Stone Fruit Recipes

The bread crumb-encrusted chops pair beautifully with the tart, Port-spiked cherry sauce. See the recipe for Rack of Venison with Sour Cherry-Port Sauce »

This recipe starts with pasta frolla–soft dough–from Carol Fields’s The Italian Baker.

Make your own preserved cherries for a more delicious alternative to the red-dyed maraschino variety–use them in cocktails and as a topping for ice cream sundaes. See the recipe for Preserved Cherries »

A plum, says Webster’s, is “a raisin when used in desserts;” traditional English plum pudding hasn’t had real plums in it for generations. See the recipe for Plum Pudding »

Bruno Neveu — former pastry chef at the Ritz-Escoffier cooking school in Paris — helped us decipher Escoffier’s bare-bones recipe.

Gladys Potter, Rick Bayless’s grandmother, was acclaimed in the family for this dessert.

A touch of spicy ginger and cinnamon add warmth and depth to sweet peaches. Frozen and thawed peaches can be substituted for fresh peaches; you may need to adjust the amount of sugar, depending on their sweetness. **See the Recipe for Ginger Peach Pie »**

The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »

For this very delicate dessert, use bottled spring water and a light, good-quality sauternes or barsac. The peaches shouldn’t marinate too long, so make them in the afternoon for dinner that night.

A decadent custard batter is studded with juicy, ripe cherries in this elegant and satisfying treat.

Frozen bing cherries can substitute fresh sour cherries in a Hungarian dish that’s dessert disguised as a soup. See the recipe for Hungarian Chilled Cherry Soup »

In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.

Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract.

The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).

Invertase, a liquid enzyme that’s found in small bottles at most candy-making supply stores, is used in these candies to liquefy the luscious fondant filling. Once you’ve made the cordials, it will take about ten days for the filling to liquefy. We based this recipe on one found in Peter Greweling’s Chocolates and Confections (Wiley, 2010). For more Valentine’s Day recipes, check out our guide. Get the recipe for Chocolate-Covered Cherry Cordials »

Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate.

Sweet and tangy, this Hungarian cake pairs perfectly with coffee. Frozen and thawed cherries can be used whenever fresh sour cherries are not in season.

The recipe for these flaky crescent pastries was inspired by one from Karmela Balo, owner of the Cari Mama bakery in Budapest. See the recipe for Rugelach (Cinnamon, Apricot, and Walnut Pastries) »

In his cookbook Salted, Mark Bitterman writes of this peach, cinnamon, and salt recipe: “Your first bite will expand the boundaries of sensation, separating your mouth from the rest of your body, and you’ll be feeling spiciness in the warmth of your hands and smokiness in the tingling of your toes.” We agree.

Smoked Prime Rib

Layers of coconut sponge cake, raspberries, tapioca, and bourbon-stewed peaches in easily portable mason jars make this trifle perfect for summer picnics. The compote and the cake can be made up to two days ahead; store them in airtight containers in the fridge. Get the recipe for Peach-Raspberry Trifle »

This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries. Get the recipe for Kale and Chicken Brown Rice Salad with Cherries »

This easy, versatile compote is thicker than a syrup but not quite a jam.

Deep and sweet, this cocktail is an ideal vehicle for summer’s juicy red plums. Get the recipe for Plum-Basil Gin Fizz »

Fans of carrot-ginger dressing will appreciate this riff on the classic: Here, sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad. See the recipe for Romaine Salad with Plum Ginger Dressing »

These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch. Get the recipe for Grilled Peaches with Honey-Almond Streusel »

This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.

This rich olive oil pound cake is studded with soft peaches and plums.

This recipe was developed by Border Grill chef Mary Sue Milliken, who says, “At my restaurant, I use pastry flour for pie crusts, but I commonly find myself without at home, so here I’ve substituted all-purpose flour and cornstarch to achieve the same crispy tenderness. I love freezing fruit at its peak–sliced, sugared, and juicy, with tapioca added–so that a blast of summer is at my fingertips in the dead of winter.” See the recipe for Stone Fruit Pie »

This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.

Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.

This summery pie can be made any time of year by substituting frozen, thawed raspberries and peaches for fresh fruit.

This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.

A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots.

The best of summer comes together in this satisfying dessert of grilled pound cake topped with a fruity, herbal compote. Get the recipe for Grilled Pound Cake with Basil-Plum Compote »

Bright shiso leaves and a touch of earthy sesame oil enhance this stone fruit and berry salad. Get the recipe for Blueberry, Nectarine and Shiso Salad »