Stone Fruit

What to drink: Serve a splurge-worthy aged rum in a snifter, to sip like brandy.

This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.

Only one more fruit is added to this vibrant red applesauce, yet its fragrance and tastiness seem to triple. Smooth and elegant, it complements roast meats and makes a wonderful dessert on its own.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Make the fruit kabobs a day in advance and keep them in the fridge. The sauces can also be made ahead of time and kept in the fridge for 2 days.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Kids love Popsicles, and when made from fruit and yogurt, they are healthy as well as delicious. Popsicle molds are available from kitchen or department stores. If you're short of time, you can also make popsicles from ready-made smoothies.

This great summery tart doesn't require a special pan.

Serve this slightly sweet soup as a cooling first course or a light dessert.

This rustic dessert is great served with a glass of Vin Santo, a sweet Italian white wine.

Don't worry about the fat; it's mostly the healthy kind in the avocado. Mixing in fruits boosts this appetizer's fiber count.

This smooth and creamy chiffon pie is utterly dependent on the fruit; be choosy and select only perfectly ripe, aromatic nectarines to produce the ambrosial flavor you're after.

The beauty of plums becomes all the more evident when they are displayed in a galette. Accompanied by sweetened Armagnac crème fraîche, this one makes a wonderfully sophisticated dessert.

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

This dessert is easy and indulgent.