RED PLUM-NECTARINE MAPLE CRISP
7 red plums (about 2 1⁄4 pounds) cut in thin slices (See note)
6 nectarines (about 2 pounds) cut in thin slices
1⁄2 cup maple syrup
1⁄3 cup flour
1⁄2 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
1⁄4 cup brown sugar
1 1⁄2 cups flour
1⁄2 teaspoon salt
1 cup brown sugar
1 1⁄2 sticks butter, cut into bits
1 1⁄2 cups oats
1 cup pecans, chopped
1. Preheat the oven to 350 degrees. Coat an 11-inch-by-7-inch (or 8-cup) baking dish with cooking spray.
2. Combine the plums, nectarines and maple syrup. When the fruit is evenly coated, add the flour, cinnamon, nutmeg and brown sugar and combine well. Transfer to the baking dish.
3. Combine the flour, salt, brown sugar and butter and crumble with your fingers until it resembles coarse sand. Add the oats and pecans and toss to combine. Distribute evenly over the fruit and place in the center of the oven. Bake until the fruit bubbles up around the edges and the top is golden brown, about 1 hour and 20 minutes. Makes 12 servings.
Nutritional analysis for each serving: 471 calories, 6 g protein, 74 g carbohydrates, 5 g fiber, 19 g fat, 8 g saturated fat, 107 mg sodium
Note: You can use all plums or all nectarines if you only have access to one fruit
CAVA ICE POPS
1⁄2 cup sugar
1⁄2 cup water
3 peaches (about 1 pound), sliced, about 3 cups
1 cup cava (or other sparkling wine), divided
1. Combine sugar and water in a small saucepan and bring to a boil, stirring constantly. Boil 30 seconds and remove from heat.
2. Set aside 8 peach slices and put the remaining peaches in the blender with the sugar syrup. Puree.
3. Pour the peach puree into ice pop molds.
4. Use the tip of a knife to make a slit in one end of each peach slice, and thread the ice pop stick through the slit. Place in the ice pop mold. Pour 1 ounce of cava into each mold and freeze until firm, about 4 hours.
Makes 8 servings.
Nutritional analysis for each serving: 96 calories, 1 g protein, 20 g carbohydrates, 1 g fiber, 0 fat, 2 mg sodium
MELON SALAD WITH LIME SYRUP
1⁄2 cup sugar
1⁄2 cup water
3 tablespoons lime juice
2 teaspoons lime zest
1⁄8 to 1⁄4 teaspoon cayenne pepper
12 cups diced melon: any combination of cantaloupe, Galia, Crenshaw, musk and/or honeydew
Combine the sugar, water and lime juice in a small saucepan over medium high and bring to a boil; cook until the mixture is syrupy, about 5 to 6 minutes. Remove from heat and stir in the zest and cayenne; let cool 5 minutes. Toss with the fruit and refrigerate at least 1 hour. Makes 4 servings.
Nutritional analysis for each serving: 226 calories, 4 g protein, 58 g carbohydrates, 4 g fiber, 1 g fat, 77 mg sodium
TIP: When cooking with fruit, adjust the amount of added sugar based on the sweetness of the fruit.