Baked Cucumbers with Cream

(from Stearns Farm Newsletter, July 20 2008)

Warm cucumbers may seem surprising, but they are easy to make and even easier to love.  Adapted from Farmer John's Cookbook by Farmer John Peterson

1 1/2 Tbs red wine vinegar

1 tsp salt

1/4 tsp sugar

4-5 cucumbers, peeled, seeded, cut into 1-inch slices

2 Tbs unsalted butter, melted

1 scallion, minced

1 cup heavy cream

3 Tbs fresh basil leaves, chopped

salt and freshly ground pepper to taste

Combine vinegar, salt, and sugar in a glass or ceramic bowl.  Add cucumber, toss, and set aside for 30 minutes.  Preheat oven to 375'F.  Drain cucumber and pat dry with a clean napkin or dishtowel.  Arrange cucumbers in a shallow baking dish, drizzle with melted butter and add scallion, tossing to combine.  Bake, stirring occasionally, until tender - about 45 minutes.  While cucumber bakes, slowly heat cream in a small pot just until it starts to boil, then cook, stirring, often, until reduced to 1/2 cup - about 20 minutes.  Stir in basil, remove from heat, and let steep until cucumbers are done.  Pour sauce over cucumbers and sprinkle with salt and pepper.  4-6 servings.