Late Summer figs have a richer, more concentrated flavor than the Spring crop, almost jam-like. Unfortunately their season lasts only a few weeks. Fromage frais accentuates their ruby-pink sweetness, and a drizzle of lavender honey adds subtle floral notes. Such an uncomplicated dessert to make, but the ingredients blend together to produce a sophisticated whole.
One the best and simplest ways to complete a Summer meal: red-ripe strawberries drizzled with a thick balsamic glaze. Easy, tart-sweet, and healthy! Here the strawberries are accented with crisp shortbreads, richly flavored with ground nuts and spices. To further gild the lily, the shortbreads are topped with crunchy whole hazelnuts and half-dipped in melted bittersweet chocolate.
You know it’s summer when you see basket upon basket of beautiful fresh cherries in the farmer’s markets. This easy to make galette is a lovely way to end your meal with cheese and fruit instead of a typical dessert.
French style ice cream is made with a custard base that includes eggs. It is richer than regular ice cream and with peaches in season it’s the perfect summer treat.
This is a very delicious moist cake with a texture that is slightly crunchy from the hazelnuts. The jam and shaved chocolate on top give it a great extra punch and the fromage frais adds just a little tang.
Ginger and vanilla combine with bittersweet chocolate to create truffles with a spicy-hot kick. Serve the truffles at room temperature, to bring out the full flavor of the spices.
Triple the pleasure with creamy Delice de Bourgogne! This triple cream cow’s milk cheese melts on the tongue like whipped butter. The cookies are extremely light and fluffy, fragrant with sweet basil. With fresh ripe strawberries in simple vanilla syrup, not only is this cheese course beautiful, it is easy to make and absolutely delicious.
Sables are delicate French butter cookies, similar to shortbread. Their unique sandy texture and rich, buttery flavor are due to cooked egg yolk and European-style butter, which has a lower water content than American butter. Sables are quite fragile, so handle with care! Their crisp lightness pairs well with fruit, or adds a finishing touch to ices and sorbets.
This tart is ambrosial when made with perfectly-ripe strawberries — the berries should be crimson all over, with no white ’shoulders’. If strawberries are not in season, it is equally delicious made with raspberries, blackberries, or sliced figs.
Juicy wine-poached pears bedded in chewy almond frangipane, surrounded by a rich, crisp tart shell. A perfect tart for Autumn, even more perfect when accompanied with a glass of chilled Muscat.