A whirlwind of flavours come together in this blissful dish – layers of apricot play with hints of orange in every bite. Yum!
Served with brown sugar cream, this is an easy bake and an easy winner for afternoon tea.
The only difference between a peach and a nectarine is the gene that gives the peach its fuzziness.
This peachy delight paired with cream and shortcake is a sure winner.
Beautifully encased in a rich olive oil pastry and topped with fresh fruit of the season.
Nectarines each come in the freestone and clingstone varieties. Freestones, or slipstones, are as the name suggests – they come away from the stone easily. Simply halve the fruit and remove the stone. The clingstone variety, however, means fruit must be cut away from the centre.
How cute are these cups! Filled with orange zest custard, they’re a cinch to make and look lovely on any plate.
Balance the smokiness of grilled nectarines with the sweetness of spiked cream, then add a splash of sherry for the perfect summer entertainer.
The best plums are those with a whitish bloom, a sign of freshness. When ripe, the fruit should feel firm but not hard, and the skin
should be free of blemishes. Plums can be halved, the stone removed, then frozen for up to 4 months. Removing the stone prevents
it from imparting a bitter flavour.
In this classic dessert, the juicy plums are grilled and reduced so you don’t miss any of that sweet plummy flavour. While chocolate mousse may seem difficult to make, it really is something you can try this weekend. And if like Ed, you’re not at home, don’t worry, his recipe is easy to make, even on a campfire.
Roasting plums caramelises the stone fruit into something that's sweet, delicious and perfect in any dessert.
With tea on the table, this cake is the perfect post-meal partner. Tastes so good, you won’t know which way is up!
10. Plum crostata
Lattice entertain you with a velvet-smooth butter pastry and fruity filling that's as striking in colour as it is in flavour.
You may also like