Stone Fruit

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

Layer maraschino liqueur–soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.

Add sweetness and spice to a simple chicken dinner with a few spoonfuls of chile jam.

This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches—ditto a scoop of ginger ice cream on the side.

This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible.

Start cooking them right before dinner, and these boozy peaches will be ready just in time for dessert.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

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.