Sensational stone fruit recipes

Danielle Cubis of Spongedrop Cakery presents this boozey trifle layered with plums, chocolate and meringue.

Sweet, sticky and tender, this tasty maple glazed pork is beautiful enjoyed sliced straight out of the oven with a side of steamed beans a sweet, homemade plum salsa.

This spongy, almondy cake is another way of dealing to excess stone fruit. Make one, two or three layers, sand­wiched with aromatic cinnamon cream (if making a single layer, just cut it in half once cooled), and use whatever fruit you have lots of – small apples and pears work well, too. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

Everyone loves a sweet, moist cake, especially when it’s easy-to-make and will still delight the fussiest of critics. This divine sugar plum pudding topped with toasted almonds is wonderful served with fresh cream or custard.

This fuss-free version of the classic French sweet pastry dish uses bought choux pastry cases and chocolate custard, topped with Australia’s favourite summer stone fruit.

I’ve designed these little open grilled-bread sandwiches or bruschetta (pronounced brusketta in Italian) around the common French practice of wrapping salty air-dried ham around fruit, usually melon. I’ve given it a Kiwi twist by chucking peach slices on the barbecue, which lends a wonderful, smoky, caramel note. Add peppery rocket, creamy goat’s cheese and salty cured ham and you’ve got one swanky wee dish. Photograph by Jani Shepherd. This is a light meal in the French Pro­vençal style; just add a balmy evening, your sweetheart and a glass or two of chilled rosé.

This clafoutis is one of my Frenchman’s family classics and is a great way to use an abundance of home-grown eggs. It’s also super-easy to make – feel free to use whatever stone fruit you have in abundance. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

This rather dull-looking pie holds a decadent secret. You shouldn’t judge a book by its cover and neither, my friends, should you ever judge a pie by its exterior. Usually at this time of year, when stone fruit is in abundance, I’m putting together numerous, fast ‘open tarts’ but this one is perfect if you have a wee bit of time on your hands. Sumptuously nutty, creamy and full of tangy stone fruit, this sweet creation from the Basque region, which spans the French-Spanish border, is well worth the little extra effort it takes to assemble. Photography by Jani Shephered; Gatherum Collectif.

Sweet, zesty and refreshing all in one scoop – this divine peach and lime sorbet is easy to make and perfect for a warm Summer afternoon.

Sweet, juicy peaches are beautiful served atop this golden, crumbly almond tart. Sprinkle with some icing sugar for a quick and tasty baked dessert.

Sweet, juicy peaches are beautiful baked with crunchy almonds and a creamy, vanilla spread. Golden, crumbly pastry makes this beautiful dessert a winning dish.

So simple and classic, peaches at their best. Serve with vanilla ice-cream.

Chocolate and cherries are a classic combination. These moist muffin-style cakes tick all the boxes for chocolate lovers.

Add some sweet and sour bliss to an Austrian favourite. Layered with nutritious morello cherries, cinnamon, coconut and delicate filo pastry, this is sure to please your tastebuds.

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make… and eat!

This crumbly macadamia and apricot slice is jam-packed full of texture, sweetness and irresistible flavours that’ll keep you coming back for more.

Sliced stoned fruit encased by this fluffy and buttery puff pastry becomes a treat that is just simply good.