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PLUOT 3 EDIT




Source of Recipe


Good Things Utah
Israeli Couscous and Pluot salad
Serves 4
1 cup israeli couscous
1/2 yellow onion, finely chopped
1 finely chopped pluot
1 tbs honey
1 tbs apple cider vinegar
2 tbs extra virgin olive oil
1/4 cup toasted almond slivers
4 medium size fresh basil, cut into thin strips
Salt to taste

Bring 3 quarts water to a boil, add couscous, and cook till al dente (about 6 minutes). Strain and set cooked couscous aside
In a small frypan, cook onion until translucent
Remove from heat, and add honey, vinegar, olive oil and almond slivers.
In a medium size bowl combine all ingredients
Add salt to taste
Garnish with fresh basil
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Pluot Crisp
Serves 2
2 medium sized pluots - chopped into 1/4-1/2" pieces
1 tbs corn starch
1 tbs honey
2 tbs all purpose flour
2 tbs oatmeal
2 tbs packed brown sugar
2 tbs melted butter
1/4 tsp cinnamon

Preheat oven to 350
Combine pluots, corn starch and honey, and then separate into two baking dishes (ramekins work best)
In another bowl, combine flour, oatmeal, brown sugar, butter, and cinnamon, and mix well.
Evenly divide the oatmeal mixture and sprinkle over the top of the pluot mix.
Bake for 20-25 minutes, until topping is brown, and pluot mix starts to bubble
================================
Chopped Pluots with Balsamic Mascarpone
2 sliced pluots
4 slices of thinly sliced pancetta
3 tbs fresh mascarpone cheese
1 tsp balsamic vinegar
1 tbs honey.

Over medium low heat, cook pancetta until brown, remove from heat and set on paper towel to remove grease

In another container, combine mascarpone, vinegar, and honey. Mix well to combine.

Spread sliced pluots in shallow/wide bowl. Form mascarpone into small sphere, and place in the middle of the pluots. Crumble the pancetta into small pieces, and sprinkle over the entire dish.