Nectarine Plum Crostada
Wine Pairings: Riesling, Gewürztraminer, Rosé

Crust

1 cup flour
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons diced, chilled unsalted butter
3 tablespoons ice water (or more if necessary)

Fruit Filling

1/4 cup sugar
1 1/2 teaspoons cornstarch
4 small California nectarines, pitted and sliced
4-5 small California plums, pitted and sliced
1/2 teaspoon vanilla extract

Topping

  Egg wash: 1 egg beaten with 1 tablespoon water
1/4-1/2 cup raw sugar
1/4 cup peach preserves, warmed

To prepare crust, stir together flour, sugar, cinnamon and salt in a medium bowl. Add butter; cut in with the back of a fork until butter is reduced to oatmeal-size pieces. Add 3 tablespoons ice water; toss until moist clumps form, adding more water as needed if dough is too dry. Gather into a ball and flatten into a disk. Wrap and chill for at least 1 hour or up to 1 day. To prepare filling, stir together sugar and cornstarch in a medium bowl. Add fruit and vanilla and toss well to coat. Let stand for 30 minutes. Meanwhile, roll out dough into a 12-inch circle on a lightly floured board. Place on a parchment lined baking sheet; spoon fruit and juices into the center leaving a 2-inch border of dough on the outside. Brush border of dough with egg wash. Fold up and over fruit to partially enclose (center 6-inches of fruit should be uncovered). Brush dough with egg wash and sprinkle with sugar. Bake in preheated 375°F oven for 55 minutes or until crust is golden brown and fruit filling is bubbling at the edges. Remove from oven and loosen tart from parchment with a spatula. Brush with fruit preserves. Slide onto a rack and let cool for 45 minutes. Serve warm or at room temperature with ice cream.

Makes 8 servings.

Recipe Image

Fig and Raisin Bread Pudding
Wine Pairings: Cabernet Sauvignon, Port, Zinfandel

3 cups chopped fresh California figs (may substitute 2 1/2 cups chopped dried California figs, plumped in hot water and drained)
1 cup golden California raisins
1/4 cup brandy
5 tablespoons room temperature butter, divided
9 slices (3/4-inch thick) French bread
1/2 cup sugar
3 eggs + 1 egg yolk
1 1/2 cups whipping cream
1 1/2 cups whole milk
2 tablespoons California lemon juice
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
  Vanilla ice cream or whipped cream (optional)

Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes. Preheat oven to 350°F. Generously butter an 8-cup soufflé dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to the baking pan to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired.

Makes 8 servings.