R & L Farm's Stone Fruit Recipe

Soak Almonds

Soak almonds in water overnight, then drain.

Blend Almonds

In a blender, combine soaked almonds, fresh water, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.

Strain Crema

Strain the mixture through a cheesecloth or fine mesh sieve to remove almond pulp. Set aside.

Toast Coriander Seeds

In a small pan, toast coriander seeds over medium heat until fragrant, about 2-3 minutes.

Make Syrup

In a saucepan, combine sugar, toasted coriander seeds, and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in lemon juice.

Cool Syrup

Let the syrup cool completely before using.

Prepare Ingredients

Rinse lemon balm leaves and capers. Peel garlic clove.

Blend Salsa Verde

In a food processor, combine lemon balm leaves, olive oil, capers, garlic clove, and salt. Pulse until finely chopped and well combined.

Prepare Stone Fruit

Wash and slice the stone fruits in half, removing the pits.

Serve

On a plate, arrange the sliced stone fruit, drizzle with almond crema, and top with coriander-spiced glass and lemon balm salsa verde.