Ripe here, ripe now: Annie Bell’s juicy summer fruits recipes

Cherries, apricots, peaches… Annie Bell’s mouthwatering recipes make the most of our favourite juicy summer fruits.

Honey-glazed peaches with burrata

Fab as a light lunch, a lead into supper or a barbecue.

peaches with burrata
Ellis Parrinder

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Apricot and almond cake

This is a variation on food writer Claudia Roden’s wonderful orange and almond cake, made using the whole fruit. It works a treat with apricots, which take less time to cook, and are every bit as intense.

apricot and almond cake
Ellis Parrinder

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Plum and gin caramel pudding

Pure summer comfort: a sponge pud laced with a gin caramel that marries with the plum juices to create a gorgeous rich crimson sauce. A jug of custard is the order of the day.

plum and gin caramel pudding
Ellis Parrinder

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Nectarine and vanilla mascarpone trifle

A delicate and light trifle with a nectarine purée in lieu of jam.

nectarine trifle
Ellis Parrinder

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Rum-buttered cherries

This is one of the most decadent and simple ways of serving cherries at any gathering. It’s in my summer puds ‘hall of greats’.

rum-buttered cherries
Ellis Parrinder

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Peach melba

It’s hard to think of a classier ice cream pudding than French chef Escoffier’s great creation. Why change it?

peach melba
Ellis Parrinder

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White peach bellinis

A sliver of peach and a strawberry on a cocktail stick makes for an elegant swizzle stick to dress this up.

peach bellinis
Ellis Parrinder

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Follow Annie on Instagram @anniebellcook.

Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp.