Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin
Crispy Pork Belly with Sweet Peach Salsa by Nigel Slater
Peaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author Nigel Slater.
Ricotta Ice Cream with Peaches in Muscat
Ricotta Ice Cream with Peaches in Muscat by Denise Santoro Lincoln
Inspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine.
Nectarine and Raspberry Crisp
Nectarine Raspberry Crisp by Stephanie Hua
Gorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.)
Plum Cake. Photo: Stephane von Stephane
Plum Cake by Stephanie Rosenbaum
Look for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums.
People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.
Plum Popsicles by Stephanie Rosenbaum
Got too many plums? Roast 'em up to make these tart summer treats from the People's Pops popsicle shop in Brooklyn.