Making the most of SUMMER STONE FRUIT..poached with honey ..IDEAS and tips

This year because of the severe drought in California, the stone fruits are very very sweet and somewhat smaller than usual.
Here is a way to save money and enjoy THE BEST of summer ripe fruit.

When I go to the markets I try and buy ripe fruit,  this way I can use it quickly and enjoy all the flavors.
Strawberries do not get any sweeter once picked.

Pears seem to ripen too quickly, one minute every pear is hard and green and  the next day you have 6 very ripe pears, that HAVE to be eaten asap.

I always buy locally sourced and now look for knobbly and imperfect organics.

This dessert idea is best made with very ripe (not rotten) fruit, the riper the fruit the less honey you need to  add.

All stone fruit once you get it home store in a cool place DO NOT STORE IN THE FRIDGE AS THIS MAKES THEM DRY AND MEALY, AND  LIGHTLY COVERED TO PREVENT FRUIT FLIES/BUGS.

When you are ready to proceed with this "recipe" wash all the fruit well in clean water, and lightly dry.

In a large saucepan add 1/4 cup water to every 2 cups sliced, stoned fruit (no need to peel).
Yesterday I made a great mix of 

3 ripe bananas

3 ripe nectarines

3 ripe medium peaches

2 small apples

4 medium sized apricots

2 small honey mango's

8 white figs

I also added 2 tsp ground cinnamon ( add any spice you like)

Just use whatever combination you have on hand that is ripe.

Add the sliced fruit to the pan with water and add approx. 2 tbsp honey. (more or less depending on the sweetness of your fruit and the amount)
Bring to boil and then simmer on very low heat, tightly covered for 20 mins.
Remove any scum then add 2 tbsp unsalted butter (optional).

(Bananas turn any poached fruit mix bright orange/red naturally).
Pack into sterilized jars and seal in boiling water.. then store in a cool, dark place..this is great for winter holidays.
OR Pack in airtight containers and allow to chill overnight in the fridge and serve with cream, custard, ice cream.
Can be a filling for tarts and pies
Great with plain yogurt for breakfast.

AS MUCH AS I LIKE A GREAT BARGAIN DO NOT OVERBUY FRESH FRUIT IN SUMMER MONTHS UNLESS YOU ARE GOING TO PRESERVE IT LIKE THIS OR YOU ARE WASTING MONEY AND INCREASING YOUR CARBON FOOTPRINT.

IT IS BETTER TO PURCHASE RIPE FRUIT AS AND WHEN YOU NEED IT PARTICULARLY IN THESE HOT SUMMER MONTHS.

SOMETIMES PEACHES AND PLUMS DO NOT RIPEN WELL AT HOME..THEN SUBSTITUTE THESE IN ANY TOMATO RECIPE, SOUR PLUMS  AND PEACHES MAKE A GREAT SALSA

WHEN STORING FRESH STONE FRUIT AT HOME LAY ON A FLAT PLATE OR TRAY DO NOT CRAM INTO A FRUIT BOWL OR THEY WILL BRUISE AND ROT QUICKER.
IF YOU DO GET DRY AND MEALY FRUIT AT YOUR MARKET IT IS BECAUSE THEY HAVE BEEN HELD IN COLD STORAGE TOO LONG OR TOO COLD.

MEALY STONE FRUIT  IS REALLY ONLY GOOD FOR CHUTNEY..ADD VINEGAR/OR CITRUS JUICE TO THE ABOVE MIX INSTEAD OF WATER, AND COOK SLOWLY ADDING SPICES AND HERBS OF CHOICE.

BUY MORE KNOBBLY ORGANICS, AND KEEP YOUR TASTE BUDS ALIVE AND HAPPY WITH NATURALLY RIPENED FRESH SUMMER FRUIT