Clyde's Restaurant Group pastry chef Ryan Westover plans to serve a white butter cake with peaches in June.
It may be a bit early in the season for fleshy, juicy stone fruits, but chefs across the country are already plotting creations featuring cherries, plums, peaches and apricots. And a handful of chefs who had the foresight to preserve last year’s harvest have already begun adding them to their dessert menus. Andrea Carbine, owner of A Toute Heure in Cranford, N.J., is serving a local, seasonal take on classic pineapple upside down cake made not with exotic pineapple but with New ...
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