stone fruit

This fresh slow-simmered Stone-Fruit "Duck" Sauce is an easy-to-prepare jam similar to duck sauce, but with a tangy fruit flavor.

Stone-Fruit "Duck" Sauce

½cups water or apple juice

vinegar

sugar

Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that’s been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It’s an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it’s baked.

Caramelized Summer Fruit Tart

Demerara sugar, plus more as needed

granulated sugar (see Tip)

cornstarch (see Tip)

kosher salt

berries,

lemon juice

honey, plus more as needed

vanilla extract

All-purpose flour,

puff

Whipped cream, crème fraîche or ice cream,

Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.

In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.

On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.

Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.

Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it’s still warm. Serve with whipped cream, crème fraîche or ice cream.

Pork Tenderloin with Plum Chutney

plums

olive oil

shallot,

(packed) light brown sugar

Sherry vinegar or apple cider vinegar

garlic

mustard seeds

ginger

black pepper

bay leaf

Kosher salt

rosemary

herbes de Provence

pork tenderloins (about 2 lb.)

salt and black pepper

pancetta (Italian bacon; about 8 oz.) or prosciutto

Bon Appétit

Peel plums, if desired Halve and pit. Cut into 1/2" wedges.

Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20–25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.

Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.

If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8—10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°, 15—20 minutes longer.

Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1" cuts to form an X on the bottom of the fruit.

Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.

Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.

If you don't care about smooth surfaces for presentation purposes, a serrated peeler's sharp-toothed edges quickly and easily peel soft fruit.

This lightly sweet, slightly savory focaccia is delicious any time of day: Sprinkle the top with sugar after brushing it with melted butter and serve it alongside eggs for a special brunch. Or skip the extra sugar and add it to your next cheeseboard (it’s terrific with a sliver of salty cured meat and a wedge of hard pecorino). For cocktail hour, top it with honey and goat cheese for a lovely appetizer. But it’s really best at its simplest — devoured with your hands, straight out of the oven.

Peach Focaccia With Thyme

water (110 to 115 degrees)

(1/4-ounce) package active dry yeast (2 1/4 teaspoons)

granulated sugar

unsalted butter (1 stick)

bread flour

salt

egg,

Nonstick cooking spray, as needed

peaches

thyme

In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast and 1 tablespoon sugar. Let stand until foamy, about 5 minutes. Meanwhile, melt 1/4 cup/60 grams butter and set aside.

With the mixer on low, add the flour, salt, egg, 3 tablespoons sugar and melted butter. Continue until the dough is almost completely smooth and elastic, about 5 minutes. The dough will be very sticky, but no need to add extra flour. Scrape down the sides of the bowl, cover the bowl with plastic wrap and leave it in a warm, draft-free spot until it has doubled in size. (This could take anywhere from 30 minutes to 2 hours.) Gently punch the dough down, scrape the sides down and cover again. Let the dough rise one more time, about 30 minutes.

Toss the peaches with the remaining 2 tablespoons sugar and the thyme leaves. Heat the oven to 400 degrees. Melt 2 tablespoons butter and spread evenly on a rimmed baking sheet. Tip the dough onto the prepared sheet and use your fingers to stretch it out to a large oval, roughly 10-by-15 inches. Allow the dough to rise, uncovered, in a warm spot to about 1/4 inch above the edge of the pan.

Without deflating the dough, use your fingers to make dimples all over the surface. Gently top the dough with the peaches and the sprigs of thyme, leaving any extra liquid from the fruit in the bowl. Bake until golden brown, puffed and set, 20 to 25 minutes.

While the foccacia bakes, melt the remaining 2 tablespoons of butter, and gently brush melted butter over the focaccia. Let cool slightly in the pan on a rack, then slip the focaccia out of the pan onto a cutting board, cut into squares and serve warm.

Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums

Plum crumble

ripe cooking plums,

light brown sugar

orange

cinnamon

plain flour

butter

caster sugar

demerara sugar

ground almonds

Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.

Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.

Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

A standout <a href="https://cooking.nytimes.com/recipes/1018849-classic-caprese-salad">caprese</a> starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

Stone Fruit Caprese

lemon juice,

granulated sugar, plus more as needed

Flaky sea salt

mozzarella,

basil

extra-virgin olive oil, plus more as needed

Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright — like the greatest stone fruit you’ve eaten.

Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream

Poached plums

plums, washed

golden caster sugar

cinnamon stick

vanilla pod,

To prepare the plums: wash and cut them into quarters, then remove the stones.

Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.

Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins – depending on the ripeness – until the plums are soft. Leave to cool slightly and serve as they are with something creamy.

A pretty Summer peach galette that combines a flaky, rustic pie crust with vanilla scented, cinnamon-spiced peaches. Easier than pie, but just as tasty, this simple, sweet dessert easily adapts to feature whatever seasonal fruit you have on hand (peaches, nectarines, plums, cherries, blueberries… you name it!).

Summer Peach Galette

(1 stick) very cold unsalted butter

all-purpose flour,

Tbsp organic cane sugar

tsp fine grain sea salt

Tbsp apple cider vinegar

water

(about 4 medium) peaches, sliced¹

lemon

tsp pure vanilla extract

Tbsp arrowroot starch²

tsp ground cinnamon

fine grain sea salt

jelly

egg egg sugar

Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.

Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.

Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.

Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly and being careful not to over-handle the dough.

Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out. The pastry may be made in advance and stored for up to a day in the refrigerator or – if wrapped very tightly in plastic wrap – about a month in the freezer.

All-Butter Pie Pastry:

Prepare the pie pastry

Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.

Meanwhile, preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.

Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin – I prefer to use a French (tapered) rolling pin – start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.

Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.

Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.

Prepare the brown sugar peach filling: In a large mixing bowl, stir together the brown sugar, lemon, vanilla, arrowroot starch, cinnamon, ginger, and salt, until combined. Toss with the peaches.

Assemble the galette

Spoon the peach filling onto the center of the pie pastry, in an even layer or a decorative spiral pattern, leaving about two inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed.

Brush the pastry with the egg wash and generously sprinkle with the demerara sugar.

Bake for 40-50 minutes

, until the pastry is golden and the peach juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil.

Remove from the oven and allow to cool to room-temperature on a baking rack until set. While still warm, carefully brush the top of the peaches with the apricot/peach jelly to lightly glaze. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream. Enjoy!

Peach Galette:

I'm making this tonight for probably the 4th or 5th time and realized I never sent you a review.  While I've only cheated and bought my crusts in the interest of time, one day I hope to make yours.  I absolutely love the filling mixture - lemon, ginger, cinnamon, sugar.  I could eat that alone!  Thank you for sharing.  It's peachy goodness and summer dessert perfection.

Wonderful recipe! I added a little lemon zest for extra lemon flavor. Everyone loved it - will definitely make this again!

Great recipe! I didn’t add the ground ginger because I didn’t have any on hand but it still came out yummy!

Hi! I’m so excited to make this! Do you think I could assemble the galette in advance and refrigerate until I’m ready to bake? Maybe pull it out of the fridge 30-60 minutes before baking?

Yum I love making galettes especially in the summer / so easy and such an impact !!!!!

This was delicious and the recipe was as it said simple and delicious!  It wasn't overly sweet and my family loved it!  Thank you for an amazing recipe!  I definitely be making this one again!

Made this tonight for a dinner party and it was delish. Have to admid that I used my favorite galette dough x1.5 and then made 2 galettes. The peaches were great. The sugared crust yummy. Everyone loved. I arranged my fruit vs dumping it in (which I do for apples) and it was so pretty.

Luscious lime caramel is the star of this gooey, show-stopping, peak summer dessert.

Plum and Lime Upside-Down Cake

all-purpose flour (188

red plums,

baking powder

Diamond Crystal

Tbsp. finely grated lime zest

(400 g) granulated sugar, divided

eggs, room temperature

½ cup whole milk, room temperature

lime juice

Vanilla ice cream (for serving; optional)

The magic of this gooey upside-down cake featuring the best of the season’s juicy, sweet plums lies in the lime (yes, lime!) caramel. After many tests in my quest to deliver those sour citrus notes as soon as you take a bite, I landed on a concoction that’s sweet and buttery with a zesty tang. The main takeaway to prevent a caramel seizing up on you is to reduce the sugar and lime juice together from the start. The result is a luscious sauce with deep caramel notes and sharp lime flavor. Mission accomplished! The sponge is soft and also limey thanks to the fresh zest reinforcing the caramel. Just try to resist going in for another slice. —Rachel Gurjar

Place a rack in middle of oven; preheat to 350°. Lightly butter a 9"-diameter cake pan and dust with all-purpose flour; tap out excess. Line bottom of pan with a parchment paper round. Arrange 3 medium red plums, cut into ½"-thick wedges (about 8 oz.), in a circular pattern in pan, starting from center and working outward and overlapping if needed.

Whisk 1 tsp. baking powder, 1½ cups (188 g) all-purpose flour, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl. Combine 2 Tbsp. finely grated lime zest and 1½ cups (300 g) granulated sugar in a large bowl and rub together with your fingers until evenly distributed, sugar starts to clump, and mixture is very fragrant. Add ¾ cup (1½ sticks) unsalted butter, room temperature, and beat with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add 2 large eggs, room temperature, one at a time, beating to combine between each addition, then add 1 tsp. vanilla extract and beat 10 seconds. Reduce speed to low and gradually beat in dry ingredients, scraping down sides of bowl as needed. Add ½ cup whole milk, room temperature, and mix just until combined. Set batter aside.

Bring remaining ½ cup (100 g) granulated sugar, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water to a boil in a small saucepan over medium heat. Carefully add ¼ cup fresh lime juice, watching out for spatter, and cook undisturbed until liquid is thickened and beginning to turn a deep amber color, 5–7 minutes. Gently stir, remove from heat, and immediately pour lime caramel evenly over plums in pan. Scrape reserved batter over and smooth surface if needed.

Bake cake until golden and a tester inserted into the center comes out clean, about 1 hour. Transfer pan to a wire rack and let cake cool in pan.\

Run an offset spatula along edges of cooled cake to loosen. Set a platter upside down over pan and flip over to release cake. Carefully remove pan and peel away parchment paper; discard. Serve warm or room temperature, topped with scoops of vanilla ice cream if desired.

This Peach simple syrup is easy to make, and easy to use. A great late summer flavor, this fresh peach syrup is great in all drinks!

Peach Simple Syrup

peach,

Combine all ingredients in a small saucepan.

Bring to a boil, and take off of...

Muddle peach pieces, and then let sit to...

Muddle peach pieces, and then let sit to cool and infuse for 15 minutes.

Strain out syrup, and store in a jar...

Strain out syrup, and store in a jar in the fridge for up to two weeks.

This bitter cordial is perfectly fine made just a day in advance, but it will benefit from a couple of weeks steeping in the syrup – no need to refrigerate. Bottles of this also make a great gift for family and friends.

Cherry chinotto cordial

pink grapefruit

2kg navel oranges

cherries

coriander seeds

nutmegs

Slice the citrus into 1cm slices and arrange on 2-3 roasting trays lined with baking paper. Scatter over the cherries and then the herbs and spices. Roast at 220°C (200°C fan-forced) for 30-40 minutes, until the citrus becomes blackened at the edges.

Bring the sugar and water to a simmer, stirring until the sugar is completely dissolved, then allow to cool to room temperature. Transfer the contents of the roasting tray to a large preserving jar and pour over the sugar syrup. Allow to steep at least overnight but preferably for a week or two, then strain the syrup into bottles. Serve over ice, diluted with soda water.

Top 11 stone fruit recipes from across the web

The most viewed stone fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stone-Fruit "Duck" Sauce

Caramelized Summer Fruit Tart

Pork Tenderloin with Plum Chutney

Peach Focaccia With Thyme

Plum crumble

Stone Fruit Caprese

Poached plums

Summer Peach Galette

Plum and Lime Upside-Down Cake

Peach Simple Syrup

Cherry chinotto cordial

Top 11 stone fruit recipes from across the web

The most viewed stone fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stone-Fruit "Duck" Sauce

Caramelized Summer Fruit Tart

Pork Tenderloin with Plum Chutney

Peach Focaccia With Thyme

Plum crumble

Stone Fruit Caprese

Poached plums

Summer Peach Galette

Plum and Lime Upside-Down Cake

Peach Simple Syrup

Cherry chinotto cordial

The most viewed stone fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine