sweet & simple
Quick Sauté of Plums with Ginger Serves 8 | Gluten Free, Quick
A little ginger and honey make cooked plums even more delectable. In about two minutes they start to release their juices, and as they sit, they’ll release even more, creating fruit compote. There’s no need to limit your fruit to plums; you could slice in a peach or nectarine that’s a little on the fi rm side, or add a handful of berries at the end, or pitted cherries. I like these plums just as they are, but also with a spoonful of coffee or vanilla ice cream and a topping of toasted sliced almonds.
6 large red plums in season, such as Elephant Hearts or Santa Rosas 1½ tablespoons butter
2 tablespoons orange blossom honey
3 thin slices peeled fresh ginger 1
/8 teaspoon ground ginger
1. Rinse plums and slice into wedges about ¾-inch thick at their widest part. 2. In a 10-inch skillet over medium-high heat, melt butter with honey, ginger slices, and ground ginger. When saucy, add plums. Increase heat and cook, moving fruit around pan about every 20 seconds so that cut surfaces take on some color and juices begin to fl ow, 2–3 minutes. 3. Stop cooking when juice just coats fruit. Remove from heat and transfer to a serving bowl, scraping in all pan liquid. Serve warm or cool. PER SERVING: 60 cal, 2g fat (1g mono, 0g poly, 1g sat), 5mg chol, 0g protein, 11g carb, 1g fi ber, 0mg sodium
PLUM CRAZY
By itself, this compote makes a refreshing summer dessert (or breakfast fruit, for that matter), but you can also use these plums in a kuchen or a free-form tart with a yeasted crust. Pour off the juice, reduce it until it’s really syrupy, and then spoon it over the cooked fruit. Cardamom is another wonderful spice to add, and so are orange and clove. A Thai basil leaf wouldn’t be out of place, either.
NatraliaUSA 40 deliciousliving | june 2012
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52