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.
Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.
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 »
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.
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 »
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 »
Summer peaches pair remarkably well with sweet caramelized onions and crisp green beans in this salad from Deb Miller of Lawrence, Kansas.
Get the recipe for Green Bean and Peach Salad »
Summer Peach Pie
Grilled Halloumi and Cherry Salad
Sweet, pale orange ice cream flavored with ripe, juicy peaches simply screams summer.
Brûléed Italian Plums with Armagnac Custard
Cookbook author Cathy Barrow adds rye whiskey and cardamom to this peach jam, giving it a slightly spicy, complex depth.
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 »
The overt sweetness of white chocolate is tamed here by the addition of tart Greek yogurt. Chef John Karangis of
Union Square Events serves it 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 »
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.
Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios
“When I introduce this dish to my friends for the first time, they are confused and a little hesitant to eat it. Once they try it, though, they fall in love.” – Leah Cohen of
Pig & Khao. Get the recipe for Phillippine Fruit Salad »
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.
Apricots’ ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet.
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 »
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 »
The apricots and currants used in this dish add just the right amount of sweetness.
Get the recipe for Apricot and Currant Chicken »
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.