Friday, August 23, 2013
Plump & Plentiful Pluots!
The pluots on our Market this week were amazing and many are ripe despite having been stored in the refrigerator. A pluot is a hybrid stone fruit which is 3/4 plum and 1/4 apricot. I have had to cook some of mine as I could
not keep up with them. I made something similar to an apple sauce (stew then puree) to use in baking and I also stewed some just slightly to serve warm and topped with Greek yogurt. To me they taste like rhubarb so if you are into rhubarb pie, I bet they would be the perfect substitute! A crisp would be wonderful as well… Here are some great recipes for pluots, including Pluot Crostini with Goat Cheese. YUM!