Stone Fruit

This easy sherbet has the rich, creamy texture of ice cream; it’s best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer’s instructions.

Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.

Serve these easy-to-prepare peaches with scoops of ice cream, and drizzle with pan juices.

Serve this sherbet with Almond Meringue Wafers (recipe follows).

If at any point the dough gets too soft to work with or begins to shrink, refrigerate for 15 minutes before proceeding.

To make one 10-inch cake, melt 2 teaspoons butter in the skillet before adding the batter, and bake for 35 minutes.

This recipe makes 3 peach and 3 cherry crisps. The ice cream is made by mixing cinnamon into store-bought vanilla ice cream and refreezing it. We call for fresh cherries, but frozen ones will work just as well; you’ll need to adjust amounts in step 3: Reduce the brown sugar to 1/3 cup and increase the cornstarch to 2 tablespoons.

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.