Friday, July 2, 2010
This time of year is when stone fruits have finally become sweet, sun baked, and worth the buy. The ultimate way of eating them has to be biting into their delicate skin and letting the juice run down your cheeks - carefree is just the right mood for summer. But here's a more dinner table-friendly approach to these pink and orange beauties, one that doesn't involve staining all your napkins. The recipe is short, quick, and fuss-free, where the flavours of the peaches and nectarines are simply framed by the moist and crunchy crumble.
And the whole point of cooking is sharing with friends:
2 peaches or nectarines - sliced
1/4 cup dates - pitted (you can also add raisins and/or dried cranberries to make up the 1/4 cup total)
1/4 cup pecans
1/2 teaspoon coconut oil
pinch of cinnamon, nutmeg, and ground ginger - optional
In a food processor, pulse the dates, pecans, and coconut oil until lightly chopped, but not smooth. Place the sliced peaches/nectarines into a plate and sprinkle with the crumble.
Photos by Ziggy Meilus, thank you.