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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!
Photo courtesy of wanderingnome, via Flickr
