Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Creamy fruit dessert with loquats, strawberries and cream cheese
May 2, 2009 at 1:00 am | Tags: cream cheese, dessert, fruit, loquat, strawberry
Spring fruits make great desserts, and I’m not just talking fruit salad. Have you ever noticed how fruit salads tend to contain mostly fruits you don’t like as much? Anyway, this isn’t a fruit salad. It’s strawberries and loquats topped with an aromatic vanilla sour cream. The sour cream topping was so good that Eitan volunteered to clean out the pastry bag with his tongue.
Loquat season is now in full swing here, and I’m still going through the bucket of discount loquats I bought last weekend — they’re ugly and bruised, but super sweet. Now is a good time to go get your fix, since loquat season tends to be fleeting.
These servings yield nice big bowls of fruit (in my opinion), topped with just enough sour cream to add flavor. Play with the fruit-sour cream ratio until you get something you like. You don’t have to use strawberries and loquats; you can use another fruit of your choice, especially if these fruits aren’t available in your area. As alternatives, I’d recommend plums, apricots or peaches.
More of my loquat recipes.
For four servings:
For the cream:
4 tablespoons heavy cream cheese (30% fat)
1 tablespoon sugar
1 teaspoon vanilla
1 teaspoon amaretto
1 1/2 teaspoons fresh lemon juice
For the fruit:
12 loquats
24 strawberries
Another summer fruit of your choice (apricots, plums, peaches, etc.)
Mix together all the ingredients for the cream.
Pit and halve the loquats and blanch for a minute. Dunk into cold water and then remove the peels. Halve the strawberries and remove the stems.
Arrange the fruit in four bowls, and top with the cream. I used an icing bag for effect, but you could just use a spoon.
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What type (brand) of cheese did you use here?
Comment by Ora — May 6, 2009 #
I’m not entirely sure what brand the cheese is — I bought it from my regular cheese guy at the shook. There’s a good chance he made it. Any high-fat cream cheese from the deli counter of your local grocery store would probably work.
Comment by Liz — May 6, 2009 #
Update: I asked, and it turns out the cream cheese is from Hashomron dairy. They also make his sfatit cheese, which we really like.
Comment by Liz — May 10, 2009 #
hi,i have a large loquat[naspli in maltese]tree in my garden and until a few days ago i did not know what to create with the fruit except bake them exactly as apple pies.now i have come across your mouthwatering recipes which i can’t wait to try them out. meanwhile,i wonder if it is possible to create a recipe of a sorbet for me please because my husband loves treats when he is watching t.v. thank you. pauline
Comment by pauline — May 21, 2009 #
Pauline, glad you like my recipes! Freshly picked loquats are great, much fresher and tangier than the ones I buy.
I’ve actually been planning to work on a loquat sorbet recipe, and hopefully I’ll have it online in the next week or two.
Comment by Liz — May 24, 2009 #
The sooner the better
Loquat season is almost over..
Comment by Ora — May 27, 2009 #
[...] sorbet recipe. I’ve actually been planning to make one for a while, but a request from a reader in Malta (echoed by others in Israel) told me that now’s the time — after all, the [...]
Pingback by Cafe Liz » Loquat lemon mint sorbet -- Kosher vegetarian recipes from my kitchen in Tel Aviv — May 31, 2009 #