Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Peach and Plum Tian
I rejoice when local stone fruits come into season — peaches, plums, nectarines, apricots, and (a personal favorite) cherries. If you allow them to reach peak ripeness when they are sweetest and juiciest, they shine in baked desserts. This one is constructed like a vegetable Tian, that is, with slices stacked tightly and horizontally in concentric circles in a skillet. All fruit with no added fats or sweeteners, this fruity Tian is a scrumptious, healthy, eco-friendly treat.  The fruit’s natural pectin helps bind it but to absorb some of the juices released during cooking, we use some whole grain crumbs from leftover toast or shredded wheat cereal.  It’s another way to reduce kitchen waste. Serve warm either plain or topped with a dollop of strained soy yogurt “crème fraîche” for a special finale to any meal. 
 
Climate tip 
On U.S. farms peaches, nectarines and plums have a low climate footprint at 0.14 kgCO2e/kg. For peaches and nectarines, 31% of greenhouse gas emissions come from the running of farm machinery, 16% from bacterial emissions in the field, 13% from the energy required for irrigation and fertilizer production, 12% from pesticide production, and 9% from emissions from draining wetlands (carboncloud.com).
 
Hint
If possible, select peaches and plums of a similar size.  Peaches tend to run larger than plums, however.  If only larger peaches are available, use peach slices that are cut in half to construct the Tian.
 
Prep 30 minutes Cook 30 minutes on the stovetop and 15 minutes in the oven 
Serves 6 to 8
 
1 pound peaches
1 1/3 pounds black plums
3/4 cup whole breadcrumbs or crumbled whole, unsweetened shredded wheat cereal
 
Preheat the oven to 400°F.
Wash and cut each fruit in half, remove the pit, and slice in 1/4-inch slices. Place the peach slices on one plate and the plums on another.
Line a cookie sheet with parchment paper. Choose any damaged slices and plum end slices that amount to about 1/3 pound.  Place them ½ inch apart on the sheet. Roast the slices for 20 minutes or until the plums are easily pierced with a knife and have begun to release juices. Set aside to cool.
Transfer these roasted plums to a high-speed blender and run at high speed for a minute to blend into a thick, luscious sauce. 
Now let’s construct the Tian.  In a covered 10-inch stainless skillet or baking dish, safe for stovetop and oven, spread a ½ to ¾-inch layer of the blended plums.  
Sprinkle 1/2 cup of the crumbs evenly over the blended plums.
Now stack slices of peaches alternating with plums along the perimeter of the baking dish/skillet. They will shrink a little with cooking, so pack them tightly.
When the outer ring is completed, construct a smaller interior ring. Fill the center with a plum or peach slice or two laid flat.
Sprinkle the remaining crumbs over the surface.
Preheat the oven to 450°F.
Cover the skillet/baking dish. Over a medium-low heat cook the Tian on the stovetop for 30 minutes. The fruit should become soft and easily pierced with a sharp paring knife. 
Remove the cover and bake for about 15 minutes. Begin checking for doneness after 10 minutes, however. The Tian is ready when its fruit has lightly caramelized in places.  Do not overbake.
Remove from the oven and place on a cooling rack. The Tian will initially be very juicy.  As it cools, however, the juices will congeal. After that point you can slice and serve.
Enjoy Peach and Plum Tian plain (it bursts with flavor all on its own), or for a contrast in flavor, top with a spoonful of strained soy yogurt “crème fraîche” or a scoop of lemon sorbet.