Peach, Nectarine, Apricot, Plum, Cherry

Most fruits of the Prunus genus can be identified by a central woody stone or pit, soft pulpy flesh and a thin skin. They are all delicious raw, play a lead role in innumerable desserts, and are excellent additions to meat, game and poultry dishes, for example pork with plums and apricots or duck with cherries or peaches. Stone fruits dry well (see Preserving) and are often distilled into fruit liqueurs and brandies, or macerated in kirsch or brandy. They need careful handling, as they are easily bruised when ripe. Occasionally the almond-flavored kernels extracted from apricots are used in cooking, but the kernels of other stone fruits can contain poisonous acid and should be avoided.