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British

Sumac plums

Simple desserts are often overlooked, but they need not be, and can be jazzed up using warming spices. I love these plums, which are roasted with the stones still in to give them maximum flavour. With vanilla...
Australian

Free-form summer fruit tart

This tart is simplicity at its best – a selection of gorgeous summer stone fruit encased in a sweet, easy-peasy pastry. There's no real structure, it's slightly rustic and lets seasonal stone fruits shine. Serve with...
Italian

Prosciutto, white nectarines, ricotta and almonds

Make the most of nectarine season with a salad that makes them the star. The sweetness of nectarines, combined with nutty, creamy and salty elements, make for a dish that is the answer when you need a quick entree or...
Australian

Preserved fruit

You can preserve most fruit in Fowlers jars using the same method I describe here. I like a lightly sweet syrup, not a cloying one.
French

Apricot and lemon clafoutis

Traditionally from the Limousin region in southwest France, almond custard-based claufoutis is traditionally made with cherries. However, other stone fruits, such as apricots, peaches, nectarines and plums can be used...
  1. British

    Sumac plums

  2. Australian

    Free-form summer fruit tart

  3. Italian

    Prosciutto, white nectarines, ricotta and almonds

  4. Australian

    Preserved fruit

  5. French

    Apricot and lemon clafoutis

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