Karen E. Barkie

Some very interesting recipes which use fruit (fresh, frozen, canned or dried) instead of sugar to sweeten cakes, pastries and desserts. Rather acquired tastes... I prefer to add at least a little honey, and they don't keep at all (sugar is preservative) but several useful ideas.

This book is still on trial, we'd like to like it but have yet to cook anything from it. The idea is to substitute fruit juice and puree for sugar. We'll see.