Michelle Darmody: What to cook with stone fruit like peaches and plums
Plum and puff pastry parcels
Stone fruits are beginning to come down in price as they are ripening across Europe. They have far less to travel to reach our kitchens this time of year. The shorter transport journey also means the fruit has had a chance to ripen for much longer on the branches of a tree, in the warm sunshine, rather than in cold storage. The fruit is juicer and tastier than in other months, making it all the better to bake with.
