During the first (and second) trimester(s) of my pregnancy with my 15 month old, Jacob, I was fortunate enough not to have morning sickness or many cravings. But I DID have a serious preference for all things sweet.
Top on my list were stone fruit of every variety. I found out that I was pregnant in early July during the height of summer fruit season. We could not stock the house with enough peaches, nectarines, mangostines (did you know those are a thing? They are!), and cherries. I loved them all.
Last summer when Jacob was still just 4 months old in July, I had no idea which way was up or down. I was in a new mommy haze, and I honestly can’t tell you what I ate. I remember many cheez-its and nut-thins. But stone fruit? Not on my radar.
I love food. I love cooking, reading about cooking, thinking about cooking, learning how to be a better cook, and I especially love eating. So when this beautiful, delicious, succulent family of fruit fell out of my life unnoticed, it was truly a tragedy in my world as a food-lover.
But never fear, dear readers. I AM BACK.
Today at the grocery store as we were picking out white fleshed peaches and the largest apricots I’ve ever seen, I saw out of the corner of my eye…cherries. Cherries, my most favorite fruit of all time. A fruit that my son had yet to try. Flash forwad to unpacking groceries in my kitchen…
I pitted a few and traded off between popping one into my mouth and one into Jacob’s. One for me, one for you. This went on for a while, and to my delight, Jacob adored the juicy rubies as much as I did.
So my friends, this all has a point. I wish to share with you one of my favorite recipes from Mark Bittman, who is one of my favorite food writers, and the inspiration behind almost everything we eat in my house.
I think is just a perfect summer dessert to share with your family or for entertaining a larger group. I have brought this dessert to parties, potlucks, and have simply served it for just my husband and me. Now that Jacob is into food, I can’t wait to share it with him!
Here is my modified recipe:
One store bought pie crust rolled flat and cut into 3 inch squares. This can be uneven-no need to have perfect squares. See below for details.
- 1/2 cup plus 1 tablespoon sugar
- 3 pounds peaches, seeded and sliced (or plums or nectarines) (about 5 large)
- 1 cup cherries, stones in or pitted (I highly suggest taking the time to pit them)
- 1 tablespoon freshly squeezed lemon juice.
1. Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside.
2. Meanwhile, in a large bowl toss fruit with remaining flour, 1/2 cup sugar and lemon juice; place in baking dish.
3. Put dough on a floured board or counter top and sprinkle with flour. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.
4. Brush top of dough lightly with water and sprinkle a tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.
Yield: 6 to 8 servings.
“End of July – peak time for stone fruit” by Jitze Couperus