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: