Stone Fruit

The nectarine, a subspecies of peach, generally has a sharper, more intense taste. The homey yellow cake here is studded with wedges of them, their summery, sunshiny essence set off by a trace of nutmeg. It's buttery and flavorful yet not too rich; a sprinkle of sugar on top gives it just enough crustiness to hold up a dollop of softly whipped cream, but it's delicious stark naked as well.

At FIG, ice cream isn't just for warm weather. In winter you'll find, say, molten chocolate cake paired with pistachio ice cream or maple ice cream atop spiced apple-raisin crumble. Summer in South Carolina means fresh local peaches, and chef Mike Lata puts them to good use in these single-serving tarte Tatins. They're pretty and delicious on their own, but with the addition of the Lemon Ice Cream, they're absolutely sublime.

This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums.

Crown broiled peaches with pillows of meringue and a bit of honeyed crunch.

This frozen dessert has the creamy texture of softened ice cream—but doesn't require an ice cream maker.

This rustic take on a peach crumble couldn't be easier: Halved peaches are topped with a quick mixture that includes amaretti, almonds, butter, flour, and sugar. The crunchy topping is a nice contrast to the warm, tender peaches.

This is a breeze to make: The dough is cut into pretty shapes with a cookie cutter, then layered atop the filling.

Exotic ginger-poached peaches are served with light, delicate meringues and softly whipped cream in a dessert that's great for summer entertaining (the peaches and meringues can be made a day ahead). A serrated vegetable peeler makes quick work of peeling the peaches.

This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.

Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.

A simple, delicious summer dessert with nectarines.

Any kind of mild honey will work beautifully here. It will cook into a rich caramel, which coats the peaches and deepens their sweetness.

The compote here is a reminder that the tomato is a fruit, and its natural sweetness plays up that of peach. The combination is great with juicy curry-rubbed pork.

The sweet and savory jam is terrific served on grilled baguette slices that are brushed with olive oil and topped with aged goat cheese.