• Choose a category
• All
• Classic-Fiction

1 cup sugar

3 cups heavy cream

1. Put rhubarb, sugar, and 2 tablespoons water into a medium saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low. Stir once; cook, uncovered, until rhubarb has completely softened, about 8 minutes. Cool slightly.

2. Transfer rhubarb mixture to a food processor, and purée until smooth. Transfer to a small bowl. Refrigerate rhubarb purée until cool, about 30 minutes.

3. Beat cream with an electric mixer or by hand until soft peaks form. Gently fold rhubarb purée into the whipped cream in 2 batches, leaving some streaks remaining. Spoon into glasses.

sour cherry charlottes

MAKES 6

3½ cups frozen sour cherries (about 1 pound)

1 cup sugar

3 tablespoons cornstarch

24 slices (about 1 loaf) very thin white sandwich bread, crusts removed

¾ cup (1½ sticks) unsalted butter, melted

Sour Cherry Compote (recipe follows)

1. Toss together cherries, sugar, and cornstarch in a medium bowl. Set aside; let cherries thaw slightly, about 35 minutes.

2. Preheat the oven to 350°F. Using a pastry brush, generously brush one side of each slice of bread with the butter. Reserve 6 slices; cut remaining slices in half to form 36 rectangles. Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.

3. Toss cherry mixture to combine. Spoon into bread-lined cups. Top each with a reserved bread square, buttered side down; press firmly onto cherries.

4. Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes. Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes. Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates. Serve warm, with warm sour cherry compote on the side.

sour cherry compote

MAKES ABOUT 2 CUPS

3 cups frozen sour cherries (a little less than 1 pound)

1 cup sugar

2 tablespoons balsamic vinegar

Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.

chilled cantaloupe soup with tarragon syrup

SERVES 6

for the soup

1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish

¼ cup sour cream

2 tablespoons honey, or to taste

4 teaspoons fresh lemon juice

Pinch of coarse salt

for the syrup

¾ cup sugar

4 sprigs tarragon, plus more for garnish

1 teaspoon fresh lemon juice

1. Make the soup: Working in 2 batches, purée cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.

2. Make the syrup: Bring sugar and ¾ cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.

3. Purée syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.

4. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

FIT TO EAT RECIPE PER SERVING: 173 CALORIES, 2 G FAT, 7 MG CHOLESTEROL, 40 G CARBOHYDRATE, 44 MG SODIUM, 1 G PROTEIN, 1 G FIBER

peach-raspberry clafouti

SERVES 6 TO 8

¼ cup (½ stick) unsalted butter, melted, plus more for dish

1½ cups Lillet Blanc or white wine

1¼ cups sugar

1 vanilla bean, halved lengthwise, seeds scraped and reserved

2 pounds firm, ripe peaches (5 to 7), halved and pitted

6 ounces fresh raspberries

4 large eggs

¼ teaspoon salt

6 tablespoons all-purpose flour

1 cup whole milk

1 teaspoon pure vanilla extract

½ teaspoon finely grated orange zest

1. Butter a 12-inch round baking dish; set aside. Bring Lillet, 1½ cups water, ¾ cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan