TwD: Blueberry Nectarine Pie, minus the pie.

I wasn't sure that I was going to participate in this week's Tuesdays with Dorie. The recipe, Blueberry Nectarine Pie, sounded deeelicious, except for one very important thing. The nectarines and peaches in my mother's supermarket are awful. 100% inedible. Horrid. Especially after coming from Texas, where they sold small, just-picked, juice-running-to-your-elbow peaches at the farmer's market.

My mother bought a crate of peaches at Cosco for $9. Their insides were dry cotton. Disgusting. We thought they'd improve a little with time, but they only molded over.

Every time I went food shopping, I bought one nectarine. Finally, I found an edible batch. Not great--a little hard, not a lot of flavor, but at least there was some juice. I went back to the store and bought a few more. The recipe has you boil the berries, nectarines, sugar, and lemon zest for a bit on the stovetop, which helped improve the fruit. That's as much of the recipe as I followed.

See, my mom shops at Cosco regularly. She lives alone, so it takes her a long time to get through the food. She asked me if I knew of any recipes that use goat cheese. I looked in her refrigerator drawer. She had one long 10 oz bar of goat cheese, and several 5 ounce bars. It's a lot of goat cheese. My thoughts instantly turned to the Tourteau de Chevre in Dorie's Around My French Table, which calls for 9 ounces of goat cheese. Perfect! An extra ounce of goat cheese never hurt anything. I served the fruit from the pie recipe alongside the tourteau, and it was absolutely delicious. (What's the difference between a tourteau and a tart? Beats me. Tourteau sounds snootier.)

My only minor complaint is that the fruit was a tad too sweet for me. I'd cut back on the sugar next time. Loved the nectarine/blueberry combo, though. YUM.

The hosts for this week are Hilary of Manchego's Kitchen  and Liz of That Skinny Chick Can Bake. Check out their blogs for the full pie recipe.