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Turkey and Green Bean Pasta Salad
Total time: 60 minutes
I made this with purple, green and yellow plums but you can use any fruit you like. Traditionally the French use cherries - un-pitted. Peaches and/or nectarines would be wonderful.... and even berries would work. To pit stone fruit, make a cut, vertically, (through stem end) all around the pit and twist lightly. If the fruit is 'freestone' the halves will come apart easily. If they are 'clingstone' the halves will not budge and you'll have to cut wedges off the stone. My purple plums were freestone, my green ones were not.
Note: You will need enough to lay, nicely, around the bottom of your baking dish. My plums were small and I used about 20 of them. With larger peaches or nectarines you would probably need 10. If they are really large quarter them to lay better - you don't want them higher than the sides of the baking dish.
Note: It's easier to put the baking dish on a baking tray before you pour the batter over. It's easier to handle and if you spill it's on the tray! The center will just barely jiggle when it's done.