Made in China. We are so used to this label attached to merchandise that it’s good to know that the summer fruit abundant right now is grown in Boland and Little Karoo orchards or in the subtropical Mpumalanga and Limpopo provinces.
However, peaches and nectarines had their origins in China some 2 000 years ago, and found their way to the west, via Persia and the European spice trade. Plums seem to have originated in Japan and Europe while mangoes were first cultivated in India some 4 000 years ago.
While most of these fruits are destined to be eaten raw and whole or sliced into salads, this is the time to make more of them.
Many of the ideas below take little time and do not require large amounts of energy, either from the cook or from Eskom.
FRESH MANGO WITH CHILLI AND VANILLA SYRUP
Exotic, tongue-tingling, this is a great finale for a lunch or supper. Choose firm mangoes ahead of time so they will have ripened when used. If you prefer, make a lemon sorbet in place of the lime sorbet, as limes are very pricey.
The recipe can be found in Marie Claire Spicy, by Michele Cranston, published by Murdoch Books.
220g (1 full cup) white sugar
1 vanilla bean, split lengthwise
1 fresh large red chilli, seeded and finely chopped
Juice of 1 lime
3 mangoes, peeled and flesh cut into thick strips
Lime sorbet
250g white sugar
4 to 5 limes
Put the sugar, vanilla bean and chilli into a small saucepan, with 500ml water. Bring to the boil, reduce heat and simmer for 15 minutes. Cool, then stir in the lime juice.
For the sorbet, dissolve the sugar in 1 litre (four cups) of water, bring to the boil and cook two to three minutes, then remove from heat. Cool. Grate the zest of the limes and squeeze the juice. Add the juice to the syrup, along with the zest of one lime. Taste, and add more zest if desired. Cool, then transfer to freezer. When half-frozen, whizz mixture with a hand blender to break up crystals, and freeze until firm.
To serve, divide the mango between four chilled bowls, and top with scoops of lime sorbet. Drizzle the chilli syrup over the mango and sorbet and serve immediately.
Serves four.
RUSTIC PLUM SHEET CAKE
A pleasing recipe that calls only for a bowl and a wooden spoon, authors Callie Maritz and Mari-Louis Guy suggest we bake it to take on picnics, and serve from the pan, along with their homemade crème fraiche.
Find the recipe in their delicious compilation Cakebread, Pudding and Pie published by Struik Lifestyle.
½ cup milk
Quarter cup vegetable oil
2 eggs
1½ cups cake flour
2 tsp baking powder
½ tsp salt
10 large plums, halved and pitted
Quarter cup castor sugar
Crème Fraiche
1 cup thick cream
2T buttermilk
Preheat oven to 180°C. Grease a large 25x35cm rectangular baking pan. In a mixing bowl, combine milk, oil and eggs. Sift the flour, baking powder and salt into this. Stir until a batter forms. Spread the batter into the pan, smoothing the top. Arrange the plums, cut side up, on top of the batter. Do not press them in. Sprinkle the castor sugar over the plums. Bake for 30 to 35 minutes or until a skewer inserted into the middle of the cake comes out clean and the plums are soft.
For the crème fraiche, sterilise a jam jar. Combine the cream and buttermilk in the jar, screw on the lid and shake for one minute. Set aside but do not refrigerate, for 12 to 24 hours until thick.
Serves six to eight.
BAKED PEACHES WITH VANILLA ICE CREAM AND CARAMEL SAUCE
It’s a self-explanatory title of a straightforward dessert that will be lapped up by all ages. This is one for cool nights, when the family is ready for a warm finale with its contrast of ice cream on the side.
The recipe comes from Sydney Food by Bill Granger, published by Murdoch Books. You could also use nectarines.
4 peaches, halved and stoned
2T brown sugar
Caramel sauce
¾ cup sugar
¾ cup cream
1tsp lemon juice
Vanilla icecream
Preheat oven to 220°C. Place peaches, cut side up, in a small baking dish and sprinkle with the brown sugar. Bake for 15 minutes, until they are soft and juices bubbling. Remove and cool slightly.
For the sauce: fill the sink with cold water. Place the sugar and quarter cup (60ml ) of water in a saucepan and stir over low heat until sugar has melted, brushing down sides of the pan with a pastry brush dipped in water if any crystals appear. Bring to the boil and cook, without stirring, until the caramel turns golden brown, swirling the pan to keep the colour even. Remove from heat as soon as this occurs and plunge base of saucepan into the sink of cold water to stop it cooking. Let the caramel cool slightly, then carefully pour in the cream, it will foam up. When foaming stops, add the lemon juice and stir until sauce is smooth. Sauce can be reheated.
To serve, place peaches in serving dish, top with ice-cream and pour over sauce. Serves four. - Cape Argus