Fresno, CA; June 1, 2015: In preparation for the second season of
their freshly sliced peaches and nectarines in June, Woot Froot has recently launched a new website.
Not exact matches
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella -
sliced 4
peaches - thinly
sliced 1/2 cup
freshly chopped basil
First I peeled
peaches and
sliced them into small pieces, and then I cooked them in a pot with honey and
freshly squeezed lemon juice.
1 cup white sugar 1 tsp baking powder 2 3/4 cups plus 2 tbsp cups all - purpose flour (or you can measure 3 cups and remove 2 tbsp flour) 1/4 tsp cinnamon 1/8 tsp
freshly grated nutmeg 1/4 tsp salt 1 cup (2 sticks) cold unsalted butter 1 large egg 2
peaches, pitted and thinly
sliced (between 1/8 and 1 / 4 - inch thick)
4 cups filtered water 2 bags of organic black tea 4
slices of lemon, 1/2 inch 8 to 10 mint leaves
freshly sliced stone fruit, I use
peaches and nectarines
Try
sliced pineapple seasoned with
freshly cracked black pepper or grill
peaches marinated in rum and butter and serve with ice cream.