Cooked and Stewed Fruit
Fruit is, of course, wonderful as is, and is a delightful ingredient in cakes or pies. However, it also adapts beautifully to being cooked on its own, say stewed in spiced wine, and is a perfect way to finish a meal.
Apples with Limes and Oranges Recipe - Mele agli Agrumi
I confess I'm not a great fan of sweets in the summer months. It's simply too hot. Fresh fruit, on the other hand, is quite nice, and here's a nice change of pace with respect to the standard summer peach.
I confess I'm not a great fan of sweets in the summer months. It's simply too hot. Fresh fruit, on the other hand, is quite nice, and here's a nice change of pace with respect to the standard summer peach.
Strawberries with Marsala - Fragole al Marsala
Spring is Strawberry Season, and while Italians generally season (for want of a better term) bowls of strawberries with sugar and either white wine or lemon juice, one can use other things. Marsala, for example.
Spring is Strawberry Season, and while Italians generally season (for want of a better term) bowls of strawberries with sugar and either white wine or lemon juice, one can use other things. Marsala, for example.
Setting Summer Aside for Winter: Canning Apricots -- Albicocche Sciroppate
Canning apricots is an easy way to capture summer for the winter months. Canned apricots are tasty, and canned apricots are an excellent gift.
Canning apricots is an easy way to capture summer for the winter months. Canned apricots are tasty, and canned apricots are an excellent gift.
Stuffed Figs Calabrian Style, or Fichi Ripieni alla Calabrese
A summer delight! Though the recipe calls for cloves in the syrup, feel free to substitute them with either a piece of stick cinnamon or a vanilla bean. They'll keep for a few days in the fridge, but will begin to ferment if kept overlong.
A summer delight! Though the recipe calls for cloves in the syrup, feel free to substitute them with either a piece of stick cinnamon or a vanilla bean. They'll keep for a few days in the fridge, but will begin to ferment if kept overlong.
Drunken Fruit, or Conserva Antica
This can be quite spectacular; I recall a restaurant in Rome that kept a big jar of it on the counter, adding more fruit or alcohol when the level dropped.
This can be quite spectacular; I recall a restaurant in Rome that kept a big jar of it on the counter, adding more fruit or alcohol when the level dropped.
Strawberries with Balsamic Vinegar, or Fragole all'Aceto Balsamico
This is a fairly new-fangled recipe that one also sees in adds for commercial balsamic vinegar, with the man in the voiceover sounding surprised as the woman drizzles the balsamico. It's actually fairly obvious, though it will be much better if you use the traditional artisan-made balsamico and use a nebulizer to spray it over the berries. Given the cost of true aceto balsamico it's a dessert for a special occasion, but life is made for occasions of this kind too.
This is a fairly new-fangled recipe that one also sees in adds for commercial balsamic vinegar, with the man in the voiceover sounding surprised as the woman drizzles the balsamico. It's actually fairly obvious, though it will be much better if you use the traditional artisan-made balsamico and use a nebulizer to spray it over the berries. Given the cost of true aceto balsamico it's a dessert for a special occasion, but life is made for occasions of this kind too.
Oranges in Marsala -- Arance al Marsala
Oranges in Marsala, or Arance al Marsala: Sicily produces some of the best oranges in the world bar none. They are also fortunate enough to have Marsala, a wine initially produced in the late 1700s by an Englishman, J. Woodhouse, who wanted to make something similar to Sherry or Port. His first shipment reached England in 1783 and was a huge success. It's strong, 16-17% alcohol, and can be either dry or sweet. In this case I'd go with the sweeter variety.
Oranges in Marsala, or Arance al Marsala: Sicily produces some of the best oranges in the world bar none. They are also fortunate enough to have Marsala, a wine initially produced in the late 1700s by an Englishman, J. Woodhouse, who wanted to make something similar to Sherry or Port. His first shipment reached England in 1783 and was a huge success. It's strong, 16-17% alcohol, and can be either dry or sweet. In this case I'd go with the sweeter variety.
Buttered Chestnuts -- Castagne al Burro
Buttered Chestnuts, or Castagne al Burro: A simple Piemontese recipe that will serve 6.
Buttered Chestnuts, or Castagne al Burro: A simple Piemontese recipe that will serve 6.
Chestnuts with Whipped Cream -- Castagne con la Panna
Chestnuts with Whipped Cream, or Castagne con la Panna: This may not be quite as rich as a marron glassé, but it's definitely headed in that direction. The recipe is Piemontese, and will serve 6.
Chestnuts with Whipped Cream, or Castagne con la Panna: This may not be quite as rich as a marron glassé, but it's definitely headed in that direction. The recipe is Piemontese, and will serve 6.
Baked Apples -- Mele al Forno
Baked Apples, or Mele al Forno: Baked apples is one of those obvious dishes that one can find almost anywhere; this particular version is from the Valle d'Aosta, and is traditionally made with renette apples, which are yellowish brown spotted apples that are rather tart, and very good for cooking.
Baked Apples, or Mele al Forno: Baked apples is one of those obvious dishes that one can find almost anywhere; this particular version is from the Valle d'Aosta, and is traditionally made with renette apples, which are yellowish brown spotted apples that are rather tart, and very good for cooking.
Peaches in Syrup -- Pesche in Guazzo
Peaches in Syrup, or Pesche in Guazzo: Here's a way to keep peaches a bit beyond the season, drawn from a book entitled Il Re Dei Cuochi, published anonymously in 1885 by Salani. Use the tastiest peaches you can find.
Peaches in Syrup, or Pesche in Guazzo: Here's a way to keep peaches a bit beyond the season, drawn from a book entitled Il Re Dei Cuochi, published anonymously in 1885 by Salani. Use the tastiest peaches you can find.
Stuffed Peaches -- Pesche Ripiene
Stuffed Peaches, or Pesche Ripiene: The richness of peaches goes quite nicely with the bitterness of almonds, while candied fruit adds pleasant accents.
Stuffed Peaches, or Pesche Ripiene: The richness of peaches goes quite nicely with the bitterness of almonds, while candied fruit adds pleasant accents.
Apple Cream with Ice Cream -- Crema di Mele con Gelato
Apple Cream with Ice Cream, or Crema di Mele con Gelato:I usually get requests for decidedly traditional Italian sweets -- biscotti of one sort or another, or layer cakes, or torta di ricotta, the Italian equivalent of cheesecake. There are, however, many other options one can enjoy, and chefs are coming up with new ideas all the time. This will be quite nice at the end of the meal, or in the evening.
Apple Cream with Ice Cream, or Crema di Mele con Gelato:I usually get requests for decidedly traditional Italian sweets -- biscotti of one sort or another, or layer cakes, or torta di ricotta, the Italian equivalent of cheesecake. There are, however, many other options one can enjoy, and chefs are coming up with new ideas all the time. This will be quite nice at the end of the meal, or in the evening.
Sicilian-Style Stuffed Oranges -- Arance Ripiene alla Siciliana
SiSicilian-Style Stuffed Oranges, or Arance Ripiene alla Siciliana: This is an elegant recipe that will add grace to a special occasion. It will take about an hour to prepare (plus 2 hours chilling).
SiSicilian-Style Stuffed Oranges, or Arance Ripiene alla Siciliana: This is an elegant recipe that will add grace to a special occasion. It will take about an hour to prepare (plus 2 hours chilling).
Apples in Syrup -- Mele Sciroppate
Apples in Syrup, or Mele Sciroppate: This is an excellent way to carry the flavors of winter over into the summer months, when the apples and their syrup will be quite pleasant over vanilla ice cream or perhaps a spongy cake. Though they do contain alcohol the mixture isn't that strong -- about 40 proof.
Apples in Syrup, or Mele Sciroppate: This is an excellent way to carry the flavors of winter over into the summer months, when the apples and their syrup will be quite pleasant over vanilla ice cream or perhaps a spongy cake. Though they do contain alcohol the mixture isn't that strong -- about 40 proof.
Baked Sruffed Apples -- Mele Cotte Ripiene
Baked Sruffed Apples, or Mele Cotte Ripiene: Satisfying, and easy to make. Also elegant enough to serve company. The recipe will serve 6.
Baked Sruffed Apples, or Mele Cotte Ripiene: Satisfying, and easy to make. Also elegant enough to serve company. The recipe will serve 6.
Apples cooked in Wine -- Mele Cotte col Vino
Apples cooked in Wine, or Mele Cotte col Vino: It's hard to think of anything quicker, or more satisfying, on a crisp winter night. This recipe will serve 6, and doesn't call for a particular wine, likely because the wine used will vary somewhat, depending upon what's best in a given area. I'd probably go with a red, because that's what's best in Tuscany.
Apples cooked in Wine, or Mele Cotte col Vino: It's hard to think of anything quicker, or more satisfying, on a crisp winter night. This recipe will serve 6, and doesn't call for a particular wine, likely because the wine used will vary somewhat, depending upon what's best in a given area. I'd probably go with a red, because that's what's best in Tuscany.
Apples and Pears in a Spicy Cream -- Mele e Pere con Crema Speziata
A tasty, romantic dish that will be a fine way to finish a Valentine's Day meal (Or other similar occasion)
A tasty, romantic dish that will be a fine way to finish a Valentine's Day meal (Or other similar occasion)
Peaches in Moscato Syrup -- Pesche Sciroppate al Moscato
In late summer peaches are at their ripest, and richest, and now is the time to set some aside for the winter months; you'll find these to be far superior to anything that one can get out of a can. In terms of peach varieties, you'll want firm fleshed yellow peaches, and of a kind whose pit comes out easily. This recipe will yield about 10 half-pint (250 ml) jars, and they'll make excellent holiday gifts too.
In late summer peaches are at their ripest, and richest, and now is the time to set some aside for the winter months; you'll find these to be far superior to anything that one can get out of a can. In terms of peach varieties, you'll want firm fleshed yellow peaches, and of a kind whose pit comes out easily. This recipe will yield about 10 half-pint (250 ml) jars, and they'll make excellent holiday gifts too.
Pears in Wine -- Pere al Vino
This is Piemontese, and traditionally made with Martin Sec pears, a small golden-russet variety whose slightly grainy flesh is especially suited to being cooked.
This is Piemontese, and traditionally made with Martin Sec pears, a small golden-russet variety whose slightly grainy flesh is especially suited to being cooked.
Caramelized Figs with Mascarpone Cheese -- Fichi Caramellati al Mascarpone
Late summer is the season for rich, ripe honey-sweet figs, and though you may be tempted to eat them directly off the tree, this is a pleasant, quick way to serve them up when friends come calling.
Late summer is the season for rich, ripe honey-sweet figs, and though you may be tempted to eat them directly off the tree, this is a pleasant, quick way to serve them up when friends come calling.
Apricot Custard: Albicocche nelle Chicchere
An interesting apricot custard, and a variation on the theme made with peaches.
An interesting apricot custard, and a variation on the theme made with peaches.
Boozy Cherries: Cigliege sotto Spirito
Cherries in spirits will warm the heart!
Cherries in spirits will warm the heart!
Strawberry Gelatin: Gelatina di Fragole
Strawberry gelatin is delightfully refreshing.
Strawberry gelatin is delightfully refreshing.
Fresh Fruit Frappe
All sorts of fruit including melon and watermelon, whirred in a blender with ice. Also a good base for a daiquiri.
All sorts of fruit including melon and watermelon, whirred in a blender with ice. Also a good base for a daiquiri.
Champagne Melon Peach Soup
What could be better for a romantic evening? I'm not sure.
What could be better for a romantic evening? I'm not sure.
Peaches Flamed in Scotch
A tremendous amount of scotch is imported, and finds many uses.
A tremendous amount of scotch is imported, and finds many uses.
Tangerine Gelatina With Orange Flower Mascarpone
"If you've never tasted homemade fruit gelatin, you will find its clear fruit taste a revelation," says Erica De Mane.
"If you've never tasted homemade fruit gelatin, you will find its clear fruit taste a revelation," says Erica De Mane.
Watermelon with Blackberries and Pear Puree
"Easy, and takes care of that sweet tooth too." Not Italian, but...
"Easy, and takes care of that sweet tooth too." Not Italian, but...