1½ cups sliced Naturipe
;⁄; cup sugar, divided
;⁄; cup orange juice
1½ cups butter,
2 large eggs
2 cups ;our
2 tablespoons plain yogurt
½ cup milk
and chocolate curls,
Preheat oven to 325°F. Butter and ;our a 9-inch
In a saucepan, combine strawberries, ;⁄; cup sugar
and orange juice. Simmer until the strawberries
are tender, about 10 minutes. Remove from the
heat to cool.
Cream together butter and ;⁄; cup sugar. Beat in
eggs one at a time.
Sift all dry ingredients together. Combine yogurt
and milk. Mix dry and wet ingredients into the
batter, alternating wet and dry, beating until the
batter is smooth and thick.
Pour the batter into the prepared pan. Spoon the
strawberry mixture onto the batter.
Place a piece of foil under the pan to catch any
drippings. Bake for 30 minutes, or until the top
is golden brown. Let cool.
To serve, garnish with a dusting of confectioners’
sugar, strawberry slices and chocolate curls.
Makes 8-12 servings.
Peach and Nectarine
Pride Packing Co./Fruit Patch
1 pound Mary’s Pride
peaches, skin removed
1 pound Fruit Patch
½ cup toasted hazelnuts
¼ cup sugar
3 tablespoons unsalted
1 large egg, lightly beaten
½ teaspoon vanilla extract
1 sheet frozen pu;
¼ cup peach preserves,
warmed and strained
Vanilla ice cream
or whipped cream,
Preheat oven to 400°F.
Halve, pit and cut peaches and nectarines into
In a food processor, pulse hazelnuts, sugar and
;our until ;nely ground.
In a medium bowl with an electric mixer, beat
butter until light and ;u;y (about 1 minute).
Beat in egg and vanilla. Add the hazelnut mixture.
Unfold pastry onto a parchment-lined rimmed
baking sheet. Spread the hazelnut mixture on
the pastry, leaving a ½-inch border. “Shingle”
the fruit slices over the hazelnut mixture.
Bake for about 35 minutes, or until the pastry
is golden and pu;ed and the fruit is tender.
(If bubbles form in the pastry, prick with a knife
tip.) Brush the fruit with preserves and let cool
for 20 minutes. Makes 8 servings.
Tip: Top with ice cream or whipped cream.