Stone fruit

Stone fruits come in many varieties and make for great fresh eating. But there are lots more uses for these symbolic fruits of summer.

Here’s a roundup of recipes featuring stone fruits. If you try any of them, let us know how they turned out.

Former Washington State University executive chef Jamie Callison offers a recipe for Rainier Cherry Clafoutis in The Crimson Spoon, a cookbook he wrote with Linda Burner Augustine (’83 Home Econ., Honors). It was published in 2013 by WSU Press.

Try this recipe for Ricotta Toast with Plums and Hot Honey from Eating Well.

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