fruit dessert Archives - Page 10 of 11

Pineapple Quesito (Puerto Rican Breakfast Pastry)

April 16, 2013May 23, 2019 Zoë François 29 Comments

This is a Quesito (Ke-see-toe) and it is delicious. Seriously, it is so perfect in its simplicity; flaky puff pastry wrapped around sweetened cream cheese and buttery pineapple. And it’s beautiful, in a shabby chic kind of way, nothing fussy, just rustic goodness with a generous dusting of powdered sugar. The best thing is that you can whip this together in about 5 minutes and instantly satisfy your craving for something sweet. I’ve made them three times for breakfast since I returned from Puerto Rico. You see, I am desperately grasping to my memories of being there. I just returned, less than a week ago, and already I miss it. It was paradise, which is enough to make one long for its sandy shores, perfect weather, gorgeous waters, friendly people, and the discovery of Puerto Rican pastries like Mallorca and the quesitos. But, returning to Minnesota and having to shovel my car out from the snow, in APRIL, was frankly, more than I was mentally prepared to handle. So, I make quesitos, shut my eyes, hold a shell to my ear and pretend I am still lying on the beach.

You can too! Read More

Lemon-Lavender Meringue Tarts

April 10, 2013March 15, 2022 Zoë François 27 Comments

These lemon-lavender meringue tarts may seem a little upside down, we usually think of the meringue piled high above the lemon filling, not the other way around. This is a simpler twist on the classic, but all the same tangy-sweet allure. The best part is there is no crust to deal with, which makes them lighter and faster to make. The meringue shell is whipped until it is as light as air, spooned into little clouds and baked just until they are set, but still slightly soft in the middle. Once cooled they’re topped with lavender scented lemon curd. The tartness of the curd is always a perfect match for the sweet meringue, and a bit of lavender creates a gentle floral touch, without going overboard. It tastes like spring, which I am desperately in need of on this April day, when we’re anticipating a snow storm.

Puff Pastry Pears

November 13, 2012August 24, 2022 Zoë François 11 Comments

Everything tastes better wrapped in puff pastry. Just like bacon, it makes everything near it better, no matter if the filling is sweet or savory. It’s the thousands of little layers of dough and butter that bake up together into a gorgeously flaky package. Last week I poached a bunch of pears in chai tea, then drizzled them in chocolate. They were delightful and will make a terrific Thanksgiving dessert. But, then I got to thinking about how those luscious pears would taste if they were encased in puff pastry and served warm with the ganache. Well, they rock. I suggest you serve the poached pears for Thanksgiving and then wrap the leftovers in the pastry to bake up warm for breakfast the next morning.

Chai Poached Pears and Sorbet

November 8, 2012August 24, 2022 Zoë François 8 Comments

Poached pear and sorbet | ZoëBakes | Photo by Zoë François

These poached pears with sorbet are the perfect dessert for Thanksgiving dinner. The pears can be made days ahead, don’t require any oven space and are decadent with flavor, but light enough to follow your Thanksgiving feast. The poaching liquid is homemade chai; a blend of sweet spices and black tea. Once the pears are finished poaching, the liquid can be chilled in an ice cream maker to serve as sorbet. A drizzle of chocolate ganache gussies up the dessert and makes it look like something you fussed over, even though this is one of the easiest desserts to create. No one needs to know that!

Homemade Jam, Jelly and Preserves!

July 25, 2012May 31, 2019 Zoë François 10 Comments

It is nearly August and I am almost settled in my new house. By settled I mean the boxes are thinning out and I can find my toothbrush, but there is a long road ahead of construction and plaster dust. I seem to remember my husband saying, some many years ago, that he would never live in an old house again. So, today, when I write to you from the living room of our new- very old house, built in 1902, I have to smile at what lies ahead and what a patient man he is. The house we bought was broken up into apartments and there is no way to get to the bedrooms on the second floor without leaving the house…at no point did we stop to think this was a bad idea. Instead, we moved in and figured we’d have a staircase built eventually. Then there is the matter of having 3 tiny kitchens on 3 different floors, which on paper seems luxurious, but in reality you really want all your kitchen equipment on one floor. So, we are faced with ripping out the kitchenS and starting new. This may strike the casual observer as being stressful, since I still have 3/4 of my kitchen “toys” in boxes and no certain plan. But, I remain convinced this was a good idea. Then it occurred to me that it is nearly August and I haven’t fulfilled a promise to myself…this was to be the summer I started canning and making jelly, jams and preserves. It just isn’t going to happen for me this year, but that shouldn’t stop any of you from doing it. In fact, it would be almost as good to live vicariously through your adventure with jars. And, if my friends and jam mentors Barb, Suvir and Jennifer, care to give me some of their bounty as house warming gifts, I will have my spoon at the ready, as soon as I find that box.

For their recipes to make Blue Ribbon Jam and Canned Blueberries… Read More

Lemon-Lime Mousse with Fresh Strawberries

May 1, 2012March 15, 2022 Zoë François 26 Comments

I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin. When I took a bite of this mousse it reminded me of a super light key lime pie filling. The best part is that it doesn’t actually require key limes, which have a short growing season and the bottled stuff just leaves me flat. The lemon-lime mousse is tangy, just a touch sweet, and it is so light, it melts on your tongue. The fresh strawberries lend a perfect balance of flavor and texture to the dessert. I put them in glass jars because the lemon-yellow mousse and lipstick-red strawberries are so pretty together I wanted to be able so see them. It is also the best way to bring dessert along to a pot luck or picnic. These jars are probably familiar to many of you who eat Bonne Maman French preserves that come in them. I save the jars and pretty checkered lids to reuse. Read More