Every evening we walk Jolie up one side of the river valley or the other. This time of year the walks take a bit longer than usual as we nibble our way along the route. All those beautiful trees that we saw blooming in the damp, mild spring are now laden with fruit. The walks we take lead past old gnarly fruit trees planted years ago to provide winter apple sauces, pears for jams and liqueur, and plums for tarts. Oh, and plums to make eau de vie, which is a fancy French name for what we would call moonshine. Apple tree branches are bent to the ground, pears are hanging like golden decorations, plums carpet the ground.
We feel comfortable sampling the many varieties and making comparisons of texture and taste. We make notes of which ones we’ll snack from on future walks. The best is when we find a plum called a Mirabelle. We are sure that these plums were the ultimate reference for the nectar of the gods. They have be eaten hot off the tree, literally heated by the sun, and taste of honey, apricots, brandy, life, love, happiness, and indescribable deliciousness.
The weekly markets are also overflowing with the summer’s abundance.The vendors have boxes stacked up next to their already laden tables. Here there are peaches, nectarines and apricots brought in from the countryside just south of us. There must be a lot of homemade preserves being made to spread the taste of summer through out the winter.
We can only eat so many tarts and pies so I’ve taken to trying out varied recipes for eating up luscious sun ripened fruit in as many ways as possible.
Here are my two favorite discoveries from this season. One sweet and one savory.
Ricotta, Apricot and Crisp Proscuitto Tartine
Renee Erickson, Seattle from the Richmond Times Dispatch
Quick easy and such a wonderful summer lunch or dinner treat. I’m looking forward to a few more lingering summer days to share this for a lunch time treat.
4 fresh apricots, halved and pitted
Four 1/2-inch thick slices country bread (of course here I used a baguette)
4 thinly sliced slices of prosciutto
1/2 cup of ricotta, at room temperature
mint leaves, roughly torn
What To Do:
Set a grill pan over medium heat and brush lightly with oil. Brush apricots lightly with more oil and season with salt. Once grill pan is hot, lay in apricots, cut-side down, and cook until charred on both sides and just tender, 3-5 minutes total. Remove apricots from pan and set aside. Lay bread into grill pan and cook both sides until golden and charred i spots, 3-4 minutes total.
Meanwhile, swirl 2 tablespoons oil into a medium saute pan set over medium-high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side. Transfer to a paper-towel-lined plate.
While toasts are warm, spread generously with ricotta. Top with apricots and prosciutto. Garnish with oil, salt, pepper and mint.
Peach Pie easy easy easy!
Joy of Cooking Rombauer Becker
Preheat oven to 400
*9 inch single-crust *
Combine and blend well:
2 tablespoons flour
1 cup granulated sugar
1/3 cup melted butter
Pour this mixture over 6 peaches halved and place cut side up in the pie shell.
Bake 15 minutes at 400, then reduce the heat to 300 and bake about 50 minutes longer. Serve hot, or if cold garnished with whipped cream.
*crust: preheat oven to 400
1 cup flour
1 tsp sugar
1/4 tsp salt
mix with a fork
1/3 cup oil
3-5 tbsp milk
mix together and press by hand into pie plate.
bake at 400 for 10 minutes