Quick and Easy Italian Plum Cake (You can use other fruit, too.)

This just proves, once again that delicious recipes need not be complicated! I believe the original recipe may have been from Martha Stewart but I found this one, said to be an adaptation by a reader, on chowhound.chow.com  where it was first published in 2005, and has been  popular ever since.

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No need to arrange the fruit, unless you want to. :) The sugar sprinkle adds a pretty sparkle and a delicate  crispy crunch.
You mix the simple batter in one bowl with a spatula, pour into a greased & floured cake pan, press the fruit slightly into the batter, sprinkle the top with 2 tablespoons of granulated sugar and bake.


We just harvested the last of the Italian Plums from our tree, so that was my fruit of choice. The good news is that you can use other fruits too:
Plums, Apricots, Berries, Peaches, Nectarines, Pears,  Cherries, or a combination would all work in this recipe. You can use frozen berries as well, don't thaw.
The sugar sprinkle adds a pretty sparkle and a delicate  crispy crunch.
We've eaten it for breakfast, as a snack, and dessert ~ it doesn't last long around here!


So easy to put together that I made two one afternoon one to keep and one to give.

If you would like a printable copy of the recipe, it's over on my recipe blog ~ click here.

Thank you for stopping by!  Blessings ~ mari

Pan-Seared Nectarines with Caramelized Yogurt

We continue to get juicy stone fruits well into October and this is a great way to make a sweet little dessert or snack from them. It even works for fruit that is not quite ripe.





All it takes is a couple of nectarines, peaches, a few plums, or even pears, a little brown sugar, plain yogurt, pure vanilla extract and a couple of minutes of your time.







Halve the fruit, remove stone or seeds and press it cut-side-down onto a plate of brown sugar.







Again, cut-side-down, place the fruit into a pan over medium-high heat for a minute or so to allow the sugar to caramelize.





Then just stir a couple of spoonfuls of vanilla extract into the plain yogurt, place in individual cups and sprinkle with additional brown sugar. As soon as the sugar has dissolved into the top of the yogurt serve it along with the warm fruit. Yum, it's soo good, and requires so very little effort.



As you can see, it really requires no recipe but I've outlined the directions on my recipe blog in case anyone wants a printable copy for future reference.

You can find the printable version HERE.

Thanks for stopping by today!

Nectarines Wrapped in Prosciutto with Balsamic Vinegar Syrup Drizzle

Melon slices, fig or apple wedges, asparagus, and bread sticks wrapped with prosciutto are welcome appetizers or snacks but I hadn't thought of using stone fruits until I saw one of Donna Hays recipes.










In Donna's recipe she wraps the peach wedges then arranges them on greens with a sweetened balsamic vinegar syrup ~ since I have a nectarine tree, that's what I used.











I used baby spinach and baby arugula for the greens; the mild spinach and peppery arugula provided a interesting contrast in flavor and texture, and Donna's method of preparing the simple balsamic syrup is brilliant and best of all, it can be made in moments.









Thumbs Up reviews at my house!

This is one to remember when you're looking for a light, satisfying appetizer or starter.

If you would like a printable copy of the recipe it is located on my recipe blog, you can access it by clicking HERE.

Thank you for stopping by ~ I welcome comments!