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The Cookstr Weekly: Peaches, Plums, and Apricots

July 17, 2014

I went to see the movie Chef last weekend, and I highly recommend it. It’s so warm and funny and sweet. But most importantly, there’s a scene early on where Jon Favreau’s character is at the farmers’ market with his ten year old son, who’s asking for kettle corn. “Why don’t you get a piece of fruit?” He picks up an orange and says, “Look at how beautiful this is. Why wouldn’t you want to eat this?” Of course, they get the kettle corn, but the point is, every summer I’m reminded that for sheer aesthetic pleasure, packaging, and flavor, it’s hard to beat a ripe piece of fruit.

This time of year, stone fruits like peaches, plums, and apricots are in season. They’re obviously ideal in pies, cobblers, and compotes, but they work surprisingly well in savory dishes, paired with meats or cheeses, as well.

Warmest regards,
Kara Rota
Editorial Director


  by Molly Stevens 

“Each time I make this, I marvel at the interplay of flavors between the plump pork sausages, the sweet-tart fruit, and the lightly acidic wine. And because this is such an easy dish, requiring few ingredients and little time, I make it often, especially in the summer, when plums are at their peak. As you’re cutting up the plums for this recipe, taste a piece. If the plums are on the sour side (as some early-season varieties are), add a pinch of sugar to the braise to bring out their sweetness.”

More Stone Fruit Recipes from Cookstr

Aux Delices Orzo Salad by Debra Ponzek 
Apricots with Goat Cheese and Hazelnuts by Rick Rodgers
Sake-Sauteed Plums with Ginger and Star Anise by Pichet Ong 
Fruit Tortilla Pizza by Jane Butel
Plum-Polka Dot Caramel Cake by Lou Seibert Pappas 
Polenta Pound Cake by Brigit Binns 
Spiced Plum Compote with Plum-Pit Cream by Kate Zuckerman
Peachy Plum Hazelnut Galette by Donna Washburn and Heather Butt 
Peach Cobbler by Christopher Idone
 The recipe takes some patience and planning, but it is well worth the effort, the result is mind-blowing. Chicken marinated overnight in buttermilk and Buffalo sauce is tossed with celery and pasta in a zesty mornay. The entire thing is covered with a smooth, tangy blue cheese sauce. (The sauce is also great on salads, by the way. I promise you’ll never buy the premade stuff again.) The resulting mac is saucy, spicy, and scrumptious.”
– Stephanie Stiavetti and Garrett McCord
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One Comment leave one →
  1. July 21, 2014 2:07 pm

    When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get several e-mails with the same comment.
    Is there any way you can remove me from that service? Thank you!

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