January's Seasonal Fruits in Your Dessert

Happy Tuesday everyone! It's always hard to fill the fruit-void in January: berries aren't great, apples have gotten mealy, and you can only eat so many bananas before you turn yellow. If you're as bored with the blah as I am, I've found a few recipes that revolve around this season's spectacular selection of fruits.

Grapefruit...
Chilled Grapefruit-Caramel Meringue Pie
Deborah Snyder

Ingredients

• 1 cup fresh pink or Ruby Red grapefruit juice
• Coarsely shredded zest of 3 pink or Ruby Red grapefruits (1/2 cup)
• 1 dozen large eggs, 6 eggs lightly beaten, 6 eggs separated
• 3/4 cup plus 1 1/3 cups sugar
• 2 sticks (1/2 pound) unsalted butter, softened, plus 4 tablespoons melted
• 9 whole graham crackers
• 1/2 pound cream cheese, softened
• Caramel Sauce
• 3/4 cup heavy cream

Directions

1. Bring a medium saucepan filled with 2 inches of water to a simmer over moderate heat. In a medium heatproof bowl, whisk the grapefruit juice and zest with the 6 whole eggs, 6 egg yolks and 3/4 cup of the sugar. Set the bowl over the saucepan and cook, stirring frequently, until a thick curd forms, about 15 minutes; don't worry if the curd looks slightly curdled. Strain the curd through a fine sieve set over a bowl, pressing on the solids; discard the solids. Whisk the softened butter into the curd until blended. Place a sheet of plastic directly on the curd and refrigerate until set, about 3 hours.
2. Meanwhile, in a food processor, crush the graham crackers; pour in the melted butter and pulse just to combine. Pat the crumbs over the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
3. In a medium bowl, using an electric mixer, beat the cream cheese until fluffy. Beat in 3/4 cup of the Caramel Sauce. In another medium bowl, beat the heavy cream until soft peaks form. Fold the heavy cream into the caramel cream cheese.
4. Spoon the grapefruit curd into the springform pan and tap gently to form an even layer. Spoon the caramel cream on top in a smooth, even layer. Drizzle the remaining 3/4 cup of Caramel Sauce all over the caramel cream and freeze until slightly set, about 1 hour.
5. Meanwhile, bring a medium saucepan filled with 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the 6 egg whites with the remaining 1 1/3 cups sugar, set the bowl over the simmering water and whisk over low heat until the sugar is dissolved and the egg whites are hot to the touch. Transfer the bowl to the mixer fitted with a whisk and beat at medium-high speed until the whites are stiff and glossy, about 8 minutes. Spread the meringue over the caramel. Swirl decorative peaks in the meringue. Freeze the pie until firm, at least 4 hours.
6. Before serving, preheat the broiler and position a rack 8 inches from the heat. Broil the meringue just until it begins to brown, about 2 minutes, shifting the pan for even browning. Alternatively, brown the meringue with a propane torch. Carefully remove the ring and transfer the pie to a platter. Let stand in the refrigerator for 30 minutes before serving.

MAKE AHEAD The pie can be prepared through Step 5 and frozen for up to 2 weeks. Cover once it's frozen solid.

Orange...

Spiced Fresh Orange and Honey Sorbet

Michael Psilakis

Ingredients

• 3 cups water
• 1 cup sugar
• 1/2 cup clover honey
• 2 tablespoons finely grated orange peel
• 1 tablespoon chopped peeled fresh ginger
• 2 whole star anise or cardamom pods
• 2 whole cloves
• 1 small bay leaf, preferably fresh
• 2 cups chilled fresh orange juice
• 3 tablespoons fresh lemon juice

Directions

1. Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.
2. Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.

Kumquat...

Candied Kumquat and Ricotta Tart

Gourmet, February 2003

Ingredients

• 4 cups fresh kumquats (1 1/2 lb with leaves; 1 lb without)
• 1 cup water
• 2 cups plus 2 tablespoons sugar
• 1 teaspoon fennel seeds, lightly toasted
• 2/3 cup ricotta
• 1/3 cup sour cream
• 1 (12- to 13-inch) baked sweet tart shell

Special equipment: an electric coffee/spice grinder

Directions

1. Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
2. Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 5 minutes. Stir in kumquats and simmer gently 10 minutes. Drain and cool kumquats in a sieve set over a bowl, then return drained syrup to pan and boil until reduced to about 11/3 cups, 3 to 5 minutes.
3. Finely grind fennel seeds in coffee/spice grinder, then transfer to a bowl and whisk together with ricotta, remaining 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
4. Arrange kumquats as evenly as possible over ricotta using your fingers or a small spoon, separating slices as necessary with a skewer, then brush kumquats with some of reduced syrup.
5. Remove side of tart pan.

Notes: Kumquats can be candied 1 day ahead and chilled in syrup (before reducing), covered. Warm mixture before proceeding. Ricotta filling can be made 1 day ahead and chilled, covered. Tart can be assembled 2 hours ahead and kept at room temperature.

Happy baking!