by Steven Doyle
A full year ago we spoke with Fearing’s Jill Bates. Jill is the spunky pastry chef that is continually coming up with unique and artistic desserts that keeps her sweet-toothed guests satisfied. We stopped in Fearing’s at the Dallas Ritz Carlton recently to find out what she had planned for the summer’s menu.
One ingredient Bates is finding especially wonderful this time of year are the new crop of peaches she is picking from Cooper Farms in Parker County. Tim Cooper’s farm grows some of the state’s best peaches and the 2012 crop is particularly excellent since we had just the right weather and rain.
“Have you ever had a dump cake? We are making this kicked up Fearing’s style with these wonderful peaches. Basically we mix the peaches into our batter and bake them in little skillets with a blueberry crème fraiche,” said Bates.
Bates is also making push-up pops in blackberry yogurt, strawberry basil and raspberry flavors. These are served with a summer berry pudding cake that is topped with a fresh strawberry jam, home-made granola and topped with a champagne sabayone.
Also look for a chocolate chip cherry slab with fried sour cherry pies. The slab is similar to an ice cream bomb with chocolate chips sitting atop a very delicious gluten-free brownie with a chocolate glaze and Maker’s Mark infused cherries.
“We always have fried pies on the menu because Dean [Fearing] loves them. He loves anything warm and gooey.”
The young pastry chef stays fit by not sampling many of her own creations, but did admit to having several bites of the slab. It is just that good.
