"stone fruit" news and stories

Got a bounty of peaches, plums and nectarines? Roast them for a delicious summer dessert.

Stone fruit is abundant right now, and while it's lovely to eat a peach, plum or apricot just as it comes, sometimes you get tired of simply eating the fruit out of hand. Cobblers, pies and jams are all fine and good, but sometimes, putting halved fruit on the grill is a simple and delicious way to finish off a barbecue (if you aren't grilling out, it's also wonderful to briefly saute up the halves in a little butter on the top of the stove).

Here Gillian has taken some ripe apricot halves and set them on the grill to soften them up and enhance those sweet fruit flavors. Yum!

Thanks for adding your pic to the pool, Gillian!

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Looking for an easy way to peel that bushel of peaches for jam or the freezer?

These are not quite muffins, nor are the cupcakes. They are cup cakes. By this, I mean that they are individually portioned miniature cakes and do not quite fit into either of the two standard miniature cake categories. In spite of the semantic issue here, they look delicious. This particular batch of Plum Cup Cakes with Oatmeal and Almonds was baked by Zarah, of Food and Thoughts. The cakes are made with a combination of oat flour and plain flour, which gives them the sweet flavor of oats and a moist, tender consistency, without the texture of rolled oats. The recipe for these comes from the Italy-based food blog Lucullian Delights, but because plums aren't in season at the moment, you might want to bookmark it and come back to make the yourself later in the year, or simply try substituting another fruit (perhaps a berry) in place of the seasonal stone fruits. The cakes could be served as coffee cake for breakfast or brunch or with a small dollop of whipped cream for dessert.

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