Tag: peaches
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Roasted Stone Fruit Sorbet
This was not going to be a post about sorbet. This post was going to contain cake, or a salad, or some sort of fritter with corn and summer squash. But then I had all this stone fruit. A little past prime, a little soft around the edges. And, well, suddenly I had visions of…
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Peach, Goat Cheese and Mint Crostini
When I worked in the bakery, I started off on the pastry station. I lasted around one month before I switched to bread. Pastry, it turned out, was awfully repetitive, much too boring for me. While I loved baking scones and weaving lattices at home, that love simply didn’t translate to large-scale baking. Bread baking,…
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White Peach, Gooseberry and Spelt Pie
To bottle summer- to capture its fleeting spirit- pie. Always pie. It starts with a good, flaky crust. It contains the prettiest of summer’s bounty. Hopefully, maybe if you are lucky, it is made at dusk, when the air is thick and the fireflies are dancing. Maybe, if you are like me, a midnight baker,…
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Garden of Eden
This Sunday, we took a trip upstate to pick some fresh fruits and vegetables at Ochs Orchard. The orchard was around an hour away, and the route there was scenic and surrounded by greenery. When we arrived, we were given a map to all of the different places where we could pick our own produce,…
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Stone Fruit Galette
The best thing about late summer, besides for the slowly cooling nights and star-filled skies, is the stone fruit. The apricots, the peaches, the plums. They become softer, and more full of nectar, and sweetness. These fruits work well in almost any scenario, but in the urgent rush to consume them before they’re gone, I…
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Sour Cream Poundcake with Grilled Peaches
Peaches are one of my favorite fruits, but I’m careful when buying them, as they’re fickle. As disappointing experience has taught me, when you buy them in the winter, or even early spring, they’re a ghost of what they can be; lackluster in both flavor and color. But come summer, and all their beautiful potential…
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Peach Crostata with Blueberry Sauce
I’m not exaggerating when I say that I’m obsessed with this crostata. I’ve made it three times in less than a month. The first time, I made it using pate sucre (sweet tart dough), berries, and rock sugar. However, I felt that the second time around, the crostata could use a flakier, less sweet base…
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