This variation on the traditional lemon meringue pie can be made with any combination of stone fruits – peaches, nectarines, cherries, apricots, or plums. A fun use for whatever stone fruit you have an excess of. Less tart than the original, most of the sweetness comes from the fresh fruits and is topped with a pillowy meringue that gets lightly toasted in the oven.
A white nectarine salsa with a subtle sweetness, earthy flavours and just a hint of spice. Excellent with fresh tortilla chips or served on chicken or fish.