“Crack the cardamom pods, then tip the seeds into a mortar and pestle and grind them to a fine powder. Mix with the sumac, honey, orange zest, lemon juice and water, then drizzle this mixture over the fruit. Bake for about 20 minutes, or until the plums are almost collapsing.”
I made it before you replied and it was terrific! But I'm still a bit puzzled because of this sentence
Place the cream, honey and ground cardamom in the bowl of a stand mixer, with a whisk attachment in place, and whip the cream on a medium speed for about 3 minutes, or until soft peaks form.
I'm sure I am being very stupid but I do not fully grasp whether the honey & cardamom is meant for the fruit or the whipped cream. I just made a double amount and put it in both. It was a bit sweet, but very delicious.
Hi Francesca, honey and cardamom go in both. Both in the syrup and in the cream. There are two amounts for both honey and cardamom.
When If you follow a recipe, good recipes have ingredients listed in order of use so if you follow each instruction, you will see how the ingredients listed are used.
This looks delicious! I have to ask - where are you that you're not getting good stone fruit? I'm in the South/Southeast US and we have had some great peaches here this year.
I appreciate you highlighting Sami's work. I've not heard of him before. I love his introduction that you highlighted.
I am Jewish and my husband is Muslim. I have gained an incredible appreciation for the generous, warm hospitality in the many Muslim homes I've visited. In Turkey, the guest is treated as a gift, and as Sami mentioned, such gatherings "involve abundant, delicious food, bringing people together on festive occasions." My husband, who grew up with far less than me, often says (translated to English), "When you welcome guests, they bring tenfold what you give to them."
I've learned, through experience and a (difficult) journey to change from a scarcity mindset to a more abundant one, how true this is. I now seek opportunities to give with open hands and open heart. I always get rewarded in immeasurable ways.
Oh and I’m in New York! Maybe it’s just me haha but friends in the city have also said they haven’t had great stone fruit. Had a decent nectarine this week though. Maybe things are looking up.
Thanks for bringing up this excruciating topic intertwined with food, and sharing resources to donate ❤️
Beautiful and beautiful heartfelt words 💗
Thank you for reading 🙏🏽
I’m a bit confused about the honey and the cardamom. Does it go in the whipped cream or on the plums?
It goes over the fruit.
“Crack the cardamom pods, then tip the seeds into a mortar and pestle and grind them to a fine powder. Mix with the sumac, honey, orange zest, lemon juice and water, then drizzle this mixture over the fruit. Bake for about 20 minutes, or until the plums are almost collapsing.”
I made it before you replied and it was terrific! But I'm still a bit puzzled because of this sentence
Place the cream, honey and ground cardamom in the bowl of a stand mixer, with a whisk attachment in place, and whip the cream on a medium speed for about 3 minutes, or until soft peaks form.
I'm sure I am being very stupid but I do not fully grasp whether the honey & cardamom is meant for the fruit or the whipped cream. I just made a double amount and put it in both. It was a bit sweet, but very delicious.
Hi Francesca, honey and cardamom go in both. Both in the syrup and in the cream. There are two amounts for both honey and cardamom.
When If you follow a recipe, good recipes have ingredients listed in order of use so if you follow each instruction, you will see how the ingredients listed are used.
Hope that clears it up!! Glad you enjoyed it.
happy upcoming book tour & sumac-dressed stonefruit for us all!!!
This looks delicious! I have to ask - where are you that you're not getting good stone fruit? I'm in the South/Southeast US and we have had some great peaches here this year.
I appreciate you highlighting Sami's work. I've not heard of him before. I love his introduction that you highlighted.
I am Jewish and my husband is Muslim. I have gained an incredible appreciation for the generous, warm hospitality in the many Muslim homes I've visited. In Turkey, the guest is treated as a gift, and as Sami mentioned, such gatherings "involve abundant, delicious food, bringing people together on festive occasions." My husband, who grew up with far less than me, often says (translated to English), "When you welcome guests, they bring tenfold what you give to them."
I've learned, through experience and a (difficult) journey to change from a scarcity mindset to a more abundant one, how true this is. I now seek opportunities to give with open hands and open heart. I always get rewarded in immeasurable ways.
Oh and I’m in New York! Maybe it’s just me haha but friends in the city have also said they haven’t had great stone fruit. Had a decent nectarine this week though. Maybe things are looking up.
Beautiful words and sentiments Leslie. I appreciate you sharing. I think you will love the warmth and generosity of Sami’s work.
Do you think this would work with other stone fruit? Looks lovely
💯 I think plums and apricots would work well
this is *chefs kiss*
I really can't wait to make this!
So easy with complex flavors. Enjoy