Back to Baking

Several people have asked me when I will bake some more. Friends and family who are far away and ask that are really asking, “When will you bake again and post your recipes/photos on WordPress?” Friends and family who live close by, though, are really asking, “When will you bake again so that we will have something of yours to taste?” I can’t be too upset at them; it’s a compliment to my baking, after all.

Yesterday, I decided to bake, for these reasons:
1.I have new ramekins which I had not used yet,
2. In the fridge were a nectarine, a black plum, and a golden delicious apple, all waiting to be used, and
3. The temperature and humidity outside were a lot more bearable, so I did not mind turning on the oven yesterday.

I washed and cut up the three fruits.  (If you read the posting from March 5, you know that I did not pare any of the fruits.) I sautéed the fruits with nutmeg, cinnamon, vanilla extract, and bourbon.  While this mixture simmered, I made a topping of oats, gluten-free flour, pecans, cinnamon, brown sugar, and room temperature butter. At the last minute, I decided to divide the fruit mixture among three ramekins instead of two and baked the fruit crisps for 30 minutes at 350 degrees.

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Would you like yours with a scoop of vanilla ice cream or a dollop of whip cream? Why not both?

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