Stone fruit can let you down. These stone fruit desserts cannot.
Whenever I walk by the towers of stone fruit at the market or grocery store, I imagine them all breaking out into "Take a Chance on Me." Because as much as we talk about the magnificent, awe-inducing, practically divine sweetness and juiciness of late-summer stone fruit, the truth is that they're a risky investment.
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At their worst, they are mealy, flavorless, or both. And when they are ripe and prime for eating, they're in a truly fragile state: You must coddle them like raw eggs. Bubble wrap is preferred. Try transporting them anywhere (even home from their birthplace) and you chance ending up with a mushy mess.
This is not to say that you should not buy stone fruit, but that turning stone fruit into a dessert—preferably one that's bolstered by butter, flour, sugar, and spices—is a sure-fire way to make it taste really, really good—be it unripe, too ripe, or flavor-lacking.
Start with one of these 8 recipes from fruit dessert expert Yossy Arefi:
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.