Easy recipes for caravanners: Stone fruit desserts

By: Lynn Bain, Photography by: Lynn Bain


Stone fruits make delicious summery treats, suitable for enjoying at any time of day.

Easy recipes for caravanners: Stone fruit desserts
I start getting excited when I see the first of the plums, peaches, apricots and nectarines appearing in the shops and at fruit stalls during my travels

Stone fruit season is a wonderful time of year. I start getting excited when I see the first of the plums, peaches, apricots and nectarines appearing in the shops and at fruit stalls during my travels.

The following recipes all feature stone fruit and are suitable to enjoy at any time of day (after all, French toast isn’t just reserved for breakfast, is it?).

Even though I have labelled the recipe names as either peach ‘this’ or plum ‘that’, you could just as happily substitute any of the stone fruits in season that take your fancy.

Peachy French Toast

Preparation time: 10 minutes

Cooking time: 10-15 minutes

The following quantities will serve two.

  • 2 eggs
  • 100ml milk
  • 2-3 drops vanilla essence
  • 2 ripe peaches
  • 1 tbsp sugar
  • 2 slices bread or brioche
  • 2 tbsp butter (or spread of your choice)

In a large bowl, whip together the eggs, milk and vanilla.

Slice the peaches in half and then slice each half into three slices. Sprinkle the peach slices with the sugar and toss until they are well coated.

Melt a little of the butter (or spread) in a non-stick frypan over a medium heat. Alternatively, you could spray a frypan with non-stick cooking spray. Lay the sugar-coated peach slices in the pan and sauté on both sides until the peach is soft and golden. Remove the peach from the pan and place to one side.

While the peach slices are cooking, soak the bread slices in the milk mixture.

Heat the remaining butter (or spread) over a medium heat in the frypan in which you cooked the peach slices. Carefully drain the slices of bread, then sauté in the heated butter until the bread slices are golden brown on each side. Drain on paper towel.

Place the golden French toast on individual plates and then arrange the peach slices on top.

Cherry Fool

A fool is a traditional English dessert that has adapted over time to be a mixture of chilled, stewed fruit mixed with whipped cream.

Preparation time: 15 minutes (not including chilling time for the cherries)

Cooking time: 10 minutes or so

The following quantities will serve two.

  • 1 large cup pitted cherries
  • 1 tsp lemon juice
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 200ml thickened cream
  • 2 tbsp icing sugar (optional)

In a saucepan, combine the pitted cherries, lemon juice, sugar and vanilla. Bring to a simmer and continue to cook until the fruit has broken down to a syrup-like consistency. Remove the saucepan from the heat and allow the syrup to cool completely.

When the cherries are cool, whip the cream to a stiff consistency (add icing sugar while you whip the cream, if you like).

Gently combine the cherry mixture and the whipped cream. Spoon the cherry fool into two individual serving dishes and place in the fridge to chill for half-an-hour, then enjoy.

Poached Plums with Cardamom Cream

Not only is this a great dessert, but the poached plums are excellent for breakfast as a topping on cereal or with yoghurt.

Preparation time: 15 minutes

Cooking time: 10 minutes

The following quantities will serve two for dessert with poached plums left over for breakfast.

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 cardamom pods, slightly squashed with the blade of a knife (or 1/2 cinnamon stick)
  • 400g plums, halved with stones removed
  • 1 cup thickened cream
  • A good pinch of ground cardamom

In a saucepan, add the water, sugar and cardamom pods. Bring the mixture to a robust simmer and then add the plum halves. Reduce the heat and poach gently until the plum halves are just soft. Remove the saucepan from the heat and set aside to cool.

Whip the cream to soft peaks.

To serve, spoon the cooled poached plum halves into serving bowls. Spoon a dollop of cream onto one side and sprinkle the cream with a little of the ground cardamom. Spoon a generous amount of the plum syrup over the plums and you are ready to serve.

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The full feature appeared in Caravan World #547 January 2016. Subscribe today for the latest caravan reviews and news every month!