Tuesday, August 18, 2009

Stoned Summer Betty

It has been brutally hot and humid for about a week. I have not been inspired to cook anything but salads. Very boring.

I have plenty of plums and peaches from last week's share. I considered making a tart, crostata or pie, but that requires and oven. I considered poaching the fruit with dumplings on the stove top, still too much heat.

Remember Apple Brown Betty from home economics class? Here's my version, made on the 40th anniversary of Woodstock, and it doesnt require an oven.

Stoned Summer Betty
10 peaches and plums, stoned and cut up anyway you like
1/2 C brown sugar
4 T butter
1 C dry breadcrumbs
1 t almond extract
vanilla ice cream (for dessert)
vanilla yogurt (for breakfast)
toasted almonds (optional

Macerate fruit with sugar overnight (at least several hours).
In the morning, melt butter in a small pan, then add breadcrumbs and extract, stir to combine.

Sprinkle 1/3 of crumbs on the bottom of an 8" square pan or 1 - 1/2 qt bowl. Using a slotted spoon, top with 1/2 of the fruit. Repeat, top with a final layer of crumbs, then pour the juices over the top. Cover and refrigerate for several hours.

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