For a brief moment, several stonefruit stocks are in season at the same time. Here’s how to make the most of summer sweet hauls.
Right now, we’re quite literally enjoying the fruits of the season, plucking cherries, peaches, nectarines and apricots from the shelves to enjoy fresh. Stonefruit is a
Of course, they make for excellent snacks as they are. However, as we enter later summer days, you might find some interest in more inventive recipes that look to emphasise different notes of the natural flavours.
Plenty of these recipes achieve this simply, pairing the fruits with minimalist dressings and glazes. Others go big, setting the slices in caramel and slow-cooking them in savoury-sweet mixtures. But, if you really want to prioritise your enjoyment of these fleeting summer stocks, you should consider the option of a fruit-first side salad (appropriate to eat at nearly any time of the day).
A quick oven bake brings out deeper caramel flavours within your favourite stonefruit, making this a breezy dessert serving. A side of mascarpone or cream will provide textural contrast for the juicy fruits.
For those who eat with their eyes. It takes a precise hand to nail the presentation of this tart, with its finely sliced peaches and delicate pastry patterns. The fresh fruit topping is a refreshing option to replicate across other home bakes too,
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Stonefruit is just the cherry on top of this dessert. The dessert serving includes a homemade toffee, which is layered with pineapple, banana, cream and grated chocolate. It’s also served atop a crumbly “pastry” made from digestive biscuits.
Shreds of lemon zest enliven this nutty and juicy galette. The open-top pastry is showered with caster sugar as it cools.
The filling of this chocolate tart is speckled with whole cherries, producing satisfying fruity mouthfuls as you make your way through a slice. A final sprinkling of icing sugar creates a sense of drama.
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Advertise with NZME.A saucy, sweet plum puree is a lovely match to a fluffy, crispy deep-fried beignets. The puree is a moreish mix of plums, sugar, red wine and thyme. Angela Casley recommends choosing plums just past their peak for the best results.
Serve these tangy cherries, pickled with white wine vinegar, sugar, cinnamon and cloves, to create more complex flavours for savoury dishes. This recipe also includes some important notes for proper sterilisation of the jars.
This vegan custard is an inventive addition to these charred apricots. It’s a clever combination of cornflour, water, turmeric, maple syrup and alternative milk, which comes together quickly on a stovetop. In this recipe, this topping is also served with crunchy chopped nuts.
This salad champions the floral and syrupy flavours of stonefruit. The slices are treated simply, paired with tangy goat’s cheese and salad greens (rocket would provide satisfying peppery contrast).
This recipe makes use of preserved black cherries but this could be swapped for a fresher variety. The dough is honey-sweet and packs a punch with the addition of apple cider vinegar.
This glossy, gorgeous tarte tatin sees peach slices and whole blackberries set in golden caramel. There are all sorts of textures within this dessert, from the sticky caramel to the cooling icecream and a base layer of flaky puff pastry
If you’re catering for a crowd, serve these bites as a starter or as the final plate of the night. While the ricotta provides a rich and lush texture, it also helps to secure the prosciutto – add your dollops with caution.
While plums are certainly enjoyable when eaten fresh, this recipe could provide a refresh if you’ve already had a big haul. The fruit is fried with a mix of onions, garlic, balsamic vinegar, lime juice and spices, creating a savoury-sweet treat.
