Meyer Canada

4 portions
Prep time:
Cook time:
2 Ratings

By Kim Beaulieu Summer is not complete until you indulge in plenty of stone fruit. This recipe combines sweet cherries, rainier cherries, peaches, plums and nectarines. Walnuts add a little crunch. This is the perfect topping for ice cream and shortcakes.


  • 2 tablespoons walnut oil
  • 2 cups peaches pitted and cut into wedges
  • 1 1/2 cups plums pitted and cut into wedges
  • 2 cups sweet cherries pitted and halved
  • 2 cups Rainier cherries pitted and halved
  • 1 cups apricots pitted and cut into wedges
  • 2 teaspoons light brown sugar
  • 1 cup walnuts chopped


  1. Pour walnut oil in wok, and turn stove top to medium heat. Let the walnut oil heat up – it will start to glisten when it is ready for the fruit.
  2. Drop the firmest of the fruit in first. Add peaches and plums first, allow those to cook for 8 to 10 minutes. The fruit should start to soften.
  3. Add the sweet cherries and Rainier cherries next. Continue to cook for about 2 to 3 minutes.
  4. Add apricots and brown sugar. Cook for 2 to 4 minutes more. Cook just long enough to soften the fruit slightly, and allow the sugar to caramelize.
  5. Turn off the heat and toss the walnuts over top. Stir until everything combines perfectly.
  6. Remove from wok and transfer to serving bowl.
  7. This recipe can be eaten just like this, or serve it over top over ice cream, or shortcakes with whipped cream.
  8. Serve with a big old stone fruit loving smile!