Free Bon Appetit Desserts by Barbara Fairchild Page B

peaches into the boiling water and blanch (cook briefly) for 30 seconds.
Transfer the peaches to a strainer and rinse under cold water, or plunge into a bowl of ice water to cool.
Slip the skins off the peaches with your fingertips.
    EVEN EASIER : Purchase a serrated peeler, which makes quick work of peeling fresh peaches and eliminates the need for blanching. Serrated peelers are available at many supermarkets and at kitchen supply stores.
    How to: peel pineapple
Using a long serrated knife, cut off the leafy top end of the pineapple first, then cut off the base.
Stand the bottom of the pineapple on the cutting board. Starting at the top of the fruit, cut away the skin, following the contour of the fruit.
Using a small paring knife or the gouging end of a vegetable peeler, remove any remaining brown eyes from the flesh.
ice cream, softening
Let ice cream stand at room temperature for 10 to 15 minutes, until it is easy to scoop and serve.
Alternatively, place the ice-cream carton in the microwave and heat on low power at 10-second intervals until it is soft enough to scoop.
make your own …
    Baking powder : Whisk 2 tablespoons cream of tartar with 1 tablespoon baking soda and 1½ tablespoons cornstarch; make sure mixture is well blended.
    Crème fraîche : Combine 1 cup heavy whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature until thickened, 8 to 24 hours. Stir well and chill until serving time.
    Greek-style yogurt : Place regular yogurt in a cheesecloth-lined strainer set over a large bowl. Cover and chill overnight to drain (the yogurt will thicken).
    Mascarpone cheese : Blend 8 ounces cream cheese with ¼ cup whipping cream and 2½ tablespoons sour cream.
    Self-rising flour : Add 1½ teaspoons baking powder and ¼ teaspoon salt to 1 cup all purpose flour to equal 1 cup of self-rising flour.
measuring flour
    It is critically important to measure flour properly when baking—even a tablespoon or so too many or too few can alter a recipe’s results.
Today’s supermarket flour is pre-sifted, so unless a recipe calls for flour to be sifted before measuring, it is not necessary to do so.
Use a large spoon to stir the flour in the bag or canister to loosen.
Dip the measuring cup into the flour, then use a knife to level the flour in the measuring cup, using a sweeping motion so as not to compress the flour.
measuring by weight
    For greater precision, many experienced bakers prefer to measure their ingredients by weight rather than by volume. Here are the weight equivalencies for 1 cup of the most commonly used dry ingredients:
    All purpose flour = 4½ ounces
    Cake flour = 4 ounces
    Whole wheat flour = 5 ounces
    Granulated sugar = 7 ounces
    Firmly packed brown sugar = 7½ ounces
    Powdered sugar = 4 ounces
    Cornmeal (regular) = 5½ ounces
measuring liquid ingredients
Use a glass measuring cup with the measurements marked on the side.
Set the cup on a flat counter or surface to fill.
Wait for the liquid to settle, then bend down and read the measurement at eye level for accuracy.
nuts, toasting
    Toasting nuts brings out an incredible fragrance and flavor, so you should never skip this step in a recipe: What you might save in time you’ll lose in the quality of the final product.
Preheat the oven to 350°F
Arrange the nuts in a single layer on a large rimmed baking sheet.
Toast the nuts in the oven until slightly darker in color and fragrant. Always cool nuts completely before using them in recipes. Cooking times vary depending on the kind of nuts you’re using:
    Almonds, sliced: 7 to 10 minutes
    Almonds, slivered: 7 to 10 minutes
    Almonds, whole: 10 minutes
    Hazelnuts * : 12 to 15 minutes
    Pecans: 12 to 15 minutes
    Pine nuts **
    Walnuts: 10 to 15 minutes
    * Some recipes call for removing the skin of (or “husking”) hazelnuts. After toasting and cooling the hazelnuts slightly, transfer them to the center of a clean dishtowel spread out on a work surface. Gather the towel