Savor the Flavors of Summer
July 25th, 2017

Traditional shortcake takes a twist with nectarines and raspberries. Photo courtesy of Washington State Fruit Commission

Nectarine Shortcake

  • 2 cups flour
  • 2/3 cup sugar, divided
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 2 cups sliced nectarines
  • Raspberries, optional
  • Whipped cream

Mix flour, 2 tablespoons sugar, baking powder and salt in a bowl. Add milk and oil. Stir with a fork until mixture forms a ball. Turn onto waxed paper. Pat out to 1/2-inch thickness. Cut with a flared biscuit cutter and place on an ungreased cookie sheet.

Bake at 450 F for 10 minutes or until a toothpick inserted near the center comes out clean.

Break each biscuit in half while hot. Place bottom half in a dessert dish. Combine nectarines with remaining sugar; mix well. Spoon nectarines and raspberries over bottom half of biscuit. Top with other half of biscuit. Serve with whipped cream.

Source: Washington State Fruit Commission


Sweet Cherry Sorbet

  • 4 cups sweet cherries, pitted and halved
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup club soda

Puree cherries, sugar and lemon juice in a food processor or blender. Pour into a 2-quart saucepan; bring to a boil and cook for 3 minutes. Cool thoroughly.

Stir in club soda. Pour into a shallow 8-inch baking pan; freeze 11/2 hours or until edges are solid but center is slushy. Spoon frozen mixture into food processor or blender; process to a coarse texture. Freeze 11/2 hours or until edges are solid but center is slushy. Repeat processing step. Freeze 6 hours or longer.

Source: Northwest Cherry Growers


Triple Berry Banana Boats

  • 4 bananas
  • 4 tablespoons caramel dip
  • 4 strawberries, sliced
  • 32 mini marshmallows
  • 24 blueberries
  • 8 blackberries

Heat oven to 350 F. Lay each banana curve side down on a 12-inch piece of aluminum foil. Wrap foil around each banana, leaving tops exposed. Arrange bananas in a single layer in a 13-inch-by-9-inch baking dish.

Cut banana peels lengthwise about ½-inch deep, leaving ½ inch at both ends. Drizzle with caramel dip. Arrange strawberries, marshmallows, blueberries and blackberries on top.

Bake 10 to 15 minutes, or until bananas begin to blacken and marshmallows melt.

Source: Produce for Kids


Bartlett Pear and Oat Crisp

  • 4 cups fresh pears, medium dice
  • 4 tablespoons mango-seasoned rice vinegar
  • 3/4 cup quick oats
  • 2/3 cup brown sugar
  • 1/2 cup plus 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, diced into 1/4-inch squares
  • Vanilla ice cream

Heat oven to 375 F. Toss pears in rice vinegar and set in a lightly greased foil pouch.

Combine remaining ingredients in a bowl. Use two forks to combine ingredients until mixture becomes crumbly.

Pour mixture evenly over pears, seal pouch and bake for 20 minutes.

Open the top of the foil and bake another 10 minutes, or until crisp and golden. For a crispier crust, refrigerate crumbly mixture 30 minutes before baking.

Serve with a scoop of vanilla ice cream.

Source: Nakano


Apple Honey Crisp

  • 2 pounds apples, quartered and sliced
  • 3/4 cup honey, divided
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup flour
  • 1/4 cup butter, softened
  • Warm cream or ice cream

Heat oven to 350 F. In a bowl, toss apples with 1/2 cup honey, cinnamon and nutmeg. Turn into a 2-quart baking dish.

To make the topping, beat flour with butter and remaining honey until crumbly; sprinkle over apples.

Bake 40 to 45 minutes, or until apples are tender and topping is golden. Serve with warm cream or ice cream.

Courtesy of National Honey Board

Peach and Cinnamon Caramel Ice Cream

  • 3 cups coconut cream, divided
  • 3 peaches
  • 4 tablespoons coconut oil, divided
  • 2 cups sugar, divided
  • 2 teaspoons cinnamon
  • 1/4 cup coconut milk

Pour 2 cups coconut cream into the bowl of a standing mixer. Place in the refrigerator or freezer to chill.

In a medium sauté pan, combine 2 tablespoons coconut oil, 1 cup sugar and 1 cup coconut cream. Cook while stirring over medium-low heat until it is thick and bubbly, about 10 minutes. Let cool slightly.

Slice the peaches and add them to the bowl of a food processor. Puree until you have a fine pulp.

Add the warm coconut caramel mixture to the peaches and puree to combine. Let the combination cool; refrigerate to speed the process.

In the same pan, add 2 tablespoons coconut oil, 1 cup sugar and cinnamon. Let the sugar start to melt; stir with a wooden spoon. When the caramel is hot and the sugar has melted, add the milk. It will bubble up and splutter a bit. Keep stirring and lower the heat to keep it from bubbling over.

Unlike normal caramel where you do not want it to seize up, with this you do. Look for crunchy caramel granules, not smooth caramel sauce.

As soon as the coconut milk has either absorbed into the mixture or cooked off, remove the pan from the heat. Stir every so often so it doesn’t stick to the pan.

Whip the chilled coconut cream to stiff peaks. Fold in the chilled peach mixture to the whipped coconut cream.

Ice cream maker instructions: Add this mixture to an ice cream maker and freeze according to the manufacturer’s directions, adding the caramel crunch in the last few minutes. Transfer to a freezer-safe container and freeze at least a few hours before serving.

Without ice cream maker: Pour the ice cream base into a metal loaf pan or cake pan. Gently stir in the caramel crumbles. Cover with plastic wrap and freeze at least 10 hours before serving.

Source: Heather Cristo and Washington State Fruit Commission