At dinner last night my good friend Ellen Stoll Hughes mentioned how much she loves peaches. This conversation came up this afternoon while I was racking my brain of something relatively simple, and of course delicious, to bring to a potluck tomorrow evening. So with peaches on my mind and just enough time to scurry to the farmers market, a stone fruit crisp it is! Farm fresh peaches, purple plums, apricots, a few nectarines, and my addition of tart/sweet black cherries. The secret to my crisps are layers of citrus for brightness, both from fresh and liqueur for an added depth and elegance. So with a pinch of Saigon cinnamon, a pinch of salt to bring out the flavors, a generous splash of orange liqueur and the zest of an entire grapefruit, plus some fresh squeezed grapefruit juice! For a unique twist i added just a small splash of white port wine. I love this fortified wine because it has notes of apricots, and citrus to pair perfectly with the stone fruit. Plus, you cant forget A classic steel oat topping with plenty of gooey brown sugar and sweet cream butter with a pinch of cardamom. The best part is its make ahead, is you bake it now , wrap it up, keep it in the fridge then bake it 20 mins before the party so its bubbly, crunchy, and warm! Now how easy was that.
Posted on: Sat, 02 Aug 2014 21:29:21 +0000
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