Recipes from the Market Table by Pascale Beale

SAUTÉED PLUOTS

Pluots are also wonderful sautéed in a pan with a little butter, a pinch of cinnamon and a little brown sugar. The juice from the fruit caramelizes in the pan. Served warm with some vanilla ice cream this makes a quick and easy summertime dessert.

Serves 8 people

1oz butter

¼ teaspoon cinnamon

1 tablespoon light brown sugar

16–20 pluots—quartered

Fresh mint—chopped

1. Place the butter in a large skillet over medium-high heat. When the butter is foaming add in the cinnamon and sugar and stir for 1 minute. Add in the pluot quarters and cook for 5-6 minutes – they should be slightly caramelized. Serve warm with the chopped mint on top and some vanilla ice cream or fresh cream alongside.