The 4th wedding anniversary is flowers and fruit...who has a fantastic fruit dessert recipe?

My old standby is a fruit tart. But I'd like to try something new. DH likes custards and parfaits. Anyone have a good recipe?

Re: The 4th wedding anniversary is flowers and fruit...who has a fantastic fruit dessert recipe?

I just told Hailey to make a fruit pizza! I love them. I make my own graham crust (instead of sickeningly sweet sugar cookie crust) - go light on the sugar when making the cream cheese layer and then spread on different types of fruit - berries, kiwi, mandarin oranges, etc.

As to custards.. I LOOOOOOOVE claufoutis.. here is a link to Julia Child's recipe:
Julia via Amy Claufoutis

Re: The 4th wedding anniversary is flowers and fruit...who has a fantastic fruit dessert recipe?

Fruit fondue
Strawberry Shortcake
Mixed berries and whipped cream
Mixed berries and ice cream

Re: The 4th wedding anniversary is flowers and fruit...who has a fantastic fruit dessert recipe?

1st layer. cut up 1/2 poundcake

2nd layer...berries

3rd layer...vanilla pudding, 1 instant package

4th layer...remaining poundcake

5th layer...berries

6th layer...cool whip.

soooooooooooooo good.

Re: The 4th wedding anniversary is flowers and fruit...who has a fantastic fruit dessert recipe?

Sauteed peaches with ice cream:

1 Large peach (sliced and pitted, and skinned if you want)
1 Tbsp butter
1/4 tsp cinnamon
1 Tbsp light brown sugar
1/2 cup raspberries (optional)
1 tsp sugar
vanilla ice cream

Saute peaches in butter until tender and slightly browned about 2 mins.

Stir in cinnamon and brown sugar and saute 1 minute longer. Set aside.

In small bowl toss raspberries with sugar.

Scoop ice cream and top with peaches and raspberries. Serves 2.

Re: The 4th wedding anniversary is flowers and fruit...who has a fantastic fruit dessert recipe?

I've posted recipes to make Pavlova here before, its easy, you make a big meringue and pile it high with fruit and cream. Mmmmmmmmmmmm.

Google it for a recipe.

Re: The 4th wedding anniversary is flowers and fruit...who has a fantastic fruit dessert recipe?

This is good for a wedding anniversary. it was a bit of work though

BERRY CREAM TORTE
http://teriskitchen.com/cakes/berrycream.html
SERVES 10 to 12

This is a heavenly cake and makes a spectacular presentation. It is an Italian layer cake filled with berries and whipped cream. It is based on a recipe from a magazine called La Cucina Italiana. I made some changes, mostly for ease of preparation. It is still rather time-consuming so start early or bake the cake the day before. The cake is so good on its own I'm certain you will find other uses for it.

INGREDIENTS

Cake
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
4 large eggs, separated, room temperature
Filling
2 pints (about 4 cups or 2 pounds) fresh berries, cleaned (see notes below)
3 cups heavy or whipping cream
4 tablespoons confectioner's (powdered) sugar
3/8 cup (6 tablespoons) orange-flavored liqueur, such as Grand Marnier or Cointreau
2 tablespoons water
For the cake: Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan. Sift the flour with the baking soda and half of the salt. (Half of 1/8 teaspoon is basically a pinch so you don't have to measure exactly). Place the butter and sugar in a large bowl and beat with an electric mixer until light and creamy. Add the egg yolks, one at a time, beating well after each addition. Add the sifted flour mixture and fold in until well incorporated.

In another bowl, beat the egg whites with the remaining salt until they hold soft peaks; fold into batter. Pour the batter into the cake pan and bake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Remove from oven and allow to cool on a baking rack for about 7 minutes, then remove cake from pan and place on rack until cooled completely.

For the Filling: Take 1 pint (2 cups) of the berries and purée in a processor until smooth. You should have about 1-1/2 cups of purée. Place in a large bowl. If using large berries such as strawberries, slice the remaining berries into wedges, otherwise keep them whole. In a large bowl, whip the cream and confectioner's sugar together. Remove a little more than half of the whipped cream and add to the purée, folding to incorporate.

To assemble: Slice the cake horizontally into 3 equal layers. Mix together the liqueur and water. Place the first cake layer on a serving plate; brush with one-third of the liqueur. Top with half of the berry cream, then scatter one-third of the berries over the cream. Repeat with the second layer of cake. For the top layer, brush the liqueur on the side of the cake layer that will be on the bottom, then turn over and place on top. Place the whipped cream on top, being certain to keep it billowy and fluffy, not an even spread. If desired, this could be done with a pastry bag with a fluted tip. Decorate the top with the remaining berries. Refrigerate until serving.

Notes: The original recipe called for strawberries but any fresh berries could be used. Be certain to use ripe, sweet berries at the peak of their season since no sugar is added directly to them. Do not attempt to use frozen berries in this recipe because they would ooze too much liquid into the cream and deflate it. If the cake batter is too thick to spread by itself when poured into the pan, spread it gently with your spatula or spoon. The first time I made the cake, I tested it after 40 minutes and not only was the tester clean, probably due to the large amount of butter in the batter, but the top sprang back to the touch. However, when I cut into it, there was an area that could have been baked a little longer, so be certain to test it well. Since the cream is stabilized with the confectioner's sugar, the cake will last in the refrigerator for one or two days before it deflates too much. However, for the best possible presentation, I would not make the cream and assemble the cake until several hours before serving.

Re: The 4th wedding anniversary is flowers and fruit...who has a fantastic fruit dessert recipe?