It is that time of year when the amount fresh fruit and vegetables are practically overwhelming. The farmers markets are bountiful, there is a cornucopia of choices in the produce aisle, and things are practically jumping off the vines and branches into our fruit bowls.
If you’re anything like me, sometimes your eyes are bigger than your stomach when shopping for fruit and veggies. Not long ago I came home with a harvest, and soon after the golden nectarines and ruby red strawberries were on their last fresh breath. It was time to take action.
Since the fruit was past its peak, I knew that baking was the solution to extend the life and flavor. But I also didn’t have enough of either fruit to warrant an entire pie, or even a tart.
The result of my fruit predicament: Strawberry Nectarine Coulis, shown here served on a Baked Custard Pie with Graham Cracker Crust.
You can get the recipe for the Baked Custard Pie filling here, from Miss Martha herself. I omitted the time-intensive Lemon-Basil Infusion steps, and simply started with the filling at Step 5. Easy peasy. I also saved myself the trouble of a pie crust and made a simple homemade graham cracker crust, because the star of the show is the fruity delicious Strawberry Nectarine Coulis.