Stone Fruit

A finale that is great on its own or served with some whipped cream that has been accented with brown sugar.

At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving.

This recipe can be prepared in 45 minutes or less.

Try not to break up the large lumps of crabmeat, because the salad looks best when the fresh, white meat stands out.

Begin with a ripe mango or ripen in a paper bag. First peel the skin off the mango. Slice it lengthwise on either side of the pit. This may be 4 slices. The pit may be oval. Use a serrated knife and proceed with the recipe.

I've often made this luscious spread with little yellow plums gathered from my friend Ilene's fruit trees. Red or purple plums work equally well. Because fruit butters are slowly cooked down to a thick paste, they require a good deal of stirring to prevent scorching. Active time: 2 hr Start to finish: 3 hr (plus 1 day for flavors to develop)

Active time: 50 min Start to finish: 1 hr

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

This recipe makes more honeydew ice than you'll need for the soup, but it's also terrific spooned into our plum limeade. And this dish, like the limeade, is one that you'll want to serve right away so that the soup won't begin to darken.

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed. Poaching time depends on the ripeness of the fruit.

This quick little pan roast really captures the spirit of Italian food culture although I've never seen anything quite like it in Italy. The balsamic-flavored zabaglione is a nod to the classic Modenese osteria dessert of raw strawberries with balsamic vinegar and black pepper.

This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling.