Tag Archives: Fruit

Baked Brie with Pears and Pecans

I’ve been making this recipe for years and I’ve NEVER been disappointed.  Although the original recipe (which comes from a friend’s dad who is a chef – maybe that’s why it’s so good) calls for the whole thing to be wrapped up in puff or phyllo pastry, I got kind of lazy this time and left that step out.  Guess what?  It was still amazing.  I may or may not have had this for dinner one night……OK…..I did.

To start, chop some pecans and dice some pears, and stir it into a mixture of melted butter and brown sugar. Add some salt to taste.

Pears and pecans with melted butter and brown sugar

Slice the Brie in a few places, about halfway through the wheel to open it up a bit and allow for the pear mixture to fully infiltrate the cheese.   Put the Brie in an oven safe dish, and add the pear mixture on top.  Bake it for about 15-20 minutes until melty and bubbly.

Baked Brie with Pears, Pecans and Baguette

Smear it on that baguette and prepare your taste buds for edible heaven 🙂

Sweet, Melty and Savoury Baked Brie 🙂

Baked Brie with Pears and Pecans Recipe

¼ cup butter
1/3 cup brown sugar
½ cup finely chopped pecans
½ cup diced Bartlett pear or Granny Smith Apples
Pinch Salt
Wheel Brie Cheese
Puff Pastry or Phyllo (Optional)
Egg Wash (1 Egg mixed with a few tbsp water) (Optional)

1.    Preheat oven to 375 degrees.
2.    Melt butter and blend brown sugar.  Add chopped pecans and fresh pears or apples.  Add a little salt to taste.
3.    If using pastry, roll it out and place sugar mixture into the centre.  Flatten and place Brie on top.  Using the egg wash, brush the pastry and fold around the cheese, ensuring a tight seal.  Place in oven safe baking dish.
4.    If you’re not using the pastry, place the wheel of Brie into an oven safe baking dish, slice cheese in a few places, about halfway through the wheel.  This allows for the pear mixture to infiltrate and mix in with the cheese.
5.    Bake for 15-20 minutes or until golden brown or melty and bubbly.  Serve warm.

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Filed under Apps & Sides, Dips, Vegetarian

Grilled Fruit Skewers

I’m grasping desperately to the last days of summer over here….so in honour of that, why not consume as much of this thirst quenching fresh fruit while we still have it?  Fruit on the grill is OUTSTANDING.  If you haven’t tried it you haaaaave to.  This fruit is grilled kebob style and then served with the salted caramel drizzle from this recipe, for a simple summer dessert.  But I’ve also enjoyed it enormously on salads, as an ice cream sundae topper, and just the other night on the side of some mind blowing pork belly at Play Food and Wine…but more on that later 😉

The only thing to remember really is to use fruit that will hold up to a bit of heat and not completely turn to mush.  Pineapple, peaches, apples, pears, bananas, grapes, etc work well.

Fruit Skewer Prep

Just chop up as much as you want, into chunks that won’t fall through the grill.

Fresh Fruit Kebabs

Lighty coat the fruit in some oil or melted butter (drool) and throw directly on an already hot grill until lightly charred.

Grilled Fruit Skerwers with Salted Caramel Drizzle

Grilled Fruit Recipe

2 Cups firm fresh fruit of your choice, skin on
½ cup melted butter
Pinch of sugar (optional)

1.    Heat grill to about 400 degrees.
2.    Chop fresh fruit to desired size, and toss with melted butter and sprinkle of sugar.
3.    Add to grill until lightly charred.
4.    Consume in any number of delicious ways!

Salted Caramel Drizzle

1/4 cup butter
1/4 cup brown sugar
2 Tbsp Heavy Cream (I used skim milk, and it worked just fine)
1 tsp vanilla
Few Pinches Fleur de Sel, to taste

1. Put everything in a saucepan and bring to a boil. Reduce heat and allow to thicken, stirring occasionally so it doesn’t scald.  Serve when mixture reaches desired consistency.

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Peach Crisp with Maple Cream Sauce

You won’t regret making this.  It’s a classic recipe that uses simple, basic ingredients.  It’s really nothing fancy, but it doesn’t have to be because it’s delicious. Simple AND delicious?  Sold!

It’s also  a great way to use/consume abundant seasonal fruit.  I made one of these just with peaches, and then I made a second one (the very next day actually, I wasn’t kidding about this being a fantastic recipe) using blueberries AND peaches.  MMMMMMMmmmmmmmMMMMMM!

To start, just slice up a teeny little bit of butter……

Crust Ingredients

Next, chop up some fresh fruit (like peaches!)

Fresh Peaches

Assemble the fruit and crust mixture in a baking dish, and bake for about 45 minutes, or until it looks vaguely like this:

(Note:  If you want a thicker crust on top, use a smaller baking dish)

Peach Cobbler

Or add other random fruit you need to use up (like blueberries) and it looks like this:

Peach and Blueberry Crisp

Now dump some maple cream sauce over top…..DO NOT FORGET THIS STEP!!

Peach Crisp with Maple Cream Sauce

Peach Crisp with Maple Cream Sauce

Peach Crisp
1 cup all purpose flour
½ cup granulated sugar
½ cup packed light brown sugar
½ tsp ground cinnamon
Dash of nutmeg
¼ tsp salt
¼ pound (1 stick) cold butter
5 or 6 cups peeled and sliced peaches (or whatever fruit you like!)
Grated zest and juice of ½ lemon
2 tbsp pure maple syrup

Maple Cream Sauce
1 ½ cups heavy cream
5 tbsp pure maple syrup
3 tbsp light corn syrup

1.    Begin by making the maple cream sauce.  It needs to chill before serving.  Pour the cream into a heavy saucepan.
2.    Add the maple syrup and corn syrup.
3.    Cook over moderate heat, stirring constantly, until the sauce is thickened and reduced by a third, about 20 minutes.  Chill for at least an hour before serving over warm peach crisp.
4.    To prepare the peach crisp, preheat the oven to 350 degrees.
5.    Start with the crumb mixture.  In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
6.    Cut the cold butter into pieces.  Add the butter to the bowl and use fork or pastry blender to cut it into the flour mixture.  The mixture should resemble a moist coarse meal.
7.    Place peaches in a bowl and add the lemon zest.  Mix in the lemon juice and maple syrup and gently stir the peaches to combine.  Pour peaches into a 9 inch square or 8 x 12 baking dish.
8.    Top with the crumb mixture, evening out the surface with a fork.  Cover tightly with the foil and bake for about 15 minutes.
9.    Remove foil the foil and bake 30 minutes more, or until the topping is crsip and golden brown.  If the topping appears underdone, continue baking in 10 minute increments until it’s done.
10.    Spoon the warm crisp onto a plate, and drizzle the chilled maple cream sauce over the top.

From:  The Pioneer Woman

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Saucy Sangria

And I do mean SAUCY! This was strooooong.  But refreshing when combined with the strong afternoon beach sun. And I didn’t leave any of the boozy fruit behind either!  It was a great afternoon snack and the leftover fruit helped fancy up a key lime pie at dessert time.  The fruit would be a great topper for most desserts, actually!  (Except maybe a child’s birthday cake.  Your call. )

Put a whole bunch of seasonal fresh fruit into a punch bowl, or pitcher.

Sangria Fruit

Don’t forget to add the booze!  Just a few bottles of wine. And some tequilla too.

Sangria Mixture

After it sits for a few hours (to ensure maximum fruit booziness), serve yourself up a big glass and enjoy!

Saucy Sangria over ice.

The drink that keeps on giving!

Boozy Fruit 🙂

And giving, and giving, and giving…

Boozy Fruit on Key Lime Pie

Saucy Sangria Recipe

3-4 Cups seasonal fresh fruit
1.5 Litres of Red Wine
1.5 Litres of White Wine
½ cup Tequilla
½ cup Triple Sec
½ cup fresh lime juice
1 Cup Sugar

1. Cut up fresh fruit and put into pitcher or punch bowl.

2.  Add remainder of ingredients and refrigerater for 2 + hours before serving.  Serve over ice.

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Banana Coconut French Toast

With the long weekend just around the corner, here is a tasty idea for a leisurely brunch!  It’s a flavourful French toast recipe that I’ve served at many brunch get-togethers, and it always gets gobbled up.  After all the gobbling is usually when I tell people that it’s a vegan recipe….for some reason the word “vegan” tends to scare people, but no need to be frightened!  Especially of this recipe!  It’s filling, (fairly) healthy and most importantly, delicious.  Serve it with a heap of fresh fruit (and some icing sugar if you’re feeling dangerous) for an ideal start to your day.

Banana Coconut French Toast with Fresh Fruit

Banana Coconut French Toast Recipe

1 Banana
1 cup soy milk
1 cup coconut milk
1 tsp vanilla
¼ tsp freshly grated nutmeg
¼ tsp cinnamon
1 ½ tsp cornstarch
¼ tsp salt
1 day old baguette

1.  Mix all ingredients (except bread) in blender or food processor.  Dip bread in mixture and cook in frying pan with HOT oil.  Cook until golden brown.

*Replace soy milk with more coconut milk for a richer flavour.

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Cool Yogurt Dip with Fresh Fruit

I’m a big fan of dips.  I think most foods can, and should be dipped.  Fruit included.  This one is two simple ingredients:  yogurt and cool whip.  Really, that’s it.  And it’s better than you’d think; the flavour is smooth and the texture, refreshing.

Fresh Fruit and Cool Yogurt Dip

Cool Yogurt Dip w/ Fresh Fruit Recipe

Fresh fruit of your preference.
Equal parts flavoured yogurt and cool whip.

1.    In a big bowl mix yogurt and cool whip together.
2.    Start dipping your fruit!

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Peaches and Cream Crème Brûlée Spiked with Southern Comfort

This is definitely a recipe to make on a Sunday afternoon when you have a few hours! It’s a bit time consuming because to get that good custard-y texture, you have to allow the mixture to heat and cool a few times.  But it’s totally worth it. It’s soooooo decadent….you might not need a whole portion. But why would you want to stop eating something that tastes so good?

Let’s not forget about that carmelized sugar coating, which offsets the sweetness of the rest of the dish with a slight, smoky burnt flavour. And let’s face it, its just kinda fun to crack it. Don’t worry if you don’t have a kitchen torch to burn the sugar with, you can just load the top up with sugar as usual and put it under the broiler until it starts to brown.  No fancy kitchen gadgets required!

Peaches and Cream Creme Brulée Spiked with Southern Comfort

Peaches and Cream Crème Brulée Recipe

2 chopped peaches
1/2 cup white sugar
2 cups whipping cream
4 ounces high quality white chocolate, chopped
4 egg yolks
1 tablespoon vanilla extract
1/2 cup brown sugar, firmly packed
2 Tbsp Southern Comfort (divided among all six ramekins)
1. Preheat oven to 300 degrees F (150 degrees C).
2. Set 6 (4-ounce) ramekins in a deep baking dish. Divide peaches evenly amongst ramekins.  I’ve used french onion soup bowls in a pinch, and it worked just fine.
3. In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer remove from the heat. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
4. Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
5. Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
6. Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.

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