I keep waiting for the day I tire of scones, but it ain’t here yet. Brunch at home today. How can you have Saturday brunch and not have scones?
This is just my basic scone recipe, with some blueberries added.
I’ll just link to the existing recipe. For these booberry ones, you skip the pistachios. After you mix the dry/liquid, split the dough in half and make two 7″ flattened discs. On top of one, spread out 3/4 c frozen or fresh blueberries, then lay the other dough disc on top and smoosh it into shape. Slice bake and glaze like the other – remember! Brush on the glaze layer one right out of the oven.
If you’ve never baked w/ blueberries, you might be asking “why the two disc method? why not just stir them in the dough?” Blueberries seep out their color something fierce, and you’ll wind up with an unappetizing grey dough. Gotta keep ’em separated – especially if they’re the frozen kind.
Mmmm. Scones. Bon apétit. Try these quick delicious bits, and share your results!
Another three-ingredient miracle thanks to magic of the season.
Ever have one of those recipes in your mind, and you can just imagine and taste how it will be. And then you make it, and it’s good. It’s yummy. It is just not the mind-blowing deliciousness you had in mind? Yeah – that’s me this week. But this was still a yummy treat, and it froze and reserved beautifully.
My only complaint is I thought this would have a deeper nectarine taste. Then I remembered the ice cream Alton Brown lesson – d’oy – if it’s going to be frozen, it needs to be super-saturated in flavor and sweetness or it won’t taste right at the end.
That said, we totally ate this. It was delicious. Next time, I might try roasting the nectarines like the pears.
Or maybe leaving the fruit out until it is almost too ripe. Time will tell – stay tuned!
I am just not happy with shots for this post. Dammit. The pear shots turned out so great, and these are….meh.
Kvetching aside, Bon apétit.
For the frozen nectarines
6-8 just ripe to almost too ripe nectarines.
1 lemon, washed and chopped in to chunks.
¼ c sugar.
For the sorbet
You *may* need a couple Tbsp of simple syrup or fruit juice.
Blanche/peel the nectarines. Cut in to chunks (Mine were not free-stone, so I cut them up like a mango). Squeeze the lemon chunks with the sugar in a big bowl. Toss in the nectarines, and mix to coat with the lemony sugar mixture.
Line a cookie sheet with parchment. Spread out the coated nectarine chunks in an even layer. Put the tray in the freezer, and freeze until they’re hard. Remove from the parchment, and keep in a zip bag in the freezer for up to a couple months. (Ha! Yeah – like they’ll last that long)
OK – to make it, set in the cuisinart for 10-15 mins.
Once you’v tempered the frozen fruit, you just pulse it until it is creamy and lightens in color. You may need to add a couple tablespoons of simple syrup (or apple or orange juice).
Be sure to pulse – because one second you’ll have crumbles and then whoosh it comes together.
Fantastic fluffy texture using this technique
Could you do this without peeling the fruit? Totally – it will just have tiny flecks of skin throughout. I’ve tried it that way, but didn’t like the texture.
I thought this would be awesome in a bellini, btw. Haven’t tried it yet.
Fat 0 g
Sodium 1 mg
Carbs 14 g
Protein 0 g
Dude – this has four ingredients. Four. And it is AMAZING. Remember those roasted pears from last week?
So, I put some in the freezer. Yes, fine, so I wouldn’t just eat all of them in one sitting. You got me. Then I started to think of that awesome banana “ice cream” you can make with just frozen bananas, and thought, “Hey! I wonder if I could do that with that bag of frozen roasted pears?”
The answer is YES. It was amazing. But himself was not impressed. So, I added some minced candied ginger – and pop! He liked it! I’ve read about this flavor combo tons, but never thought I’d like it so didn’t try it. This is delicious!
There isn’t really a recipe for this – take the Roast Pears post from last week, freeze it and then puree it in the Cuisinart. Stir in some candied ginger and serve. I can’t tell you if it freezes well at this time because….uh…..there wasn’t any left. Yeah. Try it, tell me what you think.
1 batch roasted pears (peel/core/cube 4 pears, toss w/ lemon juice & sugar & roast 375* 40m), frozen
2 Tbsp. minced candied ginger
Put the frozen pears in the food processor. Spin till a beautiful soft serve is formed. Stir in the ginger, and serve in frozen dishes.
Fat 0 g
Sodium 1 mg
Carbs 7 g
Protein 0 g
Damn you, Costco. Damn you and your cute food. I can never resist the bags of those dainty and delicious Forelle pears. They beckon me, in their out-of-season-shipped-from-Chile voices. Pear bastards.
Next to nectarines, pears are my favorite fruit. Fresh, they are a dream. But when it comes to cooking, they just lose their essence. Their delicate flavor is lost and a mealy texture remains. I thought when I discovered Pear Honey it would be the solution, but that’s just so damn sweet. (Yes, I see the word honey in the title. That stuff is amazingly delicious, btw, and you should make some immediately. But I digress.)
So, I’m walking past three pounds of pears on the dining table for a week, waiting for them to ripen. The magic day arrives – and I realize I have to eat three pounds of pears in the next 48 hours or they will go bad. What to do, what to do.
So last night, I got out the mandoline and made some pear chips. (Thank you, Martha.) Yum! Need some chèvre to eat ’em, though. This morning I woke up and said, chuck all – I will just toss them in lemon juice and sugar and roast them all.
All in all, this was pretty easy. Any pear would work for this, although personally I wouldn’t use a Bosc. Mainly because they are a pain in the ass to peel and cube with that long skinny neck. D’anjou and Bartlet will do just fine, or the Farelle.
So, why roast? It cooks out some of the liquid in the fruit, and concentrates the flavor. That, with that tinge of caramelization makes for a more pear-tasting pear. Trust me, this is delicious.
4 large or 6 medium pears, just barely ripe
Juice of ½ lemon
¼ c sugar
Heat oven to 375*.
Line two baking sheets with parchment.
Peel, core, and cube the pears.
Toss with the lemon juice and sugar.
Spread out evenly not touching on the baking sheets.
Bake about 40 minutes, rotating the trays halfway through. The bottoms of the pears should be just barely caramelized, and the top edges tinged golden.
Ways to eat them
By themselves, straight off the tray.
With plain greek yogurt (or crème fraîche), thyme and honey.
With whipped cream and sprinkled with chopped candied ginger.
On top of vanilla ice cream.
On top of yogurt.
Frozen and pulsed into a sorbetto/granita hybrid in the cuisinart with chopped candied ginger.
Baked in to a coffee cake.
Pulsed with some fresh pear cubes and a little simple syrup and made in to popsicles.
Fat 0 g
Sodium 3 mg
Carbs 48 g
Protein 1 g