Romancing the Stones
The Best Fruits of Summer
2009-06-19
By Courtney Nzeribe
Growing up in the aluminum-sided homes of suburban DC, I always had a fascination with country living, farms, and fresh picked fruit. Produce was ‘picked’ from the store and one really didn’t think about where it came from. I always knew my step grandmothers canned pears from her trees tasted better than what I had ever had before. And as a kid I got so excited when a field trip at school or camp took us to some berry field or orchard to go fruit picking. I loved the fresh fruits so much, but my body didn’t let me enjoy them in their natural uncooked states due to minor allergies. In spite of those allergies I wanted the cherries, plums, and peaches even more knowing my throat would tingle for hours after. I would get jealous of someone who could eat cherries or a juicy peach raw at lunch. Fortunately as an adult, I’ m growing out of the allergies, but the fascination for stone fruits continue. I really think they are the most beautiful fruits nature gives us with their clefts and plump round curves. One day I plan to have my own fruit trees.
The arrival of summer produce gets most chefs and bakers in a creative tizzy. The drabness of winter root vegetables give way to bursts of bright colored summer fruits with flavors that tickle the tongue. Like a short romance, it’s over all too soon. If you are lucky, you can preserve and capture some of that summer essence via canning to get you through the winter again. But nothing beats the fresh summer stone fruits. Now berries have their place too, but summer crops bring on the sweet juicy stone fruits that conjure images of pies, cobblers, and homemade ice creams. What would July be without the classic Cherry Pie? The most simple or elaborate desserts can feature stone fruits such as cherries, peaches, nectarines, plums, and apricots. They truly shine. Here are some varied desserts from simple to a bit more time consuming that will be a hit at your summer gatherings:
Cherry Bombe
Peach Soufflé
Lychee and Strawberry Gelatin Mold
Cherry and Nectarine Brown Sugar Crumble
Soufflés are not as intimidating as they sound. Forget about all those images you see in the movies with the soufflés falling. Yes, they are to be consumed immediately, and will fall, but it is worth it for the light delicate taste and classic presentations they make. Soufflés can be sweet or savory. Recipes can vary. This is a soufflé in its simplest form with just the whites of eggs, peach puree, and no gluten. Its practically fat free, save for the butter used in the ramekins. Try this with strawberries too.
Peach Soufflé
Makes 6 mini soufflés or one large soufflé dish
3 peaches (peeled and sliced)
2 tbsp sugar
2 tbsp powdered sugar
4 egg whites
1/8 tsp ground ginger
Butter and some sugar for ramekins
Butter and sugar ramekins. Set aside. Preheat oven to 350F. Put peeled and stoned peaches in blender. Puree, add ginger and sugar. Whip up egg whites with a mixer or stand mixer until stiff.Add powdered sugar and Gently fold in peach puree. Pour into ramekins and set on a baking sheet or baking stone. Bake for 15-20 minutes until puffed and golden. Dust with powdered sugar and serve immediately as they will fall quickly.
Up Next: Cherry Bombe
