Stone Fruit Pouches Recipes

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

Time 30m

Number Of Ingredients 5

Ingredients

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.

STONE-FRUIT COMPOTE

Stone-Fruit Compote image

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 7

Ingredients

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

Steps:

In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

Nutrition Facts : Calories 21 g

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Stone Fruit Pouches Recipes

BUTTER-POACHED STONE FRUIT

STONE-FRUIT COMPOTE

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

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STONE FRUIT POUCHES

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