Main Course: six ways with stone fruit

Three sweet, three savoury - all superb

NECTARINE AND COCONUT CRUMBLE

• 6 nectarines or peaches, halved, stoned and sliced
• 5ml (1 tsp) vanilla extract
• 100g ( cup) caster sugar
• 120g (1 cup) cake flour
• 60g (4 tbsp) cold butter, chopped
• 40g ( cup) desiccated coconut
• 50g ( cup) flaked almonds

Preheat oven to 180°C. Place the nectarines, vanilla and caster sugar (reserve 2 tbsp of the sugar) into a shallow 23cm round ovenproof dish or 6-8 individual ovenproof dishes (we used mini tin mugs) and toss to coat.

Place the reserved sugar in a bowl with the flour and mix to combine. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Mix in the coconut and almonds.

Spoon this mixture over the nectarines in the oven dish, spreading it out evenly. Bake for 25-30 minutes or until golden and crisp. Serve warm with cream or ice cream. Serves 6-8

BEEFY NECTARINE SALAD

• 4 white nectarines, halved and stoned
• Juice of a lemon
• 8 thin slices smoked or cooked beef
• 200g (1 pack) salad leaves (basil, rocket, watercress, baby spinach)
• Freshly ground black pepper, to taste

Dressing:

• 60ml (4 tbsp) olive oil
• 20ml (4 tsp) balsamic vinegar
• 1 nectarine, stoned and puréed
• 5ml (1 tsp) mustard powder
• 1 garlic clove, crushed
• Salt and pepper, to taste

Cut the nectarine halves into wedges and toss with the lemon juice. Roll the beef slices up or fold into triangles. Spread the mixed leaves on a serving plate and top with the nectarines, rolled beef and a good grinding of black pepper.

Combine the dressing ingredients and mix well. Pour over the salad and serve. Serves 4

STONE-FRUIT PAVLOVA

• 4 extra-large egg whites
• Pinch of salt
• 200g (1 cup) caster sugar
• 2 red and 2 yellow plums
• 2 nectarines
• 2 peaches
• Juice of a lemon
• 500g crème fraîche (or fresh cream, stiffly beaten)

Preheat the oven to 130°C. Beat the egg whites till stiff, using an electric mixer. Add the salt and beat till you have soft peaks. Add the caster sugar a spoonful at a time, beating until incorporated. Line a large baking tray with greaseproof paper and spray with cooking spray.

Spread the meringue in a circle on the paper, then drop spoonfuls of meringue around the perimeter to form a basket, or pipe rosettes of meringue close together to form a border.

Bake for 1 hours until crisp. Turn off the oven, leaving the meringue inside to cool. When it is completely cool, slice the fruit into wedges and toss with lemon juice. Spread crème fraîche or cream over the meringue, reserving some for serving. Top with the fruit and serve. Serves 8

CAPRESE PLUM SALAD

• 250ml (1 cup) fresh rocket or basil leaves, or a mixture
• 4 firm red tomatoes, sliced
• 1 roll soft goat's cheese, sliced
• 4 large red plums, stoned and sliced
• 60ml (4 tbsp) ready-made basil pesto
• 30ml (2 tbsp) olive oil
• 15ml (1 tbsp) vinegar

Place the leaves on a serving platter, then arrange the tomatoes, cheese and plums in an overlapping circle on top. Combine the pesto, oil and vinegar and mix well. Drizzle over the salad just before serving. Serves 4

PLUM UPSIDE-DOWN CAKE

• 150g butter
• 125ml ( cup) plum jam (see Alison's recipe on page 3)
• 600g plums, halved and stoned
• 200g (1 cup) caster sugar
• 2.5ml ( tsp) vanilla extract
• 3 extra-large eggs
• 50g ( cup) ground almonds
• 280g (2 cups) self-raising flour

Preheat the oven to 170°. Line the base and sides of a 25cm spring form tin with baking paper and grease well with 30ml (2 tbsp) of the butter. Place the jam and plums in a mixing bowl and toss to combine well. Arrange the jammy plum halves, cut-side down, in the baking tin. Spoon any remaining jam over the plums.

In a bowl, cream the remaining 125g butter with the caster sugar and vanilla. Add the eggs one at a time, beating well after each addition. Fold in the ground almonds and the flour and mix well.

Spoon the batter over the plum mixture and bake for 60-70 minutes. Cool slightly, turn out onto a plate and serve at room temperature with ice cream, custard or cream. Serves 8

CHAR-GRILLED NECTARINE AND SMOKED CHICKEN SALAD

• 3 nectarines, quartered and stoned
• 2-3 gem lettuce heads
• 150g feta cheese, cubed
• 2-3 smoked chicken breasts, sliced
• Large handful fresh rocket

Dressing:

• 100ml olive oil
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• 6-8 fresh basil leaves, shredded

Preheat a griddle pan till very hot then sear the nectarines, cut-side down. Press down with an egg lifter so they are nicely marked. Remove and cool. Line a serving plate with lettuce leaves and top with the nectarines, feta and chicken. Combine the dressing ingredients, mix well and pour over the salad. Serves 4

• For an extra recipe for plum clafouti, visit facebook.com/stkichenclub