I intended to make a fruit crisp but I accidentally over processed the nut mixture into a sandy mixture. So I mixed it with 1 egg to fix it and the crust came out chewy, like nougat. It was tasty though it didn’t go with the tender fruits, in my opinion. My husband liked it. Why am I telling you this? Because you should know that even experienced cooks fuck up occasionally and that sometimes fuck ups can end up being yummy so don’t ditch them so quickly.
I ended up serving the crisp-less pie with a scoop of almond yogurt and basil leaves, and my husband, aka Mr. Addman, added to his toasted almonds. I didn’t like the nuts. They distracted the smooth celebration I had in my mouth. On the other hand, you can’t trust me because I generally don’t like chunky crunchy pieces in my ice cream. Another option is to serve it with sunflower brittle.
If you have extra stone fruits add to salads or make a chutney.
Baked Nectarines, Peaches & Plums
- 5 medium nectarines
- 5 medium peaches
- 5 medium plums
- 2 tablespoons ghee or vegan butter
- 3-4 tablespoons maple syrup
- 1 teaspoon whisky
- ¼ cup almond or plain yogurt
- 6-8 basil or mint leaves
- Cut the fruits in half, remove the pit and slice each half lengthwise into 4.
- Preheat the oven to 400°F/200°C. Put the ghee or butter in a medium (9in/23cm) cast iron or another heavy bottom skillet and melt it (you can put it for 30 seconds in the oven.
- Arrange the fruits around the edge of the skillet in circles. (When you reach the center, you can chop the last fruits and place them in the center). Drizzle the maple syrup and whisky and bake until the fruits are tender and have some brown spots, about 30-40 minutes, depending on their size.
- Let the fruits cool down then serve in the skillet with a generous scoop of yogurt in the center and sprinkle the basil or mint around.