I’ve embarked on a jam-arama lately. I have a lineup of fun preserving posts for you. Just not yet.
First, the back story.
The wonky weather in Michigan wreaked havoc on the fruit there, so imagine my delight when a case of Washington fruit arrived at my door, compliments of the fab folks at Washington State Fruit Commission and SweetPreservation.com, and the invitation to join them again as a Canbassador (I hear there may be sashes). In addition to abundance, the season out west is a little different, thus extending the months we can enjoy the lusciousness.
Plus I got a charming note from a Mr. James Michael waxing poetic about the great growing characteristics of the region, and the great balance of flavor in the fruit. I wanted to make him proud, but creating something that I would love as much as my peach rosemary preserves or brandied cherries.
And so began a grand experiment with shrubs and jams, made with various combinations of plums and nectarines and peaches. Oh my.
Those recipes are on the way.
While I was getting my thoughts together, I needed a quick fix. This is one of those improv recipes that’s not really a recipe, just a delicious marriage of fruit with oil, herbs and wine to enhance the flavor. A perfect dessert and super simple.
Roasted stone fruit with olive oil, rosemary and riesling
Preheat oven to 400 degrees F. Lightly oil a baking dish. Add sliced peaches, nectarines and plums, or your favorite stone fruit. Drizzle with olive oil and toss to coat – a tablespoon or two will do depending on the amount of fruit. Drizzle with a few tablespoons of riesling or other white wine. Sprinkle with minced rosemary. Roast in a single layer until the fruit becomes golden and caramelized, about 10 – 20 minutes depending on ripeness. Enjoy with ice cream or yogurt, or on its own.