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recipes

Plum Butter

Red or purple plums work equally well. Because fruit butters are slowly cooked down to a thick paste, they require a good deal of stirring to prevent scorching.
July 2001
magazine

Grown in the USA

Here are five farmers whose produce we would very much like to taste in that restaurant of dreams.
July 2001
recipes

Poached Apricots in Vanilla-Thyme Syrup With Crème Fraîche

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed.
May 2001
recipes

Tarte Tatin

Though not much good can come of a burned custard, Stephanie Tatin proved more than 100 years ago that not all culinary accidents need be disasters.
March 2001
recipes

Lemon Curd

Lemon curd is perfect between cake layers and—with a little heavy cream added—also makes a surprisingly delicate frosting.
January 2001
recipes

Lemon Layer Cake with Lemon Cream Frosting

Sweet-tart: The tang of lemon curd and fresh lemon juice balances the sweetness of this layer cake.
January 2001
recipes

Maida Heatter’s Chocolate Cookies with Gin-Soaked Raisins

“They…pack a punch…you won’t taste the gin, but you’ll feel its effects.” Indeed, these are for grown-ups only.
December 2000
magazine

Matchmaker, Matchmaker

The Zaigers of California have made marrying fruits their business.
September 2000
magazine

My Life with Tomatoes

Nurturing more than 200 varieties leads to a gardener toward a perfect mix.
September 2000
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