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Savor Summer with Stone Fruit

Your summertime pit stop is here! Explore the summer’s sweetest stone fruit with these mouth-watering recipes by Joanna from Baked by Joanna

Plumcot Sangria Mocktail

A plumcot sangria mocktail that’s refreshing and light. The longer it chills in the fridge, the better it tastes!


  • 8 Plumcots (2 different varieties), pitted and sliced into wedges
  • 12 oz. Brewed Ginger Beer
  • 1 lg. Sparkling Lemon Mineral Water, plus extra to top off drink
  • 6 springs Mint Leaves, plus extra for garnish
  • Maple syrup (optional)
  • Cherries, pitted (optional)


  1. Fill a large pitcher with the sliced plumcots, ginger beer, sparkling lemon mineral water and mint leaves. Refrigerate for a minimum of 2 hours.
  2. When serving, add sweetness by adding a teaspoon of maple syrup (or more, depending on preference) to a glass before pouring in the sangria mocktail and spooning in pieces of the fruit. Top with a splash of sparkling lemon mineral water and garnish with a mint sprig.
  3. To keep the beverage cold, add frozen cherries.

Quick Plumcot Crumble 

This flavorful crumble is prepared on the stove and takes only minutes to complete, leaving you more time to savor!


  • 8 Plumcots (2 different varieties), peeled, pitted and sliced into wedges.
  • 1/3 cup Maple syrup
  • 1 tsp. All-purpose flour
  • 1 tsp. Cinnamon, ground
  • Sugar (optional)
  • 2 Tbsp. Butter, unsalted
  • 1 cup Rolled oats
  • 12 gingersnaps, chopped
  • 2/3 cup Pecans, chopped
  • 1/4 cup Pumpkin seeds, raw
  • Whipped cream (optional)


  1. In a pan on medium heat, add the plumcots (including juices) and 1 tablespoon of maple syrup. Cook until the juices come to a slow simmer and then stir in the flour and ground cinnamon. Cook until the sauce thickens. Taste and add sugar, if preferred. Remove from the heat and set aside.
  2. In a nonstick pan, cook the butter on medium-high heat until it browns. Add the oats, toasting until the oats have absorbed the butter and have turned slightly golden. Stir in the gingersnaps, pecans, pumpkin seeds and remainder of the maple syrup. Cook until the syrup looks absorbed and large clusters form. Transfer the mixture to a parchment-lined plate and allow to cool. Be careful not to break the clusters.
  3. Serve the plumcots with the oat crumble. Top with whipped cream.

Stone Fruit Grazing Board

An easy way to snack is to assemble a grazing board. Match stone fruits with nuts, spreads, cheese and crackers to satisfy both sweet and savory cravings.


  • Variety of stone fruit: plumcots, apricots, nectarines, cherries, etc.
  • Dark chocolate squares
  • Gingersnap or spiced cookies
  • Stone fruit preserves
  • Goat cheese
  • Maple syrup
  • Rosemary
  • Savory and sweet crackers
  • Variety of nuts and seeds
  • Tools: serving tray/board, parchment paper, cupcake liners and small bowls


  1. Line a serving tray/board with parchment paper.
  2. Add larger stone fruits making sure to spread out the colors on opposite ends.
  3. Tuck in cupcake liners with cookies and chocolate squares.
  4. Place in bowls filled with preserves.
  5. Flatten two cupcake liners to use as the base for the goat cheese. Spread into a circle and top with maple syrup and rosemary.
  6. Tuck in crackers along the edges.
  7. Fill remaining gaps with seeds, nuts, halved/sliced fruit and smaller stone fruits. To create a more organic look, sprinkle the seeds and nuts over other ingredients in close proximity.