PUMPKIN DESSERTS

Now it’s time to discuss the last of the summer fruits-Pumpkin. That’s right, Pumpkin, related to the berry family and planted in spring, is considered the last harvest of summer fruits. However, the timing, combined with the bright orange color and the scent of its signature spice mix, recipe below, make pumpkin as iconic to autumn as falling leaves. Although interchangeable with all other squash in various dishes, pumpkin is best known for desserts. (For other pumpkin and squash dishes see posts Pumpkin Everywhere Oct.19, 2023 and It’s Squash Season Oct.27, 2922)

Even if you don’t like pie, or aren’t fond of pumpkin, you’re sure to find something you like in the list of -14 recipes below.  This is a great time to try a few before the holidays, or alter some, as I do Pumpkin Bread, to make ahead for the winter holidays (directions included).

I’m going to make the discussion short this week because the recipes are so long, but remember that all these dishes are for any of the winter squash, pumpkin, butternut, acorn, calabasa -all of them. The cooking directions remain unchanged and the cavities should always be cleaned before cooking, unless steaming whole.  Also please remember that the pumpkin on your doorstep, treated properly, can be an investment in a wonderful meal or two.  So long as you don’t cut into it, or allow it to freeze and thaw, or for those in warm climates, expose it to direct hot sun, it will happily do double duty as decoration and dinner.

For fuller information on pumpkins, or winter squash in general, please consult last week’s posts and visit the archives to read the postings of Nov. 8, 2012 and Oct. 21, 2014. Simply click “Blog” on the   Home Page header and on the right side of any blog page you’ll see a “Select Month” button. You can then choose the proper month and year and pull up the posting.

RECIPES

Sliced Pumpkin Tart: Serves 6
1 cup water
¼ cup sugar
½ tsp. cinnamon
1 tsp. cornstarch
½ cup apricot preserves
! Tbs. toasted chopped walnuts
1 baked 9-inch tart shell—commercial or homemade
Scrub squash, cut in quarters and remove seeds and pulp. Place shell side down in a Dutch oven with the water, sprinkle with sugar and simmer, covered 20-30 min. until tender, reserve juices. Cool pieces on a rack over a pan. Measure drippings and add reserved cooking liquid to measure ½ cup. Stir together cinnamon and cornstarch in a saucepan; gradually add the ½ cup liquid. Boil mixture until thickened and stir in preserves off heat. Peel squash, slice quarters into 2 inch wide strips then cut crosswise into 1/8 inch thick pieces. Spoon 2 cup squash into tart shell, making a flat layer and pour on half the sauce. Arrange the rest of the squash pieces in circles and cover with the rest of sauce. Garnish with walnuts. Chill at least 3 hours.

Pumpkin Nut Bread
2 cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
½ cup milk
1 cup pumpkin
1 cup sugar
2 eggs
¼ cup butter or margarine
½ cup chopped nuts-walnuts or pecan
Powdered sugar
Sift dry ingredients together . Combine everything else but the nuts in a large bowl and beat until blended. Beat in flour mix just until smooth, and then stir in nuts.
Pour batter into a greased and floured 9x5x3 inch loaf pan. Bake in a preheated 350deg.oven 50-60 min. until tester
comes out clean. Cool in pan 10 min. then remove from pan and cool on a wire rack. Serve dusted with powdered sugar, cut in thin slices.

To make a Holiday Bread
¾ cup chopped candied and dried fruits—apricots, pineapple (chopped) craisins and raisins
Candied cherries and nut halves for decoration
½ cup red wine—to replace milk
2 Tbs. whisky
Toss fruits with the dry ingredients to separate and coat them.  Mix batter as directed above but instead of using a beater, stir in flour mix as with a quick bread. Remove from oven after about 20 min. when risen, and place decorations on top. Return to oven and continue baking. The reason, here, is that the decorative fruits sink into the batter as it rises if put on at the start. Cool on a rack, sprinkle with whisky or wine, wrap in plastic wrap and refrigerate. For the first couple of weeks, remove, re-sprinkle with whisky, re-wrap and return to fridge. Will keep for months.

Peach Pumpkin Cake
1can (1 lb. 13oz.) peach halves in heavy syrup
1 ½ cups flour
1 tsp. baking powder
1/4 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ cup oil
1cup sugar
2eggs
1cup pumpkin
1/3 cup pecan halves
¼ cup peach preserves
Drain peaches reserving ¼ cup syrup and set halves aside to drain well. Sift dry ingredients. Beat oil and sugar in a bowl until well combined then beat in eggs one at a time, beat in pumpkin then flour mix at low speed just until combined. Pour batter into a greased and floured 10 inch spring form pan. Arrange peaches and nuts on top. Bake in a preheated 350 deg. oven 40-45 min. until top springs back when pressed with a fingertip. Combine reserved syrup with preserves and bring to a boil until preserves melt. Remove cake from pan to a serving plate. Brush with glaze. Serve warm or cool.

Pumpkin Flan Serves 8
¾ cup sugar

Custard

1 cup pumpkin
1 cup milk
1 cup light cream
6 eggs
½ cup sugar
½ tsp. salt
2 tsp. vanilla
1/3 cup brandy
Boiling water
2 Tbs. brandy
Cook sugar in a large heavy skillet over medium heat stirring until it melts into a light brown syrup. Immediately pour syrup into a heated 8 ½ inch round shallow baking dish. Using pot holders swirl to cover bottom and sides. Set aside. In a saucepan combine pumpkin, milk and cream. Stirring to blend, heat over low until bubbles form around the edges. In a large bowl, beat eggs slightly then add sugar, salt and vanilla. Gradually stir in the hot milk mix and the 1/3 cup brandy. Pour into the prepared dish. Set dish in a baking pan and add boiling water to a depth of ½ inch. Bake in a preheated 325 deg. oven 50-60 min. until a silver knife inserted in the center comes out clean. Col custard and refrigerate overnight.

To serve: run a spatula around the edge to loosen and invert onto a serving plate. At the table, pour the 2 Tbs. brandy into a ladle, ignite and pour flaming over the flan.

Cold Pumpkin Chiffon Pie –This should be made a day ahead, because it needs to be well chilled. The pie filling can also be made in a mold and served as a mousse.
Needed –Double Boiler (also called a Bain Marie) and an 8 inch pie plate.
1 pie crust – home-made or purchased – baked*
1 Tbs. gelatin
¼ cup cold water
1 1/2 cups cooked pumpkin – 1 can
½ cup sugar
¼ tsp. salt
1 tsp. cinnamon + dash for pastry.+ dash for nuts.
1-2 Tbs. sugar for pastry + 1 Tbs. for nuts
½ tsp. ginger
2 eggs – separated
1 cup milk
¼ cup toasted spiced walnut pieces **
Line the pie plate with pastry, crimp or flute, and bake in a preheated 450 degree oven for 10 – 15 min, until brown.* If homemade, incorporate dash cinnamon, and 2 Tbs. sugar into the dough.  If purchased, sprinkle cinnamon and 1 Tbs. sugar over the pastry in the pan.
Soften gelatin in cold water. Combine pumpkin, ¼ cup sugar, salt, spices, slightly beaten egg yolks and milk. Cook over boiling water 5 min, stirring constantly. Add softened gelatin and stir until gelatin is dissolved. Chill until slightly thickened. Beat egg whites until stiff, (remember to use clean beaters) and gradually add remaining ¼ cup sugar. Fold into thickened pumpkin mixture. Pour into lined pie plate and garnish with nuts. Chill until firm.

*To stop an empty pie shell from buckling, line the bottom with a piece of foil filled with about a cup of raw rice or dried beans. Remove the foil after 10 min. if the crust isn’t brown enough by then. An alternative method is to prick the crust several times with a fork, but this allows juices from the filling to seep through and make it soggy after a few hours. The beans and rice are reusable in future pies, but if you plan on frequent baking, go to a home hardware center and buy 18 – 24 inches of the beaded chain used to make key chains. It works beautifully!

**Preheat oven to 350 degrees. Melt a thin sliver of butter on a piece of foil. Toss walnuts in butter, separate into one layer allowing ample room, sprinkle with 1 Tbs. of sugar and a dash of cinnamon. Toast for 6-8 min. until beginning to brown. Remove from oven, trying not to disturb the coating, allow to cool completely. Sprinkle nuts over the pie, and gently press, if needed, to make them stick.

A Twist on Classic Pumpkin Pie
One of the very best Pumpkin Pie recipes is Libby’s. I’m not going to copy it here because it’s on every can of that brand of pumpkin and at this season featured in every ad for that product, as well as headlined on the Libby’s website. However I do have a twist to add to it.

Anyone who reads this blog knows I’m a huge fan of meringue. It can be used in so many ways, not the least of which is to dress up a dish while keeping the contents from drying out. This is true of adding a meringue topping to pumpkin pie.

For a normal 8-9 inch pie, beat 2 egg whites until soft peaks form, then gradually add ¼ cups sugar and beat to stiff, glossy peaks. Using a spatula, spread meringue over the top of the pie covering the filling up to but not touching the crust. Swirl, leaving a few peaks. Bake in a 300 deg. oven for about 20 min until edges begin to brown. Cool to room temperature.

 Nut Topping: Mix 2/3 cup pecans or walnuts+ 2/3 cup brown sugar + 3 Tbs. butter. Sprinkle over pi. Place in a 425 deg. oven until it begins to melt. Spoon over pie.

Eggnog Cream: Reduce 2 cups commercial eggnog over low heat, by half about 20-25min. Chill well and spoon over pie before serving or pass on the side.

Meringue: Beat 2 egg whites until soft peaks form, add 1-2 drops vinegar and continue beating adding ¼ cup sugar gradually until stiff peaks form. Swirl over chilled pie, covering top, but not crust. Place in a 425 deg. oven until peaks turn golden.

Pumpkin Cheese Cake: Serves 12–From Philadelphia Cream Cheese Classic Recipes
Crust
2 cups gingersnap crumbs
½ cup finely chopped pecans
6 Tbs. melted butter
Filling
(3) 8 oz. cream cheese- softened
1 cup sugar-divided
3 eggs
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. cinnamon
¼ tsp. nutmeg
Dash cloves
Mix crust ingredients and press over bottom and 2 inches up the sides of a 9 inch spring form pan. Chill.
Mix ¾ cup sugar, cheese and vanilla on medium until blended, add eggs, beating on low, until just Spoon ½ the pumpkin batter into the crust, top with spoonfuls of plain. Repeat layers. Cut through batters with a knife several times to get the marble effect.
Bake at 325 deg. for 55 min. if using a silver tone pan, 300 deg. if using a dark, nonstick one. Run a knife around the edge to loosen the cake. Cool before removing pan sides. Chill 4hours or overnight.

Pumpkin Cheesecake Cupcakes: Yield 16
Paper baking cup liners
18 gingersnaps
12 oz. cream cheese
¾ cup sugar
1 Tbs. corn starch
1Tbs. Pumpkin Pie Spice
2 eggs
1cup canned pumpkin
1/3 cup light Karo syrup
Line muffin tins and put 1 gingersnap in each cup. Beat next 4 ingredients until blended, add eggs and blend, add pumpkin and syrup and beat 1 min. until smooth. Divide filling among cups and bake in a preheated 325 deg. oven for 30-35 min. until just set. Cool and chill well. Garnish with cinnamon, nuts, or gingersnap crumbs.

Pumpkin Ice Cream Pie: Serves 6 – From Dream Dinners by Stephanie Allen and Tina Kuna
(1) 9 x 13 inch baking dish-sprayed with nonstick spray
Crust
2 cups crushed graham crackers
¼ cup butter-melted
1 ¼ cup sugar+ 2 Tbs.
Filling
1 can pumpkin
1 tsp. EACH salt and ginger
½ tsp. nutmeg
1 ½ tsp. cinnamon
2 cups whipped topping
½ tsp. vanilla
3 cups vanilla ice cream-softened
½ cup chopped pecans
Combine the crust ingredients and press into the bottom of the prepared dish. Fold the pumpkin and spices together and spread over the crust. Stir the topping, ice cream and vanilla until well mixed and spread over the pumpkin. Sprinkle with the pecans. Cover and freeze, or cover and wrap with foil and freeze for up to 3 months.

Lite Pumpkin Cake: Serves 16- From Eat Up and Slim Down by Jane Kirby and David Joachim
1 can pumpkin
1 ½ cups skim milk
¾ cup non-fat dry milk
6 egg whites
¾ cup sugar
1 ½ tsp. EACH cinnamon and allspice
9 oz. yellow cake mix
1/3 cup brown sugar
¼ cup butter
¾ cup chopped walnuts
Spray a 13 x 9 inch baking dish. Beat pumpkin and milks until smooth. Add eggs, sugar and spices. Pour into pan. Combine cake mix and sugar and cut in butter until crumbly. Sprinkle over pumpkin mix and scatter walnuts over all. Cover with foil and bake at 350 deg.45 min. Uncover and bake 15-20 min. until golden and a toothpick inserted in the center comes out clean. Cool in pan before slicing. Freezes well.

Pumpkin Loaf: Serves 12
Batter
½ cup olive oil
1 ½ cups EACH flour and sugar
2 eggs
1 cup pumpkin
1/3 cup milk* see option
1tsp. EACH baking soda, cinnamon and ginger
½ cup chopped pecans
Salt.
Topping
½ cup chopped pecans
¼ cup packed brown sugar
2Tbs. olive oil
Preheat oven to 350deg.and spray a 9×5 inch loaf pan with non-stick spray. Stir oil and sugar together, stir in eggs and blend. Combine dry ingredients and add to pumpkin, mixing well. Stir in nuts. Pour batter into pan. Combine topping ingredients with fingers until crumbly and scatter over the batter. Bake 55-60 min. until a toothpick comes out clean. Cool 10min.and remove from pan.\

Stuffed Pumpkin – Adapted from Try-Foods Int. Inc. recipes
These recipes are for the small individual pumpkins, sometimes called decorative, about the size of acorn squash. If you can’t find them substitute acorn squash.
Cut the pumpkins lengthwise in half and seed. Place halves cut side down in a pan with 1 inch water. Cover and bake at 350 deg. for 45 min. Drain and return to dish cut side up. Fill with one of the following.
NOTE: Pumpkin and squash halves can also be cooked in a microwave. Place them cut side down in a safe dish, covered and cook on high for 6-9 min. I prefer the oven because the shell remains firmer and holds its shape better.

Apple Stuffing :Serves 4
2 pumpkins-halved lengthwise and seeded
2 medium apples, peeled and diced
2 Tbs. butter
½ cup chopped pecans
½ cup apple juice
2 Tbs. brown sugar
½ tsp. nutmeg
Salt
Sauté all ingredients in butter for 5 min. Spoon into squash, return to oven and bake 15 min. more or until apples are tender.

Pumpkin Fruit Cups: Serves 6
3 pumpkins-halved lengthwise and seeded
1 large cooking apple-peeled, cored and diced
3 Tbs. raspberry jam
1 Tbs. honey
4 tsp. butter
1 ½ cups fresh cranberries
Heat jam, honey and butter until bubbly, add cranberries and cook until they pop. Add apples and spoon into pumpkin. Bake at 375 deg. 15 min. Serve hot.

EASY PRESERVES (JAMS) and COMPOTES

Humans are able to, almost magically, remove all traces of summer during the first week of September and focus on new fall projects and schedules. However, Mother Nature doesn’t follow the human calendar. She takes a few weeks more to work with summer produce before declaring a season change and introducing her autumn fruits and vegetables.

Late summer produce, though not as picture-perfect as that picked at peak season, has benefits of its own. It’s often sold in bulk, especially at arm Markets, and it has less water content, therefore firmer textured flesh, which holds up better in processing, particularly cooing. 

So now is the time to preserve some summer produce, ether as gifts or as bright reminders of sunny days during cold winter ones. I’ve posted on this subject several times, even focusing on specific items, strawberries (May 18, 2J017), zucchini (Sept15, 2016), gifts (Sept.10, 2013), two comprehensive posts on freezing (Sept. 13, 2018 and Sept. 20, 2018) and two others (Sept.23, 2016 and Sept. 10, 2020)

Then an article in the May-June 2024 Cook’s Illustrated, simplifying preserves or jams, made me realize I’d overlooked not only that option but also my very favorite method of processing fresh fruit, compotes. Jams are familiar to everyone but compotes may need a bit of definition.

 I love compotes and make them of fresh fruit year round. Basically, they’re classified as a sauce but, depending on the amount of water added, they can be used in many ways: as a breakfast or dessert dish, optionally with cream, as a spread or sauce, as a stuffing for pastry, optionally thickened with cornstarch, as a toping for other foods, cakes, cereals, meats, as a basis for salsa.-it’s a long list. Compotes can be made using frozen fruit, and, I’ve discovered, re-frozen. They’re a healthy choice too because they need only enough sugar to off-set the tartness of the fruit, not enough to turn them into a confection. The first time you make one, add the sugar gradually, taste often and you’ll be fine.

Jam or preserves are familiar and loved from childhood. The recipes are similar to those for compotes and jam can also be used as a filling for small pastries or spread between cake layers but it’s too sweet to be served as a dish.  Moreover, in jam, the fruit s mashed and jam has a gel to make it spread evenly and easily.

TIP: If you don’t have time to make these now, buy and freeze the fruit. That way you can make them when you wish later, and be able to offer them, freshly made all winter.

RECIPES
COMPOTES

General Directions Compotes: With many berries available in market all year this is a great way to add variety to menus. Use only raw fresh or frozen fruit. The amount of sugar varies with the fruit used, purpose of dish and personal preference. Add it gradually and allow to meld in before adding more.  Do the same with the water. Start with 1 Tbs. and let the fruit thaw or cook a bit before adding more. Proceed with caution. A sauce needs more fluid than a filling and frozen contains more water than fresh fruit*. This also allows for adjusting individual mixtures to their intended purpose. Note: making compote is a quick process, so give it your full attention.

12 -16 oz. prepared fruit-washed, sorted, sliced including strawberries if large, stemmed, cored, stoned and peeled if necessary, but left  whole or in large pieces.
3 Tbs.-1/4 cup (or optionally more) sugar to taste.
1-3 Tbs. or + water*-depending on fruit used and intended use fillings need less liquid, sauces more.
Put fruit in a saucepan, over medium heat, with 1 Tbs. water and 1 Tbs. sugar.  Stirring regularly, but gently to avoid breaking fruit pieces, watch as fruit thaws and/or begins to cook and wilt. Add 1 Tbs. water and 1 Tbs. sugar continue stirring and add water by tablespoon as necessary and sugar by tablespoon to taste until fruit is cooked but still retains form and texture. Cranberries will pop until cooked through. Allow to cool and if not using right away, store, chilled, in a covered container. Can be frozen, top covered with plastic wrap inside container. Allow to thaw naturally.

If a thicker consistency is wanted, say for a pastry stuffing, sprinkle, do not spoon, about 1 tsp. cornstarch over the mixture as the 2^nd. Tbs. of water is added. Keep constant stirring to desired thickness.

*Flavorings: Juice, tea, flavored water, soft drinks can be substituted for the water… Spices and herbs can be added at the start of cooking.


Warm Pear-Cranberry Compote*: Serves 4 From-Recipes 1-2-3 Menu Cookbook by Rozanne Gold
3/4 cup sugar
2 large, firm Comice pears
2 cups cranberries
2 cups water
Peel pears , cut into 4 segments, remove seeds. Bring sugar and water to a boil, add pears and cranberries. Lower heat and simmer 15-20 min until pears are just tender and berries have popped. Remove fruit to a serving dish and set aside. Continue to cook syrup until reduced to about ¼ cup and has consistency of honey. Pour syrup over fruit. Reheat briefly in microwave if desired, and serve in individual portions or over waffles or French Toast.

JAM-This is a new easy method to make jam written up in the May-June 2024 Cook’s Illustrated
Basic Recipe and Explanation of Ingredients: Yield 2 cups-For freshness, store In 1 cup jars
1 lb. prepared fruit-washed, hulled, stemmed, cored, cut into pieces, but not peeled. The peel adds color, flavor and contains pectin.
1 cup sugar-the sugar not only sweetens, it helps thicken by trapping the water in the fruit in the mixture, allowing the pectin molecules to bond. This gives jam its gelled consistency and spreadability.
3 Tbs. lemon juice-the acidity in the lemon juice not only extends shelf life and perks flavor but it also raises the PH level of the mixture to the ideal level for pectin to gel.
Directions
Place a butter plate in the freezer. Put the fruit into a deep pot and mash with a potato masher. Over medium heat, add the sugar and lemon juice and bring to a boil, stirring often. Once sugar is dissolved, continue to boil, stirring constantly until mixture reaches 217-220 degrees. Remove pot from the heat and plate from the freezer. Put a tablespoon of the jam on the plate, wait 2 min. and run a finger trough the jam. If it leaves a clean trail on the plate the jam is ready. If not return the mixture to the heat for 2-3 min. and try again.

Meanwhile prepare jars : warm them by filing with hot water. I do this by fllling them with water and microwaving them for 2-3 min. Empty te jars but don’t dry insides. Using a ladel, fill with the jam, and allow to  cool to room temp. When cool, screw on lids and refrigerate 24 hr. before serving to let gel set. Stores, chilled, for 2-3 months.

Flavorings: see Compotes above, but be careful of adding fluids. They can dilute the jam.

NOTE: Reduce the temperature 2 degrees for every 1,000 feet above sea level. For an accurate reading, whisk the jam and move the thermometer back and forth a few times*Cranberries, only available fresh in November, are wonderful accents to foods all year. They freeze well in their bags, as bought.

AUGUST IS STONE FRUIT TIME

My summer’s blogs wouldn’t be complete without discussing those delicious, succulent stone fruits, peaches, apricots and plums. Not only are they favorites for flavor, but in an age when most fresh produce is available all year, or found in the frozen section, stone fruits are found in markets fresh for just a few weeks and only peaches are frozen.  (If you want to learn to freeze them, and other summer items, at home see posts for Feb. 2, 2012,  Sept. 22, 2016,  Sept.3, 2020 and Sept. 10, 2020) This year, I decided to review past posts and reprint a few recipes I found memorable for ease of prep, taste and presentation. 

There are lots more easy, fun delicious recipes on my blog, in too many posts to back-link here. To find them go to Archives, roll the Home Page panorama or use the drop-down menu in the right margin of any blog page and pick August and September of each year.

Stone fruits combine well, not only with other ingredients, but with each other. If there isn’t enough of one type for a recipe, another can often be used to fill the quota. They’re generally interchangeable in recipes especially peaches and nectarines, which are really an antique Chinese variety of peach. Only peaches, of all the stone fruits, have to be skinned before cooking. That’s done as with tomatoes, by dipping in boiling water and peeling off the skin, but don’t remove the skin if grilling, roasting or broiling them, unless they’re to be sliced. Though the end-of-season fruits may be of lesser quality to eat raw, they cook as well, perhaps even better than the lush ones in their prime. Probably it’s due to the fact that they have less water content and the meat is more compact, but heating brings out a ton of flavor.

APRICOTS

 In the U.S., apricots are the least visible members of the stone fruit group. Resembling small peaches with a slightly more acidic taste and less juice, apricots are the perfect on-the-go snack, able to be consumed in four bites, leaving no drippy mess. 

Native to China, related to plums, apricots date back to 3000 B.C. By the first century A.D. they were established in Armenia, leading to the misconception by Europeans who discovered them there in the 15^thcentury, they were from that region. Smaller and hardier than other stone fruit trees, apricots got an early start in the New World. However, though they can stand extreme cold, they won’t produce in a climate where temperature fluctuates, which is why they grow well in Turkey. They preserve so well that in the U.S we focus on the processed fruit jam, nectar, canned, dried and tend to overlook the fresh.

In 2018, I was determined to find uses for fresh apricots and, being summer, I wanted recipes which didn’t take hours in a hot kitchen. Quick, fresh and easy was my goal. I hope I succeeded. Below is a sampling from that blog and if you want more consult the article. (Aug.9, 2018) 

Quick Apricot Ice Cream: Yield about 1 gallon
4lb. apricots-stoned and pureed
¼ cup sugar
Pinch salt
Drop almond, vanilla or rum extract-optional
½ gallon vanilla ice cream
Mix the extract, salt and sugar with the pulp and let stand to dissolve . Mix the pulp in with the softened ice cream-partially, leaving a ripple effect is attractive-or fully incorporate the two. Place in a covered container and freeze until firm-best overnight at least.

Puff Pastry Tart: Serves 6-8– A Martha Stewart Recipe
1 cup shelled toasted pistachios + 1 Tbs.
½ cup sugar
1 stick butter pulse
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
Flour for dusting
1 lb. box puff pastry-thawed
1 ¼ lb. apricots cut in ¼ inch slices
1 egg yolk
1 Tbs. heavy cream
2 Tbs. raw sugar-granulated O.K.
¼ cup apricot jam
Pulse the 1 cup nuts, sugar and butter into a paste . Add next 3 ingredients and pulse to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border. Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes. . Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack. . Meanwhile, heat jam with 1 ½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

PLUMS

Plums may be one of the earliest domesticated fruits. The main cultivars, or named species of a plant still cultivated today, have been found around the remains of Neolithic settlements. Unlike other stone fruits, plums seem to have originated in two strains and in two places; one comes from the mountains of Eastern Europe, the other from Asia. Plums are the most widely grown of the stone fruits, and exist in the largest number of verities, including Plouts, which like nectarines are sold as a separate fruit. Interestingly, the major cause of the many verities of plums is due to geographic location, climate and soil, rather than genetic engineering.

Like apricots, plums are most often eaten out-of-hand, dried as prunes, preserved in jams or canned, rather than used as a recipe ingredient and their texture makes them unsuitable for freezing. However, they are excellent additions to fruit cocktails and salads.  For more great plum recipes see  Aug. 25, 2015

Plum Rustica, or Galette: Serves 6-8- from my book Dinners with Joy
Crust if making: mix
1 ½ cups flour, optionally substitute whole wheat pastry flour for half the regular.
¼ cup sugar
1/3 cup shortening
3 to 4 Tbs. ICE water to form dough
1/3cup chopped toasted almonds or walnuts-optional
Combine sugar and flour. Cut butter into flour mix until texture is like gravel. Add water and form a dough ball. Chill 20 min. then roll to a 12 inch round. Transfer to a parchment or foil covered cookie sheet, or a pizza pan for baking. Optionally, sprinkle 1/3 cup chopped, toasted nuts over the bottom for plums, a sprinkle of cinnamon works for the other fruits.
Depending on size, fill the center with a 1 lb. to 1 ½ lb. fruit, leaving a 2 to 3 inch margin. (Apples pears and peaches should be peeled and sliced. Plums and apricots can be halved and stoned.)
Dot fruit with ½ Tbs. butter. Sprinkle with 1 Tbs. cornstarch, 1 Tbs. sugar and ½ tsp. lemon juice.
Carefully fold edges of pastry up around filling, pleating as you go. The edges can be brushed with cream or egg white and sprinkled with sugar as decoration. Bake at 400 degrees for 30 min. Cool on sheet; preferably on a wire rack. This can be moved to a plate for serving, but as the name implies, it’s a “rustic” or casual pastry, and I like to bake it and serve it in a pizza pan.
NOTE: While still hot, combine ½ cup melted red currant jelly and 1 Tbs. Grand Mariner and pour over the top.

Plum Cake: Serves 8-From Landoll’s Creative Cooking Dessert
1 ½ cups stoned plum halves
¼ cup shortening
¾ cup sugar
2 eggs
½ cup flour
½ cup whole wheat flour
1 tsp. baking powder
salt
¼ cup milk
1tsp.vanilla
Garnish
½ cup chopped pecans
¼ cup brown sugar
½ tsp. cinnamon

Grease and flour a 9 inch square baking pan. Cream butter and sugar, add eggs beating until smooth. Mix flours, salt and baking powder; add alternately with milk to egg mix, beating well. Stir in vanilla. Pour into pan and arrange fruit over top. Combine garnish ingredients and scatter over the fruit. Bake in a preheated 350 deg. oven 30 min. Cool in pan.

PEACHES

Peaches are stars of the season. Like apricots, their origin can be traced back about 3000 years to China. Nectarines are a smooth-skinned peach, and can be substituted for peaches in most recipes. Although peaches have many popular recipes, I wanted to present a different take on them in my post for Aug. 16, 2018. Those 8 recipes are geared to fit three requirements. First, they are easy to prepare in the heat of August needing little or no cooking. Second, they fit the current preference for casual, even rustic presentations.  Third, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse. 

The familiar recipes below are new twists on the old standards being made with raw fruit. There are a couple of tips about peaches which will make working with them simpler. Peeling them is a breeze. Just dip them in boiling water for about 10-15 sec., run them under cold water and the skin peels off like a tomato. If they could stand a bit of softening, leave them in the water a minute or two.

I love peaches grilled. They caramelize and get a depth of flavor that really carries a dish. There are many recipes featuring roasted peaches but to simply perk their flavor to use in another dish, place the halves, cut side up, in a baking dish with a bit of water in the bottom and bake in a 425 deg. oven until desired doneness or for 20 min. for fully roasted.  They substitute in most recipes and peeling is optional.

PEACHES

Broiled, Grilled or Roasted Peaches or Nectarines
Peaches and nectarines are the favored stone fruits to withstand intense heat without the support of pastry or a pan. Simply halve and pit them, place them on a baking sheet in the oven or directly on the grill and cook them until the juices bubble and the cut edges begin to char. Grilling time depends on the size of the fruit and degree of heat. Roasting is done at 400 deg. for 20 min.
They can be served directly with meat but as a dessert I like to let them marinate a few minutes in a complimentary liqueur or liquor, Peach Brandy, Triple Sec, spiced rum etc., until they form a bit of sauce and then serve them with the sauce and meringues, ice cream or whipped cream.

Serving Suggestions:
1) Top with a scoop of ice cream-try peach. Make a hole in the center with the handle of a wooden spoon and fill cavity with peach liqueur.
2) Top with berries and whipped cream
3) Top with honey or maple syrup
4) Peach Melba-top with vanilla ice cream, place a meringue on either side and spoon over raspberry sauce.

Fresh Peach Meringue Pie: Serves 6-8
4-5 cups peeled, sliced peaches
Pastry for a 1 crust 9 inch pie
2 Tbs. peach or all fruit jam
2 egg whites
½ cup sugar
Few drops vinegar
Line pie plate and bake crust until golden. Cool and spread jam over the bottom, then fill with the peaches. Beat the whites until peaks form, add a few drops of vinegar, beat in and continue beating while adding sugar until stiff peaks form. Spread meringue over the top of the pie, being sure to cover right up to the crust edging. Decoratively swirl the top with a spoon and run the pie under a hot broiler until golden on top, about 2-3 min. Store several hours at room temperature, chill leftovers.

ALL FRUITS

The following 4 recipes are crowd pleasers, easy to make and open to virtually any fruit, but especially god with stone fruits. So make it easy on yourself and score a hit with dessert.

Fruit Crisp: Serves 6
9 ripe peach sized fruits sliced, peaches if using peeled
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
Place fruit in a greased 9 inch baking pan. Sift last 4 ingredients and work in butter until mixture resembles coarse crumbs. Sprinkle over the peaches and bake in a preheated 375 deg. oven 45-50 min. Serve warm or room temp with ice cream or a whipped topping

Angel Nest: Serves 4
Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on an 8 inch round template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. I would imagine these can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Fruit Pizza: Serves 8-10
Make dough as instructed above, increasing sugar to ½ cup and shortening to 2/3 cup.
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. For July 4th use a combination of strawberries and blueberries. Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly. For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

Wonton Fruit Cups: Serves 12
24 wonton wrappers
2 Tbs. melted butter
1/3 cup fruit preserves—flavor complimentary to fruit filling
1 cup lemon yogurt or instant pudding-pie filling, flavor optional
1 ½ cups diced fruit
Line a 12 cup or (2) 6 cup muffin pans with a wonton wrapper. Brush with ½ the butter. Place a second wrapper diagonally across the first and brush with remaining butter. Bake in a preheated 350 deg. oven 10 min. or until golden. Remove and cool. Spread 1 tsp. fruit preserves in each cup. Fold yogurt or pudding with 1 cup fruit and spoon into cups. Garnish with remaining fruit.

Fruit Crisp: Serves 6-8
4-5 cups sliced peaches or nectarines, halved apricots, quartered plums
½ cup melted butter
¾-1 ¼ cups white or light brown sugar-depending on sweetness of fruit
¾ cup flour
¼ tsp. salt
1 tsp. cinnamon or ½ tsp. nutmeg or allspice—depending on choice of fruit
Few drops lemon juice
Place the fruit in an ovenproof bowl or pan the size of a 9 inch pie plate and sprinkle with lemon juice. Stir all the other ingredients into the butter and scatter over the fruit. Bake in a preheated 400deg.oven about 30-40 min. until fruit is done. Cool on a rack and serve spooned into bowls topped with ice cream or whipped topping.