Food

23 Peach and Plum Recipes That Scream Summer

By SAVEUR Editors

Updated: July 24, 2018

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 — 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 — 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 — 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 — 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 — 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 — 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 — 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

Peach Pie — Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie. Get the recipe for Summer Peach Pie »Farideh Sadeghin

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 — 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 — 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 — 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 — 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 — 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 — 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 — 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 — 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 — 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 — 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 — 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 — 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 — 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 — 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

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