Stone fruit season is upon us! Time to let peach juice dribble down your arm; time to make crumbles and pies and jam. This morning at the Union Square Greenmarket, several farms were peddling fuzzy yellow peaches and small, sweet sugar plums. For an easy and delicious way to use a peach surplus, check out this recipe for roasted peaches with amaretti crumble from the new issue of Bon Appetit.
This article from the Village Voice Archive was posted on July 13, 2009