The Riverwest Co-Op, a natural food store/cafe just around the corner, randomly had some pretty plums in the other day. As I walked home, plums filling my pockets, I suddenly started humming a song I hadn’t heard in years; one where, for a good portion of a decade, it’d be rare to go a day without hearing.
Once home my grocery list grew by two items: peaches. pears.
Inspired by the Joanna Newsom song, I made a crostata featuring plums marinated in an asian pear+ginger+miso vinaigrette and served with a coriander+peach caramel sauce and goat cheese. And it’s no ordinary crostata, as I used kouign amann dough in place of pie crust. It’s also inspired by the three girls next to me at a Joanna Newsom concert, around the time Ys came out (2006?), one holding a peach, one a plum and one a pear. I hated them.
Read more after the break!
This crostata is amazing. Really, really amazing. The vinaigrette perfectly cuts the sweetness, the miso in it adds a wonderful complexity the dessert is otherwise lacking, the ginger dances with the fruit so fluently.
Doesn’t that picture of me holding the ginger remind you of Suspiria? The light was reflecting off my pink shirt..if only I could replicate that for every picture. Suspiriiiiiiiia
I recently made a bunch of tea themed macarons for my boyfriend’s future sister-in-law’s bridal shower which lead me to the caramel sauce for this recipe. One type was earl grey with a lavender buttercream and they were dipped in a blood orange infused caramel. Another was jasmine with a coriander + peach buttercream. So I stole ideas from both, resulting in a coriander + peach caramel sauce. I definitely wanted it to be dairy-free, a rarity with caramel, seeing as how the crust of the crostata was already so rich. I seriously adore the combination of peach and coriander..they were made for each other. Well, coriander was made for everything.
I’m not going to go in much to the specifics of the kouign amanns because they deserve their own post (I actually took pictures for a kouign amann post last year but never got around to posting). And it’s a really lengthy description and pretty confusing to make your first time. So for now just google a recipe…
Peach, Plum, Pear Crostata
kouign amann dough
1/4 cup asian pear, ginger and miso vinaigrette
1/4 cup coriander and peach caramel sauce
Preheat oven to 400 degrees.
Thinly slice the plums, toss them in vinaigrette and let rest for 10 minutes. Roll out the kouign amann dough to a 8 inch wide circle. Layer the plums in the center of the dough, leaving at least one inch of crust. Fold the crust over itself and the edge of the plums. Transfer to baking sheet.
Put the crostata in the oven and immediately reduce the temperature to 350. Bake for 35-45 minutes. Drizzle with caramel sauce and dollops of goat cheese.
Coriander + Peach Caramel Sauce
1 can peaches (or if they’re in season, 1/2 pound)
2 tsp lemon juice
3/4 cup sugar
1/3 cup water
2 tsp smashed coriander pods
Bring the sugar and water to a boil over medium heat. Cook until the mixture has browned, ~15 minutes. In a food processor, blend peaches, lemon juice and coriander pods. Add to the sugar/water mixture and cook until thickened.
Asian Pear, Ginger and Miso Vinaigrette
3″ knob of ginger, peeled and sliced
1/2 cup olive oil
1 asian pear, peeled and cut into large pieces
3 tbsp apple cider vinegar
zest of one lime and 1 tbsp juice
salt and pepper
In a saucepan over medium heat, add the olive oil and ginger and cook until ginger is browned (~15 minutes). Strain and set the oil aside to cool. Save the bonus ginger-chips if that yours thing. In a food processor, blend pears, vinegar, lime juice/zest and salt and pepper. Once smooth, slowly drizzle in the ginger-infused oil until emulsified.