Flowers and Fools, Peaches and Pies:
Easy Late Summertime Recipes…..
I have been on holiday for the last week, at home in France, but with a childhood friend and her partner – Sarah and Jim. So, I have not been around as much on Twitter, Facebook or even here, but, I HAVE been cooking up a storm, so look out for some new recipes very soon. It’s been a brilliant week of barbecues, parties, picnics and nocturnal walks on the beach – we have eaten too much and drank too much too, but now it’s time to get back on the old 5:2 diet, although I DID squeeze in ONE day whilst Sarah and Jim were here……things won’t calm down just yet however, as my daughter Hannah is coming over for a late summer break tomorrow, so, no doubt there will be more barbecues, parties, picnics and nocturnal walks on the beach! What a tough life! I have managed to create and write some new recipes and posts however, and I would like to share some wonderfully easy and pretty fruit recipes with you all today – just whilst I gather my thoughts over the weekend and sort out HUNDREDS of food and holiday photos.
It’s been a fabulous year for stone fruits – apricots and peaches in particular, and you may remember my lovely cherry pie recipe from earlier on this summer, A Bowl of Cherries and an Old-Fashioned Cherry Pie too, which went down a storm and was requested many times before the cherry season ended.
As well as beautiful seasonal stone fruits, I have also been enjoying the edible flowers in my summer garden, especially the nasturtiums. I LOVE the colour they bring to the salad bowl, as well as their peppery taste. One of the recipes I created for the Great British Chefs website recently was for a simple Egg and Nasturtium Salad with Herb Vinaigrette, a vibrant salad made with assorted lettuce leaves, nasturtium flowers and leaves as well as some seasonal herbs. I used free-range eggs on my salad, and you can follow the recipe and read my article here: THE FRAGRANT SALAD BOWL: EDIBLE FLOWERS FOR SUMMER. It’s such an easy recipe and brings the summer sunshine to the table. I also have a very similar salad recipe on the blog here: Egg and Tomato Salad with Marigold & Chive Flowers
But back to apricots and peaches; we have a peach tree in the garden, but I have to rely on a neighbour’s tree for apricots or the local farmer’s markets. I have managed to buy kilos and kilos of apricots this summer and all at amazingly cheap prices. I have made my usual French Set Apricot and Lavender Jam (Confiture), which won FIRST prize in a local show recently, as well as using lots of apricots for tray-bakes, crumbles, pies and galettes.
I have also used apricots for the barbecue a lot, skewering them with chunks of tender chicken breast, which has been soaking in an apricot, herb and olive oil marinade.
But, if the apricot confiture and kebabs have been popular, the most popular recipe that I have made for the whole of the summer has to be for my Rustic French Apricot Galette; I have had numerous requests for this “open top” French style pie from the start of the apricot season, although these simple tarts are fabulous with peaches, apples and cherries too. I have made it for picnics and parties, and my friend Sarah who was staying with us, also made one with peaches under my tutelage!
Staying with apricots, the next most popular recipe has been for my Amaretti and Apricot Layered Fool – a simple and yet elegant dessert for the hottest of summer days, that is made with confiture rippled cream, fresh poached apricots and delicate almond amaretti biscuits – it is so refreshing and makes a divine dinner party dessert.
I did promise you peaches and pies, well, we have had the pies albeit with apricots, but peaches have made an appearance on our simmer table by way of Peaches and Cream Scones. These delightful scones are made with fresh peaches and cream for a fruity and soft crumb texture, that is perfect for a summer afternoon tea treat. Think of them as a sort of peach shortcake, they are easy to make and can be on the tea time table in under half an hour if you gave all the ingredients to hand.
If peaches baked in scones aren’t your cup of tea, then why not bake them with lavender honey on the barbecue…….or maybe with raspberries in this recipe for Amaretti Peach Melba Crumble Parcels……….
For all of these summery recipes, visit my home page on Great British Chefs, Karen S Burns-Booth, or follow the links below.
Stone Fruit and Flower Recipes:
SUMMERTIME AFTERNOON TEA: PEACHES AND CREAM SCONES
ALMONDS AND APRICOTS: AMARETTI AND APRICOT LAYERED FOOL
THE FRAGRANT SALAD BOWL: EDIBLE FLOWERS FOR SUMMER
That’s all for today, I will be back soon with some new recipes, as promised, as well as some French holiday photos and notes……for more fruit recipes, so visit my dedicated Fruit Recipes page on Lavender and Lovage, and let me know if you make any of these recipes! See you soon, Karen
Strawberry and Mint Fruit Salad
|Prep time||20 minutes|
|Meal type||Dessert, Salad, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Occasion||Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day|
|By author||Karen S Burns-Booth|
- 1 x punnet of strawberries, hulled and cut in half (350g to 400g)
- 2 oranges, segments cut in half (peeled, membrane and pith removed)
- 2 apples (peeled, cored and cut into small chunks)
- 6 kiwi fruit (peeled and cut into small chunks)
- juice of one lemon
- 2 teaspoons caster sugar
- natural fruit squash made with 300mls water (such as strawberry, orange, apple etc)
- small bunch of mint (leaves finely chopped and some left whole for garnish)
A deliciously fresh fruit salad with mint, this is easily made and it perfect for a summer dessert, as well as for any dinner parties or large gatherings. In place of the water, use sparkling wine for special occasions. Serve with crème fraîche, cream or ice cream
|Step 1||Mix the fruit squash, sugar and lemon juice together and stir until the sugar dissolves. If the squash is sweet enough already, omit the sugar.|
|Step 2||Arrange the prepared fruit in an attractive glass serving bowl in layers, with the chopped mint leaves in between each layer.|
|Step 3||Pour over the lemon and fruit squash mixture, gently mix the fruit through the juice and then arrange some mint leaves on top of the salad as a garnish.|
|Step 4||Keep covered in the fridge for up to 2 days. Not suitable for freezing.|
I am entering my Strawberry and Mint Fruit Salad into Tea Time Treats,where
Ice Creams, Jellies and Chilled Desserts
are featured this month, and the lovely Kate is hosting!
Everything just looks so joyous and summery. All those fabulous apricot dishes. I actually have a plum galette planned for the weekend. It simply all looks glorious! Glad you enjoyed your break. Much love. Dom x
Thanks Dom! I ADORE plums too, and a plum galette is JUST the ticket for plum season! I am making an apple galette tomorrow, for a French style Sunday lunch! Karen
Joy Morris says
Stunning as usual. my wish list is to be able to cook like you but I am going to give a couple of those apricot recipes a go.
Thanks Joy! Most of these recipes are very easy, so, perfect for busy days! I DO love apricots, and always try to do as much with them as possible when they are in season. Karen
These all look and sound absolutely delicious! I’m jealous of the ease at which you seem to be able to get hold of fresh apricots for jam, I really want to try that, and I may just give your cherry pie a go if the cherries I have can hang on another day. Thanks for the blogroll mention too, I only just noticed but it’s very much appreciated. Enjoy the rest of your hols! Chloe x
Tracy Nixon says
What a lovely selection of Summery ideas with a difference! They all sound and look so lovely! Thank you for sharing – I’m sharing too via G+
Thanks you..i have tried this..very yummy recipes.have enjoyed alot
Thanks so much!
Vivien Lloyd says
Gorgeous photographs and mouthwatering recipes.I am so envious of your access to Apricots.
Congratulations- a show winner!! Have you got a spare jar to show me some time? xx
I’m completely envious over here in cold Melbourne. I can smell those beautiful apricots from here! 🙂
Leanne V mckenna says
Wow lovely! I will try this, thanks so much! 🙂
Maya Russell says
I love apricots and especially like the look of the Amaretti and Apricot Layered Fool. Shared on Twitter too, @maisietoo.
Irene Wright says
Love apricots – must try this recipe. Looks delicious
Karen, my mouth is watering at all these delights. Such beautiful colours too.
George Spedding says
I love the idea of cooking with flowers but never been brave enough, some great ideas
Lisa Fletcher says
The Amaretti and Apricot Layered Fool looks so delicious
Sara Hughes says
All my cooking turns out looking rustic, but I’m going to give the French Rustic Apricot Galette a go. With cream!
Great! I hope you enjoy it as much as we do!
They all sound and look so lovely
Gail Price says
Time to learn to cook desserts! The apricot looked amazing and I am ashamed to say I have never tried apricots in my life!
Polly davis says
Edible flower salad … That would impress my friends!
LINDSEY CLARK says
Strawberry and Mint Fruit Salad sounds so lovely and refreshing!
Maya Russell says
Thank you for this fab round up. We add nasturtium flowers to salads in the summer. They make it very colourful.
Emma nixon says
These recipes will be handy for next year
Ali Thorpe says
I occasionally bake with dried apricots but this looks like a delicious recipe to try so I plan to give it a try..
ursula hunt says
Can’t wait for the summer to come again so I can try this recipe, thanks Karen.