Fruit Forward Summer Menu
Updated: Jul 8
August means watermelon, figs, and peaches in the Rogue Valley so let's design a menu featuring these show stopper fruits.
Cold Watermelon Soup
3 cups cubed watermelon
1 celery stalk
1 medium tomato
1 cucumber
1 red bell peppers
2 garlic cloves
1 inch piece fresh ginger, peeled
Juice of 2 limes
Handful fresh basil leaves
1 tablespoon apple cider vinegar
salt and pepper to taster (I add red pepper flakes)
Put it all in a blender and puree. Chill before serving with a sprig of mint on top.
Pork Tenderloin with Roasted Figs
2 pork tenderloins
salt and pepper
2 Tblsp olive oil
2 shallots (or onions)
2 cloves garlic
12 fresh figs cut in half lengthwise
1 cup chicken broth
1/4 cup balsamic vinegar
1 spring rosemary, minced
Preheat oven to 350 degrees..
Pat tenderloins dry and remove silver skin, if present. Season with salt and pepper.
Heat oil in a large, oven-proof skillet over medium-heat. Brown the seasoned tenderloins on all sides,
Add sliced shallots and garlic around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everything.
Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes or until internal temperature reaches 140 degrees.
Remove from oven and place tenderloins and figs on a serving platter. Tent with some foil to let rest.
Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to make about 3/4 cup sauce. This could take about 10 minutes.
Slice tenderloins, drizzle reduced sauce over the dish and garnish with fresh rosemary sprigs.
Peaches and Cream
3-4 fresh peaches
4 Tblsp honey
2 Tblsp water
1 1/2 cups heavy cream
Combine water and 3 tablespoons honey in a medium saucepan; bring to a boil over medium-high heat. Boil until slightly thickened and syrupy, 2 to 3 minutes. Add the peaches and stir to coat. Pour into bowl and let stand at room temperature for 30 minutes, then refrigerate until cold, at least 1 hour.
Whip cream with remaining 1 Tblsp of honey.
In a pretty glass add a dollop of cream, a spoonful of peaches and top with more cream.