Is the stone fruit season really coming to an end?

This summer I spent so much time trying to make sure that I got my fill of tomato and mozzarella salad, I almost let summer pass me by without getting my fill of stone fruit. I said almost!  Luckily I have a good friend who occasionally does some canning with me, she picked up 20 lbs of pluots and white nectarines from the farmer's market one day before finding way to my place. 

After gorging on the ripe fruit, we peeled and sliced the nectarines and spiced them in a medium syrup for the winter.  I have yet to crack open a jar, but when I do they will be drizzled with a little chocolate or served over vanilla ice cream.  My mouth is watering just thinking of all the possibilities.

Spiced White Nectarines

But, really, it was what I did with the pluots the next day that has left my mouth watering...Citrus Walnut Pluot Conserve. Sweet fruit with just the right amount of sour and texture from the walnuts.  I plan to serve it with goat cheese as an appetizer at Thanksgiving.  Who's going to join me???

Citrus Walnut Pluot Conserve