Stone Fruit
Cold Brew Plum Iced Tea
Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.
Tropical Carrot, Ginger, and Turmeric Smoothie
A pinch of salt makes everything taste better, including savory smoothies.
Italian Plum and Almond Cake
Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.
Brandied Cherries with Vanilla Bean
Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!
Bachelor Jam
Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!
Plum-Thyme Cut-Out Pie
Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.
Cherry-Lime Hand Pies
Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.
Raspberry-Peach Bellini Ice Pops
Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.
Grilled Corn and Nectarine Salad with Toasted Spice Vinaigrette
The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)
Blackberry-Cherry Cobbler with Honey Whipped Cream
A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)
