Stone Fruit

A brandied custard filling makes a wonderful backdrop for ripe apricots.

A lovely combination of apricots and cherries tops a tender crust in this great summertime treat. Serve it with lightly sweetened whipped cream.

This rich and comforting pudding is served at the floating restaurant Fregatten Sct. Georg III in Tivoli Gardens.

The nutty marzipan mixture is a delicious contrast to the sweet-tart plum filling.

(Ciliege al Vino Rosso) Wine is as much a religion in Tuscany as food is, and rare is the table that is set without a bottle of the local vintage. Wine is also an ingredient in sauces, stews and even sweets. Fruit simmered in wine is a common dessert in the region, and cherries are the fruit of choice during their short summer season.

A rich cheesecake filling is baked in a tart crust for an elegant twist on a favorite.

Look for ripe mangoes that are slightly soft to the touch. To evoke the tropics even more, serve the fruit with coconut macaroons or macadamia nut cookies.

Also good made with melon or oranges.

Store-bought vanilla frozen yogurt acts as the luscious foil for oranges, pineapple, mango and bananas in a fat-free brown sugar-cinnamon sauce.

Serve this colorful salsa with grilled fish or chicken, or with black beans and rice.

This recipe can be prepared in 45 minutes or less.

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.