We’re reposting this late summer classic from Pastry Chef Jenny Raven because it’s that time of the year again:
Only once or twice a year does a fruit come along that I feel is featured best by serving on its own, without setting it in a composed dessert context. That time has come with the wonderful Flavor King pluots from Brookside Farm in Brentwood, CA.
Upon their arrival, these pluots perfumed the kitchen, drawing Sous Chef Brian Murphy to the three cases I ordered from farmer Welling Tom. Burying his face in the box, Brian came up for air and said, “It’s like putting your face in a bag of mixed Jelly Beans!” He and I also agreed the pluots tasted like bubblegum, vanilla, and Hello Kitty erasers. If all of those things sound bad to you, consider Brian’s analogy: marvelous tropical flowers that seem to have been copied from overblown, tacky plastic flowers. “It’s like nature copying bad art — except when nature does it, it’s wonderful.”
Juicy, sweet, their golden flesh veined with fuchsia — these pluots are so delightful, I feel compelled only to peel off the tart skin and serve them sliced in a bowl to make for a sublime eating experience. Look for them on the menu this Thursday.
Jenny Raven Pastry Chef