nectarine

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.

Nectarine and Blueberry Galette

lemon zest

vanilla bean (or 1/2 teaspoon vanilla extract)

all-purpose flour

kosher salt

nectarines

blueberries

lemon juice

recipe all-butter pie crust,

egg, beaten

turbinado sugar

salt

Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.

Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don’t stir quite yet.

On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.

Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.

Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

<p>Try these delicious, fruity French treats</p>

Nectarine & raspberry gratin

nectarines,

punnet raspberries

double cream

demerara sugar

cocoa powder

<p>Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.</p>

This nectarine frangipane tart is a delightful afternoon treat with friends and family.

Nectarine frangipane tart

(150 grams) plain flour

(55 grams) almond meal

(50 grams) icing sugar mixture

chilled butter

just-ripe nectarines, quartered, stoned,

Caster sugar, to sprinkle

butter, softened

(100 grams) caster sugar

(100 grams) almond meal

(40 grams) plain flour

Take your peaches to dinner: Combine them with a zippy dressing and a creamy cheese and serve with grilled wings or pork ribs.

Peaches and Tomatoes with Burrata and Hot Sauce

Tbsp. olive oil

Tbsp. mild hot sauce (such

unseasoned rice vinegar

honey

Kosher salt

peaches

tomatoes

8-oz. ball burrata or fresh mozzarella, torn into large pieces

Tarragon sprigs (for serving)

Flaky sea salt

Bon Appétit

Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.

Transfer fruit salad to a platter. Top with burrata and drizzle with remaining dressing. Scatter a few torn tarragon sprigs over and season with sea salt.

The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won’t absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.

The Crunchiest Summer Fruit Crumble

rolled oats

75 grams light or dark brown sugar

granulated sugar

cinnamon

cardamom, ginger

unsalted butter (1 stick), melted and cooled

cornstarch

mixed berries (fresh

Ice cream cream,

Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.

Spread topping in one layer onto a rimmed baking sheet. (You don’t have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won’t change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)

Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.

Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

The savory-sweet combination of nectarines, peaches, candied pecans, Gorgonzola, and a sweet herb syrup means you can serve this recipe as a summer salad or a light dessert.

Nectarines and Peaches with Lavender Syrup

pecans

sugar

rosemary

lavender buds

Gorgonzola, divided

lavender

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert. This recipe was reader-requested from Thyme Cafe and Market, Santa Monica, CA.

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes. Let cool.

Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.

Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.

Toss nectarines, peaches, lemon zest, and ¼ cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.

Do Ahead: Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

Get your bake on without turning on the oven with this Vegan Instant Pot Nectarine Berry Crisp. It&#039;s an easy no-bake dessert recipe made in the Instant Pot. Jammy blueberries and nectarines get cooked in the Instant Pot (just 1 minute) and are paired with a skillet-made crisp topping.

Vegan Instant Pot Nectarine Berry Crisp

firm-ripe medium nectarines

Cooking spray or neutral-flavored oil, (for the pot)

organic cane sugar

organic brown sugar or organic cane sugar

ginger

cardamom ((optional))

salt salt

pure almond extract ((or pure vanilla extract))

cornstarch or arrowroot powder

refined coconut oil

oats

almond flour almond meal

pecans, (chopped)

brown sugar

vanilla ice cream

Leave the nectarines unpeeled and use a serrated knife to slice them into 3/4-inch-thick wedges. You will end up with about 6 cups of sliced nectarines.

Coat the inner pot of the Instant Pot with cooking spray or lightly grease with oil.

Add the sliced nectarines and blueberries to the inner pot. Top with the cane sugar, brown sugar, a pinch of salt, cinnamon, ginger, cardamom (if using), almond extract (or vanilla extract), and lemon juice. Stir gently to coat the fruit.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 1 minute.

Meanwhile, prepare the Crisp Topping: In a large skillet, heat the coconut oil over medium heat. Once the oil is melted and hot, add the oats, almond flour, pecans, brown sugar, cinnamon, and salt. Cook, tossing frequently to prevent burning, until toasted and lightly browned, 5 to 7 minutes. Carefully transfer the crisp topping to a large piece of parchment paper and spread out to cool slightly.

Once the 1-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.

In a small bowl, whisk together the cornstarch with 1 tablespoon water until dissolved into a slurry. Open the pot and pour the slurry into the nectarine-blueberry filling. Select the Sauté setting and bring to a boil, stirring gently until the filling has thickened, 1 to 2 minutes.

Transfer the nectarine-blueberry filling to a large serving bowl or individual dessert bowls and sprinkle generously with the Crisp Topping. Serve warm with vegan vanilla ice cream if desired.

Easy and delicious vegan Instant Pot recipes that are perfect for summer! You can find these recipes in my cookbook, The Vegan Instant Pot Cookbook, and in the PDF guide below.  

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VEGAN INSTANT POT RECIPES FOR SUMMER | 3 easy recipes

Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don’t have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.

Summer Pudding With Blackberries and Peaches

granulated sugar,

ginger (optional)

blackberries

heavy cream

confectioners’ sugar

labneh, mascarpone or full-fat Greek yogurt

brioche, pain de mie

Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.

Without rinsing out the pot (there’s no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.

Meanwhile, using an electric mixer or a whisk, beat cream and confectioners’ sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.

Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)

Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don’t matter here, as it’ll be covered up).

Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.

Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that’s cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.

Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that’s cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.

When you’re ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)

Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.

When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.

Stone Fruit Jam

plums

lemon

Add-ins (optional, see note)

Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)

Place a small plate in the refrigerator to chill. (You’ll use this later.)

Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.

Increase the heat to medium–high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)

As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You’ll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it’s most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.)  It’s also the stage at which splattering may occur, so take care in stirring.

When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it’s not there yet, cook it a few minutes more.

Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our <a href="https://cooking.nytimes.com/guides/45-how-to-make-jam">How to Make Jam</a> guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

These nectarines with ricotta and honey taste so good, it is hard to believe that this is a low-fat dessert.

Caramelised nectarines with cinnamon ricotta

nectarines, halved, stones removed

tbsp honey

fresh low-fat ricotta

tsp ground cinnamon

Honey, extra, to serve

This nectarine pie is a great spin on a dessert classic. It's ideal with a cuppa for afternoon tea!

Nectarine pie

(2 1/2 cups) plain flour

butter, chilled, chopped

tbsp caster sugar

milliliters (1/4 cup) iced water

yellow nectarines, halved, stone removed, cut into wedges

tbsp plain flour, extra

egg, lightly whisked

Pure icing sugar, to dust

Serve this at your next dinner party and watch your guests swoon with delight.

Nectarine and spiced-ricotta tart

nectarines, halved, stones discarded

brandy

115 gm butter, softened

75 gm (1/3 cup) caster sugar

vanilla extract

185 gm plain flour, sifted (see note)

450 gm ricotta

½ tsp ground cinnamon and ground ginger

¼ tsp ground cardamom

gm caster sugar,

For shortcrust pastry, beat butter and sugar in an electric mixer until pale and creamy (3-5 minutes). Add yolk, vanilla and ¼ tsp salt, mix until just combined. Add flour, mix until just combined, wrap in plastic wrap, pat into a flat, round disc and refrigerate for 1 hour. Roll pastry between two sheets of baking paper to 3mm thick. Remove top layer of baking paper, invert into a 24cm-diameter tart tin. Remove remaining baking paper, trim edges to fit, refrigerate for 30 minutes. Preheat oven to 180C, blind bake until pale golden. Remove paper and weights, bake until crisp (4-5 minutes). Cool on a wire rack.

Meanwhile, combine nectarines, sugar and brandy in a bowl, toss to coat. Place nectarines, cut-side up, on a baking paper-lined tray and roast until soft and golden (10-12 minutes). When cool enough to handle, cut into wedges and set aside.

For spiced ricotta, blend ingredients in a food processor until smooth (1-2 minutes), spoon into tart case. Arrange nectarines on top, scatter with extra sugar and bake until just golden and firm to touch (15-20 minutes). Cool to room temperature before serving.

Nigel Slater's fruit crumble tidies away fruit that's past its best under a delicious toasted oat and nut topping. Far too good for the compost heap.

Compost fruit crumble

pears

apple

½ lemon, juice only

banana,

golden caster sugar

flour

grams/3½oz butter

60 grams/2¼oz rolled oats

pumpkin seeds

almonds

tbsp sesame seeds

tbsp demerara sugar

cream or custard

Stewed nectarines, pears and apple covered with a delicious toasted oat and nut topping. Far too good for the compost heap!

Compost crumble

When nectarines and peaches are in season, this quick and easy crumble recipe makes a delicious fruity dessert.

Baked crumble nectarines

tbsp plain flour

butter

halved,

tbsp orange juice

plain yoghurt, to serve

This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.

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