Even though we're in the last day of August--and are heading into fall--fruit still abounds. Melons are a little harder to come across these days (I found some nice ones at Bolton's Farm Market in Silverdale--as well as some of the most delicious blackberries I've ever had). Peaches are still available for a while and, of course, local pears and apples are starting to grace our markets.
On Sunday, I did an appetizer party and 3 of the dishes I did were using fruit. I thought I'd put the recipes out here so you can try them before fresh fruit isn't available. They're incredibly easy and even more incredibly tasty.
Melon with Prosciutto (or Parmigiano-Reggiano) and Balsamic Reduction
1 medium cantaloupe, seeded and cut into bite-sized chunks
8-10 slices of Prosciutto de Parma
Parmigiano-Reggiano cheese, grated
½ cup balsamic vinegar
2 tablespoons fresh mint, minced
• Heat vinegar in a small saucepan over medium-high heat until reduced to a syrupy consistency. Set aside to cool slightly.
• Meanwhile, wrap melon chunks in pieces of prosciutto torn by hand. For non-meat eaters, grate cheese over melon chunks.
• Using a spoon, drizzle balsamic reduction over melon to taste. Garnish with mint.
Pears and Gorgonzola
Pears, sliced to desired size
Fresh thyme leaves, slightly chopped
Ground black pepper
• Preheat oven to 350.
• Place pear slices on sheet pan and top each with a small portion of the cheese.
• Place pan in oven until cheese just starts to melt—only a few minutes.
• Move pears to serving platter and garnish with thyme and pepper.
Grilled Peaches with Bourbon Honey
6 peaches (ripe, but not too soft), halved & pitted
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
¼ cup honey
¼ cup bourbon
• Brush the cut side of the peaches with veg oil. Season with nutmeg and pepper. Set aside.
• In a small saucepan over low heat, warm the honey and bourbon, stirring to blend.
• Grill peaches, 3-4 minutes, cut side down. Turn, baste with honey/bourbon mixtures and grill, skin side down, for another 5 minutes or just until soft on the outside.
• To serve, cut in wedges or cubes. Or keep halves intact and serve with a scoop of good ice cream on top. Also makes a great accompaniment to grilled fish or meat.