The Cookstr Weekly: Peaches, Plums, and Apricots
I went to see the movie Chef last weekend, and I highly recommend it. It’s so warm and funny and sweet. But most importantly, there’s a scene early on where Jon Favreau’s character is at the farmers’ market with his ten year old son, who’s asking for kettle corn. “Why don’t you get a piece of fruit?” He picks up an orange and says, “Look at how beautiful this is. Why wouldn’t you want to eat this?” Of course, they get the kettle corn, but the point is, every summer I’m reminded that for sheer aesthetic pleasure, packaging, and flavor, it’s hard to beat a ripe piece of fruit.
This time of year, stone fruits like peaches, plums, and apricots are in season. They’re obviously ideal in pies, cobblers, and compotes, but they work surprisingly well in savory dishes, paired with meats or cheeses, as well.
|More Stone Fruit Recipes from Cookstr|
- Stephanie Stiavetti and Garrett McCord
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