Butter Poached Stone Fruit Recipes

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BUTTER-POACHED STONE FRUIT



Butter-Poached Stone Fruit image

Stone fruit is summer in your hand. To me, there isn't a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all. Peaches, nectarines, apricots, plums, mangoes and cherries all respond similarly to sautéing, poaching, macerating, grilling, roasting and drying. And once cooked, stone fruit goes with just about everything. The length of cooking time will vary, depending mostly on the quality and ripeness of the fruit. Peel it if you like, or leave the skin on to retain texture and extra flavor. (Peeled fruit will cook through faster.) To peel, plunge fruit into boiling water for 10 to 20 seconds to loosen the skin, then slip it off. When you pit the fruit - and you will need to remove the stones for each of these recipes - do so over a bowl to catch the juice, and use it instead of water where needed.

Provided by Mark Bittman

Categories     condiments

Time 30m

Number Of Ingredients 5

2 1/2 cups sugar
5 cups water
1 stick butter
Seeds of 1 vanilla bean
1 1/2 pounds halved fruit (peaches, cherries, plums, nectarines, apricots or mangoes will work)

Steps:

  • Combine 2 1/2 cups sugar, 5 cups water, 1 stick butter and the seeds of 1 vanilla bean in a saucepan; bring to a boil.
  • Add 1 1/2 pounds halved fruit, reduce heat and cook until tender, 10 to 15 minutes.
  • Remove fruit from liquid. Cool slightly and serve.

OVEN-ROASTED FRUIT



Oven-Roasted Fruit image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

6 peaches, pitted and cut into quarters or eighths
6 plums or Italian prune plums, pitted and quartered or halved
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
  • Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
  • Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

ROASTED STONE FRUIT



Roasted Stone Fruit image

Provided by Kelsey Nixon

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup sugar or honey
1/2 teaspoon ground spices (recommended: cinnamon, nutmeg, or cardamom), optional
3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted, sliced, or halved (recommended: peaches, plums, nectarines, apricots, pears, apples, pineapple, mangos, strawberries, or bananas)
1 teaspoon pure vanilla extract or 1/2 vanilla bean
1/4 cup fresh orange or lemon juice
1 tablespoon unsalted butter
Roasted Stone Fruit Variations, recipes follow

Steps:

  • Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
  • In another bowl, toss the fruit with the vanilla, and orange juice.
  • In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
  • Roast for approximately 20 minutes or until the fruit is fork tender.
  • Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
  • Roasted Fruit Variations:
  • Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
  • Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
  • Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.

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