Photo by Kimberley Hasselbrink
KITCHEN CREATIVITY RUNS HOT AND COLD
The fog rolls in and we all pull out our summer fleece and wool socks, the tastes of summer pour into our gem of a city from the surrounding, sun-laden lands. We taste the heat accrued in soft White Lady peaches and imagine how refreshing the juicy Crenshaw melons would be if we weren’t shivering.
Most summer fruit at my house is eaten as-is, but when I do make something more of it, 95% of the time it’s one of these recipes. With the exception of melons (they don’t work so well in the baked goods or with dairy, in my opinion), which fruit you put in which dessert is entirely up to you.
A Note on Frozen Fruit: Frozen fruit works great in most recipes in which fruit is prepared in some way– puréed or baked–and is fine for all of these recipes. That’s why I tend to freeze a lot of fruit in the summer. Rinse and pat the fruit dry, hull it or peel it or pit it as necessary, lay the pieces in a single layer on a baking sheet and pop them in the freezer until frozen through (overnight usually does the trick), then transfer them to sealable containers and keep them about six months in an attached freezer or a year in a free-standing freezer.
This content was published in the Summer 2012 issue of Edible San Francisco Magazine. © 2012 Edible San Francisco This website and its content is a copyrighted work of Edible Communities, Inc. © 2012. All rights reserved. You may not, except with our express written consent, distribute or commercially exploit the content. Nor may you transmit it or store it on any other website or other electronic or printed form.
Email
No comments yet.