Stock Up on Stone Fruit

It’s the season we wait for every year. The small window of time when peaches, plums, nectarines, apricots and cherries are at their peak.  The juicy flavor of each one is the perfect, sweet summer bite. The rest of the year we have to settle for jams and jellies or whatever is available canned or frozen.

Stone fruits can be enjoyed many ways. The obvious choices are pies, crumbles and crisps, but I like to use them to make sweet and savory sauces. The savory sauce can be served over meats like pork, chicken or fish. You can even use it as a glaze while grilling or brush it on a pork tenderloin as it roasts in the oven. The sweet version is delicious over ice cream, cakes, brownies, yogurt or even spread on toast with ricotta or cream cheese.

These recipes adapt well to any stone fruit. I like to make several batches and freeze some in zip-top bags to have throughout the year. It’s the perfect way to enjoy a taste of summer anytime you have the craving.

Savory Stone Fruit Sauce
2 lbs stone fruit (peaches, cherries, plums, nectarines or apricots)
1/4 cup brown sugar
2 Tbs honey
1/2 cup orange juice
1/2 cup water
1 Tbs rice wine vinegar
1 Tbs soy sauce
1 tsp fresh grated ginger (or 1/2 tsp dried)
1/4 tsp salt

Peel and roughly chop the stone fruit. Place all ingredients in a saucepan and stir to combine. Bring to a boil and reduce to a simmer. Cook for 20 to 30 minutes or until fruit is soft and all ingredients come together as a thick sauce. Taste and make adjustments with sugar or vinegar for sweetness and acidity. This will vary depending on your fruit. Puree and serve over pork, chicken or salmon.

Sweet Stone Fruit Sauce
2 lbs stone fruit (peaches, cherries, plums, nectarines or apricots)
1 cup water
1/4 cup sugar
1 wide strip of lemon rind
1/2 vanilla bean or 1 tsp vanilla extract

Peel and roughly chop the stone fruit. Place all ingredients in a saucepan. Bring to a boil and reduce to a simmer. Cook for 20 to 30 minutes or until fruit is soft and all ingredients come together as a thick sauce. Taste for sweetness and add more sugar, if necessary. This will vary depending on your fruit. Puree and serve over ice cream, pound cake or yogurt.

Published 6/4/21

To top