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Cooked fruit-based desserts
Cooked fruit-based desserts
 
Categories:
Cooked fruit-based desserts
Cooked fruit-based desserts
Apple Charlotte
Jacques Thorel, L'Auberge Bretonne, France
Apple Dumplings with Banana Cream
Apricot "Croustillant"
Thierry Phal
Apricot Ramekins with Almond Sauce
Bananas St-Jacques or Plantains Cooked in Coconut Milk
Blueberry "Cipâte" - Layered Blueberry Pie from Quebec
Blueberry Cream and Pistachio Macaroon
Braised Pineapple "Martinique"
Bread and Pear Gratin
Breton-Style Raspberry Shortcakes
Candied Papaya
Charlotte, Martinique-Style
Chilled Nougat with Melon and Spiced Confit Fruit
Christmas strudel
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
Crunchy Berry Crumble with Bread Crumbs and Quick Tapioca
Fresh Fruit Puff Pastry Tart
Gariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry Juice
Philippe Chevrier, Domaine de Châteauvieux, Switzerland
Hot-Cold Apples and Blueberries with Maple
Mango Balls with Lemongrass Jelly and Yogurt Sorbet
Lothar Eiermann
Mirabelle Plum Macaroons
Nectarine Sabayon
Peaches Poached in Fresh Lemon Verbena Juice with Verbena Sorbet and Rosemary Tuiles
Pineapple and Mango Sautéed with Thyme and Rosemary with Vanilla Ice Cream and Mint Oil
Pineapple Chips and "Carpaccio" with Pink Peppercorns, Lime and Lemon Verbena Sorbet
Philippe Le bail, chef pâtissier
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
Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm
Alain Labrie, Québec
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
Roasted and dried figs with spiced caramel crust, fromage blanc and trails of spices
Michel & Sébastien Bras, Bras - Michel and Sébastien, France
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
Strawberry Millefeuille
Strawberry Pineapple Tuile with Cold Monbazillac Sabayon
Tapioca Mousse with Fruit
Tart Apple Crumble and Ice Cream with Oriental Spices
The Sultan's Dessert - Sultan Tatlisi
Vitréais - Sponge Cake with Almonds and Caramelized Apples
Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Antoine Westermann
Whole Roasted Figs with Goat Cheese Ice Cream, Spicy Fig Sauce, and Oatmeal Tuiles
Charlie Trotter
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