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Croute of Fruit This is a super-easy dessert to make when you have a few minutes' notice and nothing much at hand. It takes only a few minutes to prepare, a few minutes to cook, and any fruit can be used. It is very good made with pound cake, brioche, or sponge cake, but also quite good on plain slices of white bread. When bread is used, some sugar is added for sweetness, but the sugar is not necessary on sponge or pound cake. The slices of pound cake, about 1/2 inch thick, should be approximately 4 inches long by 3 inches wide, more or less the size of a slice of bread. These croutes are very economical and they can be made with fruits that are a bit past their prime, fruits that have wilted and shriveled. Sour cream is excellent served with these fruit toasts, which can also be served for breakfast or brunch. 2 ounces (1/2 stick) sweet butter, softened 8 slices bread or cake Approximately 1/3 to 1/2 cup sugar 2 ripe medium-size peaches 2 large plums 1 banana Spread approximately 1/2 teaspoon of butter on one side of each slice of bread or cake. Sprinkle 1/2 teaspoon of sugar on top of the butter on each slice of bread, but not on the cake. Slice the fruits. Arrange the slices of fruit from the outside toward the center to imitate an open flower. Place the sliced banana in the | center. It is important to cover all the bread or cake, because the uncovered bread or cake will burn in the oven. Sprinkle 1 teaspoon of sugar over the fruit on each slice and add 1 teaspoon of butter cut into little dots. Place on a cookie sheet under the broiler, but in the middle of the oven so that it doesn't cook too fast. Broil for 10 minutes. (If your broiler is separate from the oven, bake the croute at 500 degrees.) Serve right out of the oven; the bread or cake will be moist and sweet underneath, and the fruit barely cooked and a bit caramelized on top. Serve with or without cold sour cream. 6 TO 8 SERVINGS Return to Top | Back to Recipes |
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