Take all the guesswork out of dessert with recipes hand-picked by the Sweet Tooth editors as their alltime favorite treats. In Sweet Tooth, you’ll find scrumptious banoffee pie, creamy flan, buttery egg tarts and so much more. You don’t need to be an experienced baker to get started. Every dessert in this book is easy to follow and totally foolproof. Each recipe has been triple-tested, so you know it’ll come out just right. Flip through and you’ll find some fun surprises, too. This great collection includes recipes for any occasion, with step-by-step instructions and full-page photos.
Designer & Editor Sabrina Lam Contributors Sally Abe Tricia Buice Namiko Chen Robin Lau Cathie Lonnie Jo Poynor No part of this book may be reproduced, distributed or transmitted in any form or by any means without prior permission of the publisher. Š 2018 all images, text and illustrations are copyright to their respective owners.
contents 1
Sweet Spot
3
History of Tiramisu
5
Tiramisu
7
History of Banoffee Pie
9
Banoffee Pie
11
Sweet Trend
13
History of Caramel Flan
15
Caramel Flan
17
History of Egg Tart
19
Egg Tart
21
Sweet Snack
23
History of Key Lime Pie
25
Key Lime Pie
27
History of Sakura Mochi
29
Sakura Mochi
31
Sweet Ingredient
sweet spot Exciting news for green tea lovers! The iconic Tsujiri has been around for over 155 years and soon you’ll be able to sip on their teas at a cafe completely dedicated to the brand in Richmond, British Columbia. Since ancient times, green tea has been known to have soothing effect and health benefits. In recent years, it has also been recognized as anti-aging and anti-cancerous agents. Green tea is rich in Vitamin A, C, E and Beta carotene. It is one of the best antioxidants, as it is rich in Catechin which helps to burn calories Tsujiri specializes in matcha, which is a special kind of green tea that's stone-ground into a fine powder. It contains less caffeine than coffee and more antioxidants than regular brewed green tea, making it an alternative for its health benefits. Depending on how familiar you are with matcha (some people find it tastes bitter), Tsujiri offers a variety of drinks and desserts that span three different levels of intensity (marked on the menu with one, two or three leaves). Most items, like the soft serve ($4.75-$5.75), sundaes ($7$8), shaved ice ($6.50-$14) and all but one of the pastries, are rated a medium on the matcha intensity scale. Almost all of the floats ($5.75-$7.50), which contain a choice of flavoured blended ice topped with soft serve (matcha, vanilla or a mix of the two), have the mildest matcha intensity. Drinks on the strongest end of the scale can be found under the O-Matcha part of the menu, and include hot or cold matcha tea ($4.50) made the traditional way, by whisking water and the green powder with a bamboo whisk in the serving bowl until a nice froth develops. The traditional Japanese tea originated in Kyoto. They use green tea leave from the “renowned harvest of Uji in Kyoto,” and a traditional grinding method. They’re known mostly for their green tea offerings like the O-matcha Cappucino and Chiffon Cake. In addition, they have an epic variety of sundaes, shaved ice, brown rice tea, milk floats and soft-serve ice cream on their menu. The Japan-based chain has locations around the world, including China, Taiwan, the UK, Australia, Thailand, Singapore, and Malaysia, among others, and has one Canadian location so far, in downtown Toronto.
1
sweet spot
Tsujiri Richmond, BC 9251 Alderbridge Way tsujiri-global.com
sweettooth
2
i ta ly, 1 9 6 0 ' s
3
history of tiramisu
tiramisu – noun. an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur with powdered chocolate and mascarpone cheese.
history of tiramisu Tiramisu, which means “pick me up” – a reference to its shot of espresso — was an instant hit.
One of Italy’s most popular desserts, tiramisu is a rich treat blending the bold flavors of cocoa and espresso with savoury mascarpone cheese and wine, layered with ladyfinger biscuits. Most accounts of the origin of tiramisu date its invention to the 1960's in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso. Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie". Some debate remains, however. Accounts by Carminantonio Iannaccone claim the tiramisu sold at Le Beccherie was made by him in his bakery, created by him on 24 December 1969. Other sources report the creation of the cake as originating towards the end of the 17th century in Siena in honour of Grand Duke Cosimo III. Traditional tiramisu contains a short list of ingredients: finger biscuits, egg yolks, sugar, coffee, mascarpone cheese and cocoa powder. In the original recipe there is no liquor or egg whites. Tiramisu was originally made as a loose custard. It is only in recent years that using mascarpone cheese has come into fashion. Numerous variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers. Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture.
sweettooth
4
tiramisu by Sally Abe
The classic coffee and Marsala dessert made with sponge fingers and cocoa. Perfect for a dinner party, this recipe can be made the day before and takes just 45 minutes to prepare. ready in 45 mins | serves 8 ingredients
how to
200g of sponge fingers 2 eggs 75g of caster sugar 500g of mascarpone 110ml of Marsala wine 4 tsp instant coffee granules cocoa powder
begin by dissolving the coffee in 100ml of boiling water. Stir in 60ml of the Marsala and leave the mixture to cool in a shallow bowl or dish. place the egg yolks in a bowl and whisk in the sugar until it becomes pale and frothy. mix the remaining Marsala with the mascarpone in a separate bowl, then fold this into the yolk mixture. beat the egg whites with an electric whisk until soft peaks form, then fold gently through the mascarpone mixture well. Transfer mascarpone to a piping bag and set aside.
5
tiramisu
dip the sponge fingers in the cooled coffee on both sides, be sure to do this quickly to stop the sponge going completely soft. line the bottom of 8 glasses with a layer of sponge, pushing them right to the edges, then pipe a layer of cream on top. Repeat with the sponge fingers and cream so that you have two distinct layers. dust everything liberally with cocoa powder and place the glasses in the fridge for an hour to chill and set before serving.
england, 1970
7
history of banoffee pie
banoffee pie – noun. a sweet dish made from bananas, cream, and toffee on pastry.
history of banoffee pie A recipe for the pie is often printed on tins of Nestlé's condensed milk.
Banoffee pie is recognized as a popular English dessert pie made from bananas, cream and toffee, combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Credit for the pie's invention is claimed by Nigel Mackenzie and Ian Dowding, the owner and chef, respectively, of The Hungry Monk Restaurant in Jevington, East Sussex. They claim to have developed the dessert in 1971 by amending an unreliable American recipe for "Blum’s Coffee Toffee Pie" with a soft toffee made by boiling an unopened can of condensed milk for several hours. After trying various changes including the addition of apple or mandarin orange, Mackenzie suggested banana and Dowding later said that "straight away we knew we had got it right". Mackenzie suggested the name "Banoffi Pie," and the dish proved so popular with their customers that they "couldn't take it off" the menu. The recipe was adopted by numerous other restaurants throughout the world. In 1984, a number of supermarkets began selling it as an American pie, leading Nigel Mackenzie to offer a £10,000 prize to anyone who could disprove their claim to be the English inventors. The word "Banoffee" entered the English language and became used to describe any food or product that tastes or smells of both banana and toffee.
sweettooth
8
banoffee pie by Tricia Buice
A dessert favourite in the UK, this luscious banana, caramel toffee, cream, graham cracker crust delight will have everyone at the table asking for seconds. Better make two! ready in 15 mins | serves 8 ingredients
how to
11/2 cup package of Digestive Biscuits 10 tablespoon unsalted butter, melted 1/2 cup semi-sweet chocolate 1 1/2 cup Dulce de Leche 2-3 bananas, sliced 1 cup heavy cream 2 tablespoons confectioners' sugar
process the digestive biscuits in a food processor. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the sides of an 11.5inch tart pan. refrigerate crust for at least 30 minutes.
slice bananas to and arrange over caramel. beat whipped cream until soft peaks form. add confectioners sugar and beat until it thickens.
banoffee pie
garnish with grated chocolate or chocolate curls if desired. serve immediately.
spread the Dulce de Leche over the crust and refrigerate until ready to serve.
9
top the bananas with the whipped cream.
sweet trend Mille crêpes is a French cake made of many crêpe layers. The word mille means "a thousand", implying the many layers of crêpe. The French term, crêpe, derives from the Latin crispa, meaning tiganitai with "creases". A crêpe is a type of very thin pastry. Crêpes belong to the general category of ancient Greek Tiganitai, meaning "frying pan", which in English is literally translated to Pancakes . The French term, crêpe, derives from the Latin crispa, meaning tiganitai with "creases". The name "galette" came from the French word galet ("pebble") since the first gallettes were made on a large pebble heated in a fire. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées). Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, and the Southern Cone of South America. Sweet crêpes are generally made with wheat flour (farine de froment). When sweet, they can be eaten as part of breakfast or as a dessert. Common fillings include Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture. Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar. Fillings are commonly added to the centre of the crêpe and served with the edges partially folded over the centre. In France, crêpes are traditionally served on Candlemas (La Chandeleur), 2 February. This day was originally Virgin Mary's Blessing Day but became known in France as "Le Jour des Crêpes" (literally translated "The Day of the Crêpes", and sometimes called colloquially as "Avec Crêpe Day", "National Crêpe Day", or "day of the Crêpe "), referring to the tradition of offering crêpes. Lady M, New York, is famous for its Mille Crepes: A signature cake and famous worldwide, the Lady M Mille Crêpes feature no less than twenty paper-thin handmade crêpes layered with ethereal light pastry cream. Delicate and irresistible, the top gently caramelized till golden.
11
sweet trend
sweettooth
12
roman empire, 1st century ad
13
history of caramel flan
caramel flan – noun. a sweet food made from custard (a sweet, soft mixture of milk, eggs, and sugar) with soft, brown liquid sugar on top.
history of caramel flan Early versions of the dessert were savoury and included flavors like eel sprinkled with pepper.
Caramel flan is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top. The ancient Romans understood the binding capacity of eggs; they were the first known to cook them with milk and honey into various custard-like dishes. When the Arabs brought cane sugar to southern Italy, France and Spain, they also brought their love of dessert custard. Their cooks were skilled in using sugar to create pastries, nougats, syrups, and custards. In the medieval Arabs world, Spain cooks discovered how to make a delicate and subtly sweet custard by blending eggs, cream and sugar and baking it in an earthware dish. In the later part of the 20th century caramel flan occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed. Both crème caramel (French 'caramel cream') and flan are French names, but flan has come to have different meanings in different regions. In Spanish-speaking countries and in The United States of America, flan refers to crème caramel. This was originally a Spanish usage, but the dish is now best known in the United States in a Latin American context. Elsewhere, including in Britain, a flan is a type of tart somewhat like a quiche.
sweettooth
14
caramel flan by Jo Poynor
Caramel flan is quite different in taste and texture than crème brÝlÊe. Because it is made using milk instead of cream, and with some whole eggs, the texture is lighter, more set and refreshing. ready in 8 hrs | serves 10 ingredients
how to
3/4 cup white sugar 1 can evaporated milk 1 teaspoon vanilla extract 1 package cream cheese, softened 1 can sweetened condensed milk 5 eggs
preheat oven to 350 degrees F (175 degrees C). cook sugar, stirring, until golden, in a small saucepan over medium-low heat. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside. beat cream cheese until smooth in a large bowl. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
15
caramel flan
fill roasting pan with boiling water to reach halfway up the sides of the baking dish. bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
guangzhou, 1920's
17
history of egg tart
egg tart – noun. a baked pastry commonly made in Hong Kong, Macau and other parts of Asia consisting of an outer pastry crust that is filled with egg custard.
history of egg tart Today, egg tarts are one of the more recognizable dim sum dishes offered in a dim sum house.
The egg tart is a kind of custard tart found in Hong Kong, China, Taiwan, Portugal, Brazil, Britain, and various Asian countries. The dish consists of an outer pastry crust and is filled with egg custard and baked. Before egg tart was introduced to Hong Kong, it is reported that it was first found in 1920's Guangzhou. Taking reference from the recipes of fruit tarts, the chefs in Guangzhou turned it into egg tarts by filling egg custards in the middle instead, a similar way to make simmered eggs with milk. However, as butter was very costly at that time, it was difficult for the chefs to make puff pastry for the tarts. Therefore, they may have used lard instead. During the 1920's, as there were tough competitions between department stores in attracting more customers, the chef of each department store would invent a new dim sum or dessert weekly as an attraction, and that was when egg tarts first appeared in Guangzhou. Later in the 1940's and 1950's, lots of the chefs have migrated to Hong Kong and thus brought the recipes with them. Hence, a Hong Kong style of egg tarts had emerged. Custard tarts were first introduced in Hong Kong in the 1940's through cha chaan tengs. Hong Kong egg tarts are the adaptations of pastel de nata, popular in Macau. Also, being a neighbour of Macau, Hong Kong has adopted some of the Macanese cuisine.
sweettooth
18
egg tart by Robin Lau
Freshly baked egg tarts with a buttery base and soft egg custard insides. Egg tarts are a famous and sweet cantonese dim sum classic. It remains to be one of the most loved chinese desserts! ready in 45 mins | serves 12 ingredients
how to
1 cup confectioner's sugar 3 cups all-purpose flour 1 cup butter 1 egg, beaten 1 dash vanilla extract 2/3 cup white sugar 1 1/2 cups water 9 eggs, beaten 1 dash vanilla extract 1 cup evaporated milk
mix together the confectioner's sugar and flour in a medium bowl. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture.
shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to
19
egg tart
stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
sweet snack An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau, and is an eggy leavened batter cooked between two plates of semi-spherical cells. They are usually served hot, and often eaten plain, although they may be served with fruit and flavours such as strawberry, coconut or chocolate. It is referred to by its original Cantonese name, gai daan jai, and in English, an egg puff, bubble waffle, eggette, pancake balls, pancake waffle, egglet, and puffle. One piece of egg waffle can have around 20 to 35 small round 'balls'. Egg waffles are among the most popular Hong Kong "street snacks" and were ranked No.1 in a 100 most popular HK street snack listing. They have been a favoured street snack since their emergence in the 1950's, when they were made with coal fire heating and sold from street kiosks in Hong Kong. Egg waffles are made from a sweet, egg-rich batter. The origins of the egg waffle or gai daan jai (which literally translates to "little chicken egg") are unknown, despite being ingrained in the memories of Hong Kong residents young and old. One story says the enterprising post-war generation created the egg-shaped mold to make up for an eggless batter, as eggs used to be a luxury. Another tale points to street hawkers who bought damaged eggs on the cheap to work them into a batter, resulting in the classic golden color of the cake. He mixed the eggs with sugar, milk, butter, and flour, and poured the mixture into two iron-cast molds shaped like honeycombs. Then, holding the two skillets against each other, he held them over a charcoal-fired stove until the batter was completely baked – and thus the egg waffle was born. Traditionally baked egg waffles are golden-yellow in colour, with a firm outer shell and a soft, full interior. The insides of the balls shouldn’t be completely filled with dough – instead, only one half of the ball is doughy and chewy, with the other half containing a pocket of air. Egg waffles nowadays are being reinvented. Besides the traditional egg waffle, it is common to see them in a variety of flavours such as green tea, chocolate, cheese or purple sweet potato. Egg waffles are also often paired with different desserts like ice cream.
21
sweet trend
sweettooth 22
u n i t e d s tat e s , e a r ly 2 0 t h c e n t u r y
23 history of key lime pie
key lime pie – noun. a usually meringue-topped lime-custard pie traditionally made from Key limes.
history of key lime pie On July 1, 2006, the Florida House of Representatives and the Florida Senate both passed legislation (HB 453) and (SB 676) selecting "Key lime pie" as the official pie of the state of Florida.
Key lime pie is an American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional Conch version uses the egg whites to make a meringue topping. The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin, yellow rinds more perishable, Key limes are more tart and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key lime juice, unlike regular lime juice, is a pale yellow. The filling in a Key lime pie is also yellow, largely because of the egg yolks. During mixing, a reaction between the proteins of the egg yolks and condensed milk with the acidic lime juice occurs that causes the filling to thicken on its own without requiring baking. Early recipes for Key lime pie did not require baking the pie, relying on this chemical reaction (called thickening) to produce the proper consistency of the filling. The Key lime pie has been traced back to the early 20th century in the Key West, Florida area. Its exact origins are unknown, but the first formal mention of Key lime pie as a recipe may have been made by William Curry, a ship salvager and Key West's first millionaire; his cook, "Aunt Sally", made the pie for him. However, it is also possible and maybe even probable that Sally adapted the recipe already created by local sponge fishermen.
sweettooth 24
key lime pie by Cathie Lonnie
Key lime pie is a summer time favourite. Lime juice, egg yolks, and sweetened condensed milk are baked in a graham cracker crust. Sweet, tangy and rich, there’s a reason why this is a beloved classic. ready in 1 hr | serves 12 ingredients
how to
250g packet Granita biscuits 125g butter, melted 4 egg yolks 395g can sweetened condensed milk 1 tablespoon finely grated lime rind 1/2 cup lime juice 2 egg whites Lime, thinly sliced Whipped cream
preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 24cm round (base) fluted, loosebased flan tin. Process biscuits until mixture resembles breadcrumbs. add melted butter. Process until combined. Press mixture over base and side of prepared tin. Place tin on a baking tray. Bake for 8 to 10 minutes or until golden. reduce oven to 160°C/140°C fan-forced. Using an electric mixer, beat egg yolks until pale and thick. Gradually beat in condensed milk, lime rind and lime juice. Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form.
25 key lime pie
gently fold egg whites, in two batches, into yolk mixture. Pour mixture into pie crust. bake for 15 to 18 minutes or until filling has just set ( filling will be slightly wobbly in the centre). Refrigerate for 2 hours. Top pie with sliced lime and serve with whipped cream.
japan, 1700's
27 history of sakura mochi
sakura mochi – noun. rice cake with bean paste wrapped in a salty pickled cherry leaf.
history of sakura mochi Sakura mochi is a wagashi (traditional Japanese confections intended to embody the four seasons) inspired by the season of the cherry blossoms.
Sakura mochi is a Japanese sweet consisting of sweet pink coloured rice cake with a red bean paste center, and wrapped in a pickled cherry blossom leaf. The leaf may or may not be eaten, depending on individual preference. The salty flavor of the cherry leaf is what makes sakura mochi unique. It’s said that the salty tang of the cherry blossom leaf intensifies the aromatic elements, and lends a herbal, faintly-sweet taste to the scent of the sakura mochi. Different regions of Japan have different styles of sakura mochi. The Kanto region variety of sakura mochi appeared approximately 300 years ago. The founder of Chomeiji Sakuramochi, a well-established shop in Mukojima, Sumida ward, came up with the idea for it while he was pickling casks of cherry blossom leaves with salt, and his shop became the first place to begin selling it. The other variety of sakura mochi, which originated in the Kansai region, is called Domyoji sakura mochi, and it generally became popular in the area around the end of the 18th century. This manju-shaped variety is made of Domyoji flour, produced by soaking and steaming rice, then drying it out and coarsely grinding it. This glutinous rice flour dough is then wrapped around the anko filling. The sweet is traditionally eaten during the spring season, and especially on Girl's Day and at flower viewing parties.
sweettooth 28
sakura mochi by Namiko Chen
Chewy with sweet red bean paste filling, you can now experience the taste of cherry blossom season in Japan by making these sweet pink sakura mochi at home. ready in 2 hrs | serves 12
ingredients
how to
180ml sweet rice mochigome, before soaking 12 salt-pickled sakura leaves 150ml water when cooked with rice cooker 2 tbsp strawberry jam 240g red bean paste
rinse the salt-pickled sakura leaves. If they are too salty, soak the leaves in water for about 30 minutes. remove the moisture with a paper towel. Cut off the firm leafstalks. rinse the sticky rice and soak it in a large amount of water for about 1 hour. drain and cook it with a regular amount of water. purĂŠe the strawberry jam with a fine mesh strainer to remove the small seeds. There are many ways to add pink color but we used strawberry jam in this recipe. Combine the rice and the jam evenly.
29 sakura mochi
wet a surikobi pestle and pound the rice until the size of the grains almost halves. divide the anko and the mochi into 12 equal pieces. wet your hands to avoid sticking and shape the mochi piece into a ball. Then, flaten the mochi with your fingertips. place the anko, sweet bean paste onto it and spread the mochi around it. Shape it into an oval. wrap the mochi with the sakura leaf. With the underside facing up. repeat the process to wrap the rest of the sakura mochi.
sweet ingredient Picked straight from the tree, an apricot can be delightful to eat raw, warm from the sun. Here's a fruit that cannot be grown without warm sunshine, so we have to rely on Mediterranean countries for supplies. The season is short – June to August – but dried apricots are now available all year round and can nearly always be used in apricot recipes. When it comes to preparing apricots, there's no need to peel them – all you do is cut the apricot around the natural line into two halves, then, holding the half containing the stone in one hand, give a little twist and squeeze as you remove the stone with the other hand. The scientific name armeniaca was first used by Gaspard Bauhin in his Pinax Theatri Botanici (1623), referring to the species as Mala armeniaca "Armenian apple". Apricot derives from praecocia (praecoquus) as "cooked or ripened beforehand" [in this case meaning early ripening], and from Greek (praikókion) as "apricot". The English name first appeared in the 16th century as abrecock from the Middle French aubercot or later abricot, from Catalan a(l)bercoc. In a 100-gram amount, raw apricots supply 48 Calories and are composed of 11% carbohydrates, 1% protein, less than 1% fat and 86% water (table). Raw apricots are a moderate source of vitamin A and vitamin C (12% of the Daily Value each). Fresh, ripe apricots are juicy and taste both sweet and a bit tart. With a tender texture that's not to be missed, they're miles apart from the dried variety. A relative of the peach, this sweet, small stone fruit has soft velvety skin and a creamy texture. Try these lush little beauties in pies, tarts, cobblers, and more. For the best flavor, seek out local fruit, and look for those that are deep orange, fairly plump, and soft enough to yield to gentle pressure (but not mushy). If unripe, place apricots in a paper bag at room temperature for one to two days. Fully ripe apricots should be used or eaten immediately; otherwise, store them in the refrigerator for up to one week. Some of the greatest apricot dessert recipes ever include Apricot Pâte de Fruit, Walnut Cake with Apricot Preserves, Apricot Soup, Apricot Pavlova with Chamomile Cream, Apricot Cobbler, Apricot Pistachio Tart, Apricot-Walnut Oat Cookies and Apricot Compote.
31
sweet ingredient
sweettooth 32