Monday, October 12, 2009

When the lines get blurred between Summer and Fall: Fig-Pom-Nectarine Crostada

A few chain of events caused me to make this crostada:

1. (Fresh) Italian Prunes on sale at Sprouts Market. I was in the "shopping" mood and filled up the ol' plastic bag. I tried one, but just couldn't rev up enough self-encouragement to eat the rest.

2. Nectarines, $0.50/lb! OK then! I'll buy tons. When I got home with my bags of good looking fruit I realized why they were on sale. They weren't exactly the bountiful jewels of the season I'd hoped for. They were typical American monet fruits. Looking good from far away, and that about sums up my positive comments besides they make suburb baking fruits.

3. My mom, giving me random produce (aka slightly sour pomegranates from her colleague's tree).

4. Stopping at my grandpa's house in Huntington Beach for a quick hello and picking up half a dozen figs from his tree.

Wondering what to do with the excess of fresh fruits I'd acquired over the week, I came across a recipe for a nectarine plum crostada on

I knew I'd need vanilla ice cream and fresh whipping cream to make this desert complete. I'm a whipped creamaholic and the extra labor of home made whipped cream is completely worth it. And delicious on coffee. Below is my modified recipe.

1 cup flour (I used whole wheat)
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons diced, chilled unsalted butter
3 tablespoons ice water (or more if necessary)

Fruit Filling

1/4 cup sugar

1 tablespoon flour

1 large pomegranate (seeds only)

4 fresh figs

4 small nectarines pitted and sliced

4 to 5 Italian prunes pitted and sliced

1 teaspoon vanilla extract

1 egg beaten with 1 tablespoon water
1/4 cup raw sugar

Almond Spiced Whipped Cream

1 pint whipping cream

2 teaspoons almond extract

1 teaspoon real cinnamon

First make the crust by stirring together flour, sugar cinnamon and salt. Add diced butter and cut into flour mixture until you get an oatmeal like consistency. Add a few tablespoons of iced water until a ball can be formed. Flatten dough into a disc, wrap and chill in the fridge for at least one hour. Meanwhile, prepare the filling but putted diced fruit and pom seeds in a bowl then adding the flour, sugar and vanilla. Let the mixture stand for 30 minutes.

Take the cold dough out of the fridge and roll it out into a 12-inch circle and add the fruit to the center, leaving an edge to fold up the sides.

Brush the borders with the egg wash and fold up over the fruit to partially enclose. Brush the top with the remaining wash and sprinkle with sugar. Bake in preheated 375°F for 55 minutes or until crust is golden brown. Be sure to put plenty of wax paper on your baking sheet because the fruit will bubble out of the crust. While the crostada is baking beat the whipping cream until stiff peaks are formed, then add the almond extract and sugar.

A little messy, but still so good!

Happy Crostada Baking!


Ruth Abatzoglou said...

I am glad to see you are the resourceful chef and following your mothers footsteps. It is essential utilize a bounty of fruit to their most useful potential and why not a crostada- sound good to me. I loved your inovative recipe.

From the prespective of pictures, I would include a cup of coffee or some accessory to the photos. Although I truly love everything you do and find it all outstanding, I was looking for the coffee as I read your blog.

As always your significiant Mother. (who loves you dearly) Let's have coffee together this weekend!

Banana Wonder said...

Haha thanks mom, I actually had some pics of coffee with whipped cream I was going to add. Shoulda consulted you first!
Love & Coffee (ogranic from Costco, of course!)kisses,