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The Romans, the first formal meal in courses, starting) with taste (appetizers appetizers), followed by primae Mensae (plates, and then followed secundae (sweet).
Of course, accompanying a main course with plenty have something sweet (even if it is only a piece of fruit) is as old as man. Start listening to the back of human origin, as we mainly fruit eaters, and the sweetness of the fruit to maturity was associated. The sweetness of ripe fruit, something thatcrave more. In fact, many of our desserts are an attempt for the taste, texture and sweetness of the fruit to detect whether as honey or sugar with the inclusion of fruit flavors or sweeteners are added.
Even the texture of many desserts, especially if they are based or sponge, cream eggs that could be called a fruit, like in consistency. Imagine biting into an apple or a peach powdery then you think of a sponge or a cream September
GrantedToday, one of the sweeter the chocolate ingredients, you need to buy to remind you that chocolate is a fat from the seeds of fruits, which are then sweetened with sugar extracted. So chocolate is not one million miles away from fruit, from which it is produced.
Here are two recipes for classic fruit-based desserts, with the involvement of other fruits.
Baked apples
Ingredients:
4 fixed cooking apples (I like small Bramley or Cox's) for their acid
4 tablespoonsbrown sugar
1 teaspoon cinnamon
45g chopped walnuts
45g currants
45g chopped figs
1 tablespoon butter
180 ml boiling water
Method:
Wash and dry the apples, then with a sharp knife and a spoon, dig and cut the kernels into a well of about 3 centimeters in diameter, that drops to 1 cm in the basic shape of the fruit (leave the base in its complex).
Meanwhile, Mr jointly give the fruits and nuts in a bowl with sugar and cinnamon. Spoon this mixture in the wells format typeapples then transferred the fruit in a baking dish. Top with butter well on all the hot water to flow into the base of the tin Dot. Transfer to an oven at 190 ° C for about 40 minutes, or until apples are soft, warm (but not too soft).
Out of the oven then take a little 'sauce, spoon into centers of apples. Serve hot in dessert bowls and accompany with a scoop of vanilla ice cream.
Plum and apple pie with walnutsConfectionery
Ingredients:
500 g sweet biscuits walnut (add 50 g of chopped walnuts, mix baking normal)
500g cooking apples, peeled, cored and sliced
500g plums, halved and stoned
30 g butter
1 tablespoon granulated sugar
2 egg whites
120g caster sugar
Method:
Spread over half the dough on a lightly floured surface and use to line a deep dish pie.
Add the melted butter in a pan, mix the granulated sugar, then add fruit and cook untilonly soft (approx. 15 minutes). Take the heat and leave then tip the cake pan prepared fresh. Roll out the remaining dough and put a lid on the cake. Crimp the edges with a fork to remove, then the excess dough, a few steam holes in the top and in front of a furnace heated to 200 ° C. The cooking time is about 30 minutes or until pasta is colored.
Meanwhile, the egg whites in a clean bowl until stiff plays. Fold the sugar and then beat until it dissolves in the eggWhite mix. Remove the cake from oven and swirl the meringue mixture over the top. Return to the oven and put in gold for about 8 minutes, or until the meringue and place. Serve hot or cold.
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