If you have a sugar thermometer cook the toffee to 150°C (300°F). Note

You can use the same weight of any stone fruit, or combination of fruit, when it’s in-season and cheap. Cobbler is best made just before serving as liquid is absorbed on standing. Serve cobbler with ice-cream or custard. Note

Save time and marinate sausages for 15 minutes. Note

Take time to layer the peach slices tightly in base of the loaf pan; overlap slightly, as they shrink during cooking. Note

Oats and fruit increase fibre. Note

It is best to make granita within 2 days of serving. Flake just before serving. Note

You will need about one-quarter of a small watermelon for this recipe. Use fresh berries such as strawberries instead of watermelon. Double recipe and layer in a large glass serving bowl. Note

Strain peaches through a sieve; drain on paper towels. This slice uses gelatine so is not suitable for vegetarians. Note

Coconut macaroons are in the cakes aisle. Note

To drain pineapple, place in a sieve over a bowl. Using the back of a spoon, gently press to remove juice. Reserve juice for fruit salad. Peach Topping: Makes 1 1/2 cups Note

You can use 1/3 cup chopped preserved lemon instead of peel. Use a combination of dried fruit, such as apples and apricots. You can use regular caster sugar instead of raw. Note

You can use leftover cooked rice. Note

Use filo pastry; cooking time will vary. You need 6 passionfruit. Make extra pastry rectangles; store in an airtight container and serve as wafers with ice-cream. Note

Add finely grated orange zest to custard. Make ahead: Cook custard the day before; keep, covered, in the fridge. Serve topped with toasted coconut. Note

Use leftover peach syrup in smoothies and fruit safaris. You can use filo pastry; cooking time will vary. Add on orange liqueur, juice or essence to the cream. Note

To make your own almond meal, process whole blanched almonds until finely ground. Note

Clafoutis is a French baked dessert For best results, make clafoutis just before serving. Note

Use canned drained peach halves when fresh peaches aren’t available. Cooking time will vary. Low-fat Use low-fat yogurt instead of cream. DIY idea Swap peaches for nectarines or plums. Freestone peaches have stones that are easy to remove. You’ll find amaretti biscuits in the biscuits aisle. Note

Drain peaches on paper towel for at least 10 minutes before arranging on pastry. This galette can be served with cream or ice-cream. Note

Raspberry vinegar is available from most supermarkets. If you can’t find it, substitute white or red wine vinegar or malt vinegar. Note

Indulgent peach clafouti has a rich egg batter that becomes almost custard-like when baked, and once exposed to the oven, the peaches become soft while bursting with flavour.

Drain peach slices well on paper towel before chopping. Note

Any flavoured liqueur can be used in place of marsala. Note

This is best made a day in advance of serving. If you don’t want to use alcohol, replace the liqueur with fruit juice. Note

This puffs on cooking and will sink slightly as it cools. It is very like a custard, so will be ready when it wobbles slightly. Note

Poaching time will change according to the ripeness and size of the fruit you use. Note

You can add some homemade croutons for extra crunch, or stir through some shredded barbecued chicken to make this a more filling meal. Note

If pudding is beginning to brown too much, cover with baking paper and foil for remainder of cooking time. Note

Add a split vanilla bean or 1 teaspoon of vanilla bean paste to syrup during cooking if desired. Note

This fresh summer salad recipe combines tender spiced chicken with juicy peaches

Test with the tip of a knife. If set, the knife is clean when removed. Note

It only takes 30 minutes to cook this peach and ginger chutney, which has a nice bit of spice and heat.

Make up to 3 days ahead and lightly toast to serve. Peaches can be replaced with 3 ripe bananas. Note

The egg-rich batter of this French-inspired peach clafoutis recipe becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.

Brandy snap baskets come in a 120g packet of 6. Wrap any leftovers in plastic wrap and store in the pantry for later use. Note

Have all ingredients ready before stir-frying, as it’s a very quick process. Vegetables should be tender crisp. Note

Use nectarines or mangoes, or a mixture of cold Christmas meats in the salad, if preferred. Note

Use rolled oats instead of muesli. You can use canned diced peaches instead of pie fruit peaches. Note

You can use apricots or two fruits instead of peaches. Use leftover peaches in muffins. Note

Replace lemon butter with passionfruit butter or marmalade. Add a pinch of cinnamon to icing sugar before dusting. Note

Fresh pineapple, kiwifruit and pawpaw contain an enzyme that prevents jelly setting. Note

Use nectarines if peaches are unavailable. Note

To make 6 regular-sized muffins, bake in a 1/3-cup muffin tray for 15-20 minutes. Try using drained, canned diced pears instead of peaches. Note

Drain peaches and place on a paper towel to drain excess. If desired, reduce juice from can and use as a syrup for the cakes, fruit salad or with savoury dishes. Note

Canned peaches can be replaced with well-drained pears. These cakes freeze well – remember to wrap well and label. Note

If available, buy slip-stone peaches as the stone is easily removed without bruising the peach. You can subsitute any variety of nuts you prefer. Note

You can also bake this dessert in a large ovenproof pan or dish, allowing an extra 5-10 minutes to cook. Note

For just a few moments of preparation the evening before, you'll be rewarded with this delicious peach bircher muesli and a great start the following day. We think you'll thank us in the morning.

When you are blessed with an over abundance of beautifully ripe and juicy stone fruit, consider taking a culinary trip to the Middle East with this fresh peaches and dates with orange blossom recipe.

This Sichuan pork with peach and chilli salad is typical of this style of Chinese cuisine, with its bold flavours and particular kick that comes from the classic Sichuan pepper seasoning.

You could use apricots as well or instead of either fruit for this divine peach and nectarine trifle. As a rule of thumb, just go with whatever is best in season.

Panettone, a sweet Italian loaf, has been brilliantly re-purposed for this decadent dessert dish. Spread with almond topping, the baked panettone slices are gorgeous soaked in peachy juices.

Sometimes you need a recipe for something quick, healthy and the perfect size for one, and this chicken and peach salad offers all that plus fresh and delicious flavours.

Sweet, juicy peaches are beautiful served atop this golden, crumbly almond tart. Sprinkle with some icing sugar for a quick and tasty baked dessert.

Sparkling wine and fresh peaches are combined to make this decadent summer dessert.

For added pizzaz, you can layer the cashew cream in glasses and top with the fruit for a more formal dessert. Try roasting other stonefruit such as plums and apricots.

There's no need to make your own pastry with this peach and nectarine tart; we think the store bought stuff will do. No one will notice, because the topping is just so good! Serve either warm or cool with thick double cream

This is a delightful dessert to present to guests at the end of a special dinner. You could make a simple syrup by adding rosewater to the cooking water and use it in place of the custard if you prefer.

There are many white wine vinegars available that have had fruit or herbs macerated in them. Raspberry is one of the most common varieties, and it can be used in a great many ways other than as part of a vinaigrette. Sprinkle it over a bowl of cooked vegetables or a fresh fruit salad to […]

The strudel is a classic German sweet pastry dish. We've been a little creative here and instead of using apples, we've used peaches and nectarines. You'll love the result.

Spiced yoghurt adds perfumed creaminess to these peaches caramelised in brown sugar. Caramelising the peaches deepens their natural flavour.

Roasting stone fruit intensifies their flavour, as well as softening the flesh. These roasted peaches are doubly fragrant thanks to the honey and vanilla pods.

Suitable from 6 months Use ripe peaches for this puree, as under-ripe fruit will give a sour taste. Store, covered, in the fridge for up to 1 day. Puree is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

Meringues can be made a day ahead; store in an airtight container at room temperature. Assemble meringue torte up to 1 hour ahead. Note

Serve with ice-cream instead of yogurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this recipe.

You need 2 oranges and 5 passionfruit for this recipe. Note

Any stone fruit will work in this delightfully simple dessert of grilled nectarines with passionfruit yogurt.

Spice up your grilled chicken with this delicious peach relish.

Refreshing and full of flavour, this peach and raspberry juice is also pretty good spiked with a dash of vodka or white rum.

Grilling peaches and nectarines brings out the intense flavour of the fruit, which is beautifully complemented by the nougat mascarpone.

A classic version of a classic dessert, you can leave the sherry out if you're cooking for all ages.

It is fine to use just one 300ml carton of cream for this recipe. Note

Rolled rice is a gluten-free flaked cereal similar to, and a good substitute for, rolled oats. It is available in supermarkets and health-food stores. Note

Ready-rolled puff pastry can be bought at any local supermarket. Note

Nectarines, apricots or berries would be delicious in place of the peaches. serving suggestion Serve with thick (double) cream. Note

Dulce de leche is a caramel spread. Vienna almonds are toffee-coated almonds. Note