RECIPE: Fresh Fruit Roll-ups

Tip: You can use all different types of fruit. Try peach roll-ups with 6 peaches (about 1 pound) or blueberry roll-ups using 4 cups fresh

3 cups fresh raspberries
2 tablespoons honey
1 tablespoon lemon juice

1.Preheat the oven to 200° F (100° C). Line a baking sheet with lightly greased parchment paper or a Silicone baking mat.

2.In a blender or food processor, combine raspberries, honey, and lemon juice. Purée until smooth.

3.You could pour this purée straight onto your baking sheet and pop it into the oven, but the cooking time would take about 8 hours. For a quicker cook time, it helps to reduce the purée on the stovetop.

4.Pour purée through a sieve and into a medium-sized saucepan. Use a ladle to push the purée through the sieve if necessary. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring often, until the mixture has thickened, about 20 to 30 minutes.

5.Spread the mixture onto the prepared baking sheet. Use an off-set spatula to spread the mixture into a thin even layer. It is important to have an even layer as thicker spots will take longer to cook.

6.Place in the oven and bake until the Fruit Roll-Up is no longer sticky to the touch—this will take anywhere between 2 1/2 to 3 hours. The mixture will still be slightly tacky to the touch but no longer wet. Turn the oven off and leave the sheet in the oven to cool completely.

7.Remove the baking sheet from the oven and invert the roll-up onto a piece of parchment paper. Peel the fruit layer from the baking mat and cut it

RECIPE: Easy, Delicious End-of-Summer Salad

A tasty idea for what to do with all those tomatoes and fruit...

 

Lettuce

Peaches or nectarines cut up into slices

Tomatoes cut up into slices

Feta or ricotta cheese

Oil and vinegar                 

 

Combine the first four ingredients in a large bowl.  Add oil and vinegar (I like Champagne vinegar).  Enjoy!

 

 

RECIPE: Stone Fruit Compote

 Difficulty Level: Easy
 Yield: 1 1/3 cups
 *Consider enjoying this chunky fruit spread on toast with ricotta or spoon it over yogurt.

 Ingredients:

 2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines & plums, about 3/4 lb. total (leave skins on)
 2 Tbs. honey
 Coarse salt (a pinch!)
 1 wide strip lemon zest
 1 small cinnamon stick
 2-3 Tbs. water

 Instructions:

 1. In a small saucepan, combine fruit, honey, pinch of salt, lemon zest, cinnamon stick & water.
 2. Cook over medium-high heat, stirring occasionally, until fruit is soft, 8-12 minutes.
 3. Transfer to a pint-size jar & let cool. (Remove cinnamon stick)

 *To store: tighten lid on jar & refrigerate for up to 2 weeks

RECIPE: Fruit Vinegar

Very easy recipe! One idea is to use soft peaches or nectarines...

Ingredients:

•1 part fruit (picked over, cleaned, stemmed and chopped into 1-inch chunks, as needed)

•1 part white wine vinegar

 

Directions:

1.Sterilize a large glass jar and lid. Set aside.

2.In a pot over medium heat on the stove, combine the fruit and the vinegar.

3.Smash and stir the mixture with a fork to help break up the fruit and distribute a little color.

4.Bring to a gentle boil and boil for 1 minute. Remove from the heat and let cool just a few minutes.

5.Pour the warm mixture into your sterilized jar and store it away on a shelf for 5 days.

6.Strain the vinegar from the fruit – toss the fruit – and pour the vinegar into a newly sterilized jar.

7.Store on a dark shelf and use liberally within six months

 

Submitted by Sarah Marder

RECIPE: Plum Nectarine Buckle

Ingredients: 

6 tablespoons unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup plus 2 tablespoons sugar

1 1/2 teaspoons baking powder

1/8 teaspoon ground allspice

Salt

1 large egg

2/3 cup whole milk

1 teaspoon pure vanilla extract

3/4 pound plums, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)

3/4 pound nectarines, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)

1 tablespoon fresh lemon juice

Directions:

Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.

Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.

Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.

For the Topping: 

6 tablespoons unsalted butter, softened

1/4 cup packed light-brown sugar

1/4 teaspoon finely grated orange zest

1 cup all-purpose flour

Pinch of salt

Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

RECIPE: Grilled Scallops and Nectarines with Corn and Tomato Salad

You can also substitute peaches...

Dressing:

3 tablespoons fresh lime juice

1 1/2 teaspoons finely grated lime peel

1/8 teaspoon (generous) piment d'Espelette or chili powder

3 tablespoons extra-virgin olive oil

Fleur de sel*

Salad:

24 large sea scallops, side muscles removed, patted dry

3 firm but ripe nectarines (white or yellow), each cut into 6 wedges

Olive oil, for brushing

1 1/2 cups fresh corn kernels, cut from 2 large ears of corn

24 grape or cherry tomatoes, halved

1/3 cup thinly sliced basil leaves

Fleur de sel

Basil Puree:3/4 cup (loosely packed) fresh basil leaves

1/4 cup extra-virgin olive oil

Fleur de sel

For dressing:

Whisk lime juice, lime peel, and piment d'Espelette in small bowl. Gradually whisk in oil. Season with fleur de sel and pepper. DO AHEAD: Can be made 1 day ahead. Chill. Bring to room temperature before using.

For basil puree:

Blanch basil in small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Puree basil and oil in blender until smooth. Transfer to small bowl. Season to taste with fleur de sel. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.

For salad:

Prepare barbecue-can be a grill pan-(medium-high heat). Brush scallops and nectarines with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill nectarines until slightly charred, about 1 1/2 minutes per side. Transfer scallops and nectarines to plate.

Arrange 4 scallops on each of 6 plates. Toss corn and 2 tablespoons dressing in medium bowl. Toss tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper. Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil puree over. Sprinkle sliced basil and fleur de sel over corn and tomatoes and serve.

RECIPE: Nectarine Golden Cake

• Active time:15 min
• Start to finish:1 1/2 hr

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• Rounded 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup plus 1/2 tablespoon sugar, divided
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon pure almond extract
• 2 nectarines, pitted and cut into 1/2-inch-thick wedges
• 1/2 teaspoon grated nutmeg

a 9-inch springform pan

Preheat oven to 350°F with rack in middle. Lightly butter springform pan.

· Whisk together flour, baking powder, and salt.

· Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

· Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 Tbsp sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.