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- FRUIT DESSERT ARE LIGHT, FLAVORFUL, AND A GREAT FINISH WHEN YOU DO, LIKE, A HEAVY MEAL.

AND AGAIN, BE MAKE YEAR ROUND.

THIS BAKED APPLE, OR APPLE BONNE FEMME, IS REALLY GREAT, AND THIS IS HOW I MADE IT.

FIRST, REMOVE THE STEM AND THE FLOWER END, THEN THE CORE.

THE HARD PART IS KEEPING THE CORER STRAIGHT.

THIS ONE LOOKS GOOD.

USING A SHARP KNIFE, SCORE AROUND THE APPLE THROUGH THE SKIN, TO MAKE A CAP AS IT COOKS.

TRIM A LITTLE BIT FROM EACH BASE OF THE APPLE.

I'M GOING TO SIT EACH APPLE ON A PIECE OF STALE BREAD.

THIS IS WHAT MY AUNT USED TO DO, AND IT SOAKS UP ALL THE JUICES.

MIX APRICOT JAM WITH MAPLE SYRUP TOGETHER, AND SPOON IT ALL OVER THE APPLE.

ADD A LITTLE MORE MAPLE SYRUP IF YOU WANT TO.

THEN DOT EACH APPLE WITH A PIECE OF BUTTER.

THEN BAKE IT IN THE OVEN FOR AN HOUR AT 375 DEGREE.

STRAIGHT FROM THE OVEN, THEY'RE ALL PUFFY, AND THE BREAD HAS SOAKED UP ALL THE JUICES.

YOU CAN SERVE THEM HOT OR WARM WITH CREAM, SOUR CREAM, OR PLAIN.

ABSOLUTELY HEAVEN.

APPLE BONNE FEMME.

WE HAVE FRUIT, FRUIT, FRUIT ALL OVER THE PLACE TODAY.

I WANT TO TEACH YOU A WHOLE NEW WAY OF THINKING ABOUT AN APPLE A DAY.

AND THERE IS A LOT MORE FRUIT RECIPE TO COME: EASY AND ELEGANT.

THIS IS ESSENTIAL PEPIN.

[upbeat string music] ♪ ♪ - FRUIT: IN FULL SUMMER IS THE TIME TO DO FRUIT DESSERT.

I LOVE FRUIT, BUT ESPECIALLY IN SUMMER, IT CAN BE DAY AND NIGHT BETWEEN THE RIPE FRUIT AND ONE WHICH IS REALLY UNRIPE.

IN SUMMER, THE FRUIT ARE CHEAP.

NUTRITIONALLY THEY ARE THE BEST, AND THEY HAVE THE GREATEST TASTE, WHICH IS THE MOST IMPORTANT FOR A CHEF.

SO TODAY WE'RE DOING FRUIT DESSERT.

I'M GOING TO DO A STEW OF RED SUMMER FRUIT AND A BRAISED PEAR IN A CARAMEL SAUCE, FLAMBEED BANANA, AND APPLE FRITTER.

AND I'LL START WITH THE STEW OF RED SUMMER FRUIT.

I'M GONNA DO A SAUCE TO START WITH ON THIS-- I MEAN, A BASE.

AND I'M DOING A BASE WITH WHITE WINE, ABOUT A CUP OF WHITE WINE.

THAT'S IT.

AND THEN SOME CASSIS HERE.

CASSIS IS BLACK CURRANT, AND IT COME AS A LIQUEUR OR AS A SYRUP.

SO THIS IS THE BASE.

INTO THIS I'M GOING TO PUT A LITTLE BIT OF GRATED ORANGE RIND.

HERE WE ARE.

SEE, I'M TAKING ONLY THE SURFACE PART OF THE SKIN, WHERE I HAVE ALL OF THE ESSENTIAL OIL, NONE OF THE PITH UNDERNEATH.

AND OF COURSE, I'LL USE THE JUICE AS WELL.

I NEED ABOUT 1/3 OF A CUP OF JUICE HERE.

THIS IS A SEEDLESS ORANGE...

I HOPE.

THERE WE ARE.

AND TO FINISH, FIRST REMEMBER THAT THE SWEETNESS THAT I HAVE HERE IS ONLY A LITTLE BIT OF THE SYRUP.

I WILL PUT ABOUT 1/4 OF A CUP OF STRAWBERRY JAM HERE THAT I'M GOING TO DILUTE INTO THE MIXTURE.

AND THIS IS THE BASE INTO WHICH I'M GOING TO POACH MY FRUIT.

SO HERE THEY ARE HERE.

THIS WILL MELT INTO THIS.

I MEAN, YOU CAN CHANGE THAT AT WILL.

LET'S SAY YOU WANT TO DO A WINTER TYPE OF FRUIT.

YOU CAN HAVE ORANGE MARMALADE, AND YOU CAN USE BANANA AND MAYBE PINEAPPLE OR WHATEVER YOU FIND IN WINTER.

OKAY.

I HAVE SOME OF THE SANTA ROSA PLUM, AND THOSE ARE SEEDLESS GRAPE.

AND YOU WANT TO CALCULATE WHEN YOU DO THOSE WHAT IS THE FRUIT WHO'S GOING TO COOK FIRST.

AND IN THAT CASE, YOU CERTAINLY-- THOSE FRUIT ARE GOING TO TAKE LONGER THAN THE... YOU CAN USE CHERRIES, OR THIS IS DRY CHERRY, WHICH ARE ABSOLUTELY WONDERFUL.

AND I HAVE BERRY, OTHERWISE-- YOU KNOW, BLUEBERRY, STRAWBERRY.

AND CERTAINLY THIS IS GOING TO TAKE LESS TIME THAN THOSE.

SO I WILL START WITH THIS.

MY SYRUP IS COMING TO A BOIL NOW.

SO I'LL START WITH THIS.

THIS WILL COOK-- AND MAYBE THE DRY CHERRIES TOO.

THAT'S IT.

WITH THIS, I'M GOING TO PUT BASIL.

BUT INSTEAD OF PUTTING IN BASIL THIS WAY, I'M JUST PUTTING IT TOGETHER INTO A BOUQUET LIKE THIS, WHICH I'M GOING TO TIE WITH A PIECE OF STRING.

WHEN YOU DO THIS, YOU KNOW, YOU ATTACH IT TO ONE FINGER, AND YOU GO AROUND THIS WAY, COME BACK ON THE OTHER SIDE.

WE DO THAT WITH ASPARAGUS OR WHATEVER, JUST TO GIVE TASTE.

SO I CAN REMOVE IT LATER ON.

DOING THAT WITH MINT AS WELL.

YOU KNOW, THAT WOULD BE GOOD.

OKAY, RIGHT THERE IN THE MIDDLE OF IT.

AND CERTAINLY, THIS HAS TO BE SERVED COLD, AND YOU WOULD LET THIS COOL OFF INTO THE SYRUP TO GIVE TASTE.

I WILL BRING THAT TO A BOIL, BOIL IT A COUPLE OF MINUTES.

THEN I WOULD GO ON ADDING THOSE STRAWBERRY.

AND THE STRAWBERRY, I'M JUST GOING TO TAKE THE WHOLE OF THE BERRY AND CUT THEM IN TWO OR THREE PIECES.

FOR THAT, YOU WOULD NOT WANT TO HAVE THE STRAWBERRY TOO, TOO RIPE.

AND THEN EVENTUALLY THE BLUEBERRY IN IT, EVEN RASPBERRY THAT YOU WOULD PUT JUST, JUST AT THE LAST MOMENT.

SO IT'S JUST COMING TO A BOIL NOW.

I'M GOING TO COVER IT, BRING IT TO A NICE BOIL, AND LET IT BOIL A COUPLE OF MINUTE BEFORE I PUT THE REST OF THE OTHER FRUIT.

I THINK MY FRUIT ARE READY.

NOW, I SAY THIS IS STANDARD.

I DON'T WANT IT TO FALL APART, BUT I WANT IT TO BE COOKED.

NOW IS THE TIME FOR THE BERRIES INSIDE.

THIS, YOU KNOW, BY THE TIME IT COME TO A GOOD BOIL, BASICALLY THAT'S-- THAT'S ENOUGH FOR THE BERRY, AND THEY WILL RENDER THEIR JUICE.

I STILL LEAVE, YOU KNOW, THE BASIL INSIDE.

I'M GOING TO DO A BIT OF A SAUCE TO SERVE WITH IT WITH SOUR CREAM HERE.

I WANT SOMETHING A BIT LIQUID TO PUT AROUND, SO...

I'LL PUT A DASH OF SUGAR IN IT: TABLESPOON, MAYBE A TABLESPOON AND A HALF.

AND A LITTLE WHISK AND MAYBE A DASH OF WATER.

I'LL SEE.

THAT'S IT.

OOP.

I WANT IT A LITTLE MORE LIQUID THAN THAT.

THAT'S IT.

GOOD.

LET ME SEE.

YEAH, THAT'S ABOUT FINE.

GOOD.

SO ALL WE HAVE TO WAIT NOW IS FOR THIS TO COME BACK TO A BOIL, AND OF COURSE, YOU HAVE TO COOL IT OFF BECAUSE YOU WANT TO SERVE THAT COLD WITH A BIT OF THAT CREAM ON TOP AND MAYBE A LITTLE PIECE OF POUND CAKE THAT I HAVE HERE THAT WE CAN SERVE ON THE SIDE.

MAYBE I CAN TRIM IT...

THIS WAY.

CAN TRIM THE WHOLE THING.

YOU KNOW WHAT I WOULD DO WITH ALL THOSE TRIMMINGS?

I WOULD PUT THEM IN THE FOOD PROCESSOR, AND I WOULD, WITH SOME BUTTER, SUGAR, AND MAKE A CRUMB, YOU KNOW, ON TOP OF A DIFFERENT FRUIT DESSERT.

SO NOTHING IS EVER LOST IN MY HOUSE.

THAT'S IT.

NOW WE WAIT.

IT'S COMING TO A BOIL A LITTLE BIT ON THE SIDE SO PRETTY SOON.

I CERTAINLY HAVE BEAUTIFUL COLOR HERE.

I WANT THOSE BERRIES TO BE COOKED.

I DON'T WANT THEM TO FALL APART, THOUGH.

WHOOP.

THIS STEW OF RED FRUIT IS ABOUT COOKED.

NOW I'M GOING TO STOP IT.

OTHERWISE IT WOULD FALL APART, AND IT HAS, OF COURSE, TO BE COOL, BECAUSE WE SERVE IT COLD.

NOW YOU WANT TO SERVE THAT NICE AND COLD.

AS YOU CAN SEE, THE SYRUP HERE HAS THICKENED CONSIDERABLY WHEN IT COOL OFF, OF COURSE, SO A GOOD PORTION OF THAT.

YOU WANT TO HAVE A LITTLE BIT OF ALL THE FRUIT, YOU KNOW.

TRY NOT TO MISS ANY.

MAYBE A LITTLE MORE SAUCES.

I LIKE THAT SYRUP.

AND AROUND THE SYRUP, WE'RE GONNA PUT JUST-- YOU DON'T REALLY HAVE TO-- A LITTLE BIT OF THE DILUTED CREAM JUST TO GIVE IT A LITTLE ZING, MAYBE A LITTLE SPRIG OF FRESH MINT, AND A COUPLE OF THOSE STICK OF POUND CAKE GO VERY WELL WITH IT.

THE STEW OF RED SUMMER FRUIT.

NOW WE'RE GOING TO DO A PEAR, A BRAISED PEAR WITH A CARAMEL CREAM SAUCE.

QUITE DELICIOUS.

SO WHAT WE WANT TO DO WITH OUR BARTLETT-- OF COURSE, TRY TO GET RIPE FRUIT.

AND THIS IS VERY, VERY IMPORTANT IN THAT PARTICULAR RECIPE.

I MEAN, THE IDEA BEHIND THAT RECIPE IS THAT YOU TAKE A PEAR, YOU PUT IT INTO THE OVEN WITH SUGAR.

THE JUICE COME OUT OF THE PEAR, MIX WITH THE SUGAR.

EVENTUALLY IT BOILS DOWN, AND IT TURN INTO CARAMEL.

AT THAT POINT, IN THAT CARAMEL, YOU PUT A LITTLE BIT OF CREAM AND FINISH THE SAUCE.

A BEAUTIFUL IVORY COLOR.

NOW, LET'S SAY THE PEAR ARE TOTALLY UNRIPE.

YOU PUT YOUR SUGAR IN THERE.

YOU WAIT FOUR OR FIVE MINUTES, TEN MINUTES, LIKE THE RECIPE TELLS YOU.

NOTHING IS HAPPENING; NO JUICE IS COMING OUT, BECAUSE THOSE PEAR ARE TOO HARD.

SO WHAT DO YOU HAVE TO DO AT THAT POINT?

YOU HAVE TO PUT, LIKE, 1/2 A CUP OF WATER TO CREATE A SYRUP.

AND THEN, UNTIL THE WATER IS EVAPORATED, YOU KEEP COOKING IT, AND EVENTUALLY YOU GET THERE.

NOW, IN REVERSE, LET'S SAY THAT THOSE PEAR ARE VERY, VERY RIPE.

YOU PUT THEM IN THE OVEN WITH THE SUGAR.

IN TWO MINUTES, THE JUICE COME OUT OF IT.

IT START BOILING.

AND BEFORE THE JUICE IS REDUCED EVEN HALFWAY, THE PEAR ARE FALLING APART.

SO YOU HAVE TO ADJUST THE OTHER WAY.

WHAT DO YOU DO?

YOU TAKE THEM OUT.

TAKE THOSE PEARS ALREADY TOO DONE.

LEAVE THEM ON THE SIDE.

TAKE THAT WHOLE SYRUP, PUT IT IN A SAUCEPAN, REDUCE IT UNTIL IT TURN INTO A CARAMEL.

PUT YOUR CREAM IN IT, AND POUR IT BACK ON YOUR PEAR.

SO IF YOU DO THAT, YOU HAVE ADJUSTED TO A PEAR WHICH IS UNDERCOOKED OR OVERCOOKED, YOU KNOW?

AND THIS IS THE PROCESS OF COOKING, IS THAT TYPE OF ADJUSTMENT.

SO HERE, ONE PEAR PER PERSON.

AS I SAY, THOSE ARE BARTLETT, BUT COMICE WOULD BE GOOD AS WELL.

USUALLY, YOU KNOW, SOME PEAR, LIKE BOSC, FOR EXAMPLE, ARE GOING TO BE VERY HARD AND STAY HARD.

BUT AGAIN, THE QUESTION OF COOKING IT LONGER YOU HAVE TO KNOW WHEN YOU BUY YOUR PEAR, FOR EXAMPLE, AT THE MARKET.

LET'S SAY IN THAT RECIPE, YOU NEED SIX PEAR, FIVE OR SIX PEAR.

DON'T BUY TWO RIPE ONES AND THREE UNRIPE ONES, BECAUSE THEN THEY'RE NOT GOING TO COOK IN THE SAME AMOUNT OF TIME.

BUY ALL UNRIPE OR ALL RIPE OR ONE OR THE OTHER.

THERE WE ARE.

OKAY.

I PUT MY SUGAR HERE, AND AS I SAY, THE JUICE OF THE PEAR WILL COME OUT, CREATE A CARAMEL.

THAT SHOULD TAKE ABOUT, MAYBE 30 MINUTES, DEPENDING ON- YOU'LL SEE WHEN THEY ARE TENDER.

AT THAT POINT, YOU PUT A LITTLE BIT OF CREAM IN IT, AND FINISH IT BACK IN THE OVEN.

THAT'S IT.

IT'S READY TO GO INTO THE OVEN.

NOW I CAN SEE THE CARAMELIZATION OF THE PEAR HERE AROUND, AND THIS IS THE TIME WHEN YOU WANT TO PUT YOUR CREAM ON IT.

AND THERE FOR FIVE, SIX, I'M PUTTING A CUP OF CREAM.

AND THAT'S IT.

THAT'S GONNA MIX WITH THE CARAMEL, REBOIL AND REDUCE A LITTLE BIT, AND THAT'S IT.

WE'LL TAKE IT OUT.

WE'RE GOING TO LET IT COOL OFF AFTER AND MAYBE FINISH IT WITH A LITTLE BIT OF CALVADOS.

SEE, THE DESSERT IS READY TO BE SERVED NOW, SO YOU CAN SEE THAT IT'S OUT OF THE OVEN.

NOT ONLY IT'S COLD, BUT IT'S JUST BARELY LUKEWARM.

NICE AND THICK, THE CREAM, YOU KNOW.

YOU KNOW THAT THIS IS TENDER, AND THE PEAR ARE COOKED.

THIS IS WHAT YOU WANT.

NOW, ON TOP OF THAT, MAYBE A BIT OF DECORATION.

SOME PISTACHIO WOULD LOOK GOOD.

CRUSH A COUPLE OF PISTACHIO HERE.

THERE WE ARE.

MAYBE A LITTLE BIT OF PEAR BRANDY, PEAR BRANDY OR APPLE BRANDY.

THIS HAPPEN TO BE APPLE BRANDY BECAUSE IT'S A CALVADOS.

AND MAYBE I'LL PUT A LITTLE BIT ON TOP OF IT.

IF YOU DON'T WANT TO PUT ANY ALCOHOL, IT'S FINE.

I'LL PUT A LITTLE BIT IN THERE, BECAUSE YOU NEVER KNOW.

MM, THAT SMELLS GOOD.

MAYBE A LITTLE PIECE OF MINT ON TOP.

I HAVE HERE.

I THINK I'M GONNA TASTE IT.

YOU KNOW, MIX THAT WITH A CREAMY SAUCE, TOUCH OF THE CALVADOS.

MM, THAT IS REALLY, REALLY GOOD.

THE BRAISED PEARS IN CARAMEL SAUCE.

CERTAINLY ONE OF THE EASIEST, SIMPLEST RECIPE TO DO IS BANANA, LIKE BANANA FLAMBE OR FLAMBE OR NOT FLAMBE.

YOU CAN PUT THEM IN THE OVEN AND EAT THEM CARAMELIZED, OR YOU CAN ACTUALLY FLAMBE THEM WITH RUM OR WITH COGNAC OR WHATEVER YOU WANT.

YOU CAN USE A METAL THING IF YOU HAVE TO PUT IT INTO THE OVEN.

YOU KNOW, FIRST, I WOULD BUTTER THIS.

I'M A BIT LAVISH WITH THE BUTTER HERE.

AND SOME LIGHT BROWN SUGAR ON TOP, AND LEMON, YOU KNOW.

ALL OF THAT GOES WELL TOGETHER.

I HAVE MY BROWN SUGAR HERE.

SPREAD IT OUT ALL OVER.

AND YOU CAN USE YOUR BANANA WHOLE LIKE THIS OR SPLIT THEM IN HALF.

YOU KNOW, ONE WAY OR THE OTHER, IT WORKS.

MAKE SURE THAT YOUR BANANA ARE RIPE TOO.

I LIKE THE BANANA WHEN THEY ARE RIPE.

EVEN IF THERE IS A LITTLE BIT OF DARK HERE, FINE.

I'LL TAKE IT OFF, BUT I WOULD RATHER HAVE IT RIPE.

AND FOR ME, RIPE IT'S A BANANA WITH THOSE LITTLE DOTS HERE ALL OVER.

THAT'S A RIPE BANANA.

OKAY, BANANA IS AVAILABLE ALL YEAR ROUND, AND THE KID LOVES BANANA, SO...

I DON'T THINK WE EAT ENOUGH BANANA.

I MEAN, I DO EAT A LOT OF BANANA.

OKAY, HERE I HAVE, AGAIN, YOU SEE A LITTLE PIECE HERE.

IT'S OKAY.

WE HAVE FOUR BANANA THERE.

I WILL PUT MORE SUGAR ON TOP OF IT... AND MORE BUTTER ON TOP OF IT... LIKE, ANOTHER TABLESPOON OF BUTTER, HERE IN PIECES, HERE, THERE, HERE, THERE.

I WILL ALSO FLAVOR IT WITH LEMON, AND FRANKLY, I'LL TAKE THOSE WONDERFUL MICROPLANE THAT THEY CALL.

YOU KNOW, YOU CAN GO AND ACTUALLY BUY A RASP, YOU KNOW, IN THE HARDWARE STORE, USUALLY COST YOU LESS THAN THIS.

IT'S THE SAME THING.

OKAY, HERE.

AND THE LEMON JUICE...

WHICH I WILL STRAIN THROUGH MY IMPECCABLY CLEAN FINGER.

MORE LEMON JUICE.

YOU COULD HAVE, YOU KNOW, ORANGE JUICE AS WELL, IF YOU WANTED TO.

AND I USE LIGHT BROWN SUGAR, WHICH I PREFER TO THE DARK BROWN SUGAR.

OKAY, ALL READY ON THAT TRAY.

A VERY HOT OVEN, LIKE 450, 10, 15 MINUTE.

NOW YOU CAN SEE THAT ALL OF THE JUICE CARAMELIZED, AND SEE HOW TENDER IT IS WHEN IT'S REALLY HOT.

IF YOU WANT TO FLAMBE IT, YOU HAVE TO DO IT RIGHT AWAY.

AGAIN.

AND WE'RE GOING TO DO IT WITH A LITTLE BIT OF DARK RUM HERE.

THAT'S PUTTING ON TOP.

[sizzling] OOP.

WE CAN ALWAYS TAKE SOME OF THE JUICE TO PUT BACK ON TOP OF YOUR BANANA.

NOW, IF YOU DON'T WANT TO FLAMBE IT, IT'S OKAY.

BUT I MEAN, CERTAINLY THOSE BANANA ARE WELL SOFT AND COOKED NOW.

A GREAT THING, ESPECIALLY WITH ICE CREAM.

NOW WE'RE GOING TO DO APPLE FRITTER.

I THINK YOU HAVE THAT IN ANY TYPE OF CUISINE.

YOU HAVE SOME TYPE OF APPLE FRITTER.

AND I DO IT WITH PROBABLY FIVE, SIX DIFFERENT TYPE OF BATTER.

I'M GONNA DO A BATTER HERE, VERY SIMPLE WITH FLOUR AND BEER.

I OPEN THE BEER LIKE WE DO IN THE KITCHEN, YOU KNOW, SO... THAT'S HOW: WITH A FORK, WITH A SPOON OR A FORK.

OKAY, SO YOU PUT ABOUT 1/2 A BOTTLE OF BEER HERE, AND SEE HOW THICK IT IS?

AT THAT POINT, THE BATTER WILL BE THICK ENOUGH SO THAT WITH THE THREAD OF THE WHISK, YOU GET IT SMOOTH.

SEE, I HAVE A CUP OF FLOUR HERE.

AND I WANT IT THINNER THAN THAT.

SO PROBABLY 3/4 OF THAT BOTTLE OF BEER FOR A CUP OF FLOUR.

OKAY.

THERE IS DIFFERENT WAY OF DO THE APPLE FRITTER.

THE CLASSIC WAY IS REALLY TO DO THEM INTO SLICE.

AND I CAN DO THAT IN SLICE HERE WITH OR WITHOUT THE SKIN, JUST BY SLICING THE APPLE LIKE THIS INTO NICE AND EQUAL SIZE.

CAN REMOVE A BIT OF THE CORE IF THERE IS SOME-- SOME SEED THERE.

AND THEN YOU WANT TO PUT THEM IN YOUR BATTER, YOU KNOW, DIRECTLY INTO-- INTO THE SKILLET WITH A LITTLE BIT OF OIL, AS YOU CAN SEE.

THAT'S ONE WAY.

NOW, ANOTHER WAY OF DOING IT IS TO CUT YOUR APPLE AROUND THE CORE HERE: UP, DOWN.

THEN YOU TURN IT.

DOWN.

AND THEN CUT EACH OF THOSE INTO LITTLE STRIP.

AND YOU PUT THAT DIRECTLY INTO YOUR BATTER HERE, AND IT'S AN EASY WAY OF DOING IT.

YOU PUT ALL OF THAT IN YOUR BATTER.

AND YOU GO DIRECTLY INTO YOUR OIL, AND SOMETIMES YOU CAN DO IT IN A FRYER LIKE THIS.

BUT MAYBE I SHOULD TURN THIS OUT NOW.

[sizzling] I THINK THE BATTER COULD HAVE BEEN SLIGHTLY THICKER.

YEAH.

[sizzles] OOH.

THIS IS HOT.

[sizzling] THERE WE ARE.

YOU KNOW, I HAVE USED THAT BATTER WITH SAVORY DISHES, LIKE WITH EGGPLANT OR THINGS LIKE THIS.

OKAY.

SO WITH THIS, YOU DON'T HAVE TO WORRY TOO MUCH BECAUSE THEY HAVE ANY KIND OF-- ANY TYPE OF SHAPE, YOU KNOW?

[sizzling] THEY'RE KIND OF GLUED TOGETHER.

YOU'RE READY.

GOOD.

THIS COOKS UNTIL THEY ARE TENDER.

A LITTLE MORE.

AND THIS ONE, ANOTHER MINUTE OR SO.

THOSE ARE GOING MUCH FASTER BECAUSE THE OIL WAS REALLY HOT.

ALWAYS GOOD TO PUT IT ON A WIRE RACK LIKE THIS SO THAT IT CAN BREATHE FROM UNDERNEATH.

AND THE ONE DONE IN THE SKILLET HERE, WHICH NOW IS RIPE.

IT'S COOKED.

HERE... AND THERE.

YOU KNOW, VERY OFTEN I PUT GRANULATED SUGAR LIKE THIS AND A BIT OF POWDERED SUGAR IN ADDITION.

[tapping] HERE WE ARE.

LOVE TO DO THAT FOR MY GRANDDAUGHTER.

SHE LOVES THIS, SO... [speaking indistinctly] LET'S SEE.

MM.

IT'S REALLY CRISP.

A LITTLE MORE OF THAT.

[tapping] AND ON TOP AND THEN NOW APPLE SLICE.

AND THIS IS OUR APPLE FRITTER.

WE'VE DONE A LOT OF BEAUTIFUL AND SIMPLE DESSERT IN MANY WAY TODAY WITH FRUIT.

I LOVE TO COOK WITH FRUIT, WHETHER I USE IT FOR BREAKFAST, LUNCH, SOMETIME FOR DINNER.

AND YOU DO THAT WITH A LOT OF LOVE.

THAT'S WHY I LIKE TO COOK AND COOK FOR YOU AND FOR MY FAMILY.

HAPPY COOKING.

- OH!

[upbeat string music] ♪ ♪ Captioning byCaptionMax www.captionmax.com - HAPPY COOKING.