43 ways with summer stone fruits
Cook up peaches, nectarines, cherries, and plums in desserts, salads, and more
Recipe: Apricot Shrimp Skewers
Recipe: Fresh Apricot Crisp
Recipe: Apricot Patty-cake Cobbler
Flecks of thyme give the crust of this tart a savory spark. It brings out the lush juiciness of the peaches.
Recipe: Brown Sugar Peach and Thyme Tart
Recipe: Curried Peach and Shrimp Salad
Recipe: Peach Streusel Pie
Recipe: Bellini Sorbet
Recipe: Spiced Peaches
Recipe: Easy Dreamy Peachy Ice Cream
Recipe: Golden Fruit Conserve
Recipe: Peach-Raspberry-Lavender Jam
Recipe: Sautéed Peaches over Pound Cake
Made with white nectarines, this savory-sweet Caprese just might trump the classic version. Burrata cheese adds richness, but feel free to sub in fresh mozzarella.
Recipe: Nectarine Caprese Salad
You couldn’t ask for a better partner for lamb’s mildly earthy flavor than nectarines, used here in a quick jam and sizzled on the grill. Choose fruit with red-tinged flesh for an especially pretty presentation.
Rose water brings out the floral quality in nectarines (who knew they’re in the same botanical family?). For the creamiest texture, serve this the same day it’s made.
Recipe: Nectarine Rose Gelato
A cloudlike, almond-scented pastry cream surrounds the plums in this buttery tart. Use red plums—they’ll have the richest flavor when baked.
Recipe: Plum Frangipane Tart
Recipe: Plum and Wine Trifles
Recipe: Layered Fruitsicles
Recipe: Pluot Tart
Recipe: Spiced Crostata with Pluots
Recipe: Cherry and Bacon Spinach Salad
Recipe: Cherry Brown Butter Ravioli
Recipe: Cherry Sherbet
Recipe: Brandied Cherries
Recipe: Giant Cherry Shortcake