Best 4 Butter Poached Stone Fruit Recipes
**Indulge in a delectable journey of flavors with our collection of butter-poached stone fruit recipes. From the classic and comforting Peach Cobbler to the tantalizing Grilled Apricot Skewers with Honey Glaze, these culinary creations are sure to delight your taste buds.**
**Dive into the timeless charm of Peach Cobbler, where juicy peaches are enveloped in a golden-brown crust, exuding a heavenly aroma that fills the kitchen. Delight in the perfect balance of sweet and tart as you savor each luscious bite.**
**Transport yourself to the Mediterranean with our Grilled Apricot Skewers, where succulent apricot halves are grilled to perfection and drizzled with a luscious honey glaze. Each skewer bursts with a symphony of flavors, making it an irresistible appetizer or side dish.**
**Embark on a refreshing adventure with our Stone Fruit Salad, a vibrant medley of sweet and juicy stone fruits tossed in a zesty lemon-mint dressing. This salad is a delightful burst of freshness, perfect for a light lunch or summer gathering.**
**As the days grow colder, warm your soul with our comforting Plum and Almond Tart. This classic dessert features a flaky crust filled with tender plums and a sprinkling of crunchy almonds. Each bite is a delightful symphony of textures and flavors.**
**And for those who love a quick and easy treat, our Stone Fruit Compote is the perfect solution. Simply combine your favorite stone fruits with a touch of sugar and spices, and let the slow-cooking process work its magic. Enjoy this delectable compote as a topping for pancakes, yogurt, or ice cream.**
PERFECT POACHED FRUIT
Steps:
- Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
- Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
ROASTED STONE FRUIT
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
- In another bowl, toss the fruit with the vanilla, and orange juice.
- In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
- Roast for approximately 20 minutes or until the fruit is fork tender.
- Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
- Roasted Fruit Variations:
- Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
- Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
- Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
BUTTER-POACHED STONE FRUIT
Stone fruit is summer in your hand. To me, there isn't a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all. Peaches, nectarines, apricots, plums, mangoes and cherries all respond similarly to sautéing, poaching, macerating, grilling, roasting and drying. And once cooked, stone fruit goes with just about everything. The length of cooking time will vary, depending mostly on the quality and ripeness of the fruit. Peel it if you like, or leave the skin on to retain texture and extra flavor. (Peeled fruit will cook through faster.) To peel, plunge fruit into boiling water for 10 to 20 seconds to loosen the skin, then slip it off. When you pit the fruit - and you will need to remove the stones for each of these recipes - do so over a bowl to catch the juice, and use it instead of water where needed.
Provided by Mark Bittman
Categories condiments
Time 30m
Number Of Ingredients 5
Steps:
- Combine 2 1/2 cups sugar, 5 cups water, 1 stick butter and the seeds of 1 vanilla bean in a saucepan; bring to a boil.
- Add 1 1/2 pounds halved fruit, reduce heat and cook until tender, 10 to 15 minutes.
- Remove fruit from liquid. Cool slightly and serve.
STONE-FRUIT COMPOTE
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.
Nutrition Facts : Calories 21 g
Tips:
- To achieve the best flavor, use ripe and in-season stone fruits. - If you don't have a kitchen torch, you can caramelize the sugar by placing the fruit in a preheated broiler for a few minutes, watching closely to prevent burning. - For a richer flavor, use a combination of brown sugar and white sugar. - If you want a more pronounced vanilla flavor, add a split vanilla bean to the poaching liquid. - Serve the fruit warm or at room temperature with a dollop of whipped cream or ice cream.Conclusion:
Butter-poached stone fruit is a simple but elegant dessert that is perfect for any occasion. The fruit is tender and juicy, with a caramelized exterior and a rich, buttery flavor. This dish is sure to impress your guests, and it's easy enough to make for a weeknight dessert. So next time you're looking for a special treat, give butter-poached stone fruit a try. You won't be disappointed!
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