Feeling Fruity
This is one of the desserts that I made quite often while cooking in France for the simple reason that there was always a profusion of fresh fruit around and because it is so uncomplicated and the flavors are so complete. You do need to plan ahead of time to make this dessert because it needs to set overnight, but other than that, this recipe is so easy, you’ll find yourself recommending it to all your friends. Or you can reamain tight lipped and say it was just a little something you whipped up at the last minute.
For the Compote:
2 lbs. Fresh Cherries, pitted and halved
3 Pears, like Anjou
2 Gala or Fuji Apples
3 Golden Delicious Apples
2/3 Cups Granulated Sugar
Rind of ½ Lemon
Into a large, heavy bottomed saucepan pour all of your peeled, cored, and sliced fruit. Add the sugar and the lemon rind and cook on medium low heat for 2 hours, stirring occasionally. The fruit should cook down to roughly ¼ -1/3 the original volume. Allow to cool completely in the pan before storing in an airtight container in the fridge for 24 hours.
For the Charlottes:
4–4oz.Charolette Molds, buttered
1 Cup Plain Whole Milk Yogurt
2/3 Cup Heavy Whipping Cream
1/3 Cup Granulated Sugar
1 Gelatin Sheet
Fill a wide deep bowl with cold water and place the gelatin sheet in for a softening bath. Set aside.
In a separate bowl, whip 1/3 cup of the heavy cream just until it begins to hold its shape and set aside.
In a small heavy bottomed saucepan, heat 1/3 cup of the heavy cream with the 1/3 cup of sugar. Heat until the sugar has melted and the cream has turned a transparent limestone color with just a hint of yellow, about 3-4 minutes. If this indicator does not strike you, the moment miniscule bubbles begin to form along the periphery of the cream, immediately remove from the heat. Cool for a few moments. Squeeze the water from the gelatin sheet and whisk into the warm cream and sugar.
Pour the yogurt into a small bowl and stir with a whisk until hopelessly smooth. Pour the warm cream mixture into the yogurt and whisk until incorporated. Fold in the reserved whipped heavy cream.
Fill your prepared charlotte molds, cover tightly and refrigerate for 24 hours.
To serve, remove the charlottes and the fruit compote from the refrigerator and set aside. Fill a bowl with hot water and quickly dip the charlotte molds, one at a time, into the hot water to release the desserts from their molds. Immediately invert the mold into a shallow serving bowl. The charlottes should release quite easily. Repeat this process until all of your charlottes are plated.
Spoon a delicate yet generous amount of the fruit compote to surround the charlotte in a rosy ring. Garnish with fresh mint leaves for a decorative touch.
Serve immediately.
Serves 4
Ignace Henri Jean Fantin-Latour (1836-1904)
Flowers and Fruit, detail
Oil on Canvas
Musee d’Orsay, Paris
The Art Collection, London
Bridgeman Art Library, London
French Realist Painter
-
Gene
-
Sheri
