The Precious Peaches of Summer

Whenever I go to the grocery store in the summer I love to smell the peaches. And if I can smell them, then I want to buy them, but if I buy them, then I have to do something with them, because if I don’t have anything to do with them, then I forget to eat them and all I’m left with is a mushy pile of inedible fruit and swarm of fruit flies. But having a purpose for them is a sure fire way for Smart Freedoms (NTPs) and Organic Freedoms (NFPs) like my husband and I, to waste not the precious peaches of summer.

Classic Freedom (SFJ) Kelly found this delectable recipe in the holistic version of her favorite magazine, ahem, what else but Martha Stewart Whole Living, and while I would usually caution Organics (NFs) and Smarts (NTs) against her concoctions — because of the seemingly unneeded amount of tedious detail and extra steps — this one is pretty simple, and combines my favorite stone fruit with my favorite Italian cheese, ricotta. And it’s to die for. Frankly I don’t see why this wouldn’t appeal to all types who want to try something new. And certainly a Fun (SP) could do it in their sleep and I don’t think there is anything a Classic (SJ) shouldn’t try that has been put forth by the mighty Martha.  

Warm Stone Fruit Salad

Serves 4

• 1/4 vanilla bean, split lengthwise
• 1 star anise
• 2 tablespoons brown sugar
• 1 sprig fresh thyme, plus more for garnish
• 4 ripe peaches, halved, pitted, each cut in 6 wedges
• 4 ripe apricots, halved, pitted, each cut into 4 wedges
• 1 cup part-skim ricotta

In a large skillet, combine the vanilla, star anise, sugar, thyme, and 1 cup water. Bring to a boil and cook until syrupy, about 6 minutes. Add fruit, reduce heat to medium, and cook 8 to 10 minutes, or until the fruit is tender but not mushy, and the liquid is syrupy again. Shake the pan occasionally to prevent sticking, but don’t stir, as this will break up the fruit. Remove and discard spices. Spoon into bowls; top with ricotta.