From fresh salads to cooling frozen lollies, we have just the round-up to make the most out of these juicy, sweet and delicious sun-kissed stone fruit.  

Bacon and nectarine stuffed chicken breasts 

SERVES 4  

These bacon-wrapped chicken fillets tick both those boxes, be it a weeknight dinner or party. Salty meets sweet and everyone will want seconds.  

FOR THE FILLING

125g bacon bits, cooked
100g grated Parmesan (or any hard cheese)
2 firm nectarines, finely chopped
1 cup (250g) ricotta
2 cloves garlic, chopped
2 spring onions, chopped
Salt and milled pepper  

4 skinless chicken breast fillets, butterflied
1-2 Packet (250g each) streaky bacon 
Glug canola or olive oil
Spicy potato wedges and green salad for serving   

Method 

1. Preheat oven to 180°C or prepare medium-hot coals on the fire. 
2. Combine filling ingredients, season and set aside.
3. Butterfly the chicken by slicing chicken breast open, keeping one side attached, to create a thinner chicken breast.
4. Arrange the chicken on a tray and season well.
5. Divide the filling between the chicken breasts making sure to spoon it down the one side of each butterflied fillet. Fold each fillet closed.
6. Wrap 3-4 rashers of bacon around each fillet, then heat a pan over medium heat and add oil.
7. Place fillets seam-side down and fry for about 3-5 minutes or until the bottom is sealed before turning. 
8. Fry for another 3-5 minutes before transferring to a lined
   baking tray.
9. Roast covered for 20-25 minutes. Remove from oven and set aside
   to rest for 5-8 minutes.
10. Serve chicken with spicy potato wedges and a big green salad.  

Peach summer salad  

SERVES 4  

Bulk it up by adding shredded chicken or splurge with some garlic prawns.  

FOR THE SALAD  

3 dessert peaches, cut into wedges
1 red onion, cut into petals 
1-2 radishes, thinly sliced
1 punnet (125g) sugar snap peas, sliced lengthways
1 packet cos lettuce & rocket 1⁄4 cup (60ml) pumpkin seeds, toasted
Shaved Parmesan (or use crumbled blue cheese, feta or ricotta)  

FOR THE DRESSING  

1 large clove garlic, grated or finely chopped 
½ tsp (3ml) crushed ginger 
¼ cup (60ml) apple cider or balsamic vinegar
½ cup (125ml) olive oil
Salt and milled pepper  

Method 

1. Toss together the peaches, onion, radishes and sugar snap peas. 
2. Arrange the leaves on the base of a platter pile with peach mixture.
3. Whisk together the dressing ingredients. Season to taste. 
4. Drizzle the dressing over the salad, top with pumpkin seeds and shaved Parmesan and serve. 

Pork sausage and plum tray bake  

SERVES 4 

Inspired by Yotam Ottolenghi’s ‘sticky sweet-and-sour plums and sausages’, the plums break down as they cook – turning into a sweet and tart sauce that’s to die for.  

Ingredients 

3 red onions, cut into wedges
6 cloves garlic, sliced 3 potatoes, cut into wedges 
Glug canola or olive oil 
3⁄4 cup (185ml) chicken stock
Salt and milled pepper 8 plums, halved and quartered 
8 pork sausages
2 sprigs rosemary
2 Tbsp (30 ml) apple cider or balsamic vinegar
2 Tsp (10 ml) brown sugar 
Handful parsley, chopped  

Method 

1. Preheat oven to 180°C. 
2. Place the onions, garlic and potatoes in a baking tray and drizzle with oil.
3. Pour over ½ cup (125ml) of stock, season well and toss to coat all vegetables. 
4. Roast for about 25-30 minutes until potatoes are tender and stock has evaporated, giving it a shake halfway through. 
5. Add in the plums, sausages and rosemary.
6. Mix the vinegar, sugar and remaining stock together, and pour over sausage mixture.
7. Season and toss to mix everything well.
8. Roast for a further 30 minutes, turning the sausages halfway through. 
9. Increase heat to 200°C for the last 10 minutes to brown the edges.
10. Serve sprinkled with the parsley. 

PICK ‘EM RIGHT : 

1. Look for smooth, plump fruit that has little to no blemishes or dark spots. The fruit should be soft, but not overly squishy.
2. Not all wrinkles are bad! Wrinkles near the stem area of the fruit is a good indication of sweetness. 
3. Smell it! Nectarines, plums and peaches should have a delicate sweet and fruity aroma. The best test for ripeness is the scent – the fruitier the better!
4. Buy them ripe and ready if you’re an avid stone fruit eater, or ripen them at home. Simply store on your kitchen counter in a single layer, making sure they’re uncovered and unwashed for at least 3 days. To speed up the ripening process, keep them in a paper bag. 
5. Keeping stone fruit in the fridge before they are fully ripe can often lead to a mealy texture. It’s best to store it in the fridge only after they are fully ripe. 

Frozen plum lollies 

MAKES 12 

These plum lollies come together with just a few ingredients and are a guaranteed crowd-pleaser for kids and grown-ups alike!  

Ingredients 

8 large plums
½ cup golden syrup or honey 
½ Tsp (3ml) vanilla essence
2 cups (500ml) plain yoghurt 12 lolly sticks  

Method 

1. Cut a cross into the base of each plum and plunge into boiling water. 
2. Remove with a spoon and peel off the skin. Discard.
3. Halve each plum and the stone. 
4. Line a 12-hole muffin tin with cupcake holders.
5. Blitz the plums, syrup (or honey if using), vanilla and yoghurt until smooth. Add more syrup or honey to taste if it’s too tart. 
6. Divide the mixture between the muffin holes and freeze for 2 hours, or until semi-firm.
7. Push a lolly stick into the centre of each mould and freeze until solid. 

Words by: Gail Damon
Recipe and photography: Juicy Delicious SA 

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