Plums! Peaches! Nectarines! 30+ ways with seasonal stone fruit

Fruity dessert

Plum-and-almond tarte tatin

30 minutes

Duck recipes

Spiced roast duck in a salt crust with a rhubarb-and-plum pickle

11⁄2 hours plus 20 minutes’ resting time

Preserves and

Roast Flavourburst stone fruit tray jam

50 minutes

Braai recipes

Sticky grilled plum sauce

10 minutes

Salad recipes

Tomato and Flavourburst nectarine salad

Christmas recipes

Duck sausages with vino cotto-poached plums

30 minutes

Braai recipes

Grilled plum salad

5 minutes

Peach-and-cardamom pies with brown-sugar lattice crust

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

3 x 410 g cans peach halves, reserve the syrup
2 cardamom pods, crushed
3 T brown sugar, plus extra for sprinkling
1 free-range egg, beaten
Pistachios, chopped
Custard, for serving (optional)

Method

Preheat the oven to 180°C. Start by making this shortcrust pastry. Roll out 2⁄3 of the shortcrust pastry to a thickness
of 1⁄2 cm. Line 6 x 10 cm pie cases with pastry and blind-bake for 10 minutes.

Divide 3 x 410 g cans peach halves between the pies (reserve the syrup). Crush 2 cardamom pods over the filling and sprinkle with 3 T brown sugar.

Cut the remaining pastry into 1 cm strips and place 4 on top of each pie to make a lattice pattern. Brush the pastry lattice with beaten egg and sprinkle with more brown sugar.

Bake for 15 minutes or until light golden. Serve warm, drizzled with the reserved syrup and sprinkled with chopped pistachios, serve with custard.

Cook's note For best results, chill pastry for ten minutes in the pie dish before baking.

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Peach-and-cardamom pies with brown-sugar lattice crust

Peach-and-cardamom pies with brown-sugar lattice crust

Ingredients

Method