September 22, 2005
marriage of late-summer and early-autumn beauties
Autumn is my most favorite season of all, and summer, the least. So it is a sign of relief when it starts getting a little less hot and humid at the end of August, although we do have summer-like days even in September. And it happens to be the time when we get busy stuffing ourselves with fruits of both summer and autumn, and this is one of such things that I made at the end of last month.
Got fresh late-summer and early-autumn fruits from local greengrocer's: a small and firm, tart yellow-fleshed plum; a large and plump, ivory-fleshed plum; a small but juicy, fragrant nectarine; a large and sweet, glamorous yellow peach; a soft and fragile fig, and; a handsome bunch of grapes (I don't know about other places, but grapes are definitely autumn fruits here in Japan).
Halved a good croissant, lightly buttered each cut side, and on top of the bottom half, laid a bed of sliced fruits, placed small dice of cultured butter, scattered over cassonade (French brown sugar, so to speak) and a pinch of sea salt, and finished with a dash of mixed spices (cinnamon, nutmeg, cloves, peppers, cardamom, those clans). And popped the boat in the oven and baked until the sugar caramelized and the edges of fruits got nicely browned. Served with a scoop of vanilla ice cream.
Seriously, this was one of the most delectable things I have ever made - well, it didn't owe me but a magic of the fresh fruits combined with simple seasonings and good bread. This is a small deviation from a recipe that I tried and loved last summer, one for roasted fruits salad found in Trish Deseine's book mes petits plats preferes (2002, Marabout). I thought of a mixture of juicy fruits cooking with sugar, butter, and salt, giving out a juice which gets absorbed in a buttery croissant - and the mere idea almost seemed good enough. And the real thing was even better, I tell you.
I loved the original recipe, but I am really happy with the results of my little experiment... I think I can call this a roasted fruit galette, perhaps? I will definitely try this one again - technically, I should be able to make this with any combination of fruits, ones of summer or winter, but somehow, this one always comes back to my mind in the late summer... so I will probably wait till next year. Or should I?
posted by chika at: 9/22/2005 11:47:00 PM