Recipe: Nine Almost Instant Fruit Desserts

NINE ALMOST INSTANT FRUIT DESSERTS

"While guests love rich, elaborate desserts, I often see them sigh with relief when they are not tempted to overindulge in fat and sugar. To complete a meal graciously, and effortlessly on my part, I have developed this repertoire of fruit treats."

1. GINGERED NAVEL ORANGES
Cut away the skin and white pith under it, allowing one orange per person. Slice the fruit crosswise into 1/2-inch slices and arrange on a serving plate or in an attractive bowl. Sprinkle with minced candied or preserved ginger, using a tablespoon per orange.

2. PINEAPPLE WITH BLACK PEPPER
Arrange 2-3 rings of fresh pineapple per serving on a dessert plate. Grind fresh pepper over the fruit. Garnish with a sprig of fresh mint, and serve.

3. WATERMELON WITH CHOCOLATE
Run a knife between the flesh and the rind of a well-chilled wedge of watermelon. Cut the meat crosswise into thick slices. Pull alternating slices towards opposite sides of the wedge, staggering them. Grate dark chocolate over the melon slices, then sprinkle with a dash of ground cinnamon. Serve ice cold.

4. BLUEBERRY YOGURT PARFAIT
Combine a pint of fresh blueberries with 1/4 cup dried blueberries. Place some berries in the bottom of a stemmed glass. Top with 2 tablespoons of low-fat lemon yogurt. Repeat, finishing with 2 tablespoons of yogurt dolloped over a layer of the mixed berries. If desired, sprinkle toasted sliced almonds over the top. Serves four.

5. MANGO "SORBET"
Peel one medium mango per person. Freeze the fruit in a plastic bag. Let the bag sit at room temperature 20 minutes, then cut the partially defrosted fruit into chunks. Pulse in a food processor until coarsely chopped. Add some fresh lime juice. Process until you have a velvety, thick "sorbet." Spoon into dessert dishes and serve immediately.

6. GRAPEFRUIT IN APPLE-MINT JUS
Steep 2 peppermint teas bags in 3/4 cup water, making a strong infusion. Discard the tea bags and cool. Peel and section 2 pink grapefruit, holding them over a bowl to catch all the juice. Squeeze the membrane to extract all its juice. Mix in the cool tea and two tablespoons apple juice concentrate. Refrigerate until ready to serve, up to 3 days.

7. AMARETTI APRICOTS
Halve 4 large fresh apricots. Arrange the fruit in one layer in an oven-proof dish. Crush 1 amaretto cookie into the cavity of each apricot half. Moisten with a teaspoon frozen apple juice concentrate. Bake at 350 F. until fruit is soft but holds its shape, 25-30 minutes. Serve lukewarm or at room temperature.

8. BROWN SUGAR NECTARINES
Sprinkle one tablespoon of dark brown sugar over a large plate. Slice nectarines in half and arrange in one layer over the sugar, slices on their side. Sprinkle another tablespoon of brown sugar over the fruit. Cover with plastic and let sit until the sugar dissolves, forming a caramel-like syrup, about 30 minutes, and serve.

9. CHOCOLATE SORBET WITH RASPBERRIES
Place a scoop of chocolate sorbet in a dessert dish. Sprinkle fresh raspberries over the sorbet, and serve.

Source: written for the American Institute for Cancer Research by Dana Jacobi