Stone Fruit

Peaches, Nectarines, Apricots, Plums

Cobbler

This can work with berries or stone fruit. Adapted from https://www.savingdessert.com/wprm_print/22737

  • 1 double pie crust
  • 1 cup granulated sugar
  • 1 to 2 tablespoons cornstarch (see notes)
  • ⅛ teaspoon ground cinnamon
  • 1 cup boiling water
  • 4 cups blackberries
  • juice of ½ lemon (if needed to add tartness)
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • 1 egg, lightly beaten
  • coarse sugar for topping

Instructions

Prepare a double crust pie pastry and refrigerate until needed. (See link in notes)
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Stone Fruit salad

  • 1 1/2 cups pitted and sliced mixed stone fruit (peaches, plums, apricots, cherries)
  • 1 shallot, thinly sliced
  • ¼ cup marcona almonds or hazelnuts
  • sharp greens (watercress)
  • mint
  • 6 Tbs. extra-virgin olive oil
  • 3 Tbs. Champagne vinegar or white wine vinegar
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground pepper, to taste
  • ¼ cup crumbled goat cheese cheese

http://www.myrecipes.com/recipe/stone-fruit-salad-with-toasted-a... http://whatsgabycooking.com/summer-stone-fruit-salad/ https://www.williams-sonoma.com/recipe/watercress-and-stone-frui...

Stone Fruit Salad
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Persimmon with Burrata

2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
2 tablespoons pomegranate seeds
extra-virgin olive oil for drizzling
balsamic vinegar or pomegranate molasses, for drizzling, optional
Maldon sea salt or other flaky sea salt, for garnish
1 piece fresh burrata cheese

Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.

Via http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-r...

Persimmon with Burrata
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Upside-Down Nectarine Cake

A recipe I've been wanting to make for a long time, with some tips from Martha.

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, DIVIDED
3/4 cup packed light or dark brown sugar
4 cups nectarines cut into very thin slices or pieces (about 4 medium)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
a little over 1/2 teaspoon kosher salt
3/4 cup granulated sugar
3 large eggs
1/2 cup buttermilk or Greek yogurt

Nectarine upside-down cake
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Peach Pie

Courtesy of Cook's Illustrated, with our pie crust.

Peach Pie Slice
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White Nectarine Compote

In our area, white nectarines have two seasons - an early and a late. While most people prefer the perfumed, very sweet white nectarines of August/September, I prefer the tart and slightly sweet white nectarines of July. My fruit man thinks I'm crazy.

Nectarine Compote
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Fruit Cobbler

Make two pie crusts: http://www.audreyandjon.com/recipes/pie-crust

Mix together:
6 cups fresh fruit (blackberries, sliced peaches...)
1/2 cup sugar
1/4 teaspoon appropriate spice (i.e. cinnamon for peaches, cardamom for apricots, lavender for blueberries, lemon zest for blackberries, etc.)
2 tablespoons lemon juice

Let stand for 15-30 minutes, or until fruit is juicy. Add 6 tablespoons tapioca.

Lay a bottom crust down (no side crust!) in a 9x9 square pyrex, then add in the fruit mixture. Place a lattice of the rest of the crust on top.

Peach Cobbler with Ice Cream
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Fruit Jam

This is my basic jam recipe. It can be used for just about any type of fruit jam (strawberry, raspberry, blackberry, apricot, peach, blueberry, etc.).

Yield: 4 half-pints

4 heaping cups of fruit
1/2 to 1 cup water (depending on natural juiciness of fruit)
1 package no-sugar pectin (= 3 Tbsp no-sugar pectin)
sugar to taste (probably about 1/4 cup)
Pinch of spices, if desired (things like allspice, cloves, cinnamon, ginger, lemon peel can be a nice addition, depending on the fruit)

Many Jams
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Maraschino Cherries

Running recipe work:

Based from Drink Dogma's version of the Art of the Bar recipe with suggestions from The Cupcake Project and canning and liqueur/simple syrup additions, as well as the idea for using strawberries for coloring from the comment thread on Blogher:

Cherries
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Grilled Salmon with Peach-Bourbon BBQ Sauce

From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

2 tablespoons unsalted butter
1/2 cup diced onions
1 teaspoon minced garlic
1/2 serrano pepper, halved and thinly sliced
4 cups peeled, pitted, and diced peaches
1/2 cup ketchup
1/4 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 to 3 tablespoons light brown sugar
2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon fillets, skinned

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