stone fruit salad with cardamom and crème fraîche

Peaches, nectarines, plums, cherries, and the rest of the stone fruit family are showing off right now. It’s as if summer is presenting a lavish peace offering on its way out… “Sorry, I have to leave soon, but here is a parting gift.” I remember one particular summer evening as a child- I found out we were having vanilla ice cream with sliced peaches for dessert. I recall thinking that it sounded incredibly boring. What, no sundae toppings? No chocolate ice cream? In the end though, I was converted.

End of summer fruit needs few accouterments, especially in peak season. Simple preparations are best. For this reason, I’ve kept this salad fairly basic. It can be a side dish or a dessert, especially depending upon how much crème fraîche you heap on top (my recommendation, don’t hold back). But the balance of the spices, vanilla, mint, and crème fraîche is just to die for. And with ripe stone fruit this salad will speak for itself.

STONE FRUIT SALAD WITH CARDAMOM AND CRÈME FRAÎCHE

serves 3

3 cups of stone fruit, chopped into bite sized pieces (nectarines, plums,peaches, pitted cherries, etc)
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1 heaped teaspoon mint, chopped
6 tablespoons of crème fraîche, for garnish

Mix all ingredients (except crème fraîche) together in a medium bowl. Serve individual portions with with a dollop (or two) of crème fraîche. This salad is best eaten the first or second day.