I love stone fruit and they are beginning to come in season. I'm looking forward to the rest of the recipes so that I may try them throughout the season. I'm quite pleased with my contribution this week. I have a cookbook entitled Peaches that has various recipes for all stone fruit and the dish that I decided to make can use several different stone fruit thus the appeal. The recipe that I picked is a fruit dip sauce that I decided to reinvent as a breakfast bowl. It's very easy to make and you can create many variations. So here goes:
Fruit Dip Sauce/ Fruit Breakfast Bowl
Inspired by Peaches by Olwen Woodier
Makes about 1 1/2 cups dip (2 to 3 servings)
1 carton (8 ounces) nonfat peach or vanilla yogurt
1 large ripe plum, plumcot, or peach, pitted and cut in quarters (or substitute 1 cup canned or frozen peach slices)
1/2 cup pitted dried plums or dried apricots
2 tablespoons honey
1/4 teaspoon ground cinnamon
2-3 cups assorted fresh fruit cut in chunks or sliced (apricots, peaches, nectarines, apples, pears, strawberries, and grapes work well)
1. Puree the yogurt, plum, dried plums, honey, and cinnamon in a blender and pour into two small bowls.
2. Place the bowls in the middle of plates and surround with the fresh fruit.
3. Serve with cocktail forks or plastic fruit picks to spear fruit and swirl in the dip.
Or.....pour into a bowl and top with fresh fruit, chia seeds, wheat germ, granola, flax or hemp seeds, shredded coconut or whatever you fancy and enjoy as a breakfast bowl. There.
Stone Fruit Quinoa Salad
One of my favorite recipes is from Matt's grandmother, Nell. She is the kind of southern lady who always had something prepared to eat for company who stopped by even for just a quick visit. She has been sharing these recipes with me over the years on large index cards. I love that she always signs the cards "From Grandmother" as if I would forget who it came from. This Quick Peach Cobbler recipe calls for canned peaches because everything was canned and processed back in the 50s. I was so upset that the dough did not magically rise like it was supposed to when I made this recipe for the first time. I later learned the difference between self-rising flour and all-purpose flour. I give credit to Nell for my love of cooking.
I'd like to say things are back to normal for me, but they aren't.. So I won't. I was, however able to make this weeks food challenge set b Amy. Stone fruit..
I pray everyone had a wonderful week.
Amy, Georgia and Nikita
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