INDULGING THE SWEET TOOTH

Several days ago good friends called to see if my husband and I would like to come over that same evening for dessert and coffee. They had just returned from a weekend trip and had brought back a delicious homemade blackberry pie they wanted to share with us. We had been working hectically and welcomed the idea of stopping to unwind while indulging our sweet tooth. The scrumptious pie and the restful moments spent in good conversation made a lovely end to our frenetic day.

On the way home I thought of how simply, yet effectively, our hosts had entertained that night. They had set the table with dessert plates and linen napkins, arranged some flowers in an attractive vase, and brewed good coffee and tea to accompany the pie. It reminded me that we don`t always have to ask people to come for a full meal when entertaining. Inviting guests for dessert and coffee or appetizers and wine are two fine alternatives.

A new dish that I have recently added to my fall repertoire would be perfect to serve when you invite friends for the last course of a meal. The recipe is for a warm apple and cherry crumble served with ginger creme fraiche. I combined peeled and sliced apples with dried tart cherries and covered the fruit with a crumbly mixture of oats, flour, brown sugar, walnuts and butter. Baked until the apples and cherries are warm and tender and the topping crisp and golden brown, this dessert is irresistible when garnished with a generous dollop of creme fraiche flavored with honey and grated fresh ginger.

Although I offered this confection to end a luncheon this past week, now I am planning to serve it again at a dessert get-together. The creme fraiche can be made completely in advance and the topping can be readied a day ahead.

At baking time the apples will need to be peeled and sliced and the cherries softened in warm water for a few minutes. Then the crumble can be quickly assembled and placed in the oven.

APPLE AND CHERRY CRUMBLE WITH GINGER CREME FRAICHE

Ginger Creme Fraiche:

1 cup whipping cream

1/3 cup sour cream

1 1/2 tablespoons honey

2 teaspoons peeled and finely grated fresh ginger

Crumble:

3/4 cup old-fashioned rolled oats (regular or quick, not instant)

3/4 cup flour

3/4 cup packed light brown sugar

2/3 cup coarsely chopped walnuts

1/2 cup chilled butter, cut into small chunks, plus extra for greasing baking dish

6 large tart apples, such as Granny Smiths, peeled, cored, cut into 1/2-inch-wide wedges, wedges cut in half crosswise

3/4 cup dried tart cherries, soaked in hot water to cover 10 minutes to soften, then drained and patted dry

8 fresh mint sprigs for garnish, optional

Butter 9x13-inch Pyrex baking dish or oven-to-table baking dish of similar size with butter.

To prepare Ginger Creme Fraiche, place cream in small mixing bowl and whisk in sour cream. Leave in warm place 5 to 7 hours or overnight until thickened. Stir in honey and ginger. (Creme fraiche can be prepared 2 days ahead. Cover and refrigerate.)

To prepare Crumble, combine oats, flour, brown sugar and walnuts in mixing bowl and place butter on top. (If not using immediately, cover and refrigerate up to 1 day.) Spread half of apples in prepared dish. Sprinkle half of cherries over top. Repeat with remaining fruit.

Using fingers, pinch and work butter into oats mixture until it resembles pea-size chunks. Do not overwork. Scatter topping evenly over fruit.

Bake, uncovered, on center oven rack at 375 degrees until topping is crisp and rich golden brown and fruit beneath is hot, 30 to 35 minutes. Remove and cool 5 minutes.

To serve, garnish each portion with generous dollop of Ginger Creme Fraiche and with mint sprig. Pass any extra creme fraiche separately. Makes 8 servings.

(Betty Rosbottom is a cooking school director and author of ``American Favorites,`` Chapters.)

(c) 2000, Betty Rosbottom. Distributed by the Los Angeles Times Syndicate.

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Author: Betty Rosbottom