De Ma Cuisine

Tuesday

29

May 2012

2

COMMENTS

Bruléed Pluots and Nectarines – Episode 25

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Dessert, Fruit, Gluten Free, This Week's Feast, Thoughts


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Summer fruits: Peaches, nectarines, pluots, plums, apricots, and apriums… are simply wonderful on their own. But, it’s always fun to have a new way to eat them. A fancy way.

Invite some friends over, they’ll be impressed (just don’t tell them how simple it was).

Picture in your mind: Nectarines and pluots (from this week’s Abundant Harvest Organics box), orange zest, cinnamonbruléed brown sugar (bruléed means burned)… Should I go on? OK, I will… Maple syrup, strawberries, almonds, reduced apple cider vinegar… Imagine these flavors after a nice dinner of Grilled Steak and Veggies, or Roasted Tomato Pasta and Cucumber Salad, or BBQ Chicken, Garlicky Potato Skins, and Roasted Green Beans. These little gems will satisfy your sweet tooth! 

Is it time for dessert yet?!

Happy Eating!

Bruléed Pluots and Nectarines

Bruléed Pluots and Nectarines

Ingredients

  • 1 nectarine, halved
  • 1 pluot, halved
  • 4 T brown sugar (or granulated or raw sugar)
  • 3/4 C plain Greek yogurt
  • 1 T maple syrup
  • 1/4 t cinnamon
  • 1 t orange zest, grated (optional)
  • 1 T reduced apple cider vinegar (reduced from 1/2 C)
  • 2 strawberries, chopped
  • 1 T roasted almonds, chopped

Instructions

  1. Halve fruit and remove pit. Bake at 350F for 30-45 minutes (in toaster oven, conventional oven may require less time), until fruit is tender and warmed through.
  2. In small saucepan bring vinegar to a boil over medium heat. Reduce (about 10 minutes) until thickened and syrupy. Keep an eye on it so it doesn't burn.
  3. Mix yogurt, maple syrup, cinnamon, and zest together. Set aside (you could freeze it and have frozen yogurt).
  4. Remove fruit from oven. If any juices have accumulated in the middle of the fruit (where the pit was), spoon out (otherwise the sugar will just soak in). Top fruit with sugar and carefully melt the sugar using a kitchen torch. If you don't have a torch, place in the broiler and cook until sugar is browned (keep an eye on it so it doesn't burn - it will just take a couple of minutes). Let the sugar cool for a minute or so. It should harden and form a sort of crust.
  5. Top with a dollop of yogurt, a sprinkle of almonds and strawberries, and a drizzle of the reduced vinegar.
http://www.de-ma-cuisine.com/bruleed-summer-fruit-ep25/

This episode is sponsored by Abundant Harvest Organics and Molly Jenson!

(Please excuse the half French, half English word. I know it’s not correct. It’s a play on words. You hadn’t noticed? Oh. Now it might bother you. I hope not.)

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  1. Carla Duran

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