Sweet and sour with the subtle spice of curry, sosaties are one of the great braai (barbecue) foods of South Africa and a hallmark of Cape Malay cuisine.
Tag: Stone fruit
Meggyleves
Sour cherry soup is enjoyed by Hungarian families as cherries come into season in late spring and early summer. Each family has its own favorite recipe.
Khoresht-e Aloo
This khoresht, or stew, takes hearty chunks of lamb and melds them together with the deep flavor of dried plums to create a rich dish with a sweet bent.
Hamantaschen
Ashkenazi Jews celebrate the two-day Purim holiday with hamantaschen, a simple, three-cornered pastry sweet with a variety of fillings.
Clafoutis
This sweet cherry flan originated in the Limousin region of France and is often served as a breakfast dish. Clafoutis is classically made with fresh cherries in early summer.
Blitzkuchen mit Obst
German for "lightening cake," this sweet streusel confection comes together in a flash and is the perfect way to use up all kinds of seasonal fruit.
Bellini
This refreshing cocktail was first served in Harry's Bar in Venice sometime in the 1930s or '40s. Named after the Renaissance artist, it is traditionally made with white peaches.
Rumtopf
Begun in the spring, boozy Rumtopf, or "rum pot," is a German Christmastime favorite. Fresh seasonal fruits are sweetened with sugar, layered in a pot and soaked with rum.
Pflaumenkuchen
This German fruit tart is a simple way to use the freshest stone fruit of the season. Don’t restrict yourself to plums! Peaches and apricots work well too.
Peach Ice Cream
There’s nothing like a big scoop of Georgia peach ice cream to cool down a hot summer’s day. If you have an electric ice cream maker, you’ll be astounded at how easy it is to make.