peach, plum, pear gratin
Those of you who are as in love with Joanna Newsom’s music as I am get it. It was that time of year that straddles summer and fall, when my CSA gives us the last of summer’s peaches and plums along with early fall pear varieties like Red Clapp, Bartlett, and Seckel. And the opportunity to allude to a good song while handling food is one I can rarely pass up (it happens in my mind when the Simon & Garfunkel herbs go into something, out loud when John sees summer or winter savory and iTunes is within reach, and don’t even get me started on the teaches of peaches).
After a long day of work, the thought of chilling and rolling out pie dough or even making biscuit batter to scoop on top of this fruit combo seemed like too much in terms of time and how big of a production I wanted it to be. Mark Bittman to the rescue: fruit gratin (with Greek yogurt instead of sour cream and amaretto instead of vanilla extract). I couldn’t get the top to brown because my baking dish explicitly says “No Broiler” on the bottom. And to be really honest, this would’ve been better with some kind of crust or crumble or batter surrounding it. Oh well, you really can’t have it all sometimes.
Next up: clam, crab, cockle, cowrie risotto?
