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Three quick ideas with stonefruit

Ah, sensational stonefruit, one of summer’s greatest gifts. Apricots, cherries, peaches, plums, nectarines and, of course, mangoes. They smell amazing in season and taste even better.

We highly recommend simply eating them on their own or as part of a cheese or fruit platter or elevate to a new level and paired with local seafood, pork or even chicken! But here are three other delicious ways to devour them without too much trouble.

🥗 Salad days

Slice two or three yellow nectarines or peaches (white is fine, too, but the yellow are a bit sweeter to balance the salty prosciutto). Rinse some rocket and spinach, or mixed salad leaves of your choice, under cold water and drain. Put in a bowl with the peach or nectarine slices. Add about 150g sliced prosciutto. Break up about 100g creamy goat’s cheese or feta, and scatter over the top with a handful of toasted pine nuts (or chopped nuts of your choice). Mix 3tbsp of olive oil and 2 tbsp balsamic vinegar with a little pepper and salt in small bowl and drizzle over the salad.

Note: Vegetarians could leave out the prosciutto and add a sliced Lebanese cucumber or two and about 150g halved baby roma or cherry tomatoes.

🥂 Toast summer

If you’re entertaining a crowd, bring some peaches to the party. This refreshing sangria says summer in a glass! Combine a 750ml bottle of chilled white wine, 125ml peach liqueur, 250ml chilled peach juice and four washed and sliced ripe peaches in a large jug and stir gently. Pour over ice and top with a sprig of fresh mint. Voila! (And see how beautiful it looks.) You could make the sangria with mangoes, too, swapping the peach liqueur and juice as well as the fruit for mango magnificence.

🍒 Cherry, baby

Cherries have such a short season so snap them up quickly for Christmas platters and desserts. They are delicious poached, too. Pit and rinse 500g cherries. Combine 115g caster sugar, 2 tbsp of lemon juice and a small cinnamon stick in a saucepan over low heat, stirring until the sugar dissolves. Add the cherries and put the lid on, letting them simmer for about 10 minutes. Remove the cherries with a slotted spoon and leave the sauce to thicken for a few minutes (you could add a splash of liqueur if you’re serving adults). Pour the syrup over the cherries and serve with Harvey Fresh cream, The Cheeky Cow ice-cream or some Mundella yoghurt.