Peach And Plum Salad Food

PEACH AND PLUM SALAD

Steps:

• Place the vinegar, honey, cilantro, oil, lime juice and zest, brown sugar, jalapeno, hot sauce, cinnamon, and anise in a large bowl; stir together until well incorporated and the sugar has dissolved.
• Gently fold in the peaches and plums and let stand at room temperature for 10 minutes.
• Season to taste with salt and pepper then serve.

PEACH AND PLUM GALETTE

Steps:

• Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
• Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl.
• Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
• Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar.

PEACH AND PLUM SALAD

Steps:

• Arrange plums and peaches on serving plate. Sprinkle with walnuts.
• In small bowl, mix remaining ingredients; drizzle over fruit.

LAMB SALAD WITH PEACH, PLUM AND FENNEL

Steps:

• Position a rack 6 inches from the broiler and preheat. Thinly slice the fennel lengthwise, using a mandoline if you have one. Soak the cut fennel in a bowl of very cold water. Smash the garlic cloves, sprinkle with the 1 teaspoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the garlic, olive oil, and marjoram together and rub all over the lamb. Season with pepper, to taste. Place the lamb, trimmed-side down on a broiler pan. Broil the meat until nicely browned, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the sides of the meat registers 120 degrees F, another 2 to 3 minutes. Set meat aside to rest while preparing the salad.
• Pit and cut the plums and peach into chunks with their skins. Toss fruit in a salad bowl with the mesclun salad greens. Drain and pat the fennel dry, add to the salad.
• Thinly slice the lamb against the grain into bite-size pieces, and add that to the salad as well. Season salad with the salt and pepper, toss with the dressing, and divide evenly among 4 plates. Serve.
• Whisk the vinegar, mustard, salt, and pepper, to taste, in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

PEACH-PLUM GALETTE

Steps:

• Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
• Preheat the oven to 400˚ F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
• Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.

SPICY PEACH AND PLUM SALSA

Steps:

• Peel peaches if desired; dice into 1/2-inch pieces and place in medium bowl.
• Dice plums and tomatoes into same size pieces as peaches.
• Stir in green onions, jalapeño pepper, garlic and lime juice.
• Stir in mint or coriander, and salt to taste.