Intensive: Fruit Strategies Across the Seasons with Abra Berens

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:

• Masala Sabayon with Macerated Raspberries
• Cucumber, Melon and Chickpea Salad
• Ground Cherry Salsa Verde
• Rum Plum Clafoutis
• Red Wine Poached Pears with Goat Cheese and Arugula
• Rye Apple and Quince Pie
• Plum Kir and Vermouth Lumberjack
• ...and more!

Description:We know you can make a fruit cobbler and probably whip up a compote with the most commercially common fruits out there. But how do you feel about macerating, pickling, freezing, poaching, slow-cooking, roasting and infusing fruits like ground cherries, plums, melon, quince and cranberries? Join guest teacher Abra Berens, our favorite expert on all things fruit for a three-part Intensive that stretches from August’s peak summer fruits to October’s fall favorites. Each session features one savory recipe, one sweet recipe, one beverage and one preserve, plus a bonus recipe per session that we couldn’t resist adding.

In the first session, our focus is on peaches, melons and druplettes—don’t worry, you’ll get comfortable with botanical terminology like this over the course of the series—and how to do more with them than simply cut them up for fruit salad. We get nerdy about knife skills, teach you to make an cloud-like sabayon that can instantly turn any fruit into an elegant dessert and insist that you use your freezer to put up preserves in the hottest part of the year. Your beverage in this session is a peach-infused moscato that magically becomes greater than the sum of its parts.

In the second session, we move to plums, grapes—which just may be the most overlooked and underutilized fruit out there—and ground cherries. After an introduction to the fruit families of the day, we discuss how to strategically use the fundamental characteristics of these fruits to achieve careful balance in everything from salsa to focaccia to Abra’s favorite sheet tray dinner. You’ll learn the recipe for a clafoutis, which she calls “the most perfect dessert of all,” by heart and see just how easy it is to prepare your own homemade plum kir. Our preserves of the day is a ginger plum sauce that is versatile enough to be served alongside pork tenderloin or dolloped on toast.

Our final session turns toward colder-weather fruits, which are notably different from those of high summer in their sturdiness, moisture content and sweetness. We’ll discuss regional seasonality and geek out about apple and pear varietals before diving into cooking. You’ll unlock the keys to working with quince, a tart fruit that works wonders on apple pies that otherwise risk being bland. We’ll get into the art and science of poaching and help you choose the right red wine to use for a variety of poach-able fruits. Finally, Abra will cover the different between compotes, membrillo and fruit-based butters and share her love of a personalizable fruit-forward vermouth.This Intensive is for you if you’ve realized that you aren’t putting fruits to work enough in your kitchen.

About Abra: Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Her cookbook “Ruffage: A Practice Guide to Vegetables” was a 2019 Michigan Notable Book winner and James Beard Award nominee. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes. She is also the author of “Grist: A Practical Guide to Cooking Grains, Beans, Seeds and Legumes” and “Pulp: A Practical Guide to Cooking with Fruit.”

Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).

Our multi-session Intensives are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.

Want to give this class as a gift? You can purchase gift cards here.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.