Recipes from Summer Berries & Autumn Fruits

Summer Berries and Autumn Fruits Cookbook

Sweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes – everyone has a favorite fruit, though too often many of us just eat it as it comes, or stick to classics such as apple crumble. In this inspiring collection of seasonal recipes, Annie Rigg offers 120 original, exciting and tempting ways to enjoy the orchard’s bounty. Whether introducing a splash of color to your plate or providing the perfect tangy countertaste to a rich cheese, she shows how fruit can play the starring role. Chapters cover Citrus, Berries & Soft Fruit, Stone Fruit, Tropical Fruit and Orchard Fruits, and the recipes include such delicious dishes as Bulgar Wheat Salad with Cherries and Feta, Mango & Chili Hot Sauce, Fromage Frais Panna Cotta with Blood Orange Jelly and Pistachio and Coconut & Lime Cake, as well as all manner of tarts, pies, creams, dressings and syrups.

A plum kuchen on a sheet of parchment with three slices cut from it and a collection of forks, a spoon, and two coffee cups nearby.

Plum Kuchen

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Breakfast. Brunch. Dessert. Midnight nosh. Heck, there’s no time of day or night that we don’t welcome this classic plum kuchen.

5 unwrapped squares of apple cider caramels beside a pile of wrapped caramels.

Apple Cider Caramels

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The 8th wonder of the world? These insanely satiating caramels are made simply with apple cider, sugar, and spice.

A frozen tub of plum sorbet, with a scoop of sorbet and some sugar cookies lying beside it.

Plum Sorbet

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This plum sorbet is going to change your late-summer fruit strategy. And you don’t even need an ice cream maker. Now that’s easy and elegant.

A slow roasted lamb shoulder in an oval cast iron dish with orange wedges.

Slow Roasted Lamb

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This slow roasted lamb shoulder coaxes the meat to fall-apart tenderness in the oven while infusing it with the pervasive aroma and flavor of orange, chile, and honey.