Summer Fest Week 2: Fruits From Trees!

by Matt on August 4, 2009

This is week two in our amazingly fun Summer Fest! Thanks to everyone who left comments, all your amazing suggestions and tips have been so priceless! For more on how this all works visit my post last week here and remember to leave comments here and on your blog as well as the other hosts. And feel free to grab the Summer Fest icon, I made it for you!

Picture 1One of the world’s greatest rap songs ever written happens to include a micro-ode to summer’s most delightful gems:

“Take a Peach
Take  a Plum
Take A Piece Of Bubble Gum
No Peach
No Plum
No Piece Of…

–JJ Fad’s Supersonic, 1988.

While I do love bubblegum and Supersonic, I just happen to love peaches and plums a wee bit more. And as part of Summer Fest 2009 we’re talking about stone fruit–all those delicious summer peaches, plums, nectarines, apricots, as well as the recent hybrids like angelcots and pluots and all the other ots.

summerfest-badgeI am blessed with a mini-grove of fruit trees planted by Adam’s grandmother back in the late 1950s. The nectarine and apricot trees hang out all year long, keep the giant orange tree company until their summer shift begins. They clock in, put on some leaves, and get to work churning out buds and later fat ripe fruit that I can barely keep up with. When we are up to our eyeballs in stone fruit (I’m sure it’s a ploy to distract us), they quickly sneak off, clock out and take an 11-month break. Heck, they deserve it.

Because of the abundance they produce I’ve been able to indulge in a variety of stone fruit recipes. I’ve made cobblers, cakes, ice creams, sorbets, salsas, marinades, just about anything that I felt was in line with my skill level. Some were successes (cobblers and ice creams) while others were failures (a few salsas just never got the balance right). But if I need to use a large amount of nectarines or apricots I can think of nothing better than cobblers. Or even ice cream which never really lasts that long at my home anyway. And I know what you’re thinking right now, you want to tell me about canning and preserving. Go ahead, I’ll let you. But I’ve never canned a thing in my life and the thought is quite daunting.

Maybe next year?


Like last year I’ve made a few cobblers as well as my pal David’s Apricot Ice Cream. And I love this ice cream. Creamy, rich, with that slight tang (is that what it is?) of the apricots. And just so you know, this ice cream makes amazing milkshakes.

mattbites_apricot_ice_creamDavid says if you’re lucky enough to find a bounty of fresh summer apricots then you must take advantage of them–their season is far too short. Next year I’m inviting you over and you can have as many as you want!

Apricot Ice Cream from The Perfect Scoop by David Lebovitz

1 pound squishy-ripe fresh apricots (10 to 16, depending on size)
1/2 cup water
1/2 cup sugar
1 cup heavy cream
3 drops almond extract
a few drops freshly squeezed lemon juice

Slice open the apricots and remove the pits, then cut each apricot into sixths. Cook the apricot pieces with the water in a covered medium, nonreactive saucepan over medium heat until tender, about 8 minutes, and stirring occasionally. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature.

Once cool, purée the apricots and any liquid in a blender or food processor until smooth. Taste a big spoonful; if there are any small fibers, press the mixture through a mesh strainer to remove them. Stir in the cream, almond extract, and lemon juice.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.


Other Summer Fest Posts:

Jaden’s amazing salad recipe with a few of my personal favorite ingredients

Margaret’s Clafoutis, another favorite of mine that is usually gone in about 6 minutes

Todd & Diane’s Peach Cooler which makes me ask “Where’s The Booze?”

Marilyn creates a Ginger Peach Pandowdy and you’ll want to check it out!

Stephanie from Wasabimon’s does a blog swap with Charmian and the result? A Peach Ice Cream Recipe that looks amazing! And the other half of the swap is here!


Other stone fruit posts from matt:

Peach and Raspberry Cobbler

Cobblerfornia Dreamin’

{ 8 trackbacks }

Simmer Till Done » Blog Archive » Ginger Peach Pandowdy
August 4, 2009 at 7:04 am
Nectarine Blueberry Crostata « Pen & Fork
August 5, 2009 at 9:37 am
Postres: Apricot Pastelitos de Nuevo México « Gabriela's Kitchen
August 5, 2009 at 8:18 pm
Peach Elderberry Jam Recipe — Wasabimon!
August 6, 2009 at 2:14 pm
apricot -
January 28, 2010 at 4:17 pm
Nectarine Blueberry Pie Recipe | Pen & Fork
October 17, 2010 at 9:06 pm
Italian Food Forever » Fresh Peach Gelato
November 28, 2011 at 11:58 am
Peach Elderberry Jam Recipe
December 8, 2011 at 4:48 pm

{ 50 comments… read them below or add one }

Meg Zimbeck August 4, 2009 at 5:12 am

Oh man, I’ve made David’s recipe for apricot ice cream twice already in two weeks! So darn good.

Phoo-D August 4, 2009 at 5:22 am

An apricot tree in your backyard!?! I think I would eat myself silly with fresh apricots only yards away. Those look absolutely beautiful, and in ice cream…oh my.
To join in the summerfest fun, here’s a post about a classic cherry pie made with sour cherries:

Jaden August 4, 2009 at 5:36 am

Mattttttttt!!! I’m now going to have Supersonic stuck in my head all day long! aaaaccckkkk! Wow, check them shoulderpads!

Marjorie August 4, 2009 at 5:37 am

That ice cream looks amazing. It has just been added to my list of things to do this weekend.

In honor of this week’s Summer 2009 theme, I have two posts to share.

Kristina August 4, 2009 at 5:43 am

One of my neighbors has an apricot tree. Maybe I could sneak into her yard late at night because this sounds great!

Here’s my entry for this week:

It’s a buttery cornbread cake topped with peaches.

cosmic cowgirl August 4, 2009 at 5:45 am

just gorgeous! here’s my offering for this week fruit fest:

Mary Coleman August 4, 2009 at 5:47 am

Apricot ice cream. Unbelievable.Can’t wait to try it.
here’s my Summer Fest Entry….Nectarines with Fresh Thyme and Cream it a salad or is it a dessert. You decide!

Rosy August 4, 2009 at 5:53 am

That looks soooooo good. Not normally a huge apricot fan but that looks yummy! I decided on plums for my contribution… Rosy x

Charmian Christie August 4, 2009 at 6:14 am

Looks gorgeous, Matt. For Summer Fest, Stephanie and I did the blog swap. She posted my peach ice cream and I posted her peach freezer jam. Imagine the two dishes together?

Margaret Roach August 4, 2009 at 6:52 am

I’m loving that ice cream, and also that fancy row of little orange dots (apricots?) that set off the collaborator posts so fancy-pantsy. Aren’t we special?

I have to just say out loud, I am *so glad* that we all managed to get this off the ground. I am meeting the best people because of it, coming to visit me with tales of how they love one of the other blogs in the group and so on.

Thanks, Matt, for the logo and the continuing inspiration. I promise (as is obvious) not to attempt photo photography as my next career, so you are safe from me at least. xoxox

Marilyn August 4, 2009 at 7:01 am

Ice cream! Why, I’d never think of missing out on standing near a HOT oven for dessert in summer. Honestly, the things people invent. Matt, this ice cream looks fabulous, as do those gorgeous apricots, and the shoulder pads, and everything you do at this beautiful blog of yours. Thanks for hosting, and for bringing so many people together. You’re the best.

Kelsey/The Naptime Chef August 4, 2009 at 7:09 am

I love all of David’s Ice-Cream recipes, they are always delicious. I am so sad because all the apricots in Pennsylvania froze this spring so there are very few available to us in NY!

Here is my Summer Fest entry this week, I make this Simple Almond Cake with tree fruits all the time. In this example it is made with rhubarb (not a tree fruit), but I like it with chopped plums, peaches or apples.

Laura [What I Like] August 4, 2009 at 7:15 am

Looks absolutely unbelievable! I have a weird relationship with apricots…I love the flavor but can’t abide by the texture. Therefore to enjoy them I must bake/ broil/grill/puree them. Or in this case, cream them! I do adore apricot jam as well, but I understand if you’re not into it. Canning can be hot, sweaty work in a summer kitchen!

Danielle August 4, 2009 at 7:32 am

Oh oh oh, I need an ice cream maker, stat.

And I definitely cheated a little bit on my own week 2 post, but here’s my post on fruits & failure (with a couple successful past recipes linked in the post):

Heather @ chik n' pastry August 4, 2009 at 7:40 am

Alright – I unfortunately just read this and am already behind. Crikey! I did however, just post a recipe for a Nectarine Pie w/ Creme Fraiche icecream, and even though I didn’t do it specifically for Summer Fest, it’s still tasty!!

But… I’ll be back to participate next week fo sho, and will post that big ol’ tomater on my page right now :) Good times!!!

Chef Gwen August 4, 2009 at 8:04 am

I’ve never made apricot ice cream before. But now, I think I need to go make sure my ice cream bowl is in the freezer. We’re still experiencing temps in the 110+ range and ice cream just might make it easier to survive! Thank you!

Jen H August 4, 2009 at 8:23 am

This ice cream sounds divine! There have been alot of apricots in the grocery store lately, so I’ll have to try this one out.

My Summer Fest contribution is Peach & Radish Salsa

Irina @ PastryPal August 4, 2009 at 8:49 am

Apricot ice cream sounds incredible. As peach ice cream is one of my favorites, it seems like a natural variation. A few days ago, I made these roasted apricot tarts, which are super easy to put together. The dough has 3 ingredients! And you can use any stone fruit instead of apricots. Check it out here:

Cheryl Arkison August 4, 2009 at 9:33 am

I popped my sour cherry this weekend for Summer Fest. Read about it here:
Sour cherries are real! Who knew?

veggiebelly August 4, 2009 at 10:03 am

I cant wait to try this icecream!

Here is my post on the easiest way to pit a peach:

And once youve pitted your peaches, make this super easy peach tart!

j.cro August 4, 2009 at 10:32 am

This is what I’ve been eating for brekky most mornings – I posted about the lemon basil but it’s got NJ fresh peaches (plus blueberries and raspberries) in there too.

I think I might need to invest in an ice cream maker – hmmmmmmm.

Jennifer August 4, 2009 at 11:36 am

I think people are often intimidated by canning, but I’ve been doing it for years, and it might be sweaty, messy work, but it’s not difficult if you know the basic procedures. You really don’t need any special equipment for high sugar/high acid canning such as jams and pickles–as long as you have a pot deep enough to cover the jars in water when you boil them after filling, and a pair of plastic-coated tongs to handle the jars, you’re fine!

Last week I made a Spiced Apricot Butter and a Peach Chutney–both were To. Die. For.

And, really, the best part about canning is that you’ll be able to take those gorgeous summer flavors into the fall and winter, and they always make lovely gifts.

Ravenouscouple August 4, 2009 at 11:41 am

We made Peaches and Berries Flambe with rum and served it with vanilla bean ice cream! Thanks for a great idea to share these recipes!

Diana August 4, 2009 at 12:12 pm

Oooh, send some apricots my way. There’s something so sexy about fresh apricots. I had a hard time picking a post for this summer fest, I use a lot of fruit. I was going to share cherry rhubarb skillet pie, but I think the hot weather we’re having calls for some sweet and tangy cherry limeade.
Loving SummerFest!

Stephanie August 4, 2009 at 12:46 pm

Thanks for the link, Matt! I love this Summer Fest idea. What a fabulous idea.


Gavan August 4, 2009 at 2:02 pm

Matt, I thought I was going to be getting another liquid lunch idea, ah well. By all accounts this recipe is the business and will keep my missus happy at least! Love the tune too btw.
In honor of Fruit….. week, I got some amazing pluots and plums so here’s my entry.
as well as something I made earlier (as they say) August 4, 2009 at 3:58 pm

One day last week, when it was insanely hot, and we were cleaning up after service (I’m a culinary school student) a pastry student was making ice cream and offered us all a taste.

Let me tell you, there is nothing, nothing better when you are hot than a heaping spoonful of icy heaven.

You know, I have an ice cream maker at home. And I saw gorgeous apricots at the market. And …

Well, you know where this is going!


Tammy August 4, 2009 at 5:49 pm

Better late than never. Great recipes!! This is so much fun.

Sarah Olson (A Beach Home Companion) August 4, 2009 at 6:03 pm

Great ideas from everyone! And I whole-heartedly agree there is nothing more purely delicious than fresh fruit ice cream.

So, I don’t have a blog post on this, but back when I was working at a restaurant we had a wine dinner and I made Grilled Peaches with Bourbon Butter sauce and Ice Cream Rocks. Super simple and a welcome end to a summer barbeque:

Make a sauce with a 1/2 stick butter, 1/2 cup bourbon and 1 cup brown sugar (just simmer in a saucepan), roll some scoops of ice cream in toasted pecans and re-freeze them, grill some peaches and then put it all together. Voila!

Tammy August 4, 2009 at 6:27 pm
deensiebat August 4, 2009 at 6:33 pm

I just made ridiculous amounts of apricot jam at a canning party — perhaps not as refreshing as ice cream, but a bit more shelf-stable:

Heather August 4, 2009 at 6:50 pm

Hi Matt

It’s a little late, but here’s my contribution to Summerfest Week 2 – grilled peach salad with blue cheese. Check it out at

Janine at Rustic Kitchen August 4, 2009 at 8:00 pm

Ooh boy, and I have a particular affection for ice cream.

I’m fudging a bit on the tree fruit theme, but it’s the height of blueberry season in Michigan and I make a blueberry tart with lime curd and a gingersnap crust:

RobbingPeter August 4, 2009 at 8:02 pm

Canning is not that hard, just time consuming. And by coincidence it is the subject of my entry into SummerFest:

I recounted the PeachFest celebration my mother and I conducted with a day long canning extravaganza. You can read about it and see the results here:

Can’t wait for next month.

White On Rice Couple August 4, 2009 at 8:44 pm

DELICIOUS! Another brilliant and beautiful dish not just from David, but from your garden.
Bravo for apricot trees! We’ve been wanting one so badly, just need to find the room. Save some for us next year!

jean August 5, 2009 at 6:13 am

I am so jealous. I would give my eye teeth to have fresh fruit right from the tree any time I wanted. Care to share?

sandra August 5, 2009 at 8:50 am

Lucky you with your apricot tree!!!! I wish I had one too, but living in Paris, I don’t know how it would work..
So I’m still buying my apricots at the market or the grocery store.. sometimes they’re delicious and some other times not so good but never mind, there’s always a bunch of ideas to use them in a dessert.
Here are 2 of them:

Chef Gwen August 5, 2009 at 10:38 am

I’m a day late and a dollar short (always a dollar short, ha!) but I did finish my fruit-from-trees post, using juicy nectarines and blueberries in a free form pie. Unlike the lovely @simmertilldone, Ms. Marilyn, I’m not as experienced in the pie dough arena so this got me out of my comfort zone. Bet your apricot ice cream would be the perfect companion.

Julie August 5, 2009 at 10:42 am

I am such a sucker for homemade fruit ice cream – I can’t get enough of it!

Speaking of stone fruits and ice cream, last summer I made a peach pie with Roasted Peach Ice Cream – (This summer I tried the same with roasted plums – strongly recommend it!)

And another of my favourite recipes of all time is brilliant made with any number of stone fruits – Plum Browned Butter Bliss – – is fruit topped with a crusty, golden cakey topping that’s better than cobbler, easier than pie! And would be PERFECT topped with apricot ice cream!

DebIFF August 5, 2009 at 10:44 am

I never tried apricot gelato or ice cream before but have just added it to my “To Do” list while apricots are still plentiful. That looks delicious and so refreshing!

One of my favorite desserts that is too easy to call a recipe is my Apricot Tart at

Another summer favorite using peaches is my Almond Stuffed Peach recipe at

You just HAVE to love summer fruit!


Kim (Edible/Usable) August 5, 2009 at 11:00 am

Here’s my contribution to fruit from trees: Plum Chutney!

I’ve made peach chutney before as well, but this chutney is a beautiful dark red.

Gaby August 5, 2009 at 11:29 am

THIS SOUNDS DELICIOUS! I just got an ice cream maker for my birthday and I am going to make this asap!

Gabrielaskitchen August 5, 2009 at 8:27 pm

Hope I’m not too late to the party! I brought apricot PASTELITOS just like my abuelita used to make (New Mexican not Cuban). I even woke up at the crack of dawn to bake them!

Suzanne (Crunchy green Mom) August 7, 2009 at 7:31 am

Oh… that look amazing! I really need to try this. What a tart flavor that must have!

I need to get an ice cream maker!

Suggestions on the best one? I have a family of 9… so we need something that makes ALOT of the tasty treat!

Here is my Summer Fest contribution!

My Persian Kitchen August 7, 2009 at 6:16 pm

Here is my contribution for this week.

A nice and refreshing drink or cocktail…or whatever you want to call it

Persian Lime Drops

Janice August 8, 2009 at 10:21 am

Apricots are my fave tree fruit, but our local apricots aren’t quite ripe yet. I ended up making some Rainier Cherry tarts (both for Summer Fest, AND for just plain eating!)

Karen August 9, 2009 at 11:07 am

Matt — Love the Summer Fest icon and your site. Here’s my antidote for a drizzly, gray, cool summer morning: almond-peach jam on toast.

Julie August 9, 2009 at 6:19 pm

Wow, I wish I could find some delicious apricots out here. Nectarines are working just fine for me…I baked a nectarine frangipane tart today!

Amy (Minimally Invasive) August 10, 2009 at 2:25 am

I’m so late with this, but my contribution for the week is Martha Stewart’s Peach (ok, Nectarine) & Rosemary Jam. Yummm…

Michele August 11, 2009 at 2:09 pm

I have made Roasted Apricot Sorbet a few times. It is delicious. You might try it.

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