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Stone Fuits - sensational - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Stone Fuits - sensational

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  • Stone Fuits - sensational

    Well after a magnificent pizza party for 12 adults and a few kids (sorry no pizza photo's too busy). We made a simple and absolutely delicious desert.

    We cut up a pile of stone fruits (plums, nectarines, peaches) and added some quarters figs from our tree. The are in season now and what we don't eat ripe from the tree the fruit bat's get!

    Tossed the fruit in brown sugar and then placed in a heavy shallow dish and baked on 350C until soft and caramelized on top. Served with double cream.

    I hate to say it but it was better then pizza.

    Not too heavy after all the pizza and wine - really easy and great

  • #2
    Re: Stone Fuits - sensational

    What, no apricots? Great idea for a dessert. Figs, I can do without. I love fig newtons, but I had a fig tree in the yard as a kid. We used to take the ripe fruit and throw it at each other until we were covered in goo. Never liked 'em since.
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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    • #3
      Re: Stone Fuits - sensational

      Great dessert talisker...............simple and a fine way to finish a WFO meal.

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      • #4
        Re: Stone Fuits - sensational

        We have a little differant variation. Any fruit can be used. Make the same way, but add a couple of tbsp of curry of your choice. We usely use a pretty mild curry.

        Mannextdoor

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        • #5
          Re: Stone Fuits - sensational

          wow!

          curry powder or a paste?

          I was also told to add cognac but I'm too tight to share it

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          • #6
            Re: Stone Fuits - sensational

            Originally posted by talisker63 View Post
            wow!

            curry powder or a paste?

            I was also told to add cognac but I'm too tight to share it
            We use about a tbsp of mild curry powder, per 3 cups of fruit. The cognac sounds good too.

            Mannextdoor

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