By Deborah Madison | Photos by Joe Lavine Sweet


Fresh summer fruits star in these wonderful desserts


N


ot long ago at a summer lunch at Chez Panisse in Berkeley, California, I had a local Santa Rosa plum for dessert; it was so incredibly delicious I couldn’t imagine anything better. Tat’s how well-grown summer fruit should be: utterly good and sufficient. In an ideal world, the fruits of


June on their own would be the best dessert possible. But not all fruit is of such quality, and more elaborate fruit desserts also appeal. With these recipes, I’ve attempted to balance simple approaches—sliced pineapple with a spoonful of passion fruit, for example—with classics that are worth heating the kitchen for, such as Apricot-Cherry Crisp or Peaches with Ginger Biscuits. Feel free to experiment; there is almost always more than one idea contained in a recipe. Te Strawberries with Lemon and Honey, for example, can be eaten as is, tucked into a crepe, spooned over strawberry sherbet, or mixed with sour cream. ➻


Fresh Blueberry Tart (page 38)


& simple


june 2012 | deliciousliving 35


FOOD STYLIST: BETH HAWKINS, STYLIST: JAMIE BARKLEY


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