Chef Lesli Sommerdorf with Harmons came in to show us how to cook with stone fruit for sweet and savory meals.
Braised Pork with Plums
4 pounds pork shoulder
5 tablespoons rice wine
5 tablespoons low-sodium soy sauce
1 (2-inch) piece fresh ginger
5 cloves garlic, smashed
1 red chile, deseeded and finely chopped
2 tablespoons olive oil
2 star anise
1½ teaspoons five-spice powder
1 cinnamon stick
2 tablespoons sugar
1 tablespoon tomato paste
1 (16-ounce) box low-sodium chicken broth
1 bunch green onions, finely sliced
6 ripe plums, halved and pitted
Salt and freshly ground pepper
Cut the pork into 2-inch chunks and place in a large bowl. Add the rice wine, soy sauce, ginger, garlic, chile, olive oil, star anise, five-spice powder, cinnamon stick, sugar and tomato paste. Let marinate for at least 1 hour.
Add the pork-marinade mixture to a slow cooker and turn on high. Add the broth, half of the green onions and plums and bring to a boil. Turn down to low and cook for 4 hours or up to 8 hours. Season with salt and pepper. Garnish with the remaining green onions.
Nectarine Blackberry Clafouti
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 ½ to 2 cups peeled, halved, pitted and sliced nectarines
½ cup fresh blackberries
Vanilla ice cream or sweetened whipped cream, optional
Preheat oven to 350 degrees. Put butter in a 9- by 13-inch baking pan and place in the oven until the butter has just melted. Remove from the oven and set aside.
In a large bowl, whisk the flour, sugar, baking powder and salt. Add milk and stir just until flour disappears. Pour the batter over the melted butter in the baking dish. Using a rubber spatula, cut through the batter a couple of times to incorporate the butter and push the batter into the corners of the pan.
Drain any liquid from the nectarines and arrange them evenly over the batter. Sprinkle the blackberries over the batter. Bake until the entire top is golden brown, about 40 minutes. Serve warm with vanilla ice cream, if using.
Adapted from Casa Orinda restaurant, San Francisco