Stone Fruit Herbal Sodas

August 6th, 2011 § 0 comments § permalink

Makes 1 soda

Ingredients

Ice
2 ounces herbal stone fruit syrup of choice
Soda water
Stone fruit garnish of choice

Directions

Pour two ounces of the stone fruit herbal syrup on a large glass filled with ice. Fill with soda water and stir. Add more syrup for added sweetness, stir and garnish with a piece of stone fruit or an herb leaf.

Tarragon Peach Syrup

Makes 2 cups

Ingredients

3 tablespoons fresh tarragon leaves only
½ cup sugar
1 cup water
1 ripe peach, pitted and chopped

Directions

Combine the tarragon, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Rosemary Plum Syrup

Makes 2 cups

Ingredients

3 tablespoons rosemary leaves
½ cup sugar
1 cup water
2 ripe plums, pitted and chopped

Directions

Combine the rosemary, sugar, water and plums in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Nectarine Mint Syrup

Makes 2 cups

Ingredients

½ cup mint
½ cup sugar
1 cup water
1 ripe nectarine, pitted and chopped

Directions

Combine the mint, sugar, water and nectarine in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Roasted Stone Fruit with Herbed Meringue

October 13th, 2010 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

6 each apricots, plums, and peaches, cut in half
2 tablespoon sugar
1 teaspoon salt
Herbed meringue, recipe below
Demerara sugar (optional)

PREPARATION

Preheat oven to 425Ëš.
Toss stone fruit with sugar and salt, and roast for 5 minutes.
Reduce oven to 200Ëš.
Once oven temperature has reduced, spoon rosemary meringue atop roasted plum halves, thyme meringue atop roasted apricot halves and tarragon meringue over roasted peach halves, sprinkle each with demerara sugar (if using) for added texture and bake for 35 to 40 minutes or until dry.
Serve warm.

Herbed Meringue

Makes 6 individual meringue shells

INGREDIENTS

¼ teaspoon salt
3 egg whites
6 tablespoons sugar
1 tablespoon chopped tarragon
1 tablespoon chopped rosemary
1 tablespoon chopped thyme

PREPARATION

Add the salt to the egg whites and beat until foamy, gradually add the sugar and whip until stiff peaks form.
Separate meringue into three equal parts and fold in herbs to create three separate herb meringue bases.

Roasted Stone Fruit with Herbed Meringue

Polenta Cake with Summer Stone Fruit

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1½ cup (6 ounces) all purpose flour
¼ cup yellow cornmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
6 tablespoons butter
1 cup granulated sugar
1 teaspoon grated lemon zest
2 large eggs
1 tablespoon lemon juice
½ cup buttermilk

PREPARATION

Preheat oven to 350ËšF. Combine dry ingredients. Cream butter, sugar, lemon zest until fluffy. Add eggs one at a time, mix until just blended. Add lemon juice. Fold in half the dry ingredients, then the buttermilk, then dry. Bake for about 35-40 minutes.

Stone Fruit compote:

INGREDIENTS

8 pieces stone fruit (peaches, plums, apricots, nectarines) cut into large pieces, pits reserved
1 sprig lemon basil
½ teaspoon lavender
Zest of 1 lemon
½ cup almond grappa
Sugar
2 tablespoons butter

PREPARATION

Smash pits and combine with lemon basil, lavender and lemon zest. Wrap in cheesecloth and add to grappa. Lightly dust fruit in sugar. Melt butter in saute pan, and add fruit and cook until lightly caramelized and beginning to soften. Remove from pan and add to grappa and sachet. Let marinate for at least an hour. Remove sachet and spoon compote over cake, ice cream, or buttered toast.

© Recipe courtesy of John Adler, franny’s

Polenta Cake with Summer Stone Fruit

Where Am I?

You are currently browsing entries tagged with stone fruit at Recipes.