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Quick & EasyBy Beverly Barbour
Stone fruits really do ripen in a paper bagWhen you are choosing peaches, nectarines, apricots or plums remember that firm fruit is desirable as long as it is not bruised. Ripe nectarines and peaches and apricots should have a yellow background color with no hint of green. When fruit has no green color it indicates that the fruit has reached full maturity and hence is nice and sweet. With plums, look for fully developed color--red, purple or yellow (depending upon the variety, of course). These fruits should not be stored in the refrigerator as it will keep the fruit from ripening. Instead place your firm fruit in a paper bag, loosely close and place the bag away from direct sunlight for one to two days. The fruit releases ethylene gas that speeds up ripening. As you probably know this is true for apples and bananas as well. As the fruit ripens, it loses acidity and will taste sweeter, and becoming juicy and soft. Do not use direct sun nor plastic bags for this ripening process. Direct sun can cause damagingly high temperatures while plastic bags trap and condense moisture that will facilitate early decay. Sometimes fruit exposed to room temperatures will develop brown rot, a fungus that originates in the orchard. Growers try to prevent it but it is hard to detect on the fruit at cold shipping temperatures. If you find that your fruit has brown rot, return it to the store and ask the manager to replace it. They should appreciate this as they may not have recognized the problem. Once the fruit is soft from home-ripening it can be stored in the refrigerator for one to two weeks. In other words: ripen stone fruits at room temperature and when fully ripe, sweet and a bit soft, store them in the refrigerator. OOPS! Apologies and thanks for noticing. The May 4 recipe for Berry Puff Torte should have called for 3 large eggs in the Pastry Puff. Butterscotch Peaches Serve this sauce warm or at room temperature (you can make it ahead) over ice cream or peaches or the two together with cookies on the side. Makes 4 to 6 servings, 6 medium or 5 large ripe peaches
Fill a large bowl with ice and cold water and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. With a slotted spoon transfer peaches to ice water. Work over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from skins. Slice each peach into 10 to 12 slices; then set aside with juice. In a skillet over low heat, melt butter. Raise heat and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place the skillet over low heat to keep warm. In a heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it reaches a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened, noticeably, thickened and reduced, before proceeding). Carefully pour contents of skillet into saucepan; it will boil and sputter but bravely stir until combined. Remove from heat and allow to cool slightly. Add vanilla or other flavoring such as brandy or rum.. Serve warm or at room temperature over peaches and ice cream. Cookies are good but not necessary. Just Like A Day In France--Galettes It is so easy to make a dessert that appears to have been made by a professional. The secret? Use prepared puff pastry from the freezer. This serves 8. 8 nectarines, peaches or plums, or a mixture
Preheat oven to 375 F. Pit the fruit and slice into very thin slices, less than 1/4-inch tick. Set aside. Sprinkle some flour on work surface and place a pastry sheet on it, rolling it slightly to smooth it out. Cut into quarters to make rectangles about 6 inches by 4 inches. Place the quarters on an ungreased baking sheet. Fold each of long edges in 1/2 inch. Place slices of fruit down the center, being careful to keep them inside the folded edges. Repeat with other puff pastry sheet and remaining fruit. Dot the fruit with pieces of butter and sprinkle each pastry with a tablespoon of sugar. Bake in the oven until pastry is puffed and brown and a glaze has formed on the fruit, about 20 minutes. Remove and let stand 5 minutes before serving, or serve later at room temperature. Crusty Fruit Cobbler Use peaches or nectarines with blueberries and/or raspberries for a colorful dessert. Serve with whipped cram or vanilla ice cream. Makes 6 to 8 servings. Crust: 1 1/2 cups all-purpose flour
Filling: 4 cups fresh peaches, nectarines, apricots or plums, sliced 1/2-inch thick
Crust: Preheat oven to 425 F. Sift flour and salt together into a bowl. Add oil and milk and stir with a fork until a soft dough forms. With your hands, shape into a flat disk and place between two 9-by 13-inch sheets of wax paper. Roll the dough to size of paper sheets. Filling: Assemble the cobber by arranging fruit in 9- by 13-inch baking pan. Combine the sugar and flour and sprinkle over fruit. Dot with pieces of butter. Carefully peel away the top sheet of wax paper from dough and place it with the dough side down on top of the fruit. Peel away the remaining sheet of wax paper. Bake 25 to 30 minutes or until crust as cooked through and darkened in color with small patches of golden brown around the edges. Remove from oven and cook 10 to 15 minutes. Serve warm or at room temperature. July is a peachy time for fruit desserts! Beverly G. Barbour-Soules
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