Stone fruits such as plums, peaches, apricots, and nectarines are in season now, tells Paul Morgan, Produce Manager from Spinneys. “Savor these refreshing fruits by serving them with granola or muesli, blend them in smoothies, toss through salads or just enjoy them on their own,” he suggests and recommends the following varieties:

Pluots – a natural cross breed between a plum and apricots that tend to be sweeter than standard plum varieties

White Nectarines – the most refreshing of the nectarine family as they contain less acidity than yellow nectarines. Their flavors are rich and decadently sweet.

Who said dessert had to be fattening? Try this indulgent, but good-for-you sweet treat:

Sweet Stone Fruit Stacks

INGREDIENTS
Zest of ½ orange and 100ml juice
75g SpinneysFood Caster Sugar
3 mint sprigs, plus handful leaves and extra to garnish
12 slices brioche
2 white-fleshed nectarines
3 yellow-fleshed nectarines
2 white-fleshed peaches
Handful basil leaves, plus extra to garnish

METHOD

1.Put the orange zest and juice and the sugar in a small pan set over a medium heat. Stir occasionally until the sugar dissolves. Remove from the heat and add the mint sprigs. Leave to cool to room temperature, then discard the mint.

2.Use a rolling pin to flatten the brioche to 0.25cm thick. Stamp out a round from each slice about 7.5cm or the same diameter as the nectarines and peaches.

3.Set a large frying pan over a medium-high heat. In batches, cook the brioche for 3-5 minutes, turning often, until lightly toasted. Remove from the heat and leave to cool.

4.When you’re ready to serve, halve the nectarines and peaches, discard the stones and thinly slice the flesh. Put the fruit in a bowl with the toasted brioche rounds and a handful each basil and mint. Spoon over the orange and mint syrup and toss gently.

5.Stack alternate layers of fruit, brioche and herbs on four plates. Garnish with the remaining basil and mint.

(Credit: Spinney stores)
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