Four of Erin McDowell's Easiest Fruit Desserts! | Bake it Up a Notch
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- čas přidán 22. 07. 2024
- EASY FRUIT DESSERTS: In this episode of Bake it Up a Notch, Erin McDowell makes FOUR easy and versatile fruit desserts. With minimal tools and minimal cooking time, these recipes are a perfect way to turn an abundance of seasonal fruit into some delicious treats!
PLUM FRUIT LEATHER: I love to make fruit leather. It’s an extremely rewarding project with very little active time and requires little effort. It’s a great way to use in-season, juicy fruits, but it works just as well with thawed frozen fruit, too. You can adjust the sweetness level to your liking: adding more sugar will make a leather that tastes a bit more like a chewy candy-like treat, but you can just as easily rely on the natural sugars of the fruit and add very little (or none). Like anything made with fresh fruit, the precise cooking time of this leather is somewhat difficult to predict. Different kinds of fruit are juicier, and some will thicken a bit more naturally due to the makeup of their particular combination of flesh, skin, and/or seeds. - Erin Jeanne McDowell
SOUR CHERRY SYRUP: It’s so good, so easy, and so special-such huge reward for very little effort-that I will now be making a batch every time I get the “good cherries.” Spoon your syrup over ice cream, blend it into a milkshake, or use it to make an ice cream soda or float! Or my personal favorite move is to mix it into fresh squeezed lemonade or limeade for a sweet-sour summer treat. It keeps for up to three months in the refrigerator, so it’s also great as a cocktail mixer, too, because we’re essentially making homemade grenadine. Best of all, reserve and enjoy the bonus by-product: the simmered, sweetened cherries. When the syrup is strained, reserve the fruit to spoon over your favorite dessert, stir into yogurt, or purée them to make fruit leather. -Erin Jeanne McDowell
SWIRLY FRUIT CREAMSICLES: Homemade popsicles are so easy to make-but with just a little extra effort they can become showstopper-level extraordinary. These popsicles take two simple bases, and swirl them together to make one of the dreamiest popsicles/ice cream bars ever. The first base is a homemade fruit purée-this is as simple as cooking fruit and sugar, then straining it to make a smooth, flavorful purée. The second component is a no-churn ice cream base. (Don’t know what I’m talking about? Be sure to watch the ice cream episode of Bake it Up a Notch for more info and recipes. f52.co/3ws7nWl) The two are partially folded together to create a somewhat combined, gorgeously swirly effect full of bright natural fruit colors juxtaposed with creamy vanilla ice cream. - Erin Jeanne McDowell
APRICOT DUMPLINGS: These fluffy, fruit-filled treats continue my love affair with simple stovetop dumplings (a love affair so grand, I devoted a six-page ode to dumplings in my newest book, Savory Baking). I grew up eating a lot of these kinds of dumplings in savory applications-like chicken and dumplings. But this sweet version makes a perfect, not-too-sweet summer dessert. It’s easy to make, but still feels fancy enough to serve for company. It’s a perfect dish to celebrate the wonderful bounty of fresh summer fruit. - Erin Jeanne McDowell
00:00 - Introduction
00:51 - Homemade Fruit Leather
08:51 - Fresh Fruit Syrups
15:51 - Swirly Fruit Creamsicles
25:20 - Apricot Dumplings
MORE FROM THIS VIDEO:
Get the full recipes on Food52.com here:
Plum Fruit Leather: f52.co/3Kk1O3N
Sour Cherry Syrup: f52.co/43HliWV
Swirly Fruit Creamsicles: f52.co/3QkS7Gb
Apricot Dumplings: f52.co/3QjJpbq
PRODUCTS FEATURED IN THIS VIDEO:
Silpat Silicone Nonstick Baking Mat: f52.co/459Eqy9
GIR Silicone Ladle Set: f52.co/44LhLbE
MORE ABOUT BAKE IT UP A NOTCH:
Fearless baker Erin Jeanne McDowell takes a deep dive into the tools, techniques and tips you need to create beautiful and delicious baked goods at home. Her bubbly & effortless approach helps even the most complicated of recipes seem like a total piece of cake! • Bake It Up a Notch!
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I don't know if you actually see these comments, but I at least hope someone at Food52 passes along to you just how much we ADORE YOU & YOUR VIDEOS!! It feels so great to have you back, Erin!!
These all look so yummy!
Love your goofy side! Fruit leather tongues for everyone!
The lemon shakeups are such a game changer. Never knew you could get 1 quart of homemade lemonade with just 1 lemon. The barrier to lemonade entry is so low now! I've made these 3 days in a row because they're so good. Thanks so much for sharing, Erin!
Those dumplings would be amazing with a raspberry coulis!
My dad would make fruit leather out of applesauce - he’d put it out in the sun on old screens and windows with some cling filmthat he cleaned and kept just for that. Was and still is some of my favorite fruit leather - still make it in honor of him to this day!
Erin is so easy to listen to and she is an amazing and knowledgeable teacher.
I love imagining Erin moving from NYC area to Kansas City with frozen sour cherries just so she can have them in the off-season 🍒❣
Pineapple chunks blended with coconut milk and a little sugar make a yummy frozen treat.
Popsicles are a lot of fun to make, I've done a lot of fun fruit applications - though you can also make hot chocolate, let it cool a bit, then freeze that. I'd add thick yoghurt to any popsicle that doesn't have a custard type base, as that keeps the splintery texture down
My favourite trick for taking the pits out of peaches, apricots, things like that is to use needlenose pliers. If you reach in through the stem end of the fruit, grab the pit with the pliers and twist, the pit comes right out.
Thank you dear Erin, it's always great watiching you. Within my halfAustrian family we make the apricot dumplings with pasta dough and up the breacrumb and suger coating with a bit of cinnamon. while my 100% Austrian family ups it definitely more than a notch by adding some cocoa powder on top.
So glad to see you Erin! All the desserts look delicious! Love the apricot dumplings! Erin's back woohoo!
Thank you so much Erin. I enjoy each of your episodes. I would love for you to teach us how to make apple crumble.
You always put a smile on my face. You are awesome!
Thanks, Erin! ❤
Lovely stying - great tutorials - crazy cool dumplings - oh Erin. You are the best.
Those apricot dumplings are looking delicious.
I just saw you on The Big Nailed It Backing Challenge. You look so good and natural. You are a wonderful teacher. I enjoy every episode
'Twas fun. Enjoyed it.
Thank You.
These are wonderful. Loved the presentation! Yummy!
The apricot dumplings look lovely! Reminds me of my family's zwetschgenknödel (German plum dumplings), except that those are made with a potato dough.
I love these videos and you make me feel inspired to bake. Thank you
All so yummy I don’t know which to make 1st!! ❤
Erin + this editing is FANTASTIC.
Yes to the dumplings!!!
hit the thumbs up for fun snacks and Erin!
Seriously?
Apricots are peaking where I live. I'm going to make the apricot dumplings!!!
Thank you jumm
Fun to watch her today 😂❤
Can you make some desserts with monk fruit in place of regular sugar for us?
Also, I adore you! I learn so much from you. Thank you!
Yea summer!
You are wondrous!
I wanted to see Erin use the little window in her fence to share her delectables with her neighbor…😊
😮😊I would pitch a tent just by that window and wait for Erin to open it, while pretending I was just pruning some roses😂
What's a fruit compote? Is it the same as a purée?
How long would it take to dehydrate the fruit leather in the oven
LOVE all of the fruit ideas! I'm a diabetic and berries are good for me; is there anything I can use as a substitute?
She literally said you can use whatever fruits you want.
Do you have a recipe for no churn yogurt ice cream?
15:50
😊👏🏼🍒🍋🍑🫐👍
Am I the only one who thinks not looking at the camera when speaking is rather annoying?
The “2 camera” cuts were trendy 3 or 4 years ago, but now it feels so last Tuesday.
Doesn't bother me. Erin is so much fun to watch & I learn so much that I don't pay attention to camera angles & stuff like.
She is speaking to the camera in most of the video, the frames you’re referring to are taken from a second camera, it would be impossible for her to look at both cameras.
What a life to be annoyed by such minor things. Either you’re oblivious to all the real problems in this world, or you just don’t care. Both are the reason the world is such a sh*tshow to begin with.
@@TheBLGL - So, are we only allowed to be “annoyed” by major disasters? The two camera edit was, I believe, originally used when there was a studio audience, and was intended to convey the idea that the speaker was addressing that audience. It is just weird when there is no studio audience, since it gives the impression that the speaker is addressing thin air. I am capable of being annoyed by this without losing perspective on major life context.
🙄