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Fruit Fete

Season 1 Episode 12 | 25m 03s

Jacques’ Good Lady Apples Bon Femme recipe satisfies all apple cravings with maple-sweetened fruit. Then Jacques adds basil leaves to a Stew of Red Summer Fruit to make a deliciously flavorful, fragrant dessert. He also prepares two more simple and tasty dishes: Braised Pears in a Caramel Sauce and Flambeed Bananas. Apples return as the main ingredient for the final dish of Apple Fritters.

Aired: 08/29/23
Extras
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
Jacques makes the perfect French Fry, plus more classic potato dishes.
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
Jacques uses the oft-forgotten liver in a recipe for Pork Liver Pate.
Latest Episodes
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
Jacques showcases soups from his childhood, a French classic and more!
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.