Tuesday, July 24, 2007
Lately the colors of summer fruit hold the most sway over my choice at the market. Last week it was green plums, this week the waxy plum/green of Dapple Dandy pluots.
I was looking for stonefruit to make trifle for a Cook Here & Now dinner when I spied these guys. The helpful farmer helped me select ripe peaches, plums, pluots and nectarines to throw in; I glazed madeleines with tayberry jam and layered them between creme anglaise and sliced fruit.
Sounds good, doesn't it? It wasn't entirely successful, though. The jam was the star of the show, but the madeleines were a bit heavy and I suspect whipped cream would have been a better choice than creme anglaise.
Either way, the best thing to come out of it was Dapple Dandy pluot jam made with surplus fruit. It's a bit tart, a bit sweet and a lovely faded flower color.
Posted by colleen at 7:22 PM