Sweet Simplicity: Jacques Pepins Fruit Desserts

This book is filled with easy-to-make, never-fail to impress deserts using fruit as the central theme. Most of the recipes are easy to understand, easy to make, and the ingredients are easy to find.

As Pepin states in his intro, desserts at his house are special meal events, but more regularly does he have fruit desserts. Such then is the emphasis of this collection featuring seasonal fruit in this easy to use and prepare fruit dessert recipe collection. These are arranged by fruit with several what may be termed "standard recipes" while others are creative and not found in other collections. Being one who is attracted to the latter type, intrigued and delighted with the following: Cheeese, Apple and Nut Melange; Carmelized Apple Timbales; Lemon Bananas in Crisp Shells; Summer Cherry Pudding With Rum Sauce; Crepe Souffles in Grapefruit Sauce; Souffle of Mango with Mango Sauce; Fragrant Melon Soup; Peach and Walnut Tart; Pears Au Gratin; Roasted and Carmelized Pears; Quick Plum and Almond Cake. I'm with Pepin in his approach to cooking and dining, here specifically that fruit desserts are refreshing and symphonic in bringing the entire meal into harmony. This book will aid in that realized goal. It has wonderful color photos with many of the recipes, and instructions and advice on fruit buying and prep are worthwhile reading.

This is a wonderful guide to using fruit at its best, whether fresh, frozen, or dried. I'd thought for some time that "Greene on Greens" and "The Grains Cookbook" by the late Bert Greene needed a third companion volume on fruit. Pepin's solution is better. The first day I had it, I made blackberries in a honey cream sauce. I adapted the blackberry/kiwi recipe to use peaches instead of kiwi. I even like the melon recipes, and I don't even care for melon! Pepin does rely a bit on special liqueurs such as kirsch, Grand Marnier, etc. But the Pepin way is the spirit of experimentation, so substituting something else might be just the ticket (my homemade cognac vanilla extract was superb with the blackberries and peaches). Simplicity is the word. If you love fruit, you can't be without this serious book.

Looking for something different to cap off a dinner party, I was loaned this book by a friend. I've tried several recipes - all work just as described. I especially like the many 'easy' recipes that take little time, and the fact that many recipes are light on fat. It's a lovely book.

Jacques has done it again! Each fruit has its own chapter with descriptions of varities of each fruit, ripeness tests, many color pictures of the finished results along with the uncomplicated recipes.Fresh fruit season is beginning, so the big decision is where to start. There are great sounding recipes for all seasons, plus preparation time and nutritional analysis for all of them.Jacques' PBS shows are always special as are his cookbooks. Keep them coming. A great read!