me encanta postres de frutas!

This week the CSA fairy brought cantaloupe, nectarines and peaches along with some beautiful green veggies. I love CSA day, however, my biggest problem is that I get so much food, but I can’t seem to eat it fast enough. Or I try to make the whole box last two weeks, a feat I am beginning to think is quite wasteful. In an attempt to better preserve my fruit, I decided I would make one big dish that I could eat throughout the week. First I made peach and nectarine cobbler. I hadn’t planned on adding the nectarines into the cobbler, but I needed five cups of fruit so I threw it all in.

I also cut up the cantaloupe, saving most of it in ready to eat portions in the fridge. I bought some almond milk ice cream and made balsamic reduction for the very first time.

First, I put the balsamic reduction on the stove. I did some research and read that it could take up to 40 minutes to reduce, depending on the temperature of the burners. Add 1 cup balsamic vinegar to a sauce pan and let simmer on medium heat. After it started to simmer, I reduced the heat to “two” on my burner. I also added a pinch of brown sugar.

While the reduction was simmering away, I started the cobbler.


  • 5 cups fruit, I used peaches and nectarines
  • 1/2 cup brown sugar
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1 1/2 cups water
  • 1 tsp vanilla

Combine dry ingredients in a sauce pan, then add fruit. Once everything is mixed well, add water and boil. Once it starts boiling, let it boil for a few minutes and prepare the crust.


  • 1 1/4 cup flour (any kind will do, I used rice)
  • 1 1/2 tsp baking powder
  • a few dashes of salt
  • 2 tbsp brown sugar
  • 3 tbsp vegan butter
  • 1/2 cup almond milk

Mix together everything but the butter and milk. Slice the butter into the mixture then mix in. Stir in almond milk.

Remove the fruit mixture from heat and stir in vanilla.

At this point you can pour the fruit mixture into a greased pan, or pan pan. Pour the biscuit mixture on the top and back in a 400 degree oven for 25 minutes.

I ate the cantaloupe, almond ice cream and balsamic reduction while I was waiting for the cobbler to bake. Cantaloupe and ice cream has long been one of my favorite desserts, but the balsamic reduction really took it to the next level. If you try it, I wouldn’t suggest tasting it until it’s fully reduced; I inhaled a bit and the acid nearly burned my throat.

Yum, yum, yum!

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