Fig and Lemon Verbena Pots de CrèmeMany years ago I came across a recipe by Philip Johnson in an Australian magazine for lemon creams that was so simple and quick to make. It resembled more of a lemon posset than a classic pot de crème, but I loved the fact that there were no eggs and no baking. Over the years I have made countless adaptations of this dessert by adding assorted fruit and flavors. In this one, the crème is perfumed with lemon verbena and filled with fresh figs. It’s...

This is my version of the old English school pudding. It originated at Eton College. It’s called a mess because there is no perfect way to assemble this and, well frankly, it can look a mess. However, as it is oh so delicious, no one will mind!Serves 8 peopleFor the meringues: Makes 15–18 large meringues 3 egg whites 7 oz (1 cup) sugarFor the simple strawberry-pomegranate jam: 2 pints strawberries — hulled and halved 5 oz (3/4 cup) sugar 2 teaspoons pomegranate molasses 8–10 grinds...

SAUTÉED PLUOTS Pluots are also wonderful sautéed in a pan with a little butter, a pinch of cinnamon and a little brown sugar. The juice from the fruit caramelizes in the pan. Served warm with some vanilla ice cream this makes a quick and easy summertime dessert. Serves 8 people 1oz butter ¼ teaspoon cinnamon 1 tablespoon light brown sugar 16–20 pluots—quartered Fresh mint—chopped Place the butter in a large skillet over medium-high heat. When the butter is foaming add in the cinnamon...

Since the truly bumper harvest of nectarines from my garden a few weeks ago I have been keeping an eye on the plum tree, which I believe has been inspired by its fruity neighbor. It too has produced prodigious, beautiful sweet fruit. Great mounds of them in fact: 20 lbs ripening at a time, and still more to come. So much so that the nectarine frenzy of last month has been surpassed with an abundance of plum filled dishes, jams, ice creams, tarts and cakes. Thankfully we are all plum aficionados...

WHITE PEACH CARPACCIO Serves 8 people 8 white peaches – thinly sliced Juice and zest of 1 lemon ½ bunch mint – leaves finely julienned ½ pint strawberries ½ pint raspberries 1 teaspoon powdered sugar Place the thin slices of white peach on a serving platter in concentric circles. They will look like a giant flower. Squeeze the lemon juice all over the peaches and sprinkle the lemon zest all over the ‘petals’. Sprinkle the mint leaves all over the peaches and set aside. Place all the...

As I walked around the farmers market over the past two weeks I was struck by the colorful plethora of summer fruits that were on display. Peaches – white and yellow, juicy and sweet, plums, nectarines, pluots in myriad shades of pink, purple and red, the last of season’s apricots – golden and luscious, and tables beautifully arrayed with berries in every color. It was a feast for the eyes and for my basket as I filled it with a sampling of all of these wonderful fruit. Then to my...

ROASTED SPICED APRICOTS AND RASPBERRIES IN PARCHMENT Serve 8 people 2 tablespoons butter 1 teaspoon light brown sugar ½ teaspoon pure vanilla extract 1 inch piece fresh ginger – peeled and finely chopped 1 teaspoon cinnamon 1 cup orange juice Zest of 1 lemon 8 cloves 16 apricots – halved 2 pints raspberries Preheat the oven to 350 degrees. Place the butter in a medium sized saucepan placed over medium heat. Once the butter has melted add in the brown sugar, ginger, cinnamon and vanilla...