Strawberry Pavlova,(c)2020 by Laurie Pfalzer. Excerpted from Simple Fruit: Seasonal Recipes for Baking, Poaching, Sautéing, and Roasting by permission of Sasquatch Books.
Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour—whether it’s lightly sautéed, poached, baked, braised, or roasted—is the key, and this cookbook for home cooks shows you how.
Simple Fruit inspires home cooks to explore and enhance the flavours of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavour characteristics of the fruit. Simple Fruit is a fresh way to approach fruit.
The 50 recipes in this book are organized seasonally and by type of fruit, with a focus on bringing out the best flavour in the fruit. Whether it’s Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, Simple Fruit encourages and inspires readers to explore the unique flavours of cooked fruits, and gives them options to create a variety of seasonal desserts.