It’s so easy adjusting to the good life — defined, for our purposes, as a farmers market with four kinds of nectarines and three types of peaches. With raw flavors this bold, the eating couldn’t be better. Sweet peaches cut into a simple bowl of yogurt made for a perfect breakfast. Sweet-sour nectarines sliced and layered with tangy cooked apricots and vanilla-infused cream made for a delicious dessert.
And don’t forget savory — we marked nectarines quarters on the grill and tossed with a basil and jalapeno vinaigrette. Sounds strange, but I find that smoky heat enriches the the fruit flesh, making them perfect alongside marinated flank steak and chilled soba noodles. Good living, indeed.
Grilled Nectarines
5 nectarines or peaches, about 2 pounds / juice of 1 lime / 1 tsp sugar / 1 tsp ginger, minced /chili paste to taste / 1 tsp fresh basil, sliced thinly
Halve nectarines and remove pits. Stir together remaining ingredients and marinate nectarines 30 minutes, then grill over medium heat until flesh is marked and soft, about 8 minutes.
Meanwhile, mix together dressing ingredients: 3 tbls rice vinegar / 3 tbls olive oil / 1 tsp jalapeno, minced / 2 tsp fresh basil, chopped / 1 tsp lime juice / 1 tsp sugar / salt & pepper to taste / chili paste to taste
Toss with grilled nectarines and serve in a salad with arugula and watercress, or alongside grilled meat if you like. Adapted from Jerry Traunfeld.
4 comments
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June 11, 2009 at 8:46 am
Katrina
My mouth watered reading the way you’re using the peaches and nectarines. I’m currently hooked on apricots and can’t seem to get enough of them. No preparation at all but eating them directly from a celadon green bowl. Like you said, good living! Thanks for the inspiration to add vanilla infused cream though.
(I also enjoyed your enthusiasm for Healdsburg. It is beautiful country.)
June 12, 2009 at 1:30 pm
stephen
Sounds amazing! The limited local fruit options in Alaska are a constant challenge to my desire reduce food miles.
June 12, 2009 at 6:27 pm
Audrey
Katrina-the apricots we tasted completely redefined how we think about apricots. I’m missing the fruit already.
Stephen-we’re back to apples. Reality check. But thankfully there are strawberries at the markets now too.
September 13, 2009 at 8:52 am
keeping up with basil « Eat Local Northwest
[...] Abundance can make a person indifferent, as happens with zucchini. Or it can fuel more creative ends; for instance, we’ve discovered that basil mixes well with mint and cilantro in a spicy carrot salad. That it’s lovely in corn chowder with bacon and roasted chilies, that it’s delicious tossed into a green bean and radish salad, or with grilled nectarines. [...]