Into Every Life, a Little Plum Deluge Must Fall

And so must every Blenheim be picked. Liquid Sunshine!

Yes, it’s that beloved plum tart recipe on my kitchen table again. —This time, with my friend Jasmin’s garden plums.

If you live in “Stone Fruit Country,” you’re inundated with your harvest right now. Plums, apricots. It’s not like being deluged with zucchini. It’s special.

You can say sayonara to a zucchini. But it feels like a travesty to waste sweet homegrown fruit.

I’ve come up with ONE way to process all the stone fruit that bursts on the scene, so you can freeze it and keep opening it up, like a bag of sunshine, in the coldest winter months.

You roast your stone fruit, and you roast them messy.

Here’s how:

Heat oven to 400 degrees.

For stone fruit, process them by getting out the pits/stones, but don’t worry about being pretty. You don’t need perfect quarters or perfect anything. The flesh is what you’re interested in. Don’t bother worrying about the skins either.

Here’s the easiest way to open and pit a peach/plum/nectarine.

For figs, cut off the end. Yes, I’m inundated with figs,…