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We wanted to see friends after a long, busy summer, that included a lot of time out of town. We invited them over for a catch up and a casual dinner out on the deck.
Because we had found some fabulous Arkansas fruit at a roadside stand, my husband requested a peach inspired dessert, to follow the steak dinner we had planned.
My kids loved the Peaches and Plums with Sesame Crumble, that I saved for them to try the day after our dinner party, and I made the Peach and Almond Crisp because I had a lot of perfectly ripe peaches that needed to be used.


1/2 cup flour
3 tablespoons brown sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into tablespoons
1 tablespoon tahini
1 1/2 teaspoons of black sesame seeds
1 pound of plums, thinly sliced
1 1/2 pounds of peaches, peeled and thinly sliced
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Heat the oven to 350F.
In a food processor, pulse the flour with the brown sugar and salt. Add the butter and tahini and pulse until moist crumbs form. Add the black sesame seeds and pulse to combine.
In a large skillet, combine the plums and peaches with the granulated sugar and lemon juice and cook over moderate heat, stirring occasionally, until the fruit is just softened and the juices are thickened, about 10 minutes.
Scrape the fruit into a shallow gratin dish or glass pie plate and sprinkle with the sesame crumble. Bake in the center of the oven until the fruit is bubbling, about 20 to 25 minutes. Let cool for 5 to 10 minutes, then serve.

Recipe adapted from Food and Wine, July 2012


3/4 cup plus 1 tablespoon of flour
1/2 cup brown sugar, divided
1 1/4 teaspoons ground cardamom, divided
1 teaspoon ground ginger, divided
1/4 teaspoon salt
1/3 cup almond paste
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup sliced almonds
8 cups of white and yellow peaches, cut into wedges
1/2 cup peach-apricot preserves

Heat oven to 400F. Butter an 11 by 7 inch glass baking dish.
Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger and salt in a food processor.
Add almond paste and process until fine crumbs form. Add butter and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.
Toss peach wedges, peach-apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon of ginger in a large bowl to coat. Transfer to prepared baking dish, sprinkle topping over. Bake until topping is golden, peaches are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving.

Recipe adapted from Bon Appetit, August 2007