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Cooked fruit-based desserts
Cooked fruit-based desserts
 
Categories:
Cooked fruit-based desserts
Cooked fruit-based desserts
Apple Caramel "Croquant" with Granny Smith Sorbet
Vincent Maillard, le Byblos, St-Tropez
Apple Charlotte
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Apple Crisp
Apple Dumplings with Banana Cream
Apple Millefeuille with Star Anise and Spiced Ice Cream
Valeria Piccini, Caino, Italie
Apple Strudel - Austrian recipe
Apricot "Croustillant"
Thierry Phal, La Bergerie, Luxembourg
Apricot Ramekins with Almond Sauce
Baked apple or Apple in a caramel spice cage
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Banana Shortbread with Honey and Straw Wine Granité
Georges Blanc, restaurant Georges Blanc, France
Bananas Foster
Bananas St-Jacques or Plantains Cooked in Coconut Milk
Berry and Lemon Fruit Cup
Carme Ruscalleda, restaurante Sant Pau, Espagne
Berry Soup
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Bilberry cheesecake
Blackberry Tart with St. Agur Cheese
Blueberry Cream and Pistachio Macaroon
Blueberry pie (cipâte)
Braised Pineapple "Martinique"
Bread and Pear Gratin
Bread Pudding with Banana Sauce
Breton-Style Raspberry Shortcakes
Jean-Claude Pautrat - Château de Locguénolé
Candied Papaya
Charlotte, Martinique-Style
Cheesecake with Pearly Raspberry Coulis
Chilled Nougat with Melon and Spiced Confit Fruit
Christmas strudel
Cold Poached Peaches with Orange Flower Water and Bleu d’Auvergne Cheese
Corsican Brousse with Lavender Honey and Mirabelles with Lime Blossom
Crispy Banana and Coconut Parcels
Crispy Peach Tartine
Crispy Raspberry Sticks with Verbena, Hibiscus Sorbet
Michel Portos, Hauterive Saint-James, France, Michel Portos
Crunchy Berry Crumble with Bread Crumbs and Quick Tapioca
Debbie's Nectarine and Plum Crisp
Fall Fig with Baklava and Noilly Prat Ice Cream
Didier Clément, Grand Hôtel du Lion d'Or, France
Finnish Fruit Soup
Fresh Fruit Puff Pastry Tart
Gariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry Juice
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Hot-Cold Apples and Blueberries with Maple
Individual Cherry Clafoutis
Mango Balls with Lemongrass Jelly and Yogurt Sorbet
Lothar Eiermann, Wald & Schlosshotel Friedrichsruhe, Allemagne
Mango-Blueberry Cobbler
Melba peach
Meringue surprise with raspberry coulis (56,2 Calories)
Jacques Lameloise
Mini Orange Sabayon with Chocolate Cake
Mirabelle clafoutis
Mirabelle Plum Macaroons
Mirabelle Plums on Chopsticks with Saffron
Nectarine Sabayon
Peaches Poached in Fresh Lemon Verbena Juice with Verbena Sorbet and Rosemary Tuiles
Pears in Papillote with Ginger
Pineapple and Mango Sautéed with Thyme and Rosemary with Vanilla Ice Cream and Mint Oil
Pineapple Chips and
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Pineapple Ravioles with Raspberries
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Pineapple Ravioles with Raspberries, Vanilla Syrup, Verbena Sorbet and Crispy Pineapple
Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple
Jacques et Laurent Pourcel, Le Jardin des Sens, France
Pink Peaches with Ginger and Champagne
Plate Around an Apple
Olivier Roellinger, Les Maisons de Bricourt, Bretagne
Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Poire Belle Hélène
Pompe aux Pommes - Apple Pastry from the Auvergne
Pound Cake and Fresh Fruit Kebabs
Prune, Apricot and Orange Salad with Bordeaux Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Quercy Melon in Three Forms
Ragoût of Caramelized Apples and Clementines, with Maple Sauce, Fresh Mint and Blueberries
Raspberry Croustillant with Hibiscus Flower Juice
Jean-André Charial, Oustau de Baumanière, France
Rellenitos - Plantain, black beans & chocolate
Roast Peaches with Almond Milk and Pistachio Ice Cream
Roasted and dried figs with spiced caramel crust, fromage blanc and trails of spices
Michel & Sébastien Bras, Bras - Michel et Sébastien, France
Roasted Victoria Pineapple with Espelette Chili
Roquefort mousse with pears and fruit flamed with Gaillac
Sautéed Fruit with Ginger and Honey, Fromage Blanc Ice Cream (140 calories)
Seasonal Fruit Sautéed with Rosemary Honey
Spiced Plum Crumble
Strawberry "Spring Rolls" with Mint
Strawberry Cream Puff Skewers
Strawberry Macaroons
Strawberry Mikado
Strawberry Millefeuille
Strawberry Pineapple Tuile with Cold Monbazillac Sabayon
Strawberry Tapioca Cloud
Summer Pudding
Tapioca Mousse with Fruit
Tart Apple Crumble and Ice Cream with Oriental Spices
The Sultan's Dessert - Sultan Tatlisi
Thyme-infused strawberries, compote and cream foam
Joachim Koerper,
Vitréais - Sponge Cake with Almonds and Caramelized Apples
Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France
Whole Roasted Figs with Goat Cheese Ice Cream, Spicy Fig Sauce, and Oatmeal Tuiles
Charlie Trotter, Charlie Trotter Restaurant, Chicago, USA
Wild Strawberries from my Childhood
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