23 Peach and Plum Recipes That Scream Summer

Stone fruits are a summer necessity, and though we love to eat a juicy peach or plum right off the tree, we also cook with them every chance we get. There are plenty of options for plum and peach pies, as well as a fantastic cobbler that you could probably even eat for breakfast if you want (we'll never tell). Or if you want to avoid working on pies in a hot kitchen, try an easy nectarine salad or a refreshing peach ice cream. No matter what you pick, you can't go wrong with these perfect summer stone fruit recipes.

Blackberry-Plum Lattice Pie
Blackberry-Plum Lattice Pie
If working with extremely ripe and juicy fruit, you might need a bit more cornstarch to adequately thicken the filling of this pie—add up to 2 additional tablespoons. The same recipe and technique can be used with just about any summer fruit. Try a combination of berries, peaches, apricots, or black cherries; you can also add flavorings, such as a teaspoon of almond extract, or liqueur. Get the recipe for Blackberry-Plum Lattice Pie »Matt Taylor-Gross
Plum Pie
Plum Pie
Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris. Get the recipe for Plum Pie »James Roper
Peaches and Strawberries Mascarpone
Burnt Peaches and Plums with Mascarpone and Hazelnuts
At once rustic and refined, this technique amplifies the inherent sweetness of the fruit. The mascarpone-mint leaf combo brings a rich yet uplifting twist. The more ripe your fruit, the better it will caramelize. Look for freestone peaches that will let you remove the pits easily. Mallmann says: "Let them burn a bit without touching them. Don't flip and flop." Get the recipe for Burnt Peaches and Plums with Mascarpone and Hazelnuts »Matt Taylor-Gross
Peach Cobbler
Peach Cobbler
Barry Sorkin from Smoque has a bold claim about their peach cobbler. "It's kind of like a fruit cup. You could almost argue it's breakfast food if you want." A roasted almond streusel on top adds a complex nutty complement, and hey, you might as well eat it for breakfast. Get the recipe for Peach Cobbler »Matt Taylor-Gross
Seared Apricot Ginger Cooler
Seared Apricot Ginger Cooler
Unlike other stone fruit, apricots stay quite resilient when ripe and stand up to a quick sear on the grill with aplomb. Once the flesh warms through and its juices bake a bit, the apricot takes on deeper flavors that pair nicely with a spicy bourbon or rye and an equally spicy ginger beer. Swap out apricots for peaches or nectarines as the summer gets on toward the dog days. Get the recipe for Seared Apricot-Ginger Cooler »Eric Medsker
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. Get the recipe for Blueberry, Nectarine and Shiso Salad »Helen Rosner
Green Bean and Peach Salad
Green Bean and Peach Salad
Summer peaches pair remarkably well with sweet caramelized onions and crisp green beans in this salad. Get the recipe for Green Bean and Peach Salad »James Oseland
Summer Peach Pie
Peach Pie
Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie. Get the recipe for Summer Peach Pie »Farideh Sadeghin
Grilled Halloumi and Cherry Salad
Simple Weeknight Meal, Grilled Halloumi and Cherry Salad
The sweetness of cherries balances the saltiness of halloumi in this simple summer salad, perfect for a side or a main dish. Get the recipe for Grilled Halloumi and Cherry Salad »Farideh Sadeghin
Peach Ice Cream
Peach Ice Cream
Sweet, pale orange ice cream flavored with ripe, juicy peaches simply screams summer. Get the recipe for Peach Ice Cream »Laura Sant
Brûléed Italian Plums with Armagnac Custard
Brûléed Italian Plums with Armagnac Custard
Warming caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert. Get the recipe for Brûléed Italian Plums with Armagnac Custard »Farideh Sadeghin
Rock 'N' Rye Peach Jam
Rock 'N' Rye Peach Jam
Cookbook author Cathy Barrow adds rye whiskey and cardamom to this peach jam, giving it a slightly spicy, complex depth. Get the recipe for Rock 'N' Rye Peach Jam »Matt Taylor-Gross
Peach and Plum Salad
Peach and Plum Salad
In this salad red wine vinegar balances the sweetness of ripe fruit, while cilantro and basil add a floral note. Get the recipe for Peach and Plum Salad »Marcus Nilsson
Plum, White Chocolate, and Tarragon Parfait
Plum, White Chocolate, and Tarragon Parfait
The overt sweetness of white chocolate is tamed here by the addition of tart Greek yogurt. It is served as a bed for juicy roasted plums and a sweet, anise-tinged tarragon white wine granita—it's an elegant way to end a summer dinner. Get the recipe for Plum, White Chocolate, and Tarragon Parfait »Matt Taylor-Gross
Pickled Stone Fruit and Burrata Flatbread
Pickled Stone Fruit and Burrata Flatbread
A light vegetarian lunch, or even savory summer dessert, the sugary pickling brine in this recipe helps the peaches and plums caramelize on the grill. Get the recipe for Pickled Stone Fruit and Burrata Flatbread »Michael Turek
Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios
Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios
This elegant summer appetizer marries the sweetness of smoky grilled peaches with salt-cured Italian ham. When choosing peaches for grilling, be sure to pick fruit that's slightly firmer. If they are labeled "freestone," all the better—the pit will pop out without much struggle. Get the recipe for Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios »Matt Taylor-Gross
Phillippine Fruit Salad
Phillippine Fruit Salad
Refreshing Summer fruits are given a thick, sweet, and creamy boost of condensed milk in this fruit salad. Get the recipe for Phillippine Fruit Salad »Matt Taylor-Gross
Tomato-Nectarine Chutney
Tomato-Nectarine Chutney
Preserve summery tomatoes and nectarines with this chunky, vinegary chutney from cookbook author Cathy Barrow. It's the perfect preserve to serve with a sturdy cheese and crisp crackers. Get the recipe for Tomato-Nectarine Chutney »Farideh Sadeghin
Apricot Salsa with Mint
Apricot Salsa with Mint
Apricots' ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. Get the recipe for Apricot Salsa with Mint »Helen Rosner
Cherry Old Fashioned
Cherry Old Fashioned
Roasted cherries appear in three ways in this twist in an Old Fashioned—in cherry infused-vodka, muddled at the bottom, and thrown on top as a garnish. Get the recipe for Cherry Old Fashioned »Matt Taylor-Gross
Cherry Tomato and Cherry Cobbler
Cherry Tomato and Cherry Cobbler
Cherries and cherry tomatoes bake down together into a savory-sweet layer under a sweet biscuit topping in this recipe from chef Amanda Cohen. Get the recipe for Cherry Tomato and Cherry Cobbler »Matt Taylor-Gross
Apricot and Currant Chicken
Apricot and Currant Chicken
The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »Farideh Sadeghin
Coconut Pistachio Semifreddo
Coconut Pistachio Semifreddo
Anna Watson Carl relies on sweetened condensed milk to add richness to this frozen dessert flavored with coconut milk, lime zest, and toasty pistachios. Simply macerated peaches provide a fresh, fruity counterpart. Get the recipe for Coconut Pistachio Semifreddo »Matt Taylor-Gross