STONE FRUIT RECIPES: Stone-Fruit Slump . . . Peach, Prosciutto and Arugula Sandwiches . . . Frozen Bellini

Stone-Fruit Slump

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

DUMPLINGS:

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

Goat cheese

Salt

½ large peach, sliced thinly (see note)

Arugula leaves

Fresh basil leaves

Prosciutto, sliced

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.

Frozen Bellini

1 peach

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.

Tags: stone fruit, life, food, recipes, peaches