I think I have had apricots in just about every recipe imaginable. One all time favorite is chevre stuffed apricots as an antipasto. Since this busy-bee does not indulge in animal cheese like this but once or twice a year, I decided to create a cashew chevre to stuff them with. It still has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead. more→
Holiday meals, whether at home or at my grandmother’s, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade chocolate wafers turn this delicious, unpretentious pear and cranberry compote into an elegant, alluring dessert perfect for holidays or company meals. Recipe contributed by Zel Allen, from Vegan for the Holidays.* Photos by Jennifer Strohmeyer of Virtually Vegan Mama.
This simple and pretty combination of winter fruits — pears, apples, oranges, and pineapple, spiced with crystallized ginger — is a refreshing finish to any meal. It’s pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Peaches are at their best from mid- to late summer. Make sure to get them already almost or perfectly ripe. Rock-hard peach that have traveled a great distance never seem to develop much flavor as they ripen, and often go to mush. This quick dessert can be enjoyed shortly after you make it — no baking or chilling required! Out of season, frozen organic peaches are a good alternative to fresh. Photo by Hannah Kaminsky of Bittersweet. more→
Fresh fruit platters are the best kind of dessert for summer evenings, with berries, melons, and other fruits at their peak. They can also be the main feature of a light brunch served with muffins or other baked goods. Here, quantities are given just as a guideline — they aren’t as important as arrangement—and of course, the fruit should be ripe and luscious. Vary the kind of fruit used according to what’s available. Photo by Hannah Kaminsky of Bittersweet. more→
Summer desserts need not be fancy; in fact, when the short season of summer fruit is upon us, that’s the best dessert of all. These past few summers I’ve enjoyed teaming two or three fruits whose colors and flavors contrast and complement well. Honestly, you don’t need a formal recipe or even quantities, but I give some only as a guideline in the ideas that follow. Once fruit is washed and/or cut up, it should be eaten as soon as possible. You can serve any of these combinations on their own, or over nondairy ice cream or coconut yogurt. Photos by Hannah Kaminsky.
This dessert of amaretto-soaked strawberries is almost embarrassingly simple, yet luscious and low in fat. Amaretto is a liqueur made from almonds. It’s a good way to serve this fruit during strawberry season. Photos by Evan Atlas. more→
The combination of cucumber, honeydew, and green grapes makes for a simple and refreshing summer salad that’s good as an appetizer as well as a dessert. Or it can be served with a meal, as a counterpoint to something spicy, like a curry. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables* © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group. more→