I love summer fruit and especially stone fruit - plums, nectarines, cherries, apricots, peaches . . . yum! We have two massive plum trees that weren't in the best of shape when we moved in. The plums didn't taste very good and they made a big mess. We talked about cutting them down but instead, pruned them way back. This year, the plums are delicious and abundant. We're even getting about as many for us as the squirrels are eating. I wanted to bake something with them and made a Plum Cream Cheese Tart. My husband and kids gave it 2 thumbs up. It's a good make ahead dessert because it needs to be refrigerated for awhile after baking.
Then, after my weekly visit to Farmer's Market, I decided to make the Grilled Chicken with Peach BBQ sauce that we really enjoy. So, here are a few ideas of what you can do with stone fruit - if you can wait that long without gobbling up the fruit!
Plum Cream Cheese Tart (serves 8)
inspired by Pillsbury.com
dough for one pie crust
6oz cream cheese, softened
3/4 cup powdered sugar
1 tsp. grated orange peel
2 large plums, pitted and sliced (may need more depending on size)
Heat oven to 425 degrees and press pie crust dough into a 9 inch tart pan with a removable bottom. Trim edges if necessary. Prick the dough all over and bake 7-10 minutes or until very lightly brown. Cool for 5 minutes. Reduce oven temperature to 325 degrees.
Meanwhile, in small bowl, beat cream cheese and powdered sugar until smooth. Add orange peel and eggs until smooth and well blended. Spread in your partially baked crust. Arrange plum slices on top. Bake at 325 degrees for 25-30 minutes or until filling is set. Cool on a rack for 10 minutes. Refrigerate at least 1 hour until chilled.
Grilled Chicken with Peach BBQ Sauce (4 servings)
from Bon Appetit 6/11
1 c. chopped peeled fresh peaches
1/2 c. ketchup
2 T fresh lemon juice
2 garlic cloves, minced
1 1/2 tsp. adobo sauce from canned chipotle chiles
salt and pepper
4 boneless, skinless chicken breasts
Combine the first five ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and puree until smooth. Season to taste with salt and pepper.
Place half the sauce in a medium bowl (or large ziplock bag). Add chicken and turn to coat. Let marinate at room temperature for 20 minutes or in a refrigerator for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.
Prepare a grill to med-high heat. Brush the grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce. Grill until glazed and cooked through, 1-2 minutes more per side. Serve remaining sauce with the chicken.