Plum and coconut cake; Peach and rhubarb shortcake; Apricot fool. Pewter plate, glasses, moulds and French ceiling tile from Romantique. Glass jar from Everyday Needs. Pictures / Babiche Martens.
Right now, I love seeing the shelves of my local supermarket and vegetable stores laden with fresh fruit - all locally grown, colourful, juicy and sweet.
The other option, of course, is to take full advantage of friends and family who have laden fruit trees in the garden. Grab a
bag and pick what you can. I hate to see good fruit going to waste.
There are many ways to eat stonefruit, from scrummy pies to - my favourite - simply sliced in half, grilled, and stuffed with ricotta and honey. You don't always have to peel the fruit, but if you do, simply drop it in boiling water, then remove; peeling will be so much easier.
I also like to toss stone fruit through a salad or eat slices with cheese. Plus, there's always the option to freeze or bottle any excess, which you will be grateful for later in the year.
Apricots are often better cooked than raw. The colour and sweet-tart flavour is something else. In this simple fruit fool, fold gently cooked apricots with amaretto biscuits through cream or greek yoghurt. This is a great stand-by dessert for summer.
