Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines
Now’s the time to make the most of late summer’s luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, Bay Area Bites is full of inspired ways to enjoy the last sweetness of the season.
Fresh Peach Ice Pops and Creamsicles
Fresh Peach Ice Pops and Creamsicles by Denise Santoro Lincoln
Got pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n’ creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!
White nectarines and lemons used to make White Peach Lemonade
White Peach Lemonade by Stephanie Rosenbaum
Could backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers’ market.
Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin
Crispy Pork Belly with Sweet Peach Salsa by Nigel Slater
Peaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author Nigel Slater.
Ricotta Ice Cream with Peaches in Muscat
Ricotta Ice Cream with Peaches in Muscat by Denise Santoro Lincoln
Inspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine.
Nectarine and Raspberry Crisp
Nectarine Raspberry Crisp by Stephanie Hua
Gorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.)
Plum Cake. Photo: Stephane von Stephane
Plum Cake by Stephanie Rosenbaum
Look for the small, dusty-blue oval plums–called Italian, sugar, or prune plums–to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they’re neat and easy to pit, and they’ll keep their shape through cooking, without collapsing into mush like other, juicier plums.
People’s Pops’ Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.
Plum Popsicles by Stephanie Rosenbaum
Got too many plums? Roast ‘em up to make these tart summer treats from the People’s Pops popsicle shop in Brooklyn.
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Category: baking and bakeries, Bay Area Bites Food + Drink, cooking techniques and tips, farmers and farms, farmers markets, recipes
About the Author (Author Archive)
Stephanie Rosenbaum is a longtime local food writer, author, and cook. Her books include the upcoming World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. Last year, she worked as an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and worked as a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. She has lived in San Francisco for nearly 20 years, interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan.Subscribe
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