It is tempting and easy to pour your haul of stone fruit—peaches or nectarines or apricots or cherries or plums—directly from their punnets into pie crust. And the result is one of the best treats of summer.
But! What about the savory side of things? The tangy plum sauce, grilled peach and apricot salads woven with prosciutto and feta, the puckery pickled cherries? What about them?
Set aside some stone fruit and show us your not-sweet uses for them in our latest contest.