Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour – whether it’s lightly sautéed, poached, baked, braised, or roasted – is the key, and this cookbook for home cooks shows you how. The 50 recipes in this book are organised seasonally and by type of fruit, with a focus on bringing out the best flavour in fruit. Whether it’s Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies, or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, Simple Fruit encourages and inspires readers to explore the unique flavours of cooked fruits, and gives them options to create a variety of seasonal desserts. Fruits include: rhubarb, strawberries, cherries, raspberries, blueberries, blackberries, marionberries, tayberries, peaches and nectarines, apricots, plums, apples, pears, cranberries, citrus, and dried fruits.