Summer means fruit – and fruit desserts. Sometimes fresh is best just as is and sometimes a fruit's flavor is enhanced when incorporated into a dessert.
By GOURMETKOSHERCOOKING.COMpeach pie(photo credit: Courtesy)Peach PieFor summertime, when peaches are abundant. They are great eaten fresh, their juice dripping down your chin – and equally wonderful in this pie. You can cheat and use store-bought crusts. It’s all about the peaches anyway!2 frozen pie crusts, defrosted5 cups sliced peaches (not necessary to peel them if you don’t want)1-1/2 teaspoons lemon juice½ cup sugar½ cup brown sugar¼ cup flour½ teaspoon cinnamon2 tablespoons margarine, cut into small piecesPreheat oven to 425 degrees. Toss peaches with lemon juice, sugars, flour and cinnamon. Pour into crust. Dot with margarine. Top with remaining crust, crimping edges to seal. Cut several slits in top. Bake for about 45 minutes. Cool on wire rack.Rhubarb Cake2-1/2 cups fresh rhubarb, chopped½ cup sugar1/3 cup water1-1/2 cups brown sugar1/3 cup margarine, softened2 eggs1 teaspoon vanilla1 teaspoon almond extract2-3/4 cups flour1 cup nondairy creamer or soy milk1 tablespoon baking powder2 teaspoons cinnamon½ teaspoon baking sodaIn a medium saucepan, combine rhubarb, ½ cup sugar and water. Bring to a boil; reduce heat and simmer for about 15 minutes. Cool.Preheat oven to 325 degrees. Cream together brown sugar and margarine until fluffy. Beat in eggs, vanilla and almond extract. On low speed, add flour, nondairy creamer, baking powder, cinnamon and baking soda. Mix well. Stir in rhubarb and pour into greased 10 or 12-cup Bundt pan. Bake for about 55 to 50 minutes. Cool 10 minutes in pan before removing to wire rack to finish cooling.Drizzle with Vanilla Glaze, if desired:2 cups powdered sugar1 tablespoon margarine, softened1 teaspoon vanilla2 to 3 tablespoons nondairy creamer or soy milkMix together until smooth. Add more nondairy creamer if necessary. Drizzle over cooled cake.Summer Fruit Salad with Poppy Seed DressingOkay, this isn’t dessert but it’s so good and so summer, I couldn’t resist including it.1 large mango, chopped2 cups blueberries2 bananas, sliced2 cups green grapes2 cups halved strawberries2 nectarines, sliced2 kiwi, sliced1-1/2 cups sugar2/3 cup Balsamic vinegar3 tablespoons lemon juice2 cups oil2 tablespoons poppy seedsIn a trifle bowl, layer the fruit in the order listed. Using a hand-held immersion blender or a whisk, combine the sugar, vinegar and lemon juice. Add oil slowly to emulsify. Stir in poppy seeds. Cover and refrigerate until chilled. Pour over fruit in bowl.
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