Lightly Spiced Mixed Stone Fruit Recipes

GRILLED STONE FRUITS WITH BALSAMIC SYRUP

Steps:

• In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.

STONE-FRUIT GALETTE

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
• Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
• Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.

SPICED STONE FRUIT CHUTNEY

Steps:

• Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
• Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

LIGHTLY SPICED MIXED STONE FRUIT

Steps:

• In a large pot, combine sugar, water, and mace. Bring to a boil, stirring until well combined.
• Reduce heat to a simmer.
• Drain fruit and add ½ of it to syrup mixture. Continue simmering until fruit is heated through.
• Spoon fruit into clean pint jars.
• Fill each jar with the hot syrup leaving ½ inch head space.
• Repeat with remaining fruit.
• Remove the bubbles (I use a chop stick but there is an actual tool for this process).
• Wipe the tops of the jars with a damp paper towel, and cover with two-piece caps. Process in a water bath for 20 minutes.
• Makes 6 pints with some syrup left over (use it for another batch or to make sorbet or to sweeten iced tea).