The secret to avoiding mealy fruit this summer lies in temperature control. Learn the science behind those unfortunate peaches and get some tips on storing your favorites while the weather is still warm!
The bounty of summer is upon us and it is time to investigate that most wonderful invention, the refrigerator. Winter harvests produce tough, solid produce, but the joy of summer is in tender, exquisite, gentle fruit and vegetables. These things can spoil quickly and our attempts to keep them in our homes are often met with mealy frustration. But what causes fruit to become mealy? Can it be avoided
Breakfast desserts are a wonderful venue for experimentation. With this treat I took some morning time favorites and reframed them with an eye toward the tart/pie family. The crust is an oatmeal crumble, the body a tremble of yogurt set with gelatin, and the top is crowned in fruit. A joy eaten in the morning and a secret eaten at night, this tart will become a staple in your repertoire once you've tried it. Any fruit on top will do, I swap it out as the seasons shift. My new favorite? Fillets of mango spiraled around the yogurt.
1 cup GF Oats
½ cup Brown Sugar
⅓ cup Millet Flour
¼ cup Almond Meal
½ tsp Salt
3 ounces Coconut Oil
3 large Peaches
3 tablespoons Maple Syrup
1 tsp Ground Cardamom
1 packet Powdered Gelatin
3 tbs Water
2 cups Yoghurt (any variety will do)
2 tbs Honey
Juice of ½ Lemon
1 tsp Vanilla
½ tsp Salt
Heat your oven to 350 degrees. Line a 9-inch pie dish with a circle of parchment paper.
In a small bowl mix the ingredients for the crust with your hands. Squeeze and massage the mixture until there are no visible clumps.
Press the crust into your pie dish and up the sides. Bake the crust for 15-20 minutes or until it is just starting to brown around the edges. Remove it from the oven and let it cool.
While the crust is baking slice the peaches into small wedges. Stir them with the maple syrup and cardamom, then spill them into a roasting pan.
Roast the peaches in your already warm oven for 20-25 minutes, until they’re just showing some color and slightly withered. Remove them from the oven and allow them to cool.
While the crust and peaches are cooling, pour the gelatin over the water in a shallow bowl and let it sit for 5-10 minutes.
In a large saucepan whisk the yoghurt, lemon, vanilla, salt and honey over medium heat. When it is quite warm to the touch, turn off the heat.
Pour the gelatin into the yoghurt mixture and whisk until it is completely dissolved.
Pour the yoghurt mixture into the pie dish, into the crust.
Arrange the peaches on top however you like (scattered or spiralled).
Put the dish in your refrigerator at least 3 hours, or overnight, to set.
Slice and eat!