Seared Figs and White Peaches with Balsamic Reduction

Ripe figs and peaches have naturally high levels of sugar, which means they'll caramelize beautifully without additional sugar or copious amounts of fat. This simple yet elegant dessert is a great way to maintain the texture and floral flavors of these delicate fruits. Toasted whole black peppercorns add an interesting savory flavor to this dish.

Yield:

8 servings

Ingredients

1. 1 teaspoon black peppercorns
2. 2 teaspoons butter, divided
3. 2 teaspoons chopped fresh thyme, divided
4. 4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
5. 8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)
6. 1/3 cup balsamic vinegar
7. 1/3 cup crème fraîche
8. 1/8 teaspoon salt

Directions

1. Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.
2. Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.
3. Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.

Notes

Gingered Blueberry Shortcake

Sweet, juicy, peak-season berries make this dish shine. For convenience, make the berry mixture, whipped cream, and shortcakes in advance, then assemble just before serving. Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes as time permits, freeze them, then defrost at room temperature when ready to serve.

Yield:

8 servings (serving size: 1 shortcake)

Ingredients

1. 4 cups blueberries
2. 3 tablespoons granulated sugar
3. 1 tablespoon fresh lime juice
4. 9 ounces all-purpose flour (about 2 cups)
5. 1 tablespoon baking powder
6. 1/2 teaspoon salt
7. 6 tablespoons chilled butter, cut into small pieces
8. 3 tablespoons minced crystallized ginger
9. 3/4 cup 2% reduced-fat milk
10. 1 large egg white
11. 1 tablespoon water
12. 1 tablespoon turbinado sugar or granulated sugar
13. 1/3 cup heavy whipping cream
14. 2 tablespoons powdered sugar

Directions

1. Preheat oven to 400°.
2. Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine. Add butter and ginger to processor; pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 400° for 20 minutes or until golden brown. Cool on a wire rack.
4. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 1 1/2 tablespoons whipped cream; cover with shortcake tops.

Notes

Oatmeal Cookie-Peach Cobbler

You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.

Yield:

12 servings (serving size: about 1 cup)

Ingredients

1. For the topping:
2. =================
3. 1/2 cup granulated sugar
4. 1/2 cup packed brown sugar
5. 1/2 cup butter, softened
6. 2 teaspoons vanilla extract
7. 1 large egg
8. 4.5 ounces all-purpose flour (about 1 cup)
9. 1 cup old-fashioned rolled oats
10. 1/2 teaspoon baking powder
11. 1/2 teaspoon salt
12. .
13. For the filling:
14. =================
15. 11 cups sliced peeled peaches (about 5 pounds)
16. 1/3 cup granulated sugar
17. 2 tablespoons all-purpose flour
18. 2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 350°.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.

Notes

Grilled Peaches with Vanilla Ice Cream

Grilling fresh peaches is easy–and you don't even have to peel them. Just cut peaches in half, remove the pits, and brush the cut sides with a little oil. Then sprinkle with cinnamon sugar, and grill just until the sugar melts.

Yield:

Serves 4

Ingredients

1. 2 tablespoons light brown sugar
2. 1/2 teaspoon cinnamon
3. 4 fresh peaches
4. grapeseed oil (or vegetable oil)
5. vanilla ice cream

Directions

1. In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes. Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).

Notes

Marinated Grilled Apples with Mint

Serve these highly flavored apple rings as a side with pork or chicken. We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.

Yield:

4 servings (serving size: 3 apple slices)

Ingredients

1. 2/3 cup fresh orange juice
2. 1 tablespoon chopped fresh mint
3. 2 tablespoons honey
4. 1 teaspoon vanilla extract
5. 1/2 teaspoon ground ginger
6. 1/4 teaspoon black pepper
7. 3 Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slices

Directions

1. Combine first 6 ingredients in a large zip-top plastic bag. Add apple slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. Prepare grill.
3. Remove apple from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.

Notes

Strawberry Napoleons

A Napoleon is a classic layered dessert of puff pastry with a sweet cream filling. For this easy, low-fat version, grill sheets of phyllo dough, and layer them with fresh strawberries and a honey-sweetened yogurt sauce.

Yield:

Makes 6 servings

Ingredients

1. 2 (5.3-oz.) containers plain fat-free yogurt
2. 3 tablespoons honey
3. 1 (16-oz.) container fresh strawberries, sliced
4. 2 tablespoons sugar
5. 4 frozen phyllo sheets, thawed
6. Vegetable cooking spray
7. 1 teaspoon sugar
8. Garnishes: mint sprigs, whole strawberries

Directions

1. Stir together yogurt and honey; cover and chill yogurt sauce until ready to serve.
2. Combine strawberries and 2 Tbsp. sugar; cover and chill until ready to serve.
3. Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/4 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/4 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1/2 tsp. sugar.
4. Grill phyllo stacks, without grill lid, over medium-low heat (300° to 350°) 1 to 2 minutes on each side or until lightly browned.
5. Place 1 grilled phyllo stack on each of 6 serving plates; top evenly with half of strawberry slices. Drizzle evenly with half of yogurt sauce. Top each with 1 grilled phyllo stack. Top evenly with remaining strawberry slices and yogurt sauce. Garnish, if desired. Serve immediately.

Notes