What can you do with all that fruit you couldn't resist? Five recipes | August 1, 2007 | Almanac | Almanac Online |



- August 1, 2007

What can you do with all that fruit you couldn't resist? Five recipes

Roasted pork loin with apricots

Pork loin, about 3 pounds

Coarse sea salt

1/2 cup mustard with white wine

3/4 cup honey

2 small cloves garlic, chopped fine

Fresh rosemary, about 2 tsps., chopped

3 or 4 very ripe apricots

8 to 10 firm apricots

Rub the pork generously with coarse salt. Let stand for at least 30 minutes.

Mix mustard (a grainy mustard would work well also), honey, the pulp of the soft apricots, garlic and rosemary. Chill for about an hour. When chilled, smear most of mixture on the pork.

Shortly before glazing the pork, preheat oven to 475 degrees.

Put pork in a shallow ceramic baking dish or enamel-coated cast iron vessel, and place in oven for about 15 minutes. Meanwhile, wash apricots, cut them in half and remove pit. Coat with remaining mustard mixture. After removing pork from oven, lower oven temperature to 350 degrees. Splash a bit of white wine in the dish around the pork, then place apricot halves around the meat. Put pork back in, and test after about 25 minutes. When internal temperature reaches 135 degrees, remove from oven and loosely tent for about 10 minutes.

Serves 4-6

Arugula salad with grilled nectarines

Enough fresh arugula for four servings

Olive oil

Lemon juice

Chopped shallot, about two tsps.

3 large or 4 small, firm nectarines, pitted, and each cut into 8 slices

Walnut pieces

Crumbly goat or blue-veined cheese

Whisk three parts olive oil and one part lemon juice together, then mix in shallots. Toast walnut pieces in skillet, or use lightly sugared walnuts.

Lightly brush a grill or cast-iron grill pan with oil. When the grill is very hot, put nectarine slices on, turning after about two minutes. Remove from heat when fruit has softened a bit.

Dress the greens and divide into plates. Top with nectarine slices, and finish off with walnut pieces and crumbled cheese.

Apricot crumble

Recipe from Danna Breen

Apricots, enough to fill 1 to 2" deep in baking dish, halved and pitted

2 cups pecan pieces, roasted in oven for about 15 minutes

1 cup flour

1/3 cup light brown sugar

1 Tbsp. sugar

1/2 tsp. cinnamon

1/2 cup butter

Put fruit in baking dish. Mix pecans, flour, sugars, cinnamon and cold butter in processor or with a pastry cutter. Sprinkle mixture over fruit. Bake at 350 degrees for 45 minutes. Serve with vanilla ice cream.

Poetic Peach-Blackberry Pie

Here's poet Charlotte Muse's recipe for the pie she baked this year for a group of homeless men in the creek.

For the crust:

3 cups unbleached, all-purpose flour

1 tsp. salt

2 Tbsps. sugar

7 Tbsps. chilled shortening

10 Tbsps. cold, unsalted butter, cut into 1/4-inch pieces

10 Tbsps. ice water

For filling

Fresh blackberries and peaches, enough to fill a 9-inch pie

Lemon juice

3 Tbsps. cornstarch

1 to 1-1/2 cup sugar

Process flour, salt and sugar in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about 10 one-second pulses. Turn mixture into bowl, then sprinkle ice water over it. With a rubber spatula, use a folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more water if the dough won't come together. Divide dough into two pieces, one slightly larger than the other. Wrap each in plastic and refrigerate at least one hour or up to two days before rolling. (Crust recipe from "The New Best Recipe" from editors of Cooks Illustrated.)

Preheat oven to 425 degrees. Rinse fruit, peel and cut up peaches, squeeze some lemon juice over the peaches to keep them from turning brown, and combine fruit. Add cornstarch and sugar. Let mixture stand while you roll out the crust. Fill bottom crust, then make a lattice crust on top. Bake for 55-60 minutes.

Apricot chutney

Patricia Allen's recipe; she uses apricots from her own tree.

2 cups cider vinegar

3 cups sugar

4 cups (about 2 pounds) apricot, pitted and cut up

Currants, about 6 ounces

4 cloves garlic, minced

2 Tbsps. candied ginger, cut fine

Combine the vinegar and sugar in a pot and bring to a boil. Add remaining ingredients, and cook slowly for about 2 hours, stirring occasionally to prevent sticking. Spoon into hot, sterilized jars, leaving 1/4-inch headspace, and seal. You can process in a boiling bath for 10 minutes. Peaches can be substituted for apricots.


Posted by Linni Kennedy, a resident of Menlo Park: The Willows
on Aug 3, 2007 at 1:18 pm

I once had an apricot tree in my backyard, as did all of my neighbors. We traded recipes around for how to use all the fruit that seemed to ripen all on one day. I found this one very useful, and it works for peaches too (as I found out after we planted a peach tree!)

Peach Nectar

Peel and cut up one quart of peaches. Add one quart of cold water. Boil for five minutes and cool briefly. Whirl it in the blender, adding one half cup sugar and one tablespoon lemon juice. Pour into glass containers. Nectar may also be frozen to enjoy at another time.

Posted by Editor, a resident of Menlo Park: other
on Aug 3, 2007 at 2:21 pm

See the related article on stone fruit, which appeared in the Aug. 1 issue of the Almanac.

Web Link

Posted by KitKat, a resident of another community
on Oct 8, 2007 at 4:12 am

wicked recipies dude