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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?