I love a ripe, juicy peach, but I have to admit that I like a good peach cobbler even more. Nectarines, peaches, and plums play starring roles in any number of desserts we love; here are a few of our favorite ways to use stone fruit in the summer. While all of these recipes of course specify a fruit, many of them could swap in others; the crystallized ginger dough might work just as well on a peach cobbler as a plum one!
Galette Of White Peaches And Tomatoes: Tomatoes probably don't come to mind as a dessert ingredient, but they're a natural pair for peaches, and go beautifully in this delicate galette.
Peach Küchen: Something like a coffee cake, this Küchen has sour cream to keep it moist and a heavy dose of cinnamon.
Roasted Riesling Peaches and Haloumi: "These roasted peaches with haloumi are a lovely iteration of the salty-sweet dessert theme," the Riesling-peach syrup seeping into the creamy, firm haloumi cheese.
Oat Crisps With Blueberries, Peaches And Crème Fraîche: Layer crackly-sweet oat crisps with fresh summer fruit for an easy make-ahead dessert.
Georgia Peach Cobbler: Toss peaches with cinnamon, nutmeg, and cinnamon (and dot with a whole stick of butter) before adding the biscuit-like topping.
Grilled Peaches With Fresh Raspberry Sauce: Pair it with vanilla ice cream for a simple post-cookout dessert.
Tipsy Summer Peach Pudding: A sponge cake soaks up the rosy, sweet syrup of a wine-poached peach.
Plum-Cornmeal Cake with Plum Sorbet: A wedge of this fruity, not-too-sweet cake would make an ideal breakfast, but add plum sorbet for that extra plum punch and it's a perfect summer dessert.
Plum-Blackberry Cobbler: Cook plums in butter and brown sugar, toss in ripe blackberries, and top with a crystallized ginger-laced cobbler dough for a dessert that's simple but memorable.
Plum and Ginger Cobbler: Cardamom, ginger, and star anise give this cobbler "a potent combination of deep flavors and aromatic lightness."
Plum Biercake: This dessert, its thick batter enriched with dark beer, "brings together the summery flavors of sweet plums with the deep, wintry flavors of gingerbread."
Sugar-Roasted Plums With Balsamic And Rosemary Syrup: If you'd prefer a dessert without a crisp or a crust, these plums are "drenched in a mixture of vanilla, rosemary, sugar, and balsamic vinegar" and emerge saturated in all those flavors.
Dimply Plum Cake: Dorie Greenspan's recipe for a brown sugar cake flavored with cardamom and orange zest, with plums whose juices seep into the batter.
Nectarine And Walnut Galettes: A butter-based crust with ground walnuts and lemon zest is filled with a rich vanilla walnut paste and then with brown sugar-coated nectarine slices. As if that weren't enough, the tart is finished with an apricot-amaretto (or Cognac) glaze.
Nectarine-Raspberry Crisp: With a spiced oatmeal crumb topping, it's a juicy, rustic way to bake fruit.
Grilled Nectarines With Maple Crème Fraîche: The maple syrup crème fraîche is all these nectarines need, though a few fresh berries for show don't hurt.
Apricot Turnover Cake: Made in the manner of a pineapple upside-down, this cake has brown butter and brown sugar that bleeds into the nectarines.
Apricot Cake: A butter-rich cake batter helps the apricots bake up creamy and sweet; chopped pistachios add a buttery crunch on top.
Apricot Fold-Over Pie: A free-form pie crust surrounds an apricot filling flavored with cinnamon, nutmeg, and cardamom.
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