Wish Upon a Scar
When You
Apricot-Cherry Crisp Serves 10–12
Apricots and cherries lead the season for stone fruits, and the combination of the two—in pies, tarts, ice cream, cobblers—is always a winner. Let apricots make up the bulk of the fruit. Sour pie cherries are what give that quintessential cherry fl avor to the dessert; even a few will do when mixed in with Bings, Lamberts, or whatever cherry is in season. Serve warm with almond, vanilla, or honey ice cream.
2½ pounds ripe apricots, unpeeled 1 pound cherries (sour and sweet) 2 tablespoons natural cane sugar
1½ tablespoons quick-cooking, granulated tapioca
¼ teaspoon almond extract 6 tablespoons butter, cut in small chunks
¾ cup light-brown sugar 2
/3 cup white whole-wheat fl our
1 cup rolled oats or fi nely chopped almonds ¼ teaspoon sea salt ½ teaspoon ground nutmeg 1 teaspoon ground cinnamon
1. Heat oven to 375˚. Lightly butter a 9x13-inch baking dish. 2. Slice apricots into quarters or, if large, sixths. Place in a large bowl. If parts are very ripe (apricots often ripen unevenly), add them too—they’ll cook down into a jamlike sauce. Pit cherries. Toss all fruit with sugar, tapioca, and almond extract. Place into prepared dish. 3. In a bowl, combine remaining ingredients and use your fi ngers (or the paddle attachment of a mixer) to work in butter until coarse and crumbly. Pat topping over fruit. Set dish on a baking sheet to catch juices and bake until top is browned and juices have thickened around the edge, about 45 minutes.
PER SERVING: 283 cal, 8g fat (2g mono, 1g poly, 5g sat), 18mg chol, 6g protein, 49g carb, 6g fi ber, 63mg sodium
Pineapple with
Passion Fruit Serves 6 | Gluten Free, Vegan, Quick
A ripe, chilled pineapple makes one of the best fruit desserts, as well as the simplest; add a little passion fruit and it becomes even more special. When buying passion fruit, look for those that are quite wrinkled, indicating ripeness. If you don’t have passion fruit, pineapple is also very good sprinkled with kirsch or fresh lime juice. Kiwifruit (yellow, green, or both) also complement pineapple, thinly sliced and interspersed with the rounds. As for herbs, pineapple sage fl owers and leaves taste lovely, as does lemon verbena. Leftovers of these fruits make a great breakfast smoothie.
1 small ripe pineapple 1 or more passion fruits Mint leaves, for garnish
1. Cut green top off pineapple and stand it on end. Using a sharp knife, slice down pineapple, cutting just below the eyes and removing skin. If you miss any eyes, remove them with the tip of a vegetable peeler. 2. Slice pineapple into rounds and arrange on a plate. Cut passion fruit(s) in half; scoop out juice and seeds and spread over cut pineapple. Serve right away, or cover well and refrigerate until you’re ready. Garnish with small mint leaves and serve a slice to each person along with a knife and fork to cut around the core.
PER SERVING (2 slices pineapple, ½ passion fruit): 78 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 21g carb, 2g fi ber, 2mg sodium
Deborah Madison is the author of numerous best-selling cookbooks, including Seasonal Fruit Desserts: From Orchard, Farm, and Market (Clarkson Potter, 2010).
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june 2012 | deliciousliving 41
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