here. Beyond a handheld snack, this stone fruit is delightful compote-ified with earthy cumin. Add to a cheese plate or turkey sandwich.
And for the extras: We love chef and cookbook author Abra Berens’s preserves. Scrub, quarter, and pit plums. Cover them with salt in a glass jar. Tightly close the jar and shake each day for about a week . Keep chilled up to 1 month. To serve, rinse then thinly slice the plums.A ripe peach should be so juicy, you have to stand over the kitchen sink to take a bite. Or, you could save your shirt and make a vibrant salsa instead, to heap over charred chicken.
And for the extras: Make a quick and easy crisp. Pit and slice peaches , and nestle the slices into individual ramekins. Sprinkle them with sugar, top with a handful of