Sparkling Fruit

When I found this recipe I thought it sounded good but I underestimated how good.  The mixture of honey and balsamic vinegar brings out the natural sweetness of the fruit.  The lemon balm or lemon zest add a burst of brightness.  The first time I made this recipe I used the lemon balm since I have some growing in my yard. The second time I used the lemon zest.  The flavor is slightly different but I liked both of the variations.  Certainly lemon zest would probably be easier to find.  I also used a variety of berries and I liked all the combinations.  The first time I made it, local strawberries were in season so I used strawberries, blueberries , blackberries and red raspberries.  The second time I didn't have the strawberries.  Both times the dish was delicious but I think the strawberries made it better.

Sparkling  Fruit

1/4 cup honey
2 tablespoons balsamic vinegar
2 teaspoons snipped fresh lemon balm or 1/4 teaspoon finely grated lemon zest
3 to 4 cups fresh berries (mix of red and golden raspberries, blackberries, blueberries, and strawberries, cut into bite sized pieces)

In a small bowl stir honey and balsamic vinegar until combined.  Stir in snipped lemon balm or zest.  Pour mixture over fresh berries.  Toss gently.  Makes 4 servings.

Peach Crumble Dessert

It is nearing the end of peach season here and I wanted one more peach dessert before all the local peaches are gone for another year.  I got some really nice yellow peaches at the Farmer's Market.  Even though I have a really good peach cobbler recipe that I go to time after time, I'm always ready to try something new.  I found this recipe on the Taste of Home website.  It was delicious last night when I served it for supper topped with vanilla ice cream.  The lemon zest  and juice gave the peaches an extra brightness and the topping baked up crunchy which was a nice contrast to the soft peaches.  I'll be making this again. Maybe next time I'll adjust the spices a bit and try it with apples.

Peach Crumble Dessert

6 cups ripe peaches, sliced and peeled
1/4 cups packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon

Topping
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg, lightly beaten
1/2 cup butter, melted and cooled

Place peaches in a greased shallow 2-1/2 quart baking dish. In a small bowl, combine the brown sugar, 3 tablespoons of flour, lemon juice, lemon zest and cinnamon; sprinkle over the peaches.

For the topping:  Combine the 1 cup of flour, sugar, baking powder, salt and nutmeg.  Stir in egg until the mixture resembles coarse crumbs.  Sprinkle over the peaches.  Pour butter, evenly over topping.

Bake at 375 degrees for 35 to 40 minutes.  Serve with ice cream if desired.  Makes 10-12 servings.  

Rustic French Toast

I recently was having brunch at a local restaurant and I ordered the menu item called Rustic French Toast.  It was absolutely delicious.  The French toast was made with a rustic bread, was a bit sweeter than most French toast and was topped with a berry compote and chocolate and nut shavings.  I immediately thought that I had to go home and try to duplicate it.  This recipe is what I came up with.  Obviously I haven't done a side by side comparison but I think I'm pretty close as best I remember.  I decided to use ciabatta as my rustic bread.  It seemed to work great.  I've served it topped with a berry compote, sliced and sugared strawberries and sliced and sugared peaches.  It's always delicious, no matter what I put on top.

Rustic French Toast
8 or 10 slices of ciabatta bread sliced 1/2 to 3/4 inch thick
1 1/4 cups milk
1/3 cup sugar
pinch salt
2 large eggs, beaten
1 1/2 teaspoons vanilla extract
Mix all the ingredients together except the bread.  Heat a griddle greased with butter to 300 degrees.  Dip the slices of bread into the milk and egg mixture and cook on the hot griddle until golden brown.  Turn and cook until golden brown on the other side.  Serve hot.