Stone Fruit

The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.

This is best eaten the day it's made — left to sit longer, the cake can get a bit soggy from the fruit.

There are several varieties of mustard cabbage; for this recipe we used wrapped-heart mustard cabbage, also called swatow or dai gai choy. Sharp and pungent when raw, mustard cabbage sweetens and mellows with wilting and slow cooking. Try serving this dish with mashed potatoes, which go very well with the gravylike tomato sauce the stuffed cabbage is cooked in.

Can be prepared in 45 minutes or less.

At the ranch, Lisa Ahier makes this salsa with and without avocado. At Gourmet, we liked it with.

This fruit leather makes a satisfying energy snack and is delicious in place of chutney on a sandwich (we loved it in a ham and cheese wrap). For an easy hors d'oeuvre, spread 4 tablespoons softened mild goat cheese onto an 8-inch square of leather. Sprinkle the cheese with 1 tablespoon chopped pistachios and tightly roll up leather into a log. Chill the log and slice it into 1/4-inch-thick rounds.

A creamy fruit filling goes between split Cardamom Biscuits for a beautiful dessert.

No custard stands in the way of the peach flavor in this simple-to-make ice cream, so only the sweetest fresh peaches will do.

Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

This recipe was created to accompany Key Lime Mascarpone "Cannoli" with Mango Sauce . Can be prepared in 45 minutes or less.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

Can be prepared in 45 minutes or less but requires additional unattended time.

Use fresh peaches when available - six peaches should do it.

This indulgence is simple to do and can be prepared a day ahead.

Mangoes are a delicious tropical addition to this tangy-sweet dish.

We used veal in the following recipe; however, turkey cutlets (slices of raw turkey breast) would also be delicious and have about half the fat grams. When the veal or turkey is pounded, the cutlets may tear. The holes can be sealed with wooden toothpicks, and as soon as the roulades are baked, the holes with close. We suggest cooking the potatoes before the roulades, as they require a higher oven temperature. If desired, the potatoes may then be warmed up in the oven as the roulades finish baking.