School Days
A Cooking School Memoir
“Look what I got!” said Dr. R., as he triumphantly unwrapped a parcel from the poissonerie in the village of Aups, where for six years I held my culinary vacation program. “...
You can begin to compose your own creations as soon your local fruit begins to ripen in late spring and early summer, continuing to play with combinations until late fall here in our area. The final dish tastes like cobbler, but without the crust.
Ingredients
- Choose a selection of apricots, plums, figs, peaches, nectarines, even grapes, depending on the season and what looks best at the market.
Preparation
Leave figs whole, but halve or quarter and pit the stone fruits. Grapes may be whole or halved or both. Place the fruit in a baking dish, sprinkle with a bit of olive oil and sugar, toss, then roast at 475°F. until the fruit is soft and lightly golden, and some juices are beginning to run, about 15 minutes.
The warm fruits are especially good topped with vanilla ice cream that gradually melts into a kind of a creme Anglaise.
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