EASY FRUIT DESSERTS: In this episode of Bake it Up a Notch, Erin McDowell makes FOUR easy and versatile fruit desserts. With minimal tools and minimal cooking time, these recipes are a perfect way to turn an abundance of seasonal fruit into some delicious treats!
PLUM FRUIT LEATHER: I love to make fruit leather. It’s an extremely rewarding project with very little active time and requires little effort. It’s a great way to use in-season, juicy fruits, but it works just as well with thawed frozen fruit, too. You can adjust the sweetness level to your liking: adding more sugar will make a leather that tastes a bit more like a chewy candy-like treat, but you can just as easily rely on the natural sugars of the fruit and add very little (or none). Like anything made with fresh fruit, the precise cooking time of this leather is somewhat difficult to predict. Different kinds of fruit are juicier, and some will thicken a bit more naturally due to the makeup of their particular combination of flesh, skin, and/or seeds. - Erin Jeanne McDowell
SOUR CHERRY SYRUP: It’s so good, so easy, and so special-such huge reward for very little effort-that I will now be making a batch every time I get the “good cherries.” Spoon your syrup over ice cream, blend it into a milkshake, or use it to make an ice cream soda or float! Or my personal favorite move is to mix it into fresh squeezed lemonade or limeade for a sweet-sour summer treat. It keeps for up to three months in the refrigerator, so it’s also great as a cocktail mixer, too, because we’re essentially making homemade grenadine. Best of all, reserve and enjoy the bonus by-product: the simmered, sweetened cherries. When the syrup is strained, reserve the fruit to spoon over your favorite dessert, stir into yogurt, or purée them to make fruit leather. -Erin Jeanne McDowell
SWIRLY FRUIT CREAMSICLES: Homemade popsicles are so easy to make-but with just a little extra effort they can become showstopper-level extraordinary. These popsicles take two simple bases, and swirl them together to make one of the dreamiest popsicles/ice cream bars ever. The first base is a homemade fruit purée-this is as simple as cooking fruit and sugar, then straining it to make a smooth, flavorful purée. The second component is a no-churn ice cream base. (Don’t know what I’m talking about? Be sure to watch the ice cream episode of Bake it Up a Notch for more info and recipes. f52.co/3ws7nWl) The two are partially folded together to create a somewhat combined, gorgeously swirly effect full of bright natural fruit colors juxtaposed with creamy vanilla ice cream. - Erin Jeanne McDowell
APRICOT DUMPLINGS: These fluffy, fruit-filled treats continue my love affair with simple stovetop dumplings (a love affair so grand, I devoted a six-page ode to dumplings in my newest book, Savory Baking). I grew up eating a lot of these kinds of dumplings in savory applications-like chicken and dumplings. But this sweet version makes a perfect, not-too-sweet summer dessert. It’s easy to make, but still feels fancy enough to serve for company. It’s a perfect dish to celebrate the wonderful bounty of fresh summer fruit. - Erin Jeanne McDowell
00:00 - Introduction
00:51 - Homemade Fruit Leather
08:51 - Fresh Fruit Syrups
15:51 - Swirly Fruit Creamsicles
25:20 - Apricot Dumplings
MORE FROM THIS VIDEO:
Get the full recipes on Food52.com here:
Plum Fruit Leather: f52.co/3Kk1O3N
Sour Cherry Syrup: f52.co/43HliWV
Swirly Fruit Creamsicles: f52.co/3QkS7Gb
Apricot Dumplings: f52.co/3QjJpbq
PRODUCTS FEATURED IN THIS VIDEO:
Silpat Silicone Nonstick Baking Mat: f52.co/459Eqy9
GIR Silicone Ladle Set: f52.co/44LhLbE
MORE ABOUT BAKE IT UP A NOTCH:
Fearless baker Erin Jeanne McDowell takes a deep dive into the tools, techniques and tips you need to create beautiful and delicious baked goods at home. Her bubbly & effortless approach helps even the most complicated of recipes seem like a total piece of cake! • Bake It Up a Notch!
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