This is the first in a series of conversations with Chef Paul from the Miette Culinary Studio.(www.mietteculinarystudio.com)
As we approach July, I love to take a nice walk to the Farmers’ Market on 14th street at Union Square and get some of those delicious fresh summer fruits: peaches, cherries, apricots, tomatoes, berries…
Let me guide you on how to select them and on what desserts to make with those tasty and colorful fruits.
First of all, I go very early to get the “cream of the crop” on Fridays or Saturdays, best days of the Market…
Keep your fruits outside in a bowl, as the fridge cut the process of ripening or leave them in a newspaper under your sink.
July is the month of tomatoes in New York. Go for the local tomatoes from the sandy soil of New Jersey…They are excellent!
Peach Dessert: Poached Peaches
If the fruit is not yet ripe, poach them for 20 minutes.
Add some ginger at the end to bring the freshness of summer.
Apricot Dessert: Tarte Fine
Roll the Puff Pastry. With a fork, dot the dough with holes. Sprinkle with sugar and cook in the oven 20 minutes at 350°.
Cut the apricots in half and place them on top of the puff pastry with the curved side on the top. Add a little bit of crème fraiche with a mint leaf for decoration.
I also love the “Roasted Cherries in Red Wine”
1 ½ pounds of cherries, with stems, rinsed
¾ cup of red wine
¼ cup sugar
1 bay leaf
Set a rack on the second to lowest shelf in the oven and preheat to 450°.
Place the cherries in a baking dish large enough to hold them in a single snug layer.
Combine the wine, sugar and bay leaf in a saucepan and bring to a boil. Pour the wine over the cherries and roast for 15-20 minutes until the cherries are tender, basting occasionally.
Serve with crème fraiche, sour cream or ice-cream. Warm or cold.