Fresh Fig and White Peaches

When I was at the farmers market the other day they had some fantastic white peaches.  

The entire HUGE bag was only $5, so I snatched them up.  I ALSO noticed that my fig tree finally had some figs ready. 

This poor tree spent it's first two years of life in a pot on the back porch of our old house.  We knew we wanted to move, so I didn't want to plant it, but had to have it.  When we moved into the new house I planted it right away.  I can never move again! 
So this tree is about 6 years old and is finally giving me more than one or two at a time.

I absolutely adore figs and was trying to come up with a yummy quick recipe that I could eat for dessert that wouldn't kill the diet I am on.  I weighed out the figs and peach (minus the peach pit) and this dessert comes to 287 calories.  Not too bad considering how many calories you could easily scarf down with a bowl of ice cream!

Ingredients:

•  74 grams of figs (about 5 or 6)
• one white peach (about 170 grams)
• 1 tablespoon UNSALTED butter (I like to control my salt intake.)
• 1 tablespoon honey (there are many different types.  I used Orange blossom)

Directions:

• Wash off all the fruit.
• Cut the stems off the figs and slice the figs in half

• Slice your peach in half.  These are white peaches.  The flesh is gorgeous!  Remove the pit and stem.  Then slice it into slices. 

•  Mix the peaches and the figs together and head over to the stove!

• At the stove you want to heat up a small pan and melt your honey and butter together.  I turn my gas stove to medium.

• Once it is all melted together carefully pour in the peaches and figs.  You want your figs to be cut side down.  Same with the peaches.  

• Let the peaches and figs cook for about 5 minutes.  You want to stir them a few times making sure the fruit doesn't get stuck to the bottom of the pan. 

• Look how golden and gorgeous the peaches are getting!  Make sure to flip them to cook them evenly on both sides!

GAH!  I could lick the screen.

• Pour into a bowl and eat!  Make sure to scrape up all the gooey syrup.  It MAY or may not form an awesome crunchy treat on the end of your spoon that I MAY or may not enjoy eating after all the fruit is gone.

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Banana-Blueberry Bread

Wowza, a year....really?  I finally started getting back into blogging, pretty much on the regular. This poor blog was still left all alone, but I noticed that I was still getting pretty regular views from Pinterest.  Hey there pinners!  I figured I would start it back up and see what happens.

This past weekend I went to a craft show, got rained out, and left with a TON of free produce that the vendors didn't want to pack up.

What do you do with 6 bunches of organic bananas?  You make Banana Bread of course!  My boys inhaled a loaf of blueberry bread that I brought home from there as well, so I decided to throw some blueberries in there as well.

I made this recipe up and am rather proud of it.  It came out SO moist and, I think, beautiful.

 I don't think I could ask for a prettier loaf of bread.

 I love how you can see the bananas as well as the blueberries on the top.

 GORGEOUS!

INGREDIENTS:

• 4 ripe bananas, smashed (smash, but leave some lumps)
• 1/3 cup melted butter (I usually use unsalted, Eric bought salted.  I used that)
• 3/4 cup light brown sugar
• 1 large egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• pinch of salt, about 1/4 teaspoon or so
• 1/2 cup blueberries, fresh and rinsed (If you use frozen berries, thawed it would work as well.  You just run the risk of purple-ish bread)
• 1 1/2 cups bread flour (I grabbed this instead of all-purpose out of the pantry, you could use all purpose if that is what you have)

DIRECTIONS:

1. Heat oven to 350F
2. Mix together mashed bananas and the melted butter.
3. Stir in the brown sugar, egg, and the vanilla.
4. Sprinkle the baking soda and salt over the banana mixture and mix in.
5. Stir in the rinsed blueberries.
6. CAREFULLY stir in the flour.  

(You don't want to over stir this.  If you do, you risk popping the blueberries as well as getting a hard loaf of bread.  You want to mix it JUST enough to include everything, but not so much to lose the chunks of blueberries and bananas.)
    
    7.  Butter and sugar a loaf pan.  Mine was 4x8.  It was a nonstick pan, but I didn't want 
         to risk anything. 
    8.  Pour batter into the pan.  The batter is THICK.  I had to use a rubber spatula to get
         it all in there.
    9.  Put the pan in the oven and set the timer for an hour.  Start checking around 50 
         minutes.  You want to cook it until you put a toothpick in the center and it comes
         out clean.
   10.  Once cooked, place the entire thing on a wire rack and let cook for 15 minutes.
   11.  After 15 minutes, remove from pan and try not to eat it all right then.

Enjoy!