All week, Christopher Hirsheimer and Melissa Hamilton have been sharing recipes from Canal House Cooking, Volume 8: Pronto! Today, we're rounding them all up and giving away one last copy of the book.
This week we're celebrating stone fruit -- any fruit with a fleshy exterior surrounding a shell that harbors a fruit seed. Does that sound complicated? Just think of peaches, apricots, plums, and nectarines: delicious flesh on the outside, hard pit on the inside, tiny seed inside of that. (Cherries, which we got down and dirty with last week, are also technically stone fruit!)