The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [262]
2. Preheat the oven to 325°F. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve ¼ cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
3. Whisk eggs, remaining ½ cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
4. Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving. The clafouti can be refrigerated, covered, up to 1 day.
sour cherry clafouti
SERVES 6
3 cups pitted fresh sour cherries (canned or frozen may be used)
3 tablespoons Cognac
Unsalted butter, for pie plate
½ cup sugar
¾ cup whole milk
¼ cup heavy cream
3 large eggs
1 teaspoon pure vanilla extract
Pinch of salt
2/3 cup all-purpose flour
1. Preheat the oven to 350°F. Stir together cherries and Cognac; set aside.
2. Butter a 9-inch glass pie plate or a fluted porcelain tart dish. Dust with 1 teaspoon sugar; set aside.
3. Blend milk, cream, eggs, remaining sugar, the vanilla, salt, and flour in a blender on high speed 1 minute, scraping down sides halfway through.
4. Pour ½ cup batter into prepared pie plate. Arrange the cherries evenly over batter; drizzle with the Cognac. Pour remaining batter over cherries.
5. Bake clafouti until top is puffed and golden brown and batter is set, 45 to 60 minutes. Serve warm.
nectarine shortcakes
MAKES 8
½ pound nectarines (about 4), cut into ½-inch pieces
1 tablespoon fresh lemon juice
¼ cup plus 2 teaspoons granulated sugar
2 cups all-purpose flour, plus more for work surface
1 tablespoon baking powder
½ teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream, plus more for brushing Fine sanding sugar, for sprinkling
1. Preheat oven to 400°F. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
2. Whisk together the flour, baking powder, salt, and remaining ¼ cup granulated sugar in a large bowl. Using a pastry blender, cut in the butter until mixture forms small pieces. Stir in the cream. Fold in nectarine mixture.
3. Turn out dough onto a lightly floured surface. Pat into an 8½-inch round. Using a 2½-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack. Any remaining shortcakes can be stored in an airtight container up to 1 day.
roasted peaches with nougat
SERVES 4
Serve these easy-to-prepare peaches with scoops of ice cream, and drizzle with pan juices.
2 tablespoons unsalted butter
2 tablespoons packed light-brown sugar
4 ripe white peaches, halved lengthwise and pitted
3 tablespoons honey
4 to 6 ounces chewy almond nougat, coarsely chopped
1. Preheat the oven to 400°F, with rack in upper third. Melt butter in a large ovenproof skillet or sauté pan over medium heat until foaming. Reduce heat to low; add sugar, stirring until it has dissolved. Add peaches, cut side down, and cook until they start to caramelize, 3 to 4 minutes. Flip, and drizzle with honey.
2. Raise heat to medium-high. Bring pan juices to a boil. Remove from heat.
3. Divide nougat pieces among peaches, arranging them in the center of each half. Spoon pan juices over the tops.
4. Roast in oven until nougat melts and peaches turn golden brown and are tender when pierced with a fork, 10 to 12 minutes. Serve immediately.
honey-roasted salted figs
SERVES 6 TO 8
¼ cup extra-virgin olive oil, plus more for baking sheet
¼ cup honey
10 ounces dried Turkish figs
10 ounces dried Black Mission figs
½ teaspoon coarse salt
2 small bunches assorted grapes,