It’s not always easy to find desserts that don’t require turning on the oven; pastry is inevitably linked to it. When this happens, on the hottest days of the year, it is a good idea to think of fruits – which are a dessert in themselves – as the protagonists of our sweet preparations. What could you add to them to create a nice, good and cheap dish? How could I add different flavors, textures, and colors? What ingredients or simple preparations could accompany them?
From the answer to these questions, dishes like this one are born, where we add a classic elaboration, the English cream; a cooking method, the marking of the fruit in the pan; and an ingredient that provides texture, nuts. Thus, we have a dessert that is very easy to prepare: you can make the English cream in advance and roast the fruits just before serving the dish. In addition, you can vary the fruits to your liking, taking advantage of the fact that summer is the season of maximum splendor of the stone fruits (which, look where, are the ones that best get along with cooking).
The only complexity -a three out of 10, to be honest- of this dish lies in the preparation of the English cream. It is very similar to a pastry cream, with the difference that English cream does not have flour or cornstarch to thicken it, which makes it a fairly liquid consistency sauce. Like other creams, you can flavor it with different elements: vanilla, lemon, orange, anise, lavender or a splash of liquor are some options.
Difficulty
The one to make the cream well.
Ingredients
for 4 people
- 2 peaches
- 8 apricots
- 200g raspberries
- 10g of butter
- 500ml whole milk
- 50g white sugar
- 4 yolks
- 1 vanilla pod, a piece of lemon peel, or your favorite flavoring
- A handful of nuts (preferably roasted and unsalted)
Preparation
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Start by preparing the crème anglaise so that it cools in time. In a saucepan, bring the milk to the boil with the vanilla or lemon peel.
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In a bowl, lightly beat the yolks with a hand mixer. Add the milk little by little without stopping beating (this is important so that the milk does not cook the egg).
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Return the mixture to the saucepan and cook over a very low heat, stirring constantly with a spoon or tongue. Once it thickens, remove and cool: its texture is liquid, do not expect the consistency of a pastry cream.
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Wash the fruits well and cut the peaches and apricots into quarters.
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Heat a nonstick skillet over medium heat. Add the butter -necessary for the fruit to brown- and place the pieces of fruit without overlapping (if necessary, do it in batches). Remove once they are golden.
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Serve the crème anglaise at the bottom of the plate, place the roasted fruit and raspberries on top. Finish with chopped nuts on top.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#Summer #fruit #crème #anglaise