烤箱烤李子

我最近在社交媒体上发表了声明，称李子是我最喜欢的水果。我想我对樱桃的某个时候说了同样的话。但是我承认，我一生中某个时候也可能对油桃，无花果，芒果和利奇斯说了同样的话。但是，李子确实是我最喜欢的水果，我很高兴它们从夏天一直到秋天开始。

那里有很多李子。在北加州，我们有大紫色的圣罗莎李子，还有其他一些带有大象心脏和安吉利诺（Angelino）的名字的人，以及羽绒，杏仁和李子的混合体。虽然他们不在巴黎出现，但有绿色Reine Claudes(which are close to being at the top of my list for favorite品种of plums), tiny golden米拉贝尔和坚固的Quetches，在烘烤过程中保持相对良好的形状。尽管它们不像美国品种那样酸（李子的大部分酸是在皮肤上），但它们在烘焙或烤箱烤时非常好且美味，因为我经常准备它们。

While I was grabbing what likely are the last nectarines of the season at the market the other day, there were plenty of quetsches in the next bin. They go by other names elsewhere, such as修剪李子，并且与达姆森李子。You don’t have to get too hung up on the name; just look for violet, ovoid plums, and those should work just fine.

Plums have a lovely tendency, when cooked, to create their own beautifully-colored, naturally-thickened sauce, which is why I adore using plums to做果酱。在这里，几勺蜂蜜同轴电缆上的果汁中的其他果汁与它们混合在一起，因为烘烤后果汁变稠，坐了一点。

For a variety of reasons, I have a lot of vanilla. And while prices have spiked in recently years, I feel well-invested in my baking future (and present) and added some vanilla bean powder, which is basically dried and pulverized beans. I like the little specks that show up here and there, but also the earthy vanilla flavor of the beans (versus extract) works really well with plums. But if spices are your thing, as they sometimes are mine, a cinnamon stick or other spices, can certainly fill in for the vanilla.

相关食谱

烤无花果

水煮梨

白巧克力新鲜的生姜冰淇淋配烤油桃和樱桃