At the right moment in summer, their velvet skin and sweet-sour flesh makes them taste a bit like a plum crossed with a peach, and they are totally different from any other stone fruit out there.

Source: https://www.theguardian.com/food/2023/jul/01/vermut-roasted-apricots-with-toasted-pistachios-honey-and-saffron-recipe-jose-pizarro

Looking to pair your baking with summer stone fruit season?

Source: https://www.reporterherald.com/2023/09/08/recipe-honey-roasted-peach-biscuits/

On the nose, the whisky opens up, especially with a touch of water, to reveal notes of cooked stone fruit (think peach cobbler) and aromas of caramel, cinnamon spice, and herbal notes of dried tobacco leaf.

Source: https://www.forbes.com/sites/joemicallef/2023/01/22/celebrating-robert-burns-day-with-the-perfect-scotch-whiskies/

The company outlines nine steps it takes to modify a green, berry or stone fruit.

Source: https://www.dailybreeze.com/2023/08/28/can-fruits-and-vegetables-be-made-better-with-gene-editing-nc-firm-believes-so/

Yeast-risen, buttery cake is the best showcase for wedges of ripe peak-season stone fruit.

Source: https://www.latimes.com/recipe/list/cherry-pie-apricot-tart-sweet-and-savory-stone-fruit-recipes