617 perch recipes

Fresh fruit crunch with apples, peaches, or rhubarb layered between buttery oat-cinnamon crumble and a vanilla cornstarch sauce. Baked golden and served warm.

Spice and nut thumbprint cookies with ground pecans, cinnamon, and jam filling. Buttery shortbread-style cookies with a fruity center, perfect for holiday baking.

Pavlova: a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit. The Australian summer dessert that lets seasonal berries and stone fruit shine.

Lemon meringue pie sweetened with Fruit Sweet (peach, pear, pineapple juice concentrate) instead of refined sugar. Tangy lemon curd under vanilla meringue with no cane sugar in sight.

Mulled summer fruits in Chenin Blanc, a make-ahead dessert of peaches, berries, and apricots soaked in spiced white wine syrup. Served chilled with sorbet or whipped cream.

Six cups of fresh strawberries piled into a cream cheese-lined pie shell and drenched in a homemade cooked strawberry glaze. A celebration of peak berry season in every glossy, towering slice.

Argentine Creole stuffing with pork and veal mince, milk-soaked bread, hard-boiled eggs, olives, and mango. A South American holiday tradition for roasted poultry.

Sugar-free apple streusel pie built from just 6 pantry ingredients including biscuit mix and a sweetener of choice. A diabetic-friendly dessert that bakes in about 20 minutes.

Fruity tofu smoothie blended with white grape juice, silken tofu, and fresh strawberries. A creamy vegan protein boost ready in 10 minutes. Swap in banana, mango, or peach.

Beef and mango kabobs marinated in curried yogurt with lemon and red pepper, then grilled fast over medium coals. Sweet fruit and savory meat on one skewer in 35 minutes.

Nectarine yogurt muffins are tender summer muffins with chopped fresh nectarine, vanilla yogurt, and brown sugar, topped with sliced almonds. A bright stone fruit breakfast bake for nectarine season.

Grilled Turkey Breast with Apricot Plum Sauce recipe

Holiday charlotte with ladyfinger-lined mold filled with silky chocolate mousse and crowned with fresh fruit glazed in apple jelly. A showstopper no-bake holiday dessert.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Four-ingredient blender breakfast smoothie with banana, milk, honey, and bran. Three minutes from blender to glass. High-fiber breakfast for busy mornings or post-workout fuel.

Any fruit coffee cake layers a tender butter cake with cooked fresh fruit (apples, peaches, apricots or blueberries) and a walnut crumb top. Endlessly adaptable bakery-style coffee cake.