Stone Fruit Recipes

View All | View Summaries
Apple Pear Cake Recipe Recipe

Apple Pear Cake Recipe

10.18.13 by Jackie

My husband Lulu's favorite uncle (it's safe to say this because Daddy only has one brother) generously gave us two large bags filled with apples and pears freshly picked from his garden. They were so sweet that we ate a lot of them straight away.

After having our fill, I prepared several cakes with the remaining fruit. The recipe is fairly basic: simple cake batter, flavored with both vanilla beans and vanilla extract, poured into a non-stick mold and topped with cubes of three apples and one enormous pear. Once the cake was hot and ready, I drizzled it with a little bit of Calvados (apple-flavored liqueur) for extra yumminess.


Full Recipe...
Walnut Nectarine Tart Recipe Recipe

Walnut Nectarine Tart Recipe

10.06.11 by Jackie

I stopped by Costco this week and found that nectarines were still on sale. Our family has been enjoying juicy, sweet stone fruit all summer and I was hoping this case of them would live up to our recent experiences. Alas, these nectarines weren't nearly as flavorful as the ones from earlier in the summer. Instead of letting them rot in our fruit basket ignominiously, I decided to give them a new and much more delicious life by baking them in a frangipane fruit tart.

For this version, I pre-baked store-bought puff pastry that I layered with walnut buttercream and nectarines. Making the nut butter cream for the tart has become one of my specialties; I could make this dessert with my eyes closed. It's very simple, and if you do this as much as I have, it will become second nature for you as well. Finally, I gave the product a professional look by glazing the tart with nectarine jam. The result was absolutely delectable!


Full Recipe...
Peach Cinnamon Coffee Cake Recipe Recipe

We eat lots of different foods in my house. Savory, sweet, Indian, French, Asian, vegetarian or meat, at one time or another we’ve made it. If there’s one common bond among the vastly varied preferences, it’s that everyone in my home has a sweet tooth.

I’m happy to oblige my family’s confectionary cravings, so today I made a peach and cinnamon cake. I flavored it with ultra ripe, sweet peaches and fragrant cinnamon and a layer of almond streusel crumb mixture. This sweet snack is not only good for tea time but is a perfect ending to a school lunch. In fact, I packed a square of the cake along with a small pouch of milk for my little munchkin. Ready-packed 8.25-ounce fresh milk pouches are available at Trader Joe's and Whole Foods, so it's very convenient to feed your children a balanced meal, even when they're on the go.


Full Recipe...
Fruit Caprese Salad Recipe Recipe

Fruit Caprese Salad Recipe

08.09.11 by Jackie

Caprese salad is a simple and easy recipe. It consists of stacked slices of buffalo mozzarella, tomatoes and basil, seasoned with a drizzle of olive oil and balsamic vinegar. To mix things up, I made an Asian variation of this salad, adding stone fruit and berries. I drizzled toasted sesame oil and plum vinegar to season the salad.

Unlike berries, this year has been a bummer for the tomatoes in our garden. My husband Lulu has been struggling with the vegetables he planted. Since last year, we've been fighting gophers and rabbits. So to avoid the proliferation of these animals, we decided to install several elevated tomato planters. Unfortunately, this method has attracted all the deer from the neighborhood. They don't eat the fruit, but they do devour all the young sprouts. I managed to gather a few ripe tomatoes and made salads, but there aren't enough to can any tomato sauce this year!


Full Recipe...
Peach Comte Cheese Appetizer Recipe Recipe

I've had in mind for some time now to pair ripe stone fruit with Comté cheese. It's one of the most popular gourmet French cheeses, originating from the Jura region of France. It's fruity with a hint of nutmeg, while still tasting mild. To balance the flavors, I added sun-dried tomatoes, marinated red onions and a drizzle of spicy mint chutney. The peaches were so ripe and juicy that there was no need to quickly blanch them as the skin peeled off very easily.

Over the weekend, we ordered take-out food from one of my favorite restaurants, Shalimar in Fremont. We had a lot of leftover naans, so I used them the next day to make the cheese appetizers. Nothing goes to waste in our home!


Full Recipe...