Seasonal Fruit Desserts Highlight Nectarines and Cherries

A caramel‑on‑rosemary upside‑down cake using firm, juicy nectarines was detailed, with a base of browned sugar, butter, almond flour and fresh rosemary, baked at 170 °C and rested before serving with vanilla ice cream. The recipe, designed for eight servings, emphasizes the fruit’s acidity to balance sweetness and the herb’s resinous note.

Another recipe described a pistachio‑cream cherry tart, featuring a crust made from flour, pistachio powder, butter and icing sugar, and a filling of pistachio paste, eggs, sugar, cream and almond powder. Fresh, pitted cherries are arranged atop the baked crust and chilled before serving, creating a refined, tea‑room style dessert.