Indian Summer Stone Fruit Celebration

While the scent of fall might already be in the air, now is in fact the best time to snatch up the last of summer’s best: stone fruits. At peak ripeness and prime deliciousness as we speak, stone fruits give you the perfect excuse to celebrate what may be the last summer weekend of the season! For my stone fruit soiree, I chose to take wine and pizza night to the next level. Peaches and nectarines become smoky and savory when incorporated in my go-to entertaining recipe for Naan Pizza and the natural sweetness of plums and apricots create an unexpected base for summer’s token sip, sangria.  

Now transition cooking is just as challenging as transition dressing, that is of course only if you don’t know how to approach it… Try taking some of your favorite summer snacks and sips and put them to the “layering test” The layering test? It’s merely the gentle/subtle addition of a fall flavor or two to your tried and true summer staple recipe. Think thyme sprigs instead of fresh basil, or whole wheat naan bread instead of white flour traditional pizza dough, and a splash of balsamic vinegar when sautéing toppings will deepen the flavors and take your dish to a richer level.

For my stone fruit celebration I opted for ease and speed when it came to setting the scene. I moved a long and low table (you can use a coffee table in fact) into the rock, or I should say stone, section of my garden, and covered the table with my favorite over sized beach towel from Tory Burch. I love the pattern and texture and the fact that I can throw it in the washing machine without the added expense of dry cleaning, starching, and ironing after I’ve entertained, like I do with table cloths, makes throwing this celebration just that more sweet. 

For my sangria, I used Sociologie’s sparkling blushing rose. It’s is a wonderful choice for sangria as it’s naturally quite sweet and bubbly so no need for simple syrup or other sweeteners, and at under $10 a bottle it is the ultimate affordable editorial entertaining secret. I layered the table with an array of natural woods, casually thrown edible flowers, and tea lights to bring in the garden al fresco surroundings. 

Preheat your oven or grill to 450 F. Place your naan bread on a piece of parchment paper on top of a pizza stone or baking tray. Saute the red onion over medium heat on the stove till they have just caramelized and softened. Do the same with the mushrooms and finish with a splash of balsamic vinegar. Layer the tomatoes, stone fruit, onions, and mushrooms on the naan and sprinkle with a scant amount of garlic pepper, salt, and pepper. Top with ample amounts of shredded veggie cheese (or use shredded Fontina or your favorite soft cheese if you don’t have a dairy sensitivity) and finish with the thyme leaves. Cook for 10 minutes or until the cheese has melted and perfectly gooey. Slice and serve immediately.