Culinary connoisseur and media maven Martha Stewart is becoming a member of TODAY to share some seasonal fruit-filled recipes from her latest cookbook, “Martha Stewart’s Fruit Desserts: 100+ Scrumptious Methods to Savor the Better of Each Season: A Baking E book.” She exhibits us tips on how to make candy and tart cranberry skillet cake, rosy quince cobbler with contemporary whipped cream and spiced apple and bourbon dessert potpies.
Particular person apple pies topped with golden, flaky crust are the right finale for a comfy fall dinner. Retailer-bought puff pastry (all butter, please!) makes them simple; a boozy apple filling (we used bourbon, however one other whiskey and even rum works, too) makes them completely decadent. Serve heat with vanilla ice cream.
Take the standard cobbler up a notch: Slices of quince are cooked in a heat tub of maple and vanilla till tender and candy, then baked underneath mounds of cornmeal-spiked biscuit dough. A gap within the middle of the topping lets steam escape and divulges the effervescent, rosy-hued filling.
This berry-studded cake is festive sufficient for the vacation desk however comes collectively so simply, you’ll be able to combine it up anytime. Pop it within the oven as you are sitting down for dinner. When you have leftovers, nobody will choose you for digging in at breakfast the subsequent day.
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