Whereas I am not keen on le grand dessert, where a little bit of everything appears on the plate, I particularly like desserts created around a single fruit. Thus one might have a sliver of pear tart, a small pear poached in wine and a scoop of pear sorbet in a tuile basket. Or a fruit soup, really just a glorified fruit salad, might be served with a scoop of matching ice cream in the middle, accompanied by crisp biscuits or a tender madeleine. For an easy variation on this theme, you might bury a spoonful of lemon or passion-fruit curd under a blanket of cream in a tuile basket, lightly dredge with sugar, and caramelize the top, garnishing with a fruit crisp. This next recipe is based on the rhubarb and ginger theme.
© 2000 Frances Bissell. All rights reserved.