The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [260]
4. In the bowl of an electric mixer fitted with the paddle attachment, lightly beat the eggs. Add the remaining ¾ cup sugar, and beat until the mixture is pale and thick, about 3 minutes. Stir in the vanilla. Into a small bowl, sift together the flour, baking powder, and salt. Gradually stir the flour mixture into the egg mixture. Gently fold the reserved whipped cream into the batter in 3 additions. Pour the batter into the prepared dish; spread evenly.
5. Scatter the reserved peach pieces and one-third of the blackberries over the batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
6. To assemble: Cut the cake into 6 pieces. Place 3 pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over the cake. Spoon half of the refrigerated whipped cream over the fruit. Repeat with the remaining cake, fruit, and cream. Drizzle the remaining berry juice over the trifle.
tropical fruit salad
SERVES 8
1 pineapple (about 5 pounds), peeled, cored, and cut crosswise into thin slices
1 papaya (about 1 pound), peeled, halved lengthwise, seeded, and cut crosswise into thin slices
1 star fruit, cut crosswise into thin slices
2 tablespoons sugar
½ cup fresh lime juice, plus 3 tablespoons grated lime zest strips, for garnish (4 to 6 limes total)
Light rum (optional)
Arrange the pineapple on a large platter. Top with a layer each of papaya and star fruit. Sprinkle the fruit with sugar, lime juice, and rum, if desired. Garnish with lime zest.
macerated berry and crème fraîche parfait
SERVES 4
The rich, tangy crème fraîche and a bit of vinegar cut the sweetness of the berries. You can use vanilla ice cream in place of the crème fraîche.
12 ounces assorted berries, such as strawberries, blueberries, raspberries, and blackberries
2 tablespoons superfine sugar
2 tablespoons balsamic vinegar
1 8-ounce container crème fraîche
Amaretti biscuits
1. Combine the berries in a medium bowl. Sprinkle with the sugar and vinegar. Let sit, stirring occasionally, until the berries soften and start to release juices, about 30 minutes.
2. Layer the berries with the crème fraîche in parfait glasses. Serve immediately or refrigerate up to 3 hours. Just before serving, sprinkle with crumbled amaretti biscuits.
caramelized pineapple with vanilla ice cream
SERVES 6
This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick sauté, and their natural sugars—brought to the surface as juices evaporate—aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.
½ cup dark rum
½ cup pineapple juice
4 tablespoons unsalted butter
1 ripe pineapple, peeled, sliced into ½-inch-thick rounds, cored
½ cup sugar
Vanilla ice cream, for serving
1. Combine the rum and pineapple juice in a glass measuring cup. Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming. Add half of the pineapple slices, and cook until well browned on both sides, 5 to 8 minutes. Transfer to a baking pan.
2. Sprinkle the pan with ¼ cup sugar; cook until the sugar caramelizes to a golden brown, 1 to 2 minutes.
3. Turn the heat off or hold the skillet away from the heat, and carefully add ½ cup rum mixture.
4. Turn the heat on or return the pan to the heat, and stir with a wooden spoon, scraping loose any caramelized bits on the bottom of the skillet. Simmer the sauce until reduced and slightly thickened, about 3 minutes. Pour through a fine sieve into a bowl, and set aside. Wash the skillet, and repeat. Cut the pineapple slices, and serve over ice cream drizzled with warm sauce.
classic rhubarb fool with farm-fresh cream
SERVES 6 TO 8
1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into