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By Root 2188 0

the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.

3. Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.

FIT TO EAT RECIPE PER SERVING: 235 CALORIES, 1 G FAT, 0 MG CHOLESTEROL, 50 G CARBOHYDRATE, 10 MG SODIUM, 1 G PROTEIN, 5 G FIBER

red currant fool

SERVES 4 TO 6

4 tablespoons (¼ cup) unsalted butter

3½ cups fresh red currants (about 18 ounces), stems removed

¾ cup sugar

1½ cups heavy cream

1. Melt the butter in a large skillet set over medium heat, and stir in the currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until the sugar has dissolved and the currants have softened, about 5 minutes.

2. Remove the skillet from the heat, and lightly crush the fruit with the back of a wooden spoon. Don’t mash to a puree; some texture should remain. Transfer the mixture to a bowl, and cool completely in the refrigerator before proceeding.

3. In a small bowl, whisk the cream until it holds soft peaks. Set aside ½ cup fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.

southern-style individual peach cobblers

MAKES FOUR 6-INCH COBBLERS

To make one 10-inch cake, melt 2 teaspoons butter in the skillet before adding the batter, and bake for 35 minutes.

2 pounds firm, ripe peaches (about 4), pitted and cut into 8 wedges each

1 cup sugar

1 teaspoon ground cinnamon

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

4 tablespoons unsalted butter, melted, plus 4 teaspoons

½ cup milk

1 large egg

1. Preheat the oven to 400°F. In a large bowl, toss the peaches with ¼ cup sugar and ½ teaspoon cinnamon; set aside. In a medium bowl, whisk together the flour, baking powder, salt, remaining ¾ cup sugar, and remaining ½ teaspoon cinnamon. In another bowl, whisk 4 tablespoons melted butter with the milk and egg. Whisk the butter mixture into the flour mixture.

2. Melt 1 teaspoon butter in a 6-inch ovenproof skillet over medium heat. Once the skillet is hot, remove from heat. Pour one-quarter of the batter into the skillet. Spread the batter evenly over the bottom. Spoon one-quarter of the peach mixture over the batter. Repeat with three more skillets. Transfer to the oven, and bake until the cobblers are set, 25 to 30 minutes. Remove from the oven; let cool slightly. Serve warm in the skillets.

warm nectarine turnovers

MAKES ABOUT 18

If at any point the dough gets too soft to work with or begins to shrink, refrigerate for 15 minutes before proceeding.

2 cups all-purpose flour, plus more for the work surface

1 teaspoon baking powder

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into small pieces

½ cup ice water

1¾ pounds large, ripe nectarines (about 4)

¼ cup granulated sugar

¼ cup honey

2 to 3 cups vegetable oil, for frying

Confectioners’ sugar, for dusting

1. Sift the flour, baking powder, and salt into a large bowl. Using your fingertips, work the butter into the flour mixture until it resembles coarse meal. Pour in the ice water; toss lightly, gathering the dough into a ball. Dust the dough with a little flour, and flatten it into a disk. Seal the disk in plastic wrap, and refrigerate at least 1 hour or overnight.

2. Halve the nectarines lengthwise, and discard the pits. Leaving the skins on (to give the filling a pretty rose color),