Top ’em off…

August 31, 2013

with a little Zabaglione. Whatever summer fruit combination  you still can’t get enough of…peaches, blueberries, strawberries,raspberries or pluots…they can all be transformed with a blanket of this airy Italian custard. Spoon it over berries straight up or broiled over stone fruit and you’ll be amazed at what magic three ingredients can create . I’ve lightened this version up with Prosecco instead of the traditional Marsala, for the perfect simple summer dessert.

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You can find the original recipe here,http://www.chow.com/recipes/11956-broiled-pluots-with-zabaglione

 

Red White and Blueberry

June 30, 2012

Well, that would have been a more appropriate plan for the 4th of July, but I really love blueberries and nectarines. It’s my favorite of the ” crisp” desserts. It’s simple. I love blueberries. I love nectarines.I love them together. OK, then it got a little confusing when I ran into something called a Peacharine~ 1/2 peach 1/2 nectarine. How bad could that be? As it happens, they are fantastic! They almost tasted more “peachy” than most of the peaches I’ve had in recent years with a rich vibrant flavor and as juicy as you’d love them to be. So… that was the new plan, substituting the nectarines with peacharines in my Nectarine Blueberry Crisp. This is simple, simple, simple and there will be nothing left but an empty baking dish. Add this to your 4th menu and let me know if you get any complaints other than you needed to have made two.