Summer Fruit Saute

Peak summer fruit deserves a dessert this simple. Ripe peaches and dark plums get a quick sear in butter and currant jelly until the jelly melts into a syrupy, glossy glaze. Fresh raspberries go in right at the end, just long enough to warm through without falling apart.

The whole thing takes about five minutes of actual cooking, and the warm fruit spooned over cold frozen yogurt creates that perfect hot-cold contrast that makes summer desserts memorable.

The currant jelly is the glue. It melts into the butter and clings to the fruit slices, giving every piece a shiny, sweet-tart coating. Don’t substitute jam; jelly is smooth and creates a clean glaze, while jam’s chunks and seeds make things look messy.

Kitchen Tips

• Use fully ripe, fragrant fruit. Underripe peaches and plums won’t soften in just a minute of cooking and will taste flat.
• Slice the fruit thin so it heats through quickly and soaks up more of the glaze.
• Add the raspberries off the heat or they’ll dissolve into mush. Residual warmth is all they need.
• Serve immediately. The warm fruit and cold yogurt combination doesn’t hold.

Variations

• Swap frozen yogurt for a scoop of vanilla ice cream for a more indulgent version.
• Use nectarines instead of peaches and blueberries instead of raspberries.
• Add a splash of amaretto or Grand Marnier to the butter-jelly mixture for a boozy twist.