Stone Fruit with Ginger-Lime Syrup is ideal for brunch, and a fanciful summertime dessert, too.
Temperatures are reaching well over 100 degrees here in Los Angeles so I am always looking for recipes that are light and refreshing. Stone Fruit with Ginger-Lime Syrup is perfect for cooling off in the summertime heat.
This delicious and impressive recipe is from Jennifer Segal’s new book Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes.
Jennifer’s 100 recipes will surprise you with their ease and bold flavors. Each recipe comes with a gorgeous photo and pro tip to up your kitchen game.
I recently met Jennifer at a meet and greet luncheon at Melissa’s Produce.
Here are a few delicious recipes we sampled.
Jennifer’s Swiss Chard with Feta had the right mix of flavors to balance out the slightly bitter green, enough that even professed chard haters will fall in love with it.
And Jennifer surprised us all at how easy and quickly this Pan-Seared Halibut with Cherry Tomatoes and Basil recipe came together during her demonstration. (If halibut is out of season you can use any other firm, white fish.)
I was inspired by her demonstration, so I tested these recipes at home.
I used Hatch Sweet Onions that are grown in the same region as Hatch Chiles and they caramelized beautifully for this rich appetizer. Look for them in your local grocery store.
And I served this dip with pita chips. My guests gobbled this one down quickly.
I made this poke recipe in 4 oz. mason jars and took it to the Hollywood Bowl as part of our picnic. I LOVE that mason jars double as dishware!
I will make each of these dishes again, and many more from the book because each recipe offers a unique spin on the ordinary. For example, the key lime pie doesn’t have any eggs, and Jennifer’s rendition of scrambled eggs uses cornstarch in them for a fluffier texture.
And, not one recipe requires unusual equipment. Win-win, yum, yum.
Today’s Recipe: Stone Fruit with Ginger-Lime Syrup
I chose this recipe because stone fruits are in season right now. We all know how flavorful and juicy they are out of hand, and when you add them to a sweet and pungent ginger syrup, you have an elegant little dish that shouts simple summer fun.
Just boil the ginger, sugar, and water to make syrup. Strain, add the lime juice and refrigerate. Slice the fruit, add cooled syrup and fresh mint and you have yourself a refreshing dish for brunch or dessert. I put them in mason jars and served it at the Hollywood Bowl.
Stone Fruit with Ginger-Lime Syrup
Seasonal stonefruit a delightful treat, but when you add this sweet and pungent ginger-lime syrup to it you now have an exceptionally refreshing and pretty dish.
- 1 cup [240 ml] water
- 1/2 cup [100 g] sugar
- 1/2 cup [115 g] sliced fresh ginger left unpeeled
- 1/4 cup [60 ml] fresh lime juice from 2 limes
- 3 ripe peaches sliced
- 3 ripe plums sliced
- 3 ripe nectarines sliced
- 1 tablespoon chopped fresh mint
In a small saucepan over high heat, bring the water, sugar, and ginger to a boil. Turn the heat down to low and simmer for 10 minutes, stirring to dissolve the sugar. Strain the syrup through a fine-mesh sieve into a medium heatproof bowl; discard the ginger. Stir the lime juice into the syrup and then refrigerate until cool, about 1 hour.
In a shallow serving bowl, combine the sliced fruits and mint. Pour the cooled syrup over the fruit. Cover and chill for at least 45 minutes or up to a few hours. Serve the fruit and syrup in bowls with spoons.
Stone Fruit with Ginger-Lime Syrup is my new go-to summertime recipe. I am enjoying cooking out of Once Upon a Chef because I am learning lots of tips and twists that elevate dishes I have made before.
I think Jennifer’s recipes work because she has the authority of a professional chef and the practicality of a busy working mom. I love that she teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. I am looking forward to trying the rest of her recipes
…and then, she paused for thought.
This looks just beautiful, and perfect for a refreshing dish in the summer heat!
So, I cannot decide which part of this blog I wish I could participate in most: the dessert, the dip, or the Hollywood Bowl. You always make things sound soooo good and sooo much fun!
I’m with Susan! Seriously lovely dessert – so simple and yet sooo delicious!! Gorgeous photo!!!
Thanks, Nancy. Perfect summertime fun!
I want to try everything! Where can I purchase Jennifers cookbook? Yummy. Also the mason jar idea – you are brilliant!
Thanks, Melody, I know you would love this cookbook. Click on the link of the title of the book to order.
Sophia S Marsh-Ochsner
The Stone Fruit with Ginger Lime Syrup was to-die-for and looks so stylish the way you served it Cathy. I can’t wait to try all the other recipes particularly the Tuna Poke and Caramelized Onion Dip. Love. Love. Love this post. Inspired to cook again.
So glad you enjoyed the stone fruit at the Hollywood Bowl. PS you ate the poke at the Bowl as well LOL.
You would love this book.
valentina maria kenney wein
Cathy, I’m going to try these peaches. I love marinated fruit and I can’t get enough stone fruit this summer. Looks like it was a super delicious day at Melissa’s!
Thanks Valentina, it was a delicious day. I have really been impressed with every recipe I have tried from Once Upon a Chef. I think you will really enjoy this recipe.
Nanette La Salle
Wonderful as always! Thanks. Looks so good. I will be trying those recipes! Might need another cookbook!
It is a great cookbook and the recipes are solid. Hope you enjoy it. 🙂
Warm caramelized onion and Gruyere dip? Are you kidding me? I’m so not a “dip girl”, but I will be thinking about this until I actually make it! I can almost taste it! You’re killing me with all these Melissa’s book events! Wish I could get to one of them!
The dip was a hit. When you are in town and catch up… come to the next event!