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cooking.nytimes.com
You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp.
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Pear Snacking Cake with Brown Butter Glaze
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The real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness.
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Bakery-style Gluten-free Blueberry Muffins (dairy-free, Vegan)
moonandspoonandyum.com
Plump, juicy blueberries dot these scrumptious bakery style gluten-free blueberry muffins that also happen to be dairy-free, vegan and egg-free.
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