Free Sunday Brunch by Betty Rosbottom Page A

walnuts are a fine foil to the softly whipped cream. The apples and dates can be cooked and the cream whipped in advance.
    Serves 4
    PREP TIME:
    25 minutes
    START-TO-FINISH TIME:
    50 minutes
    MAKE AHEAD:
    Partially
4 medium Granny Smith apples
4 tbsp/55 g unsalted butter
2 tbsp light brown sugar
1 cup/240 ml apple juice
¼ cup/60 ml honey
2 tsp fresh lemon juice
½ tsp cinnamon
¼ tsp ground ginger
8 Medjool dates, pitted and quartered lengthwise
    Maple Whipped Cream
½ cup/120 ml heavy cream
½ cup/120 ml sour cream
¼ cup/60 ml pure maple syrup
⅓ cup/35 g walnuts, toasted (see cooking tip ) and coarsely chopped
4 mint sprigs (optional)
    COOKING TIP:
    To toast walnuts, spread on a rimmed baking sheet and place in a preheated 350-degree-F/180-degree-C/gas-4 oven until fragrant and lightly browned, 6 to 8 minutes. Watch carefully so the nuts do not burn. Remove and cool.
1. Peel and core the apples, and then cut each into eight wedges. Melt the butter in a large, heavy frying pan over medium-low heat. When hot, add the apple wedges and brown sugar. Sauté, turning often, until tender and browned, about 10 minutes. Watch carefully so that the apples do not burn. Remove from the heat and use a slotted spoon to transfer the apples to a platter.
2. Add the apple juice, honey, lemon juice, cinnamon, and ginger to the frying pan and return to medium-low heat. Bring the mixture to a simmer and cook until slightly thickened, 4 to 5 minutes. Add the dates and sautéed apple wedges and cook, stirring, until warmed through, about 2 minutes. Remove from the heat and cover loosely with foil while you prepare the cream. (The fruits can be cooked 1 day ahead; cool, cover, and refrigerate. Reheat, stirring, over medium heat.)
3. For the Maple Whipped Cream: With an electric mixer, whip the cream until firm, and then fold in the sour cream by hand. Gently stir in the maple syrup. (The cream can be prepared 1 day ahead; cover and refrigerate. Whisk gently for a few seconds when ready to use.)
4. Divide the warm apple mixture among four wine or martini glasses. Top each serving with some of the whipped cream and sprinkle with some walnuts. If desired, garnish each serving with a mint sprig before serving.

Summer Berries with Lemon Crème Fraîche
    This dish makes a beautiful addition to a spring or summer brunch menu. Although I love to use a mix of seasonal berries, you can opt for a single variety with equally tempting results. The fruit is mounded in wine glasses and topped with spoonfuls of crème fraîche that is scented with lemon and sweetened with a hint of sugar.
    Serves 4
    PREP TIME:
    1 hour, 5 minutes; including chilling time for the crème fraîche
    START-TO-FINISH TIME:
    1 hour, 10 minutes
    MAKE AHEAD:
    Partially
    Lemon Crème Fraîche
1 cup/240 ml crème fraîche (see cooking tip )
3½ tbsp sugar
1 tsp grated lemon zest
3 tbsp fresh lemon juice
4 cups/600 g mixed berries such as blueberries, strawberries, raspberries, and blackberries
4 mint sprigs for garnish
1. For the Lemon Crème Fraîche: Place the crème fraîche in a medium, nonreactive bowl. Add the sugar, lemon zest, and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, at least 1 hour. (The crème fraîche can be prepared 2 days ahead; keep covered and refrigerated.)
2. Rinse the berries and gently pat dry. If using strawberries, hull and halve (or quarter if large) lengthwise. Place the berries in a large bowl and gently toss to combine.
3. Divide the berries among four wide-mouthed wine glasses, martini glasses, or dessert bowls. Drizzle each serving with about ¼ cup of the crème fraîche and garnish with a mint sprig. Serve immediately.

Wine-Glazed Grapefruit Cups
    Calling for only four simple ingredients, this dish looks and tastes much more sophisticated than you might expect. Ruby Red grapefruit halves are scooped out, mounded with fresh segments, and then drizzled with a garnet-hued syrup made with grapefruit