Summer is in full swing, bringing with it a happy glut of summer fruits—mounds of peaches and plums and berries ripening faster than you can eat them out of hand (though that’s not to say you shouldn’t try). To best take advantage of the abundance, delegate some to other uses.
There’s no denying the delights of eating a fresh, dripping-with-juices peach at its peak of ripeness. But slice it up, toss it with some sugar and lemon juice, and bake it in a pie crust until hot and bubbling, and it transforms into a different beast, made lush and jammy by the oven’s heat.
