Bi-Rite Market's Eat Good Food by Sam Mogannam

Author:Sam Mogannam [Mogannam, Sam]
Language: eng
Format: epub
ISBN: 978-1-60774-071-1
Publisher: Ten Speed Press
Published: 2011-10-17T16:00:00+00:00

IDEALLY, LOOK FOR:

• Sugar spots

How to Use

Great stone fruit is glorious as it is. Our neighbor Pizzeria Delfina offers a lovely dessert consisting of plain Bing cherries accompanied by a bowl of mascarpone cheese. Like everything Delfina does, it is understated and perfect. Still, that’s not to say that stone fruits don’t play well with others—not only in desserts like cobblers and pies, but also in savory contexts.

One special—and incredibly simple—way to treat peaches is to halve them and grill them (cut side down) just until they get grill marks and are heated through. I like to pair them with blue cheese, aged vinegar, and nuts; see the recipe for my favorite version.

And even if you don’t consider yourself a canning type of person, you can easily “put up” any stone fruit in brandy. Just pit and slice the fruit of your choice (cherries may be left whole), pack in a clean jar, and pour in equal parts brandy and simple syrup to cover. After a week or so, the fruit will have taken on the brandy flavor and vice versa. Brandied cherries make a knockout cocktail garnish; nectarines are a divinely boozy accompaniment to vanilla ice cream. The brandy itself is ideal for late-afternoon sipping, either solo or mixed with soda water.

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