It was prime time for stone fruit on my end-of-summer visit to the farmers market in Santa Monica, Calif., in late August. What to do with it all, other than eating it out of hand? Here are lots of peach recipes, ranging from savory to sweet.
And here’s what you can do with utterly ripe peaches, nectarines or practically any other berry or soft fruit.
Dead Ripe Stone Fruit Vinaigrette
About ½ cup very ripe nectarines, peaches or other fruit
2 cloves garlic
¼ cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
Salt, freshly ground pepper and a pinch of fresh herbs to taste
1. In a food processor or blender, puree the fruit and garlic. Add the remaining ingredients, seasoning with salt, pepper and herbs.