Stone Fruit

I've often made this luscious spread with little yellow plums gathered from my friend Ilene's fruit trees. Red or purple plums work equally well. Because fruit butters are slowly cooked down to a thick paste, they require a good deal of stirring to prevent scorching. Active time: 2 hr Start to finish: 3 hr (plus 1 day for flavors to develop)

Active time: 50 min Start to finish: 1 hr

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

This recipe makes more honeydew ice than you'll need for the soup, but it's also terrific spooned into our plum limeade. And this dish, like the limeade, is one that you'll want to serve right away so that the soup won't begin to darken.

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed. Poaching time depends on the ripeness of the fruit.

This quick little pan roast really captures the spirit of Italian food culture although I've never seen anything quite like it in Italy. The balsamic-flavored zabaglione is a nod to the classic Modenese osteria dessert of raw strawberries with balsamic vinegar and black pepper.

This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling.

Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini. Dessert: Fresh coconut cake from the bakery.

Candied, or crystallized, ginger is peeled fresh ginger root that has been cooked in a sugar syrup and coated with sugar.

Port wine and balsamic vinegar deepen the fresh fruit flavors in the cherry sauce. Be sure to get started at least one day ahead; the panna cotta custards must chill for 24 hours before serving.

This recipe can be prepared in 45 minutes or less.

Cardamom and nutmeg are lovely notes of spice in these super sundaes. Caramel ice cream would be good here, too.

Colossal shrimp make a stunning presentation, but jumbo shrimp will also be pretty.

(Crostata di Albicocche) What could be better than apricots—the best of summer—held in a tender pasta frolla, or sweet pastry? Tarts are a favorite Tuscan dessert, and in fact are so beloved that they're often eaten for breakfast and as snacks, too. If you make this later in the summer, use white peaches if you can find them, and leave the skin on; it will turn a beautiful ruby color when cooked.