Summer Stone Fruits
(Or anything with a pit inside)
Plums, peaches, nectarines and apricots . . .
Pick a peck - a bushel even.
Sun-ripened stone fruits are best eaten in hand, but there are dozens of great things to do with the rest of the yield: pies, tarts, salsas, soups, sauces, compotes, chutneys, jams and more! Snip fresh basil, thyme or rosemary into a stone fruit salad or poach stone fruits with a bulb of ginger, a vanilla bean, a cinnamon stick or a few star anise. Fresh lemon, lime or orange juice will prevent the succulent stone fruit flesh from discoloring and will brighten it’s delicious flavor.
Some Simple Inspirations
Broiled in a Honey-Citrus Glaze Cut 4 fruits in half and remove the pits. Toss with the juice of 1 orange, 1/2 tsp vanilla extract and 1 tbsp honey. Broil skin side down for 20 minutes and serve warm with yogurt or fresh whipped cream.
Poached with Whole Spices Cut 6 fruits in half and remove the pits. Add to a medium saucepan with 2 cinnamon sticks, 3 whole star anise, 1 tbsp maple syrup and just enough water to cover. Simmer for 15 minutes and let cool.
Baked in a Walnut Crust Tart In a food processor, grind 1.5 cups walnuts with 1/4 cup maple syrup, 2 tbsp butter and a pinch of sea salt. Press this paste into a tart pan with a removable bottom and bake in a 350 degree oven for 20 minutes or until slightly browned and set. Add your choice* of peeled, sliced stone fruits to cover the crust. Warm 1/2 cup apricot or orange marmalade and drizzle over the fruit. Return to the oven and bake 15 minutes more. *Raspberries and peaches are shown here.