I'm one of those weird people who don't much like raw stone fruit. Why did I get a fruit share? Strawberries and apples. But the middle of the season is a tedium of peaches, nectarines, and plums. What to do? Add lots of sugar and cook, naturally!
American fruit desserts include compotes (fruit simmered with sugar), crisps (fruit covered with a butter/sugar/flour/oat crumb topping and baked), cobblers (fruit covered with a buttermilk pastry dough and baked), and of course pies and their relatives, tarts and galettes.
I'm embarrassingly inept with pastry dough, so I've been making stone fruit crisps with great results. Below is a recipe for what I made yesterday, with half a fruit share, based on a Deborah Madison recipe from Vegetarian Cooking for Everyone.
What do you do with all this fruit?
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