Stone Fruit Recipes

Over 3 dozen favorite recipes for peaches, plums, cherries, apricots, and more of summer's stone-fruit bounty.

Rack of Venison with Sour Cherry-Port Sauce
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 »Melanie Acevedo
Apricot Tart
This recipe starts with pasta frolla--soft dough--from Carol Fields's The Italian Baker.Beatriz Da Costa
Preserved Cherries
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 »David Sawyer
Plum Pudding
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 »Arthur Meehan
Peach Melba
Bruno Neveu -- former pastry chef at the Ritz-Escoffier cooking school in Paris -- helped us decipher Escoffier's bare-bones recipe.André Baranowski
Grandma Potter's Peach Cobbler
Gladys Potter, Rick Bayless's grandmother, was acclaimed in the family for this dessert.Christopher Hirsheimer
Ginger Peach Pie
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 »**Christopher Hirsheimer
Fresh Peach Ice Cream
Fresh Peach Ice Cream
This ice cream recipe is pure, simple, and flavored with the freshest peaches available. To us, it defines the summer season.Laura Sant
Apricot and Currant Chicken
Apricot and Currant Chicken
The apricots and currants used in this dish add just the right amount of sweetness.Farideh Sadeghin
See the RecipeChristopher Hirshiemer
See the RecipeBrooke Slezak
See the RecipeCourtesy Fourth Estate
White Peaches Poached in Sauternes
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.Christopher Hirsheimer
See the RecipeBrooke Slezak
Roast Veal with Sour Cherries
See the RecipeBrooke Slezak
See the RecipeBrooke Slezak
Cherry Clafoutis
Cherry Clafoutis
A decadent custard batter is studded with juicy, ripe cherries in this elegant and satisfying treat.Todd Coleman
See the RecipeChristopher Hirsheimer
Meggyleves (Hungarian Chilled Cherry Soup)
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 »André Baranowski
See the RecipeMichael Piazza
Stuffed Grape Leaves with Apricots
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.Roger Sherman
See the RecipeAndré Baranowski
Blueberry-Cherry Cobbler
Blueberry-Cherry Cobbler
Fluffy biscuits top warm, baked fruit in a quick cobbler flavored with cinnamon and almond extract.André Baranowski
Plum Tart
Plum Tart
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).Todd Coleman
Chocolate-Covered Cherry Cordials
Chocolate-Covered Cherry Cordials
Invertase, a liquid enzyme that's found in small bottles at most candy-making supply stores, is used to liquefy the cordials' luscious, chocolate fondant filling.Todd Coleman
Hazelnut and Apricot Rochers
Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate.Todd Coleman
Hungarian Sour Cherry Cake
Hungarian Sour Cherry Cake
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.Todd Coleman
Rugelach (Cinnamon, Apricot, and Walnut Pastries)
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) »Landon Nordeman
Roasted Peaches in Bourbon Syrup with Smoked Salt
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.Courtesy of Ten Speed Press
Smoked Prime Rib with Peach-Chipotle Sauce
Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib and a spicy-sweet complementary sauce (which we like to make with homemade peach preserves).Todd Coleman
Peach-Raspberry Trifle
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.Anna Stockwell
Kale and Chicken Brown Rice Salad with Cherries
Kale and Chicken Brown Rice Salad with Cherries
This summery salad, which pairs chicken with thin ribbons of raw kale and brown rice, offsets a garlicky pesto dressing with sweet red cherries.Anna Stockwell
Sour Cherry Compote
Sour Cherry Compote
This easy, versatile compote is thicker than a syrup but not quite a jam.Helen Rosner
Plum-Basil Gin Fizz
Plum-Basil Gin Fizz
Deep and sweet, this cocktail is an ideal vehicle for summer's juicy red plums.Helen Rosner
Romaine Salad with Plum Ginger Dressing
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 »Helen Rosner
Grilled Peaches with Honey-Almond Streusel
Grilled Peaches with Honey-Almond Streusel
These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch.Leah Koenig
Plum Strudel
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.Todd Coleman
Olive Oil Quatre Quarts with Chopped Fruit
Olive Oil Quatre Quarts with Chopped Fruit
This rich olive oil pound cake is studded with soft peaches and plums.Todd Coleman
Stone Fruit Pie
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 »Anna Stockwell
Apricot Cake
Apricot Cake
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.Landon Nordeman
Tuică De Prune (Fermented Plum Brandy)
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.Landon Nordeman
Peach Melba Pie
Peach Melba Pie
This summery pie can be made any time of year by substituting frozen, thawed raspberries and peaches for fresh fruit.Todd Coleman
Stone Fruit Rosé Sangria
Stone Fruit Rosé Sangria
This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.Todd Coleman
Nectarine Murabba with Cardamom, Lemon and Rosewater
Nectarine Murabba with Cardamom, Lemon and Rosewater
Ripe nectarines and a touch of rosewater transform into a fragrant condiment that's equally good topping ice cream as it is accompanying grilled meat or fish.Laura Sant
Apricot Almond Tart
Apricot Almond Tart
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.Penny De Los Santos
Grilled Pound Cake with Basil-Plum Compote
Grilled Pound Cake with Basil-Plum Compote
The best of summer comes together in this satisfying dessert of grilled pound cake topped with a fruity, herbal compote.Helen Rosner
Blueberry, Nectarine and Shiso Salad
Blueberry, Nectarine and Shiso Salad
Bright shiso leaves and a touch of earthy sesame oil enhance this stone fruit and berry salad.Helen Rosner