Apricots
Apricot Nectar
When made with fully ripened apricots, this thick and sweet but tangy beverage is ambrosial. Enjoy it fresh or can it for a mid-winter hit of liquid sunshine.
Makes 6 cups
1 quart apricots, washed, pitted and lightly mashed
1/2 cup sugar
1 quart water
1 tablespoon lemon juice
Mint sprigs for garnish
Place apricots in a 3-quart saucepan, add water and heat slowly to simmering. Do not boil. Cook slowly until the fruit is very soft, about 10 minutes. Stir as necessary to prevent sticking. Strain and discard the solids. Return the nectar to the saucepan, stir in the sugar and lemon juice and bring to a simmer. Cook for one minute. Cool and serve with a sprig of mint.
Apricot and Roasted Jalapeno Salsa
With zesty flavor and confetti-like colors, this salsa will enhance fish, game, meat or bean dishes.
Makes about 2 cups - Best when used fresh or within 24 hours.
1 jalapeno, or to taste
½ cup red bell pepper
1 1/2 cups diced, ripe apricots (about 3/4 lb.)
½ cup red onion, minced
1/2 bunch cilantro, stems minced and leaves chopped
1 tablespoon fresh lime juice
½ teaspoon ground cumin
¼ teaspoon lime zest
½ teaspoon sugar
Salt and black pepper to taste
Grill or roast the jalapeno and bell pepper over coals or a gas burner or under the broiler. Roast, turning frequently for about 5 minutes or until the skin is blistered and blackened all over. Place in a bag, close and let steam for a few minutes. When the skin has loosened and the peppers are cool enough to handle, push and /or rub skin off. Cut in half and remove and discard the core, membranes and seeds. Mince.
Combine all the ingredients and mix well. Allow to rest for 5 minutes or so for the flavors to marry. Serve.
Spicy and Fresh Apricot Soup
Combine warming spices with fresh apricots and blend for a heavenly fruit soup. Use fully ripened apricots no additional sweetener will be required. It's best used within 4 hours. Apricot soup is a welcome start to any meal or even as an in between meal snack.
Yield: 4 servings
5 cups diced, ripe apricots (about 2 lbs.)
1 ¼ cup apple juice or coconut water
2 tablespoons fresh lime juice
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
¼ cup blueberries, for garnish
2 tablespoons unsweetened, shredded coconut, toasted, for garnish
Place apricots, apple juice, lime juice, chili, cayenne and cinnamon in a blender and process to a smooth puree. Ladle into soup bowls and garnish with blueberries and coconut. Serve at room temperature for maximum flavor and aroma.
Apricot Cheese Tarts
There are two secrets to this cheese cake: it's uncooked and it is free of all filler ingredients. Thus, you get the unmitigated cheese flavor and its unsurpassable--when raw--smooth texture. There's nothing between you and comfort of the creamy cheese. Also, as it's raw, it's a quick and easy dessert. These tarts are wrapped in cheesecloth to form and then rolled in ground almonds for the texture and flavor. You could, however, omit the almond coating and pour the pie filling into pre-baked tart shells.
Makes 6 individual tartlets
2 cups (16 oz.) cream cheese
½ cup (4 oz) sour cream
¼ cup sugar
2 teaspoons vanilla
2 teaspoons fresh lemon juice
1/8 teaspoon salt
½ cup toasted almonds, ground
3 fresh apricots, pitted
2 tablespoons red currant jelly
Place the cream cheese, sour cream, sugar, vanilla, lemon juice and salt in a food processor and process until smooth.
Line six tiny molds with a single layer of dampened cheesecloth and overlap the molds by several inches. Divide cheese mixture among molds. Firmly pack to eliminate air pockets and smooth the tops. Fold the overhanging cheesecloth over tops, pressing it lightly.
Refrigerate for 30 minutes or until firm enough to hold its shape.
Spread almonds on a small plate. Working with one tart at a time, carefully peel off cheesecloth and gently roll over the ground almonds to form a light coat. Arrange on a serving platter and top each tart with one-half of an apricot.
Warm red currant jelly in a saucepan; stir continuously to prevent burning. Dip a pastry brush into the jelly and use to glaze each apricot half. Serve.
Peaches
Broiled Peaches and Blueberries
Broiling peaches heightens their flavor and almost crisps their outside while juicing up their interior to create an elegant dish that is deceptively easy to prepare. Use just peaches or a combination of nectarines, plums, pears and apples. To up the fun and flavor of this dish, add a sprinkling of blueberries or raspberries.
Serves 4
1 cup apple juice or cider
¼ teaspoon grated orange or lemon zest
2 peaches, sliced into ½-inch wedges
1 cup blueberries
¼ cup crème fraiche
Place apple juice or cider in a small sauce pan, bring to a simmer and cook, uncovered, for about 7 minutes or until its volume is reduced by half. Stir in zest and set aside.
Meanwhile, arrange peach wedges on a shallow baking pan and broil for about 3 minutes. Add blueberries and continue to broil for another 2-3 minutes or until the peaches just start to brown.
Divide peaches, blueberries and reduced cider between 4 small saucers. Top with a dollop of crème fraiche and serve.
Peach, Mint and Ginger Chutney
Makes approximately 1 cup
The warmth of the ginger and jalapeno melds with the cool of mint, lime and peaches in this surprisingly wide-awake-tasting chutney. This sunny-colored chutney dresses up an egg, meat, fish or grain entrée.
2 ripe peaches, with skins
1 jalapeno, chopped
¼ cup fresh mint leaves, chopped
1 tablespoon finely minced fresh ginger
2 tablespoons fresh lime juice
1/8 teaspoon sea salt
Place one coarsely chopped peach, jalapeno, mint, ginger, lime juice and salt in a processor and blend to a smooth puree. Finely chop remaining peach and stir into the puree. Serve a dollop alongside an entrée or scrape into a condiment dish and place on the table with a small spoon.
Tightly cover and refrigerate any left-over chutney; it’s best used with 24-hours.
Peach-Plum Crisp
Here's the great taste and eye appeal of a pie without the fuss of making a crust. It’s as easy as placing fresh fruit in the bottom of a pan and adding a streusel topping. The fruit juices bubble up and get absorbed into the topping.
Peaches and plums are a stellar combination. But peaches only happen to be great, as are peaches with pears or apples. I’ve added the extra step of sautéing the nuts and oats in a little butter because it dramatically brings up their flavor.
Makes one 9" pie
4 ripe peaches
4 ripe plums
1 tablespoon fresh lemon juice
1 tablespoon amaretto liqueur, optional
2 tablespoons sugar
1 tablespoons tapioca powder or cornstarch
1 teaspoon ground cinnamon
½ cup walnuts
½ cup rolled oats
½ cup unbleached whole wheat flour
½ cup brown sugar
¼ cup unsalted butter, chilled and diced
¼ teaspoon sea salt
Preheat oven to 400 degrees F.
Scald peaches in boiling water for about 15 seconds. Slip off skins. Cut in half and remove pits. Cut into thin slices and place in a (non-aluminum) 9-inch pie pan or baking dish.
Cut plums in half and remove pits. Cut into thin slices and add to the peaches. Stir in lemon juice, amaretto, if using, sugar and cinnamon. Set aside.
Melt 1 tablespoon of the butter in a wok or thin pan, add and sauté over medium heat the nuts for about 3-4 minutes or until they’re lightly browned and aromatic. Add and sauté the oats for about 3 minutes until they’re lightly browned. Place nut mixture in a food processor and process for 5 seconds or until the nuts are coarsely chopped. Add flour, sugar, remaining butter and sea salt and pulse 4 or 5 times to blend or until a coarse but crumbly texture is formed.
Pour the fruit into a 9" pie pan or shallow casserole dish. Spoon the oat topping evenly over the fruit mixture. Place in a preheated 400 degrees F. oven and bake for 25 to 30 minutes, or until the top is golden and the fruit bubbles around the edges. Remove from oven and cool on wire rack for at least 15 minutes before serving.
Peach Maple Ice Cream
My dad’s specialty dish is peach ice cream. He takes peaches straight from his trees, blends them, mixes in whipping cream, milk and sugar and churns it for an unparalleled treat. His ice cream is creamy smooth when fresh, but if leftovers are stored in the freezer, ice crystals develop and ruin its texture. For a quick and easy recipe that will be consumed that day, I recommend dad’s peach ice cream (use the proportions below but omit the egg yolks).
Or, for an ice cream that retains its smooth texture plus has the added rich egg flavor and stewed peach pits, use the following recipe.
Serves 8
1 1/2 pounds peaches
2 tablespoons fresh lemon juice
2 cups whipping cream
1 cup milk
4 large egg yolks
3/4 cup maple syrup or 1 cup sugar
Blanch the beaches in boiling water for 20 seconds or until their color slightly darkens. Plunge into cold water for a minute or until, cool enough to handle.
Peel and pit the peaches and reserve both peels and pits. Coarsely slice peaches, place in a bowl, add lemon juice and toss gently. Set aside.
Combine peach peels, pits, cream and milk in heavy large saucepan and bring to a simmer. Reduce heat to very low and barely simmer for 20 minutes.
Strain cream mixture into heavy medium saucepan and discard solids. In a large bowl, whisk together the egg yolks and maple syrup. Gradually whisk the hot cream into the egg mixture. Return mixture to same saucepan; stir over medium-low heat until custard slightly thickens, about 7 minutes (do not boil) or until an instant-read thermometer inserted in the custard registers 165°. Transfer to a bowl and chill until cold.
Blend peaches and 1 cup custard in processor. Whisk peach mixture into remaining custard. Transfer to ice cream maker; process according to manufacturer's instructions. Enjoy straight from the freezer. Or, to freeze more firmly, transfer ice cream to a covered, airtight container and freeze for an hour or more, or until hard.
