Spiced persimmon bread with fuyu and hachiya persimmons is a great fall treat (or breakfast). And an additional 15+ sweet and savory persimmon recipes for using up the bounty of fall! Today’s Dash of Science: Ripening and freezing fruit.
A dairy-free take on the easiest of pies – the rustic galette! This one has an orange scented flaky olive oil crust with a pear and sage filling to highlight the best in fall flavours. Today’s Dash of Science: Saturated versus unsaturated fats and how to use them in pastry.
This late summer take on the classic cream puff blends a fresh blackberry flavour into the cream and is coated in rich dark chocolate. Perfect mouthfuls of blackberry cream puff indulgence and the chemistry of raising and stabilizing your choux paste for best results.
This variation on the traditional lemon meringue pie can be made with any combination of stone fruits – peaches, nectarines, cherries, apricots, or plums. A fun use for whatever stone fruit you have an excess of. Less tart than the original, most of the sweetness comes from the fresh fruits and is topped with a pillowy meringue that gets lightly toasted in the oven.
This blueberry buckle is a coffee cake with lots of fresh blueberries and a generous helping of streusel topping. Serve with yogurt and you can almost convince yourself it’s breakfast.
This cherry mascarpone ice cream has a mild, fresh fruit flavour that balances with the cheese for a sweet, creamy treat.
A tasty red wine and rhubarb syrup for pouring on ice cream or waffles or to use in drinks. And some crystallized rhubarb for good measure.
A tender cake with bright rhubarb and lime, topped with walnuts and brown sugar. A perfect anytime cake that you can just about justify being breakfast.
Nutty almond and lavender cookies sandwiched with strawberry jam and topped with white chocolate and more lavender for fun spring treat.
A tender banana cake (not bread!) with a hint of coffee and a sweet cold-brew drizzle. Excellent as dessert or breakfast.