FRUIT DESSERTS ANTICIPATING SPRING

by Joy Wielland on February 29, 2024

People who live in four-season climates gain an acute awareness of spring’s approach. From late February, when they first notice increasing daylight hours, they watch the temperature, while keeping an eye on trees for buds and the ground for green shoots. They start craving lighter foods, specifically to replace the spicy rich desserts of winter with fruit based ones.

This isn’t modern behavior and some of the best recipes to appease it are hundreds of years old. Because spring fruit crops are still months from harvest, the desserts were made with preserved, or later, canned fruit, and still can be, but fortunately for us, we now have frozen fruits and most spring berries, fresh, in markets all year as well as apples.. As with most antique recipes, they’re simple to make and unlike commercial fruit desserts, served warm, which is perfect, since it’s still cold outside.

So let’s take a walk in time and look at 9 old desserts which are really delicious and as current now as they ever were, deserving of revival. You and your family will love them—Promise!

RECIPES-The fruits cited below, including rhubarb, are interchangeable 12 oz. of berries =2 cups. Be cautious of using strawberries alone. The extra water they contain tends to make pastry runny.

Easy Peach Bread Pudding: Serves 8—Recipe by jowolf2 at allrecipes.com

2 cups fresh, frozen or canned peaches*

(1) 14 oz. can sweetened condensed milk

3 eggs-lightly beaten

1 ¼ cups hot water

1 tsp. cinnamon

1 tsp. vanilla

¼ cup butter- melted

4 cups French bread –torn into small pieces

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

*Frozen peaches may need a bit of extra sugar

Clafoutis-Master Recipe: Serves 6-8

1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.

2) Preheat oven to 350 deg.

3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.

4) NOTE-Store leftovers chilled—if you have any

Batter

1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)

3 eggs

1/3 cup sugar

1 Tbs. vanilla

1/8 tsp. salt

2/3 cup sifted flour

1/3 cup sugar

Powdered sugar to sprinkle as garnish

If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.

Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.

The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis: Serves 6-8

Fresh pitted cherries or canned, drained Bing cherries.

¼ cup kirsch or cognac

1/3 cup sugar

Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Apple Crisp: Serves 4

2 cups apples-peeled, cored and cubed OR 12 oz. berries

¼ cup sugar

½ cup chopped walnuts
Sprinkle cinnamon-for apples

1 egg

½ cup of flour

½ cup sugar

3/4 cup butter- melted

Lightly grease a 9 inch pie plate. Fill with apples, top with ¼ cup sugar, cinnamon and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.

NOTE: Peeled apples brown but this can be stored, using berries, in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Rhubarb Kutchen: Serves 6

¾ + 2 Tbs. flour 2-3 cups rhubarb in1 inch pieces

1 Tbs. sugar *Meringue*

¼ tsp. salt 2 egg whites

¼ cup butter 1/8 tsp. salt

2 Tbs. chopped nuts 6 Tbs. sugar

1 egg yolk beaten lightly ½ tsp. vanilla

1 egg yolk 2 drips cider vinegar

1 cup sugar

¼ cup flour

Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and lightly beaten egg yolk until well mixed. Press into the bottom of an 8 x 12 inch pan. Beat other egg yolk well, stir in next 2 ingredients, add rhubarb, and pour mixture into the pan… Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

Berry Cobbler: Serves 4-Recipe by USA WEEKEND columnist Pam Anderson
4 tablespoons butter

¾ cup all-purpose flour

¾ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

¾ cup milk

2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)

1 tablespoon sugar

Preheat the oven to 350 deg. with rack in the upper-middle position. Butter an 8-inch square or 9-inch round pan; place in the oven until butter is melted. Remove the pan from the oven and set aside. Whisk flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Whisk in milk until batter is smooth. Pour batter into the prepared pan. Scatter fruit over batter. Sprinkle with 1 tablespoon sugar.

Bake until the top is lightly browned and fruit bubbles, 50 to 60 min. Serve warm or room temperature

Mixed Berry Buckle: Serves 8-10- from-https://www.americastestkitchen.com/recipes/2008-blueberry-buckle

Crumb Topping:

1 cup flour

½ cup brown sugar, packed

6 Tbs. unsalted butter, melted

½ tsp table salt

½ tsp cinnamon

Berry Buckle:

½ cup whole milk

2 large eggs

4 Tbs unsalted butter, melted

1 tsp vanilla extract

1 cup flour

½ cup white sugar, divided

1½ tsp baking powder

1 tsp lemon zest

½ tsp table salt

1 cup blueberries

1 cup raspberries, halved crosswise

1 cup strawberries, hulled & quartered

Preheat the oven to 350 deg. Line the bottom of a 9-inch cake pan with parchment paper then coat the pan with cooking spray.

Prepare the streusel by combining the flour, brown sugar, melted butter, salt, and cinnamon together in a small bowl and mix until well combined and crumbly. Place into the refrigerator for 10 minutes before using.

Prepare the cake by whisking together the milk, eggs, melted butter, and vanilla in a small bowl until well combined.

In a larger bowl, combine the flour, 1/4 cup of white sugar, baking powder, lemon zest, and salt until well combined. Add the wet mixture to the dry mixture and stir until just combined. The batter will be thick.

Mix the remaining 1/4 cup of white sugar to the bowl of berries and toss to combine. Immediately pour half of the berry mixture into the cake batter and gently stir to combine.

Pour the batter into the prepared cake pan then spoon the remaining berries evenly on top.

Sprinkle the top evenly with the crumb topping. Place into the oven and bake for 50-60 minutes, turning halfway during baking time, until a tester inserted in the center comes out clean.

Remove from the oven and allow to cool in the cake pan for 2 hours.

To remove, run a sharp thin-bladed knife around the cake’s edges. Place a large plate over the cake and invert the cake onto the plate upside down. Next, put a serving plate on top (of the bottom of the cake) and flip so the cake is top-side up. If you’re baking the cake in a spring form pan, simply remove the sides before the cake has fully cooled.

Slice and serve plain, with whipped cream, or a scoop of ice cream.

Blueberry Grunt: Serves 4 –From-https://www.food.com/recipe/best-blueberry-grunt

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2 tsp. salt

2 Tbs. butter

1 cup milk

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2 tsp. salt

2 Tbs. butter

1 cup milk

In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened. Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. DO NOT LIFT THE LID. Serve warm with Whipped Cream, Cream or Ice Cream

Apple Pan Dowdy: Serves 4- From- Taste of Home.com/recipes/

1 cup packed brown sugar

1-1/4 cups all-purpose flour, divided

1/2 tsp. salt, divided

1 cup water

1 tsp. lemon juice Taste of Home.com/recipes/

2 tsp. baking powder

5 Tbs. butter, divided

3/4 cup 2% milk

5 cups sliced peeled apples

1/2 tsp, plus 1/8 teaspoon ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. vanilla extract

1 Tbs. coarse sugar

Whipped cream, optional

In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 tsp. salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside In a bowl, combine baking powder and remaining flour and salt. Cut in 3 Tbs. butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 tsp. cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine coarse sugar and remaining cinnamon; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.