I’m finally mentally settling into summer vacation mode and these past few days, after a few sweltering ones last week, seem to agree with my mood.
My mom came over and we baked up a storm. I’m trying to get rid of an excessive amount of ingredients that decorate my pantry, from flours to nuts to dried fruit. Everything is being stored in jars, for the first time, and it makes a huge difference in how it keeps.
One thing I made, and am so happy with it, is the homemade amaretto I told you about last week. I´m never buying it again, I don’t care if it comes from Saronno, it’s too ridiculously expensive.
Ever heard of urban camouflage? Some are SO good, like the bulldozer and the gondola.
Next fall, make some brown sugar autumn leaves…
In the meantime here are some worthy-of-pinning recipes I found:
a creamy banana maple walnut ice cream, a butternut squash soup with apple cider, an eggplant and pasta cake to.die.for, the perfect hot dog with pineapple and bacon, orange spiced chickpeas to eat all day, the sweetest nutella shortbread and salted caramel sauce to use on everything.
Just as Ican say I stretched the finnish pulla to the max with the stuffed french toastand caramelized apple bread pudding I can say the pandoro, that unbelievablygood tasting golden sweet bread was put to good use with this peach andblackberry brown betty. Like using the whole chicken, there was nothing leftunused.
First camethe pandoro, and then came the inevitable leftover bread, because a girl canonly eat so much and I could not give as a gift the one with a missing slice,because of the picture that was taken and also because I ate it. And then another slice.
Besidesthis recipe today, I have oven dried ground pandoro crumbs tightly stored in atin. They will get used, I’m not sure when.
As for these croutons, my firstidea was to use them over ice cream, to add some crunch. Then I thought about afruit gratin. But I still didn´t quite know how to put that together in a waythat I was satisfied with the result.
Enter thebrown betty, the sophisticated version, with fresh white and yellow peaches andjuicy, dark blackberries. What was probably a very cheap way to use leftoverbread and cheap fruit in the past turned my summer fruit and leftover holidaybread into a dessert that I might actually want to make a pandoro especiallyfor.
I’ve alwaysbeen intrigued by some names like buckle or betty or, many years ago, cobbler. Tome, they gave nothing away as to what the dessert might be and they allincluded fruit. Now I only have the buckle left to tackle.
|First layer of croutons and fruit|
By the way,I’m also stretching the fresh summer fruit into everything I can possibly make,something I never did before this blog was born.
It started with the fresh cherry custard pie, then the sweet, incredible surprise of brown sugar ice cream with caramelized fruit made in the wok, and on to a chocolate raspberry pie, agluten-free plum hazelnut upside down cake, the peach chutney, a fig honey compote (for a guest post coming soon), fig jam with tequila and some peaches in vanilla syrup that Icanned two days ago.
I can rest now.
PEACH AND BLACKBERRY BROWN BETTY
adaptedfrom Joy of Cooking, by Irma and Marion Rombauer
I used pandoro croutons, which I make by dicingleftover bread and baking it in a single layer, in a low oven, 220º, for about1 hour or as long as it needs to dry and become golden. Bake the bread slowly so the croutons stay dry and crunchy. You don´t want toasted on theoutside and soft on the inside.
You can easily substitute challah, brioche orany other sweet egg bread. Or even cinnamon bread.
4 cups(about) Pandoro croutons (see above)
1 ½ pounds(700g) fresh peaches, I used 3
1 ½ cupsfresh blackberries
¾ cuppacked light brown sugar
¼ teaspoonfreshly ground nutmeg
Zest of 1orange
Zest of 1lemon
Juice of 2oranges
2 Tbs water
Freshcream, to serve
Preheatoven to 325º.
Peel andcut peaches in slices. Mix sugar, cinnamon, nutmeg and salt in a small bowl.
In anothersmall bowl mix orange juice and water.
You willmake 3 layers of croutons and 2 layers of fruit mixed with the sugar, juice andzest, so divide accordingly.
Put 1/3 ofthe croutons in the bottom of a pyrex dish. Place half of the fruit on top,sprinkle with half the sugar and half each of the zests, and finally pour half thejuice with a spoon all over the fruit. Repeat with croutons, fruit, sugar, zestand juice ending with a layer of pandoro croutons.
Bake for 35to 45 minutes or until very golden and easily pierced with a knife.
Let cool abit and serve hot or warm with cold cream.
Keeprefrigerated, covered with plastic wrap, for 2 or 3 days.
|Ready to go into the oven|