Fruit Desserts | Saveur

Sour Cherry Crumble

Stacy Adimando — Mon, 10 Jun 2019 13:03:47 +0000

Photography by Brian Klutch

Whether you call it a crisp or a crumble, this easy recipe from Stacy Adimando requires just a baking dish and a few bowls. Delicious right after it cools, sour cherry crumble is arguably even better the next day for breakfast. Using natural cane sugar—which is less refined and slightly coarser—helps keep it from being overly sweet.

Featured in: Sour Cherries Are Summer’s Greatest, Most Fleeting Gift.

Yield: 8

Time: 1 hour 45 minutes

Ingredients

For the crumb:

1 cup all-purpose flour
¹⁄₂ cup firmly packed light-brown sugar
2 Tbsp. natural cane sugar
¹⁄₂ tsp. ground cinnamon
¹⁄₂ tsp. kosher salt
9 Tbsp. (41/2 oz.) unsalted butter, cut into medium cubes

For filling and serving:

8 cups fresh sour cherries (about 2 lb. 12 oz.)
¼ cup tapioca flour (tapioca starch)
¹⁄₄ cup natural cane sugar
1 tsp. pure vanilla extract
Finely grated zest of ½ small lemon
1 pinch ground cinnamon
1 pinch kosher salt
Vanilla ice cream, for serving

Instructions

Make the crumb: In a large bowl, mix the flour, both sugars, the cinnamon, and salt. Add the butter and squeeze the mixture firmly and repeatedly with your fingers, scooping up the bits from the bottom of the bowl until the mixture feels moist and comes together in golf-ball-size crumbles. Cover the bowl with plastic wrap and refrigerate until firm, about 30 minutes.
When ready to bake, set a rack in the center of the oven and preheat to 350°F. Gently pit the cherries, recruiting help as needed, and transfer to a large bowl. Stir in the tapioca flour, sugar, vanilla, zest, cinnamon, and salt.
Quickly transfer the cherry mixture to a 10-inch ceramic baking dish or pie plate. Sprinkle the topping evenly on top to cover the cherries, crumbling it into smaller pieces as you go.
Bake on a foil-lined, rimmed baking sheet until the juices are thickened, syrupy, and bubbling slowly and the top is lightly golden, about 50 minutes. Remove to a wire rack and let cool completely (or nearly). Serve with vanilla ice cream.

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Borůvkový Koláč (Blueberry-Poppy Seed Squares)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:07 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Floral poppy seeds perfume tart fresh blueberries in the filling for borůvkový koláč, a traditional Czech dessert. The seeds must be ground to release their flavor; buy them pre-ground from Kalustyan’s, or grind whole seeds as finely as possible using a spice grinder, blender, meat grinder, or mortar and pestle. Poppy seeds turn rancid quickly, so buy them from a source with reliable turnover, then store whatever’s left in the freezer. When lining the pan with dough in step 1, it may be helpful to use the bottom of a water glass to press it into an even layer.

Featured in “Flower Power,” by Gabriella Gershenson.

Yield: 12

Time: 2 hours

20 Tbsp. softened unsalted butter, divided, plus more for greasing
1½ cups sugar, divided
3 cups all-purpose flour, divided, plus more for dusting
¾ tsp. kosher salt, divided
¼ tsp. vanilla extract
4 cups blueberries, fresh or frozen, divided
2 Tbsp. fresh lemon juice
½ tsp. ground cinnamon
1½ cups ground poppy seeds (see headnote)
½ cup heavy cream

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a 9-by-13-inch metal baking pan. Using a stand or handheld mixer on medium-high speed, beat 16 tablespoons of the butter and ½ cup of the sugar until pale and fluffy, about 2 minutes. Add 2½ cups of the flour and ½ teaspoon of the salt and beat until just combined. Press the dough (see headnote) evenly into the bottom and halfway up the sides of the prepared pan. Chill for 20 minutes, then bake until lightly browned, about 20 minutes. Set aside to cool completely.
Meanwhile, make the streusel: In a small bowl, use a fork to combine ¼ cup of the sugar; the vanilla; and remaining butter, flour, and salt until coarse crumbs form.
In a medium pot set over medium-high heat, stir together 3 cups of the berries, the lemon juice, cinnamon, and remaining ¾ cup of sugar. Cook, stirring occasionally, until the berries burst, about 20 minutes. Remove from the heat and stir in the remaining berries. Set aside.
In a small bowl, stir together the poppy seeds and cream, then use a silicone spatula to spread evenly over the crust. Top with the blueberry mixture, spreading it to the edges, then sprinkle with the streusel. Bake until bubbly and lightly browned, about 40 minutes. Allow to cool completely before cutting into squares.

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Strawberries with Wine

José Andrés — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

This strawberries with wine recipe from chef José Andrés makes the perfect end to an evening of grilling. Red wine is reduced with spices and bright citrus zest, then drizzled over fresh strawberries, ice cream, and grilled bread to make this simple, delicious dessert.

Featured in, “Menu: Chef José Andrés’ Fourth of July.”

Yield: 4

Time: 40 minutes

2 cups red wine
¹⁄₄ cup sugar
1 bay leaf
1 cinnamon stick
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Freshly ground black pepper
4 (¾-in. thick) slices white country bread
¹⁄₄ cup olive oil
1 pint strawberries, hulled and halved
Vanilla ice cream, for serving
Mint leaves, for garnish

Instructions

In a medium saucepan, stir together the wine, sugar, bay leaf, cinnamon, lemon zest, orange zest, and black pepper. Bring to a boil over high heat, then turn the heat to medium-low and simmer until reduced to approximately ⅓ cup, about 30 minutes. Set a fine sieve over a medium bowl and pour in the sauce; keep warm.
Light a grill. Brush the bread with the olive oil and place on the grates; grill, turning once, until charred on both sides, 5 to 7 minutes.
To serve, divide the toast among 4 plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish with mint. Serve immediately.

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Knedle (Croatian Plum Dumplings)

Dragica Karazija — Wed, 24 May 2023 15:15:41 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Grandmas Project, a heartwarming film series devoted to uplifting grandmothers and their food traditions around the world, introduced us to these old-school Croatian plum dumplings. The recipe comes to us from Dragica Karazija, who lives in Zagreb and was filmed by her granddaughter Iva Radivojevic. Dragica omits the sugarcube in her version, but we find it adds welcome sweetness. Apricots are also traditional and may be used instead of the plums.

Yield: 5

Time: 1 hour 30 minutes

2 lb. 2 oz. russet potatoes (about 2 large), peeled and coarsely chopped
2 cups all-purpose flour, plus more for dusting
½ cup baking powder
½ tsp. fine salt
2 large eggs, beaten
1 Tbsp. olive oil (not extra virgin) or vegetable oil
1 lb. 5 oz. very ripe black plums or apricots (about 5), halved longitudinally and pitted
10 sugarcubes (optional; see headnote)
4 Tbsp. unsalted butter
⅓ cup breadcrumbs, preferably homemade
2 Tbsp. sugar

Instructions

To a medium pot, add the potatoes and cover with cold water by 1 inch. Bring to a boil, then turn the heat down to maintain a strong simmer and cook until the potatoes are soft, 15–20 minutes. Strain and return them to the pot, then mash until no lumps remain.
Into a medium bowl, sift together the flour, baking powder, and salt and whisk to combine. Scrape the potatoes onto a well-floured surface, then cover with half of the flour mixture and knead gently to incorporate. Repeat with the remaining flour.
Make a well in the center of the dough and add the eggs and oil. Working inward, begin folding the dough toward the center, kneading it as you go and adding more flour as needed to prevent sticking. Continue kneading until the wet ingredients are fully incorporated and the dough is a shaggy mass.
Bring a large pot of water to a boil. Cut the dough in half and roll gently to form two logs. Divide each log into 5 equal pieces. Working with one piece, use your palms to gently flatten, then place a halved plum on top with the cavity facing up. Place a sugarcube in the cavity if desired, then pinch the sides over to cover and seal the plum in the dough. Roll gently to smooth the surface. Transfer back to the floured surface and repeat with the remaining plums.
Boil the knedle until puffy and soft, about 12 minutes. Meanwhile, in a small pan set over medium-high heat, melt the butter. Add the breadcrumbs and cook, stirring occasionally, until golden and fragrant, 4–5 minutes.
Strain the knedle and transfer to a platter. Sprinkle with the sugar and breadcrumbs and serve immediately.

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Icelandic Rhubarb Bars

Benjamin Kemper — Mon, 08 May 2023 20:49:46 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

People flock to Brauð & Co.—one of Reykjavik’s busiest bakeries—for the crackly sourdough bread, but on a recent visit, it was a different baked wonder that (sorry, couldn’t resist) took the cake. I’m talking about hjónabandssæla, or “happy marriage cake,” essentially Icelandic rhubarb bars that fall somewhere between a fruit crumble and an oatmeal cookie. They have three layers: a soft, oaty crust on the bottom; a crisp streusel up top; and a middle oozing with rhubarb compote that acts as a sweet, sticky mortar, binding the pastry together. Cooked rhubarb can be rather beige; to amp up the fuchsia, add a chunk of red beet to the pan with the rhubarb (don’t worry, it won’t impart any flavor).

Note: The butter quantities (converted from metric, hence the odd numbers) are correct—these are some boldly buttery bars!

Yield: 10-20

Time: 2 hours 5 minutes

Ingredients

For the rhubarb:

1½ lb. rhubarb, sliced into 1-in. lengths, divided (about 2 cups)
½ cup turbinado sugar
Pinch salt
Two 2-in. pieces of red beet, optional (see headnote)

For the crust:

2¾ cups all-purpose flour
2½ cups quick oats
2 tsp. baking soda
1½ cups turbinado sugar
1¼ tsp. kosher salt
2 large eggs, at room temperature
27 Tbsp. unsalted butter, at room temperature, cubed

For the crumble:

1 Tbsp. whole milk
2 egg yolks
1½ cups all-purpose flour
1¼ cups light or dark brown sugar
18 Tbsp. unsalted butter, at room temperature, cubed
1¼ cups quick oats
1 cup rolled oats

Instructions

Make the rhubarb: Position a rack in the center of the oven and preheat to 350°F. In a pie plate or 8-by-8-inch baking pan, toss the rhubarb, sugar, salt, and beet if using. Bake until the rhubarb is soft and spreadable, stirring halfway through baking, about 1 hour 5 minutes. Discard the beet. (Leave the oven on.)
Meanwhile, make the crust: In a medium bowl, whisk together the flour, quick oats, and baking soda. To a food processor, add the salt, sugar, and eggs and blend until combined, about 2 minutes. Add the flour and pulse to combine, then scatter with the butter and pulse until the dough is uniform and no butter pieces are visible. Transfer three quarters of the dough to a greased 9-by-13-inch sheet pan and press into an even layer. Scrape the remaining dough into a bowl and set aside. (Do not clean the food processor.)
Make the crumble: In a small bowl, whisk together the milk and yolks and set aside. To the empty food processor, add the flour, brown sugar, butter, quick oats, and rolled oats and pulse until a crumbly, shaggy mass forms.
Assemble the rhubarb bars: Turn the oven to 325°F. Spoon the rhubarb and its juices in an even layer atop the dough, then sprinkle the remaining dough evenly over the top. Drop the crumble in large, irregular chunks over all, then brush evenly with the yolk mixture.
Bake until the rhubarb bars are firm and lightly browned on top, about 40 minutes. Cool to room temperature before cutting into squares (as large or as small as you like).

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Apple Snow

J.R. Ryall — Fri, 16 Dec 2022 14:48:30 +0000

Photography by Cliodhna Prendergast

Apple purée has gone somewhat out of fashion, though it remains one of life’s simple pleasures. It was once a staple dessert in most households in Ireland, usually served with cream, custard, or ice cream. Apple snow is apple purée’s fluffy sibling. The addition of whipped egg white makes the strained fruit lovely and light—and it is particularly good when made with first-of-the-season tart baking apples. At Ballymaloe House in County Cork, head pastry chef J.R. Ryall uses the Bramley’s Seedling variety, but if you can’t find them, Granny Smiths work nicely, too. Serve the simple, fluffy mousse with very cold cream, a sprinkle of dark muscovado sugar, and crisp shortbread or oatmeal cookies.

This recipe is adapted from Ballymaloe Desserts by JR Ryall (Phaidon 2022).

Yield: 6

Time: 1 hour 30 minutes

1 lb. firm cooking apples, such as Bramley’s Seedlings
¼ cup superfine sugar, plus more
2 Tbsp. cold water
2 extra-large egg whites
Dark muscovado sugar, for sprinkling
Very cold heavy cream
Shortbread or oatmeal cookies (optional)

Instructions

Make the apple purée: Peel, quarter and core the apples, then cut each quarter in half and place in a medium pot. Add the sugar and 2 tablespoons of cold water, cover the pot with a tight-fitting lid, and set over low heat. Cook until the apples are completely soft and collapsed, 8–12 minutes, then turn off the heat and set aside to cool slightly.
Set a medium-mesh strainer in a large bowl, transfer the apple purée into it, then use a silicone spatula to press the apples into the bowl to make a smooth purée. Season to taste with more sugar, then set aside to cool to room temperature.
In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites to stiff peaks. (Take care not to overbeat as the whites can begin to turn grainy.) Using a silicone spatula, fold the whites into the cooled apple purée, cover, and transfer to the fridge to chill, about 1 hour.
When the apple snow is cold, spoon into pretty glasses, sprinkle with dark muscovado sugar, and serve with cold cream on the side for drizzling and shortbread or oatmeal cookies, if desired.

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Date-Pecan Cookies

Majed Ali — Fri, 16 Dec 2022 14:41:22 +0000

PHOTOGRAPHY BY MAJED ALI

During the 2020 lockdown, when people around the world were embarking on personal baking journeys—whipping up batches of banana bread to break free from the boredom of social isolation—I found myself drawn to a different ingredient: my favorite fruit, the humble date. As the COVID-19 pandemic surged outside, I filled my days spent indoors with batch after batch of date cookies, date cakes cakes, date ice cream, and date shakes.

In my home state of Dubai—as elsewhere throughout the Middle East and North Africa—the date plays a significant role in the local cuisine. Dates are one of the primary ingredients in baked goods, sweets, and even some savory dishes enjoyed throughout the year, especially during religious celebrations like Eid, Christmas, and Rosh Hashanah.

Unlike other, more fragile plants, the resilient date palm thrives in the Gulf region’s arid heat, ensuring that this important fruit remains accessible to all. It’s because of this that dates are an integral part of the fabric of our culture; in Emirati homes, you’ll pretty much always find a bowl of dates on the dining room table.

When I started my blog, many of my early readers requested recipes featuring ingredients grown in my home country, so I started experimenting further with dates. I found that the super-soft medjool variety—when folded into pastries—took on a smooth, almost toffee-like texture. If you’re not sure if you like dates, these chewy date-pecan cookies will almost certainly win you over.

For the best flavor and texture, I encourage you to toast your pecans before adding them to the dough. Date syrup (also known as date molasses) is a flavorful, date-based sweetener; it can be found at health food stores and Middle Eastern markets, or online.

Yield: Makes 2 dozen cookies

Time: 40 minutes

1 cup (6½ oz.) medjool dates
16 Tbsp. (8 oz.) unsalted butter, softened
½ cup dark brown sugar
⅓ cup plus 2 Tbsp. white sugar
3 Tbsp. date syrup
2 large, room-temperature eggs
1 tsp. vanilla paste or extract
2½ cups all-purpose flour
1 tsp. baking powder
1 tsp. fine sea salt
½ tsp. baking soda
1 tsp. freshly ground cardamom
5¼ oz. toasted pecans, coarsely chopped (1⅓ cup)
Flaky sea salt, for sprinkling (optional)

Instructions

To a small bowl, add the dates and enough warm water to submerge. Set aside until softened, about 10 minutes.
Meanwhile, preheat the oven to 350°F and line 3 large baking sheets with parchment paper.
Drain the dates, discarding their soaking liquid. Coarsely chop and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until pale and fluffy, about 3 minutes. Add the date syrup and continue mixing until incorporated, about 1 minute more. Turn the mixer to low and add the eggs one at a time, beating well and scraping down the bottom and sides of the bowl after each addition. Add the vanilla and continue beating until the mixture is velvety and creamy, about 3 minutes.
In a medium bowl, whisk together the flour, baking powder, fine sea salt, baking soda, and cardamom. With the mixer set to low speed, add the dry ingredients to the bowl gradually and continue mixing, pausing to scrape down the bottom and sides of the bowl as needed, until thoroughly combined. Add the reserved dates and the pecans and continue mixing just until incorporated.
Using a 1-ounce cookie scoop or a large spoon, divide the dough into twenty-four 2-ounce portions (about 2 tablespoons each). Arrange the scoops on the lined baking sheets, leaving 3 inches between each one (no more than 8 cookies per sheet). (At this point, you can either bake the cookies right away or wrap tightly and refrigerate the dough for a few hours or up to 3 days.)
Sprinkle a pinch of flaky sea salt atop each portion, if desired, then bake, rotating the sheet 180 degrees halfway through baking, until the cookies are dark golden-brown, and the edges are set and crisp, 11–12 minutes.
Transfer the cookies to a wire rack to cool. Serve warm or at room temperature. Leftover date pecan cookies keep well stored in an airtight container for up to 3 days.

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Chocolate-Coconut Macaroons

SAVEUR Editors — Mon, 18 Mar 2019 22:51:47 +0000

Photography by Belle Morizio

This classic, chocolate-dipped coconut macaroon recipe is adapted from one shared with us by the Munich bakery Rischart. Be sure to seek out unsweetened desiccated coconut, which is dryer and more finely ground than “shredded” or “flaked” types. Tempering the chocolate is unnecessary when serving the macaroons straight from the fridge, but if you’re planning to give the cookies as a gift, you can find our step-by-step guide to tempering chocolate here.

Featured in: “Bavarian Dream.”

Yield: Makes 16 macaroons

Time: 45 minutes

½ cup sugar
¼ cup heavy cream
4 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
½ tsp. vanilla extract
½ tsp. kosher salt
2 large egg whites
1 large egg
2 cups unsweetened, desiccated coconut
4 oz. semisweet chocolate, melted

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
In a large bowl, whisk together the sugar, cream, melted butter, flour, vanilla, salt, egg whites, and egg until smooth; stir in the coconut. Transfer the batter to a piping bag fitted with a ¾-inch fluted tip and pipe sixteen 1½-inch wide mounds onto one of the lined baking sheets, spaced 2 inches apart. (Alternatively, the batter may be chilled in the fridge, then scooped into balls or shaped into pyramids.) Bake, rotating the pan once halfway through, until the macaroons are evenly golden brown, about 15 minutes. Set aside to cool completely to room temperature.
When the macaroons have cooled, dip the bottom of each cookie in the melted chocolate, then place them on the clean lined baking sheet. Transfer to the fridge to chill until the chocolate sets. Serve immediately or transfer to an airtight container and store in the fridge for up to 1 week.

NOTE: This recipe has been adjusted from the version that ran in the December 2012 print edition of SAVEUR. The yield has been decreased, and the quantity of flour has been increased.

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Pear Cake with Honey and Spelt

Georgia Goggi — Mon, 18 Mar 2019 22:48:02 +0000

Photography by Eva Kolenko

“Between chocolate and fruit desserts, I always choose fruit,” says Georgia Goggi, the cook at Puglia’s Masseria Moroseta. She makes this simple pear cake recipe from memory. “I brush it with honey and lemon glaze to keep the top moist and shiny.” In fall, pears or apples work well, or in summer, peaches, apricots, and berries do too. Spelt, an ancient grain, lends a hearty crumb and golden color.

Featured in “This Garden-Driven Cook is Shaking Things Up In Southern Italy”

What You Will Need

7 oz. unsalted softened butter (14 Tbsp.), plus more for greasing
1⁄2 cup plus 1 Tbsp. sugar
1⁄3 packed cup light brown sugar
1 tonka bean, peeled and finely grated (optional)
1⁄2 tsp. kosher salt
2 large eggs, at room temperature
1 cup all-purpose flour
1⁄2 cup plus 3 Tbsp. spelt flour
1 1⁄2 tsp. baking powder
1⁄3 cup buttermilk
2 tbsp. sliced almonds
1 firm-ripe pear, cored and sliced lengthwise
2 Tbsp. honey
1 Tbsp. fresh lemon juice
Chamomile gelato, optional

Instructions

Preheat the oven to 375°F. Butter a 9-inch cake pan and line the bottom with a circle of parchment paper.
In a stand mixer using the paddle attachment, beat the butter, sugars, tonka bean if using, and the salt until fluffy. Add the eggs one at a time, scraping the bowl as needed and making sure the first egg is completely incorporated before adding the next.
In a medium bowl, whisk the flours and baking powder. Add half the dry ingredients to the butter mixture and mix on low speed. When mostly incorporated, stream in the buttermilk while continuing to mix. Scrape the bowl and paddle, then add the rest of the dry ingredients and mix on low speed just until smooth. Pour into the prepared pan and smooth the surface. Sprinkle with the almonds, then fan out the pears on top. Bake until the cake is golden brown and a tester inserted into the center comes out clean, 35–40 minutes. Remove the pan to a rack to cool completely. Unmold the cake and remove the parchment paper.
In a small pot over low heat, stir the honey and lemon juice until smooth. Brush the cooled cake lightly with the glaze. Slice and serve with chamomile gelato if desired.

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Easy Apple Tartlets

Fatima Khawaja — Tue, 18 Oct 2022 14:32:43 +0000

Photography by Paola + Murray; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio

Welcome to SAVEUR’s column on making the most of local produce according to chef and recipe developer Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

As a private chef, I’m always looking for gorgeous desserts that are deceptively easy to make. In these tarts, a few pantry staples, apples, and store-bought puff pastry (all-butter Dufour is excellent) come together to make a fragrant autumnal treat. Serve the apple tartlets drizzled with caramel sauce or dusted with powdered sugar.

Yield: Makes 12 tartlets

Time: 1 hour 5 minutes

¼ cup light brown sugar
¼ cup sugar, plus more for sprinkling
¼ tsp. ground cinnamon
Pinch kosher salt
¼ tsp. vanilla extract
3 Granny Smith apples, peeled, cored, and cut into ¼-in. slices
All-purpose flour, for dusting
10 oz. frozen puff pastry (1 sheet), thawed overnight in the fridge
1 egg, beaten with 1 tsp. water
Powdered sugar

Instructions

Position a rack in the center of the oven and preheat to 400ºF. Line two large baking sheets with parchment.
In a bowl, stir together the brown sugar, sugar, cinnamon, and salt, then add the vanilla and apples and toss to coat. Set aside.
Lightly dust a clean work surface with flour. Unwrap the puff pastry; if the dough feels brittle right out of the fridge, set aside at room temperature until just pliable, 10–15 minutes. Lightly flour the surface of the dough, then, using a rolling pin, roll the sheet out to a 12-by-14-inch rectangle. Prick the dough all over with a fork, then use a large knife or a pizza wheel to cut it into twelve 3-inch squares.
Assemble the tartlets: Transfer the pastry squares to the prepared baking sheets, leaving at least 1½ inches between each. Arrange the apple slices in a shingled pattern evenly over the squares, reserving any apple juices that have collected in the bowl. Brush the tartlets evenly with the egg wash, then sprinkle generously with sugar. Bake until the apples are soft and the pastry is golden-brown and slightly puffed, 20–25 minutes. Brush the hot tartlets with the reserved apple liquid and cool slightly, about 5 minutes. Dust the apple tartlets with powdered sugar and serve warm or at room temperature.

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