almost carrot-like texture.


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Clafouti aux Cerises (Cherry French Flan) Recipe

I think clafouti is one of the most commonly found desserts in France after crème brulée.

Clafouti is traditionally made with cherries; the fruit is baked in a custard, flan-like batter. Contrary to crème caramel (which is somewhat like a flan), clafouti is made with flour. Just sprinkle on little powdered sugar before serving and you'll get oohs and ahhs from your guests.

This dessert is my finishing touch to my 4-course "French meal" in honor of the opening of the movie called "Julie and Julia".


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Kaffir Lime Ginger Glaze Recipe Recipe

Kaffir Lime Ginger Glaze Recipe

06.18.09 by Jackie

I have received many requests for the kaffir lime ginger glaze recipe. I keep forgetting to post it.

The story behind this glaze is kind of funny. I had just made a sweet and sour soup and my mother-in-law came into the kitchen to help clean up. She saw the leftover kaffir lime leaves, picked them up and was about to throw them in the trash. Even though we get our kaffir lim leaves from our garden, it felt like a waste. I shrieked and told her, I told her that I was going to use them. She asked me how I planned on using the leaves since we weren't making any more soup. I had to come up with something fast, so I said that I would use them in the glaze for the apricot tarts that were in the oven.

I added a little ginger to the syrup to balance out the citrus-y flavor of the kaffir lime leaves and I incorporated a little cornstarch to the syrup to get a thicker consistency because typically I use fruit jellies as a glaze. It turned out wonderfully.


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