STONE FRUIT RECIPES: Stone-Fruit Slump . . . Peach, Prosciutto and Arugula Sandwiches . . . Frozen Bellini
By: Herald Staff and Wire Reports,
4½ pounds mixed nectarines and peaches, fresh or frozen, halved, pitted
¾ to 1 cup granulated sugar
2 tablespoons cornstarch
½ teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 cup all-purpose flour
½ cup unsifted cake flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon each: baking soda, salt, ground cinnamon, ground cardamom
1 stick (½ cup) cold unsalted butter, cut into ½-inch cubes
1 cup cold buttermilk
Slice the fruit over a large bowl to collect all of the juices. Combine the sugar, cornstarch and salt together in a small bowl; add to fruit. Toss to coat. Gently stir in the lemon juice. Pour fruit and juices into a 10- to 12-inch nonreactive, deep skillet or Dutch oven with a tight lid. Let stand 15 minutes.
Heat the fruit to a low simmer over medium-low heat, gently stirring occasionally to prevent the juice from sticking to the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Remove from the heat.
For the dumplings, whisk the flours, sugar, baking powder, baking soda, salt, cinnamon and cardamom together in a bowl. Add the butter; toss until evenly coated. Cut in the butter with your fingertips or a pastry blender until it’s the size of peas. Add the buttermilk; stir just until the mixture comes together and forms a slightly wet dough.
Place the dough in 8 portions over the fruit, distributing the dumplings evenly. Heat fruit to a gentle simmer over low heat. Cover with a tight-fitting lid; simmer until the dumplings are puffy and cooked through, 25 minutes. Remove the cover; let cool 15 minutes before serving.
Yield: Serves 8.
Approximate nutritional analysis per serving: 390 calories, 28 percent of calories from fat, 13 grams fat (8 grams saturated), 32 milligrams cholesterol, 67 grams carbohydrates, 6 grams protein, 449 milligrams sodium, 4 grams fiber.
Peach, Prosciutto and Arugula Sandwiches
2 ciabatta dinner rolls, split and toasted
½ large peach, sliced thinly (see note)
Fresh basil leaves
Spread goat cheese on each of the cut sides of the toasted rolls. (You’ll end up with goat cheese on 4 pieces of bread.) Sprinkle a little salt on top of the goat cheese.
Layer peach slices on the bottom halves of the rolls, on top of the goat cheese.
Layer a mixture of about 3 parts arugula and 1 part basil leaves on top of the peaches. Feel free to pile on the greens.
Top the greens with prosciutto slices. Close up the sandwiches and eat immediately.
Note: The peach you use can be white or yellow. Just make sure it is ripe and very sweet.
Yield: Serves 1 to 2.
1 cup prosecco
¼ cup peach schnapps (such as DeKuyper)
2 cups crushed ice
Blanch peaches in boiling water. Remove from water and peel off skin. Cut into chunks. In a blender, add peach chunks and puree until smooth. Place in a plastic bag and freeze, about 5 hours.
In the blender, combine frozen peaches with prosecco and peach schnapps. Process until smooth. Add 2 cups of crushed ice and blend until slushy. Serve immediately.
Yield: Serves 4.
Approximate nutritional analysis per serving: 93 calories, trace fat, 4 grams carbohydrates, trace protein, no cholesterol, trace sodium, 2 grams dietary fiber, 1 percent of calories from fat.