Stone fruit
Helen Goh’s melt and mix cinnamon tea cake topped with pears (or plums)
This quick and easy cake batter only requires a mixing bowl and a whisk (OK, and a small saucepan).
- 1-2 hrs
- Helen Goh
Karen Martini’s apple and cherry brown butter cake meets clafoutis pudding
This satisfying and comforting cake is reminiscent of the French pudding, and you can vary the recipe to bake it year-round.
- 2 hrs +
- Karen Martini
Sweet whipped ricotta with roasted vanilla plums
This make-ahead ricotta mousse is a wonderful dessert base for all kinds of fresh or roasted fruits.
- 30 mins - 1 hr
- Helen Goh
- Recipe collection
- Baking
Peachy keen: 33 sweet and savoury summer stone fruit recipes to savour
Peaches, apricots, nectarines and plums are at their absolute best right now. Make the most of them with these seasonal recipes.
Adam Liaw’s cherry and almond pavlova
Switching to icing sugar in your pavlova helps stabilise the meringue.
- 2 hrs +
- Adam Liaw
Cherry pavlova with almond and yoghurt noyaux cream
Noyaux, a liqueur made from apricot or cherry pits, imparts a wonderful almond flavour to this luscious cherry dessert.
- 2 hrs +
- Helen Goh
Adam Liaw proves salad ingredients don’t need to be jumbled together after all
Salad ingredients don’t have to be jumbled together. In fact, they’re often best when left separate and composed on the plate.
- < 30 mins
- Adam Liaw
Adam Liaw’s tropical fool
Use any fruits you like for this simple fool, and if you don’t feel like breaking out the blender or food processor, you can just chop the fruits with a knife.
- < 30 mins
- Adam Liaw
Tomato, plum and coriander salad
The most important lesson I've learnt about tomatoes is to never refrigerate them: it robs them of all the aromas that produce flavour on your tongue and turns their flesh "mealy". The same applies to fresh plums. Instead, keep both on your bench top (under a mesh food cover, if needed) and make this salad the moment that they collide in ripe, juicy bliss.
- < 30 mins
- Danielle Alvarez
Plum pudding trifle
Blood plums are cooked with red wine and spices to create a jelly with a deep, rich mulled wine flavour. The trifle is especially good if you make your own swiss roll. If you do, keep back 150 grams of the cooked plums and boil it with 50 grams of sugar to make a quick jam to spread on the sponge.
- 1-2 hrs
- Dan Lepard
Original URL: https://www.smh.com.au/goodfood/topic/stone-fruit-l83