Fruit Desserts (115 Recipes): Delights and Desserts Volume Five Paperback – November 22, 2025

Fruit Desserts – 115 RecipesDelights and Desserts – Volume FiveDedicated entirely to fruit in all its forms, Fruit Desserts is the fifth volume in the Delights and Desserts collection and brings together 115 recipes that move from rustic family-style baking to restaurant-level plated desserts. Clafoutis, flognardes, seasonal tarts, compotes, crumbles, and elaborate fruit salads are treated with the same clear, structured, contemporary approach as the rest of the series.The book is organized into five complementary chapters:Clafoutis and Flognarde (D-770 to D-799)From traditional cherry clafoutis to pear–cardamom flognarde, apricot–rosemary clafoutis, wild blueberry–lavender, mirabelle and orange blossom, strawberry–rhubarb, peach–matcha, and raspberry–rose. A complete repertoire of baked fruit batters, ranging from very classic to boldly aromatic pairings with herbs, spices, cheeses, and spirits.Seasonal Fruit Tarts (D-800 to D-831)Thin apple tarts with salted butter caramel, gariguette strawberry tart on diplomat cream, pear and almond Bourdaloue, revisited lemon meringue, vine peach and pistachio, fresh fig with lavender honey, chocolate–raspberry, Vosges blueberry with gentian cream, rhubarb–strawberry–almond, and bergamot-scented citrus tarts. Each recipe is designed as a precise base for pastry shops, bistros, and gastronomic restaurants.Compotes and Poached Fruits (D-832 to D-856)Old-fashioned apple compote with Madagascar vanilla, pears in red wine and spices, rhubarb–strawberry, peaches with champagne and verbena, autumn fruit compotes, spiced baked apples, figs in red wine and honey, mirabelle with honey and cinnamon, citrus salads with warm spices, and Calvados-glazed apples. Ideal as plated dessert components, breakfast service, or accompaniments to ice creams and cakes.French-Style Crumbles and Crisps (D-857 to D-866)Apple crumble with salted butter caramel, pear–dark chocolate crisp, Provençal apricot–lavender crumble, rustic apple and Périgord walnut crisp, raspberry–pistachio crumble with rose, vine peach and rosemary crisp, blueberry–buckwheat crumble, fig and thyme honey crisp, and Norman-style apple–Calvados crumble. A chapter focused on texture contrast and simplicity, perfect for brasseries and home kitchens alike.Elaborate Fruit Salads (D-867 to D-885)Red berries with basil syrup, citrus and orange blossom, exotic fruits with candied ginger, melon–watermelon–verbena, white peaches in rosé wine and lavender, Moroccan orange salad, saffron Persian-style fruit salad, winter fruit with citrus and vanilla, and more. Each composition is built as a true dessert in its own right, not an afterthought — layered with infused syrups, herbs, honeys, and spices.With its precise bases, modern flavor profiles, and careful balance between freshness, sweetness, and acidity, Fruit Desserts serves both as a technical reference and a creative toolbox for anyone who wants to put fruit back at the center of the dessert plate — from everyday service to signature creations. Read more