(photo credit: Sefi Ben-Dor)
The Ben-Dor farm, in northern Galilee, grows fruits that are sweeter than usual
– making them perfect for desserts. Amongst the special fruit are the Pita peach
and nectarine, both very juicy and sweet. The yellow nectarine tastes almost
like mango. The new attraction is the Rose Water nectarine that is red inside
and out and has a very sweet aroma.
Ben-Dor’s apricots come in six
colors: white, red, dark red, black, spotted and orange, but the real “gourmet,”
according to the growers, is the Red Heart plums, that have a green skin and are
red inside, just like a watermelon.
Most of the Ben-Dor produce is
exported to England. In Israel it is available at Hatzi- Hinam, Rami Levy, Tiv
Ta’am, Mega and at Ben-Dor’s own stall in the farmers’ market at Tel Aviv Port.
For more information go to www.bendorfruits.co.ilFRUIT CRUMBLE
✔ 4 Pita peaches
✔ 4 Red Heart plums
✔ 100 gr. butter
✔ 1 cup + 2 Tbsp. sugar
✔ 11⁄2 cups flour
✔ Juice of 1 lemon
Cut fruit into cubes. Mix lemon juice with 2 Tbsp. sugar and pour over the
fruit. Set aside. Meanwhile mix 1 cup sugar, flour and a pinch of cinnamon in a
separate bowl. Cut butter in and mix with your hands to make buttered
Arrange fruit in an ovenproof shallow dish or in individual
dishes. Spread crumbs on top evenly but do not press them on the fruit.
Bake at 180º for 25 minutes. Cool a few minutes before serving.PEACH CAKE
✔ 150 gr. butter
✔ Pinch salt
✔ Juice of 1 lemon
✔ 150 gr. self-rising flour
✔ 12 Pita peaches
✔ 3 eggs
✔ 150 gr. + 2 Tbsp. sugar
Peel peaches and cut into cubes. Mix with lemon juice and 2 Tbsp. sugar and set
aside. Melt butter, whip eggs with remaining sugar until lighter in color
and creamy. Add melted butter and continue mixing. Add 100 gr. sugar, pinch salt
and gradually add the flour. Mix until smooth.
Line a baking dish with
parchment paper. Place the peaches and juice in the dish. Pour dough on top and
shake the dish a little. Bake at 180º for 45 minutes.
To serve: place some whipped cream or a scoop of vanilla ice cream for a real
summer dessert.NECTARINE CAKE
✔ 3⁄4 cup sugar
✔ 21⁄2 cups flour
✔ Pinch salt
✔ 1 tsp. baking soda
✔ 1 tsp. baking powder
✔ 200 ml. sour cream
✔ 3 eggs
✔ Zest of 1 lemon
✔ 200 gr. butter
✔ 6 Rose Water nectarines
Cut nectarines into cubes and mix with lemon zest. Mix sugar and butter together
until creamy. Add eggs one at a time. Mix 1 cup flour, baking powder and baking
soda and salt. Sift flour mixture into the egg mixture. Mix only until
Gradually add the sour cream, alternating with remaining flour.
Put fruit into the dough and mix gently. Pour into an oiled baking dish
and bake at 180º for 40 minutes.PLUM KUCHEN
✔ 50 gr. vanilla sugar
✔ 500 gr. sugar
✔ 300 gr. oil
✔ 25 gr. baking powder
✔ 700 gr. plums
✔ 6 eggs
✔ 580 gr. flour
Whip eggs with sugars. Add oil. Mix dry ingredients and add to egg mixture. Pour
into an oiled baking dish. Pare plums and cut into strips. Spread over batter.
Bake at 180º for 40 minutes or until done.
Apricots tend to ripen very quickly.
Before you throw them away, make
this summer dessert or a jam, that will last long after the season is over.
✔ 250 gr. sugar
✔ 1 cup sherry
Wash apricots and slice all the fruit. Butter an oven-proof dish and
arrange apricots in bottom. Mix sherry and sugar and pour over apricots. Place
in a 150º oven until fruit is softened. Remove from oven and let chill. Gently
place a few apricots in every serving dish and add some of the liquidsAPRICOT JAM
✔ 1 kg. sugar
✔ Juice of 1⁄2 a lemon
✔ 11⁄2 kg. apricots
Wash and pare the fruit. Place in a pot with sugar. Cook over medium heat and
keep stirring with a wooden spoon until sugar dissolves. Bring to boil and
immediately lower heat to minimum, to prevent discoloration. Continue cooking,
stirring from time to time.
Remove any foam that forms on the top. When
the mixture thickens add lemon juice. Do not overcook, as this will result in a
hard and very thick jam. Remove from heat and place in a clean jar when
cooled. Cover tightly and keep refrigerated.