Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Why wonder what's for dessert? Poached fruits are always good and perfect over Mom's custard (see recipe box) or gelato. Saving time: use dried fruits in place of fresh and make ahead
4 apricots, washed, pitted and sliced
2 yellow or white peaches, washed, pitted and sliced
2 nectarines, washed, pitted and sliced
4 dried figs, stems removed, sliced
1/3 cup sugar
1 cup orange juice
1/2 cup white wine
2 tablespoons fresh minced mint
Place all the fruits in a quart saucepan, Sprinkle the sugar over the fruit, add the orange juice and white wine and bring to a simmer. Cook gently uncovered until the apricots begin to soften, but are not mushy, about 5 minutes. Remove the saucepan from the heat and transfer the fruit and their juices to a bowl. Stir in the mint. Cover and refrigerate at least 2 hours before serving.
Serve the fruit with some of its juices in each of 4 dessert bowls or goblets or serve on top of pistachio ice cream.
To use with the custard, un-mold the custard onto individual serving dishes and spoon some of the fruit on top and around the custard.