Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.

Food

Summer on the Horizon

Stories like these are only possible with your help!
You have the power to keep local news strong for the coming months. Your financial support today keeps our reporters ready to meet the needs of our city. Thank you for investing in your community.
5b2bf6c04488b3000926d003-original.jpg

So here we are, the week before Memorial Day and we're starting to see summer fruit at the Culver City Farmer's Market. There's the first apricots, nectarines and peaches, along with high season cherries (which peak between Mother's Day and Father's Day) and lingering strawberries. Whole Foods already has saturn peaches and cherries, though their charging nearly nine bucks a pound, whereas at the Farmer's Market you get something around a pound for five. It's a great time for fresh fruit.

Today on Good Food (KCRW's fabulous cooking show), they had such a simple suggestion for cooking up a little dessert, using these (as they call them) pitted fruits, that I thought I would share it with you LAist readers. Split the fruit, remove the pit. Heat up a little butter in a pan and put the fruit in face down. The heat carmelizes the sugars and (later) keeps the fruit from browning, so it can be served chilled too.

It's not even really a recipe. It's just wonderful!

Support for LAist comes from

Photo courtesy of wanderingnome, via Flickr