Author:David Lebovitz Availability:
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Editorial Review:
David Lebovitz loves fruit. From the richness of a summer blackberry to the mellow sweetness of a juicy mango, fruit inspires and delights this celebrated pastry chef. In Ripe for Dessert, David shares his passion for fruit and his treasure trove of inspired, innovative, and luscious dessert recipes.
These sweets celebrate fruit in all its diverse glory, as David's intensely flavorful and imaginative recipes show off the best of every season and reward every dessert lover's fancy. The seven chapters, with more than 130 recipes in all, are organized by category, with an eye to the seasons. They feature apples, pears, and quince from the fall harvest; citrus and dried fruits from winter; stone fruits and berries for the height of summer; figs and melon for its waning days; and David's signature tropical fruits desserts, which will surprise and delight your sweet tooth year round.
Such light, elegant dishes as Pomegranate Granita and golden Honey-Poached Pears let the fruits' flavors shine, with minimal fuss or adornment. But David is no spartan. His recipes go all out, with rich cakes and creamy custards, pastries, frozen desserts, and soufflés, accented and enlivened by complex fruit flavors. A luxurious Lemon-Ginger Crème Brûlée puts a tart, fruity twist on a classic sweet, while a Candied Orange and Rosy Rhubarb Sauce raises a perfect, anise-scented Ricotta Cake to a new level of sophistication. For chocolate lovers, David presents pairings that will surprise and satisfy, including Anise-Orange Ice Cream Profiteroles with Chocolate Sauce, Pear and Fig Chutney with Bittersweet Chocolate Mousse, and a Chocolate Soufflé Cake with Prunes, Cranberries, and Kumquats in Port. David even offers a fabulous, thirst-quenching Gingery Lemonade.
With Ripe for Dessert's bounty of easy, user-friendly recipes, you can transform your favorite fruits of every season into dishes that will impress and delight all the dessert lovers in your life.
Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
As good as Room for Dessert:
Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside I was doubtful about ordering, because I'm not big on "fussing" w/ fruit - I'm thrilled I got it - it is as excellent as Room for Dessert.
An Outstanding Book:
When I ordered this book I was very excited about it. I love fruit, and using it in cooking for me is always fun. When I use fruit in savory dishes I do it to be innovative and for something "new," but when I use fruit it dessert, it's for elegance, and style. This book did not dissapoint. There are recipes for almost every fruit imaginable, most available in any grocery store, along with some beautiful photos of some of the finished and plated desserts. The book starts with the authors, Mr. David... more info
Delicious!:
I am a big fan of David Lebovitz's "Room For Dessert", but was skeptical to try "Ripe for Dessert" because I am not a huge fan of fruit desserts. this book, however, proved me wrong. The recipes are delicious. My favorite was the Lime Marshmellow Pie (although I did use whip cream and storebought graham crackers). A lot of the recipes have fruit on the side and would be delicious without the fruit. I have enjoyed the Chocolate Bread toasted with cream cheese. This is a great book for someone who loves... more info
Quinces and Gravensteins and Rhubarb, oh my:
David Lebovitz' new title `Ripe for Dessert' is a word play on his subject of fruits in dessert. The teacher and former pastry chef with Paul Bartoli and Alice Waters at Chez Panisse has done a book composed exclusively of dessert recipes, which include fruit in some fashion.
The chapters divide the recipes into a slightly quirky seven different types of fruit, where type is not determined by botany but by a combination of season (apples, pears, quinces), terroir (tropical), and preservation (dried). The... more info
