9 Stone-Fruit Desserts We Adore

Baking, In Season, Recipes, Seasonal Foods, Summer
on August 21, 2014
Fresh Cherry Tart
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2014/08/cherry-tart.jpg?w=99

Summer may feel like it’s drawing to a close, but there are still weeks left of ripe seasonal fruits such as peaches, cherries, and plums. Put all that fresh fruit to good use with one (or more) of our favorite stone-fruit desserts.

Peach Shortcake

Peach Shortcake

Mark Boughton Photography / styling by Teresa Blackburn

This recipe unites two summer favorites: peaches and shortcake. Whole-wheat flour gives the shortcake a nutty taste, which nicely complements the sweetness of the peaches.

Cherry Buttermilk Clafoutis

Cherry Buttermilk Clafoutis

Kimberley Hasselbrink

Don’t let the fancy-sounding name fool you — this French dessert is simple and straightforward to make. The cherries are suspended in pancake-like batter and dusted with confectioner’s sugar to make a treat that’s both sweet and tart.

Peach Pudding Cake

Peach Pudding Cake

You’ll need the juiciest peaches possible for this recipe, since you use them to make the syrup that’s folded into the batter. Once you’re done simmering the peaches, slice and layer them on the bottom to transform the texture of this cake.

Plum Pie

Plum Pie

Jonathan Lovekin

With plums this juicy and ripe, you won’t want to overwhelm them with too much crust—which is exactly why this pie calls for the top crust only.

Peach and Basil Ice Cream

Peach Ice Cream

Amber Wilson

You might not think to put peaches and basil together—in ice cream, no less—but the sweet peaches and savory basil balance each other out perfectly in this sophisticated, refreshing treat.

Fresh Cherry Tart

Fresh Cherry Tart

Mark Boughton Photography / styling by Teresa Blackburn

Since it’s over-stuffed, this bountiful tart is a good way to take advantage of excess ripe cherries. To keep the pastry dough from shrinking as it bakes, refrigerate before rolling it out.

Peach Crostata

Peach Crostata

Mark Boughton Photography

The forgiving crust on this Italian tart can be shaped and folded any way you want.

Cherry Plum Cobbler

Cherry Plum Cobbler

Mark Boughton Photography / styling by Teresa Blackburn

If you’ve got a lot of seasonal fruit on hand, this two-fruit cobbler is a great way to use it up. As an added bonus, the cobbler is topped with biscuits for a fun take on the traditional crust.

Magic Peach Cobbler

Peach Cobbler

Mark Boughton Photography / styling by Teresa Blackburn

While the batter goes on the bottom, as the cobbler bakes it rises up through the peaches to form a fluffy, cakey topping with no extra effort required.

For more summer desserts…

 

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