Nectarine

This peach, plum, and apricot galette recipe calls for easy phyllo pastry in lieu of pie crust.

A broken oven led to the creation of these grilled-nectarine-topped scones.

Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.

Spicy honey helps the chops get nicely caramelized on the grill. A spoonful of peaches mixed with red onion, jalapeño, lime juice, and cilantro completes the dish.

Locally grown fruit is often more flavorful than supermarket fruit because it’s frequently grown from heirloom seeds and because it’s been allowed to fully ripen before being picked. So if you can, get extra-ripe fruit from your nearest farmer for this pie. If you’re able to do so and the fruit is very sweet, cut down on the sugar, adding only 1/2 to ⅔ cup. But even supermarket fruit tastes great here, particularly if you let it ripen on the counter first. Grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.

Ripe nectarines roast until they're tender and caramelized before they’re placed on a bed of tangy Greek yogurt. Everything gets topped with a drizzle of olive oil and honey—and a sprinkle of nuts and herbs.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.

Char tender, crunchy, irresistible mini heads of romaine lettuce on the campfire, then smother them in dilly buttermilk dressing.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

Sangria often veers too far on the side of sugary. Grilled stone fruit adds a natural caramelized sweetness to the drink, and lends a smoky char to tame it down.

Don't peel the peaches; simply rub off the fuzz with a damp paper towel.