Simple Fruit

Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour – whether it’s lightly sautéed, poached, baked, braised, or roasted – is the key, and this cookbook for home cooks shows you how. The 50 recipes in this book are organised seasonally and by type of fruit, with a focus on bringing out the best flavour in fruit. Whether it’s Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, Simple Fruit encourages and inspires readers to explore the unique flavours of cooked fruits, and gives them options to create a variety of seasonal desserts. Fruits include: rhubarb, strawberries, cherries, raspberries, blueberries, blackberries, marionberries, tayberries, peaches and nectarines, apricots, plums, apples, pears, cranberries, citrus, and dried fruits.