Morgen's Note: This recipe was created for Huckberry's Fall Guide to Camping. Casey was overworked, so we sent him, along with friends Liz and Adam into the Hudson Valley for a little weekend retreat where they feasted on a host of Casey-made recipes.
We packed up the car, cranked up the Spotify playlist, and hit the road. Adam and Liz and I had been eager to escape the city for a couple days and a fall camping trip—cooking around the fire, drinking with abandon, peeing in the woods—seemed like the ideal remedy.
For the stone fruit:
- A mix of plums, apricots, nectarines, whatever looks delicious
- Cardamom pods
- Whole star anise
- Bay leaves
1. Halve and pit the fruit. Each plate should receive one half of each fruit, so chop accordingly.
2. Lay three layers of tin foil on a flat surface. Space out the fruit and sprinkle the spices on top. Fold the sides up and add a small s plash of water. Make a tightly wrapped package and place on the rack.
For the whipped cream:
- 1 cup of heavy cream
- 2 tablespoons of Bees Knees Spicy Honey
1. A copper bowl is not required, but it does make this a hell of a lot easier. Invest in one and never use canned whipped cream again.
2. Whip the cream to about the halfway point – frothy, but not stiff. Add the Bees Knees and continue to whip.
3. You want a fluffy mound of cream that holds its shape. But be careful not to over whip or it will turn into butter.
The final dish:
1. After about 30 minutes on the heat, carefully unwrap your fruit. It should be soft and with lots of juices swimming around.
2. Carefully remove the fruit and plate. Throw the cardamom, anise, and bay leaves back in with the juices and shape the tin foil into an open bowl.
3. Lay it back on the rack and let the juices reduce into a nice sauce. Crush the Nilla wafers and sprinkle on top and around the fruit. Add a spoonful of the juices and a big dollop of the cream.