These Stone Fruit Recipes Will Carry You Into Your Sweetest Spring Yet

Keep an eye on the puffs as they cook, and rotate the pan if it looks like your grill has hot spots. (If a puff gets a scorched spot anyway, scrape it off with a serrated knife.)

Wow guests at your next barbecue with vegetarian kebabs of juicy peaches and the Indian cheese called paneer, marinated in yogurt and spices. (Though not traditional, tofu subs in beautifully for the paneer.) Chaat masala spice blend adds a tangy, smoky, intriguingly sulfurous flavor, but the dish is great without it too.

Unlike grocery store chutney, which can be quite sweet and one-dimensional, this sauce cooks up tangy, fruity, spicy, and bold. Serve it with samosas, spoon it onto bruschetta or a cheese plate, or smear it in a turkey sandwich.

Jennifer Jasinski, chef and co-owner of Rioja in Denver, makes her salad with fresh Colorado peaches and a Spanish blue cheese, but it’s also good made with many Western blue cheeses.

Notes: Prepare Sunset’s Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.

For those times when you just can’t limit yourself to one kind of fruit, we created this variation on our Peach and Bourbon Cobbler with Almond Spoon Cake recipe. As a bonus, the nectarines and pluots don’t require any peeling, and the cherries in syrup come already pitted.

Made with white nectarines, this savory-sweet Caprese just might trump the classic version. Burrata cheese adds richness, but feel free to sub in fresh mozzarella.

Think of this as “new and improved” borscht, with fruit and mint added for freshness and subtle spices for intrigue. If you like, roast extra beets to eat later in the week; they keep several days in the refrigerator.

We couldn’t resist loading up on multiple kinds of seeds—plus nuts and coconut—to create this crunchy, addictive streusel. For the filling, Flavor King pluots, which ripen in late summer, are one of our favorites, rich, floral, and musky. To keep the juicy filling from spilling into the oven as it bubbles and thickens, set a baking sheet on the rack below (not directly underneath the crisp, or it won’t bake evenly).

Subtle seasonings and a full, plummy flavor make this jam one of our all-time Test Kitchen favorites. You’ll need cheesecloth as well as half-pint canning jars. This recipe can be either refrigerated for a month or canned and kept for up to a year (for more on canning, go to sunset.com/canning).

The cherries’ bursts of sweet juice offset the richness of the pasta.

This dish is a great alternative to super-sweet desserts. If you can’t find Turkish Urfa biber chiles, which have a lovely sweet and smoky flavor, substitute red chili flakes. Bonus: The leftover syrup makes the base for a peach cooler!

This breakfast or brunch recipe comes from Floral Provisions: 45+ Sweet and Savory Recipes from edible flower expert Cassie Winslow. “Imagine a bed of warm crêpes served with a pat of lavender butter and topped with a tangy and vibrant pluot sauce. It’s one of my favorite breakfasts to make on a Monday morning,” she writes. 

The coffee connoisseurs at La Colombe have come up with their own variation of the newly popular espresso martini that combines their cold brew concentrate with stone fruit and citrus flavors. 

Fish with fruit and curry? Trust us, it works. Making your own curry powder takes just a few minutes and lets you tailor the blend to complement the fruit. Use a mix of fruit colors for the prettiest salsa.

Frangipane, a lovely French invention of almond-flavored pastry cream, is classic with stone fruits. The extra-deep tart shell provides enough space for the right ratio of pastry cream to juicy plum.