By Zell Schulman
Summer is here. My body needs less food and lots of liquids. Water is our best friend in the summertime. My fondest memory is going berry picking. As a teenager living in Park Hills, Ky., there were wild berry bushes growing near my house, and nothing tasted better than a bowl of fresh blackberries with cream to start the day. The local Farmer’s Markets give us a variety of choices. Not only do we have berries, but many fruits to choose from. I want to share two of my favorite summer recipes with you. The sugar syrup can always be found in my refrigerator. Enjoy.
This makes an elegant, quick and easy dessert. It’s great over pound cake, angel food slices or ice cream. Choose your favorite fruit, add the fruit syrup and set it in the refrigerator until ready to use.
FRESH FRUITS AND LIQUEUR’S
—Strawberries and raspberries with Kirsch or Cognac
—Apricots and Peaches with Grand Mariner or Amaretto
—Black or green Grapes plus Pineapple chunks with Brandy
—Sliced oranges with Cointreau
1 cup sugar
3 tablespoons Liqueur
1/2 cup water
3 cups fresh fruit
Method: Stove Top
1. In a medium bowl, mix the sugar, water and liqueur of your choice together.
2. Pour into a 2 cup saucepan and heat the syrup to 230˚ or until the sugar is completely dissolved. Remove from the heat and allow to cool about a minute.
3. Add the appropriate liqueur to the sugar syrup and allow to cool about 4 minutes while preparing the fruit.
Method: Microwave Oven
1. Pour the syrup into a microwave safe 4 cup container and microwave 5 minutes on High setting, until bubbly, then set the microwave to medium and microwave for 3 more minutes.
2. Add the appropriate liqueur to the sugar syrup and allow to cool about 4 minutes. Pour over the fruit. Chill and serve.
Cold Oranges with Cointreau
I’ve had more requests for this dessert recipe than any. Since oranges are available all year round, this dessert is quite refreshing and elegant..
4 navel seedless oranges
1/4 teaspoon cream of tartar
l cup water
1/4 cup Cointreau
1/2 cup sugar
Drop of red food coloring
1. Peel and section the oranges. Slice sections in half. Remove any white pith that may cling to the sections. Save the peel.
2. With the tip of a very sharp knife, remove the white pith from the peel and slice the peel into thin slivers.
3. Place slivered orange peel, water, sugar, and cream of tartar in a l quart saucepan. Bring to a boil. Turn to simmer and cook 20 to 30 minutes until thick and syrupy. Add Cointreau and red food coloring if desired. The food coloring adds a nice orange color. Remove from heat and allow to cool completely. About 1 hour.
4. Pour the cooled syrup over sectioned oranges. Chill well before serving.
Zell’s Tips: The oranges may also be peeled and served prepared whole. Pour the cooled syrup over each orange, garnish with candied violets, and serve individually. This dessert makes a smashing finish for an elegant dinner party. You may wish to double the recipe for a large crowd.