Anyone care to share some fruit based (tried and true) dessert recipes that are relatively simple?

open refrigerator, take out apple, eat it...

doesn't get much simpler than that...i prefer the red delicious or pink lady varieties

Happy this is for Deek

Take I watermellon cut hole in, fill with everclear leave sit 24-48 hours enjoy

This is right up your alley:

1 L Everclear
5.25 L Vodka
1 bottle Peach Schnapps
1 bottle Apple Schnapps
10 L Sprite
1 L Triple Sec
1.75 L bottle Gin
1 bottle Sour Apple Pucker
4 bottles Boone's farm wine
8 L Tropical Punch
3 containers Orange Juice concentrate
Fruit (as much as you'd like)
Use a large container (kid size swimming pool, ice chest or newly purchased trash can). Allow the fruit to soak in all the alcohol for about 4 - 12 hours. Add all the juice and let sit overnight. Serve the next day.

OK, doofi! It's for dessert for dinner at my mother's! She thinks I am a tee-totaller...

Has she actually met you???

What kind of fruit do you want to use? My "go to" fruit desserts are usually cobblers. Cheesecake-fluff with fresh berries or honey glazed figs are also easy.

McDonald's has two for $1 fruit pies, grab a sack full of those.

It has to be kinda on the light side, maybe something with apples (not quite as simple as Happy's). We are making homemade gnocchi for dinner... big meal.

Apples go well in sangria

fruit salad...just cut up a bunch of different fruits and mix together

You want a hot dessert or a cold one? Remember - I'm Southern. We don't really do "light" anything.

doesn't your local grocery store sell pre made fruit plates?

buy a couple of those, throw them in a bowl of your own and claim you made it

I like to make "mini-apple pies". Take 1 apple, core it - leave a bottom, peal it. Take pie crust or cresent rolls (2) and wrap around apple. Fill hole where core was with butter, sugar and cinnamon. Bake at 350 for 1 hour or until apples are soft. enjoy!

You can also take a variety of cut, fresh fruit - strawberries, apples, blueberries, raspberries, etc. and put in a wine glass - top with vanilla yogurt, sprinkle with shaved chocolate.

do you have a fondue pot? you could make a chocolate fondue and use a variety of fresh fruits to dip.

No fondue pot.

How about Apple Betty, Apple Crisp, Apple Calfouti?

Anyone have good recipes?

how 'bout you google it...sheesh, you want us to come make it too?

The Chef on a Shoestring did an Apple Betty on CBS Saturday morning. They usually post the recipes until the next Saturday. It should still be there. It looked good.

I was looking for a tried and true recipe, wiseass.

yeah, what Happy said

use your PC for something else other than downloading porn

Oooh - baked apples! I love baked apples.

Easy Cobbler (works with peaches or apples)

1 med mixing bowl of fruit, peeled and sliced (probably 4 -6 c or so?)
1 stick butter
big handful brown sugar
approx. 1/2 c white sugar
cinnamon
nutmeg
allspice
splash vanilla
lemon juice or dry white wine
refrigerated pie crust or crescent roll dough

In a big pot on low heat, melt the butter. Dump in fruit and toss to coat. Add sugars and seasonings, stirring well. Add just enough lemon juice or wine to put a thin layer of liquid on the bottom of the pot. Cover and let sit on very low heat, stirring occasionally, until fruit begins to soften and release liquid. Remove from heat and pour into large (deep) buttered casserole. Cut dough into pretty strips and lay across the top of the fruit in a lattice pattern. Bake 45-60 minutes at 325 or until dough is browned and fruit is soft and bubbly.

OR - prepare fruit as above, dump into prepared casserole dish. Melt 1 stick of butter and stir into a white cake mix (use your hands to turn it into crumbles). Pour over top of fruit (should be about 1/2-3/4 inch layer). Bake as above.

ETA: I almost forgot - I like to stir a bit of cream into the fruit right before I pour it into the baking dish so that the filling is thicker/creamier. It's not necessary, though.

Becca, that sounds good!

Fruit Tart

Recipe by Christopher Lampo of Christopher’s World Grille

Ingredients:
Pepperidge Farm (or other brand) Puff Pastry Sheets
Sponge Cake or store bought Pound Cake
White Chocolate Pastry Cream (see below)
Orange Liqueor or your choice of Flavored Syrup
Sliced Fresh Fruit (your choice)
Apple Jelly for glaze

White Chocolate Pastry Cream:
2cups Milk
1 ¾ oz Cornstarch
clb Sugar
c 1b Sugar (2nd measurement)
1½oz Unsalted butter
½ cup White Chocolate
4ea Eggs
½ cup Whipping Cream

Directions:
1. Combine milk with the first measurement of sugar, butter and bring to a boil.
2. Slightly beat the eggs, in a mixing bowl.
3. Combine the second measurement of sugar with the cornstarch. Add to eggs.
4. Whisk until sugar is dissolved.
5. Warm the egg mixture with the hot milk. Add all egg mixture to milk and whisk constantly.
6. Whisk until mixture has thickened. Remove from heat.
7. Add Chocolate and stir until melted completely. Let cool for about 8 hours or overnight.
8. Whip ½ cup of cream to stiff peaks. Mix with cold pastry cream.
Note: Pastry cream must be completely cold and set to make prepared pastry cream.

Fruit Tart Preparation:

Cut a large section of the puff pastry – reserving some for “border” accents. Cut remaining section of puff pastry into thin strips and place on top edges of large puff pastry section. Pinch edges to create decorative effect. Bake in 400 degree oven until golden brown (refer to package instructions for baking).

Once baked, press center section of puff pastry down with back of spoon to allow room for pound cake. Cut thin slice of pound cake to fit in center section of baked puff pastry. Soak pound cake layer with Orange Liqueor or your choice of flavored syrup. Cover with layer of White Chocolate Pastry Cream.
Add long lines of your choice of fresh fruit. On the show, we used strawberries, kiwi, mango, whole blueberries and blackberries.

For glaze, heat Apple Jelly over low stove and glaze finished tart. Cut into sections and serve as individual desserts. One puff pastry section serves 4-6, depending on size of sections. Enjoy!

Dang, I have the simpliest bestest cobbler recipe ever...but I don't exactly know it off the top of my head. grrrr.

You just mix the dough part and put the fruit on top and the dough cooks up around it, browns beautifully, and tastes amazing.

Becca...do you know the ingredient amounts for that one?


Also, what about a torte?? That's pretty light.