Bring on the fruit

Peach and Prosciutto Sandwich

Makes 1 Recipe courtesy Rachel Gurjar

Ingredients:

2 large peaches, sliced 1 Tbsp red wine vinegar 1 Tbsp chili crisp, plus more Kosher salt 1 demi-baguette, sliced in half lengthwise, toasted 4 oz cheddar slices 2 sprigs basil, leaves picked 4 oz prosciutto slices

Preparation:

1. Gently toss peaches, vinegar, 1 Tbsp. chili crisp, and a pinch of salt in a small bowl to combine. 2. Place baguette, cut side up, on a plate. Layer cheese over bottom half and top with peach mixture, then basil leaves, prosciutto, and more chili crisp.

Close sandwich; cut in half.

Matt Preston’s Tomato and Plum Salad

Serves 4, Time 15 min. Recipe courtesy delicious.com

Ingredients:

3 plums 8 heirloom or black Russian tomatoes cut into irregular shapes 100g ricotta, crumbled Basil leaves, to serve

Dressing:

1 tbs red wine vinegar ½ tsp salt flakes ¼ cup extra virgin olive oil Pinch of ground white pepper

Preparation:

1. For the dressing, combine all ingredients in a bowl. Set aside. 2. Slice the cheeks off the plums, then cut into wedges. Place the tomatoes and plum wedges in a bowl, add the dressing and toss well to coat. 3. To serve, arrange the tomatoes and plums in a serving bowl or on a platter.

Scatter the ricotta over the salad, then place the basil leaves over the top as garnish. Serve immediately.

Blackberry Dumplings

Yield 4 Time 30 min. By Grammy Fisher

Ingredients for the fruit:

1 quart fresh blackberries 1 cup water ½ tsp lemon juice ¾ cup sugar

Ingredients for the dough:

1 ½ cups all-purpose flour 2 tsp baking powder ¾ tsp salt 2/3 cup milk

Preparation:

1. Bring blackberries, water, sugar, and lemon juice to a boil. Reduce heat and simmer for 5 minutes. 2. Combine flour, baking powder, salt, and milk. Drop dough by tablespoons full into blackberry mixture and let cook covered on medium for 15 minutes. 3. Let cool and serve with milk, ice cream, or whipped cream.

Grilled Pork Chops with Cherry Sauce

Serves 4, Time 30 minutes, plus time for marinating Recipe By Mark Bittman

Ingredients:

4 pork loin chops, preferable bone-in and at least 1 inch thick 1 Tbsp minced fresh rosemary 1 tsp salt, plus more for the sauce 1 tsp freshly ground black pepper, plus more for the sauce 1 tsp finely minced garlic 3 Tbsp butter 1 Tbsp minced shallot 1 cup cherries, stemmed, pitted and halved ½ cup fruity red wine

Preparation:

1. Pat the chops dry and rub them all over with a mixture of the rosemary, salt, pepper, and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling. 2. Heat a charcoal or gas grill and cook the chops over the hottest part of the fire until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until it’s juices run just slightly pink and the meat is rosy in the center, or when a thermometer registers 135 degrees in the thickest part of the chop. Transfer them to a platter and cover loosely with aluminum foil. 3. Melt 1 tablespoon of the butter in a skillet over medium-high heat and add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter. Season with salt and pepper. Pour the sauce over the chops and serve.