There is a certain tranquility to long, drawn-out summer evenings, surrounded by friends and loved ones. The last thing you want to be worrying about after a great meal is a finicky dessert that requires you to tear yourself away from the setting sun and head back into the kitchen. To save your summer evening serenity we have curated 4 simple dessert recipes using Fresh Frozen Ardo Fruit.
All these recipes can be made ahead of time and use frozen fruit to optimize the nutritional value of your desserts. Ardo sources its fruit and produce from local growers and freezes within days of picking so when it finds its way to your table the peak nutrients, texture and flavor have been locked in. This is perfect for hot Bermudian summers when fresh produce seems to wilt the second you leave the grocery store.
Bursting Triple Berry Crumble
The humble crumble is famous for its simplicity. This berry crumble uses fresh frozen blackberries, blueberries, and raspberries to deliver all the best elements of a pie, warm jammy fruit, crunchy pastry, and a healthy topping of cream, ice, or whipped, with none of the hassle. Summer sweetness achieved with less than 10 minutes of prep.
Ingredients
For the filling
1 cup Fresh Frozen Ardo raspberries
1 cup Fresh Frozen Ardo blackberries
2 cups Fresh Frozen Ardo blueberries
3 tbs of granulated sugar
3 tbs of flour
Zest of one lemon
Pinch of salt
For the topping
1 cup old fashioned rolled oats
1/2 cup brown sugar
6 tablespoons all purpose flour
1 stick (1/2 cup) salted butter, cold, cut into small cubes
Directions
Preheat oven to 350 degrees and grease your baking dish, 8×8 pyrex or cast iron skillet, all will work for this recipe. In a bowl, combine all your frozen berries (do not thaw) with the flour, granulated sugar, lemon zest, and a pinch of salt. Toss together until the berries are evenly coated and set aside.
Pulse your rolled oats in a food processor for a couple of seconds until you’ve got a rough sand consistency. In a separate mixing bowl, make the oat crumble by combining your oats, brown sugar and flour in the bowl, then add in your cool cubes of butter. Use your fingers to pinch the butter to incorporate with the dry ingredients, keep pinching and tossing together with your hands until evenly combined. You will have small bits of butter mixed in with the oat mixture resembling crumbs. Set aside.
Pour the berry filing into your baking dish. Top with the oat crumble topping, and spread to an even layer. Bake uncovered until the berry filling is bubbling, and the oat crumble is golden brown, about45 minutes. Let cool for 1 hour before serving. Serve room temperature with ice cream.
Quick Tropical Mango Sorbet
We can’t decide what we love more about this recipe: that it takes 5 minutes or that its naturally low cal. Mango is a low-calorie fruit that’s high in fiber, vitamin A and vitamin C. As this recipe calls specifically for frozen mango, we can be assured that all these wonderful health benefits have been optimally preserved and will find their way into every scoop.
Ingredients
16 oz of Fresh Frozen Ardo Mango, thawed slightly
½ of passion fruit juice
2 tbs agave syrup or sugar
A squeeze of lemon
Directions
Place all the ingredients in a blender and process until smooth. Serve immediately or if you desire a firmer sorbet, cover and place in a freezer for 3 hours.
Buttery Strawberry and Rhubarb Galette
Bring the south of France to your dinner table this summer with juicy red fruit wrapped in a flaky, buttery foolproof pastry crust. Making pastry from scratch may seem arduous but it is well worth it for the rustic, countryside feel of this traditional dessert.
Ingredients
1 1/4 cups all-purpose flour, plus more for rolling out dough
2 teaspoons sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3 to 4 tbs ice water
2 cups Fresh Frozen Ardo strawberries, thawed
1 ½ cups Fresh Frozen Ardo Rhubarb, thawed
1/3 cup sugar
1 tbs cornstarch
1 tbs balsamic vinegar
1 large egg, beaten with 1 Tablespoon heavy cream or water
Directions
In the bowl of a food processor, combine the flour, sugar and salt. Add the cubed butter and pulse until combined. With the motor running, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball. (Alternately, the dough can be made by hand by cutting the butter into the flour with your fingers then stirring in the ice water.)
Shape the dough into a disc and wrap it securely in plastic wrap. Refrigerate the dough for 30 minutes while you prepare the filling. In a large mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch and balsamic vinegar, stirring until combined. Set the filling aside.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Lightly flour your work surface then using a rolling pin, roll the dough into a 12-inch circle and transfer it onto the baking sheet. Using a slotted spoon, transfer the strawberry filling into the center of the dough, leaving a 2-inch border around the edges.
Using your fingers, fold the edges of the dough up and barely over the filling. Brush the edges of the galette with the beaten egg wash then bake it for 26 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Set the galette aside to cool for 30 minutes to an hour to let the juices set and dust with icing sugar to serve.
Boozy Stone Fruit and Basil Granita
This is an adult-only treat inspired by the icy granitas served in Italy. Peaches and plums create a cocktail-cum-dessert bursting with flavor that can be served as an aperitif or as an after-dinner palate cleanser to keep the party going.
Ingredients
3 cups Fresh Frozen Ardo Peaches
3 cups Fresh Frozen Ardo Plums
2 tbs Fresh Frozen Ardo Basil
1/3 cup vodka
1/2 cup water
1 cup sugar
2 tbs lemon juice
Directions
In a small saucepan, begin by making your simple syrup. Bring the sugar and water to a boil and stir until sugar is dissolved; set aside to cool.
In a blender, process the peaches, plums, and basil for 2-3 minutes or until smooth, you may have to do this in batches depending on the size of your machine. Transfer puree to a large bowl; stir in the lemon juice, vodka, and sugar syrup. Pour into a dish. Freeze for 1 hour or until edges begin to firm, stir your icy mixture. Freeze for another hour and then mix again, repeat once more or until you have frosty dry-looking ice crystals. Serve immediately or transfer to freezer containers and freeze until serving.
