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3. In a large, heavy skillet, place the nectarines, granulated sugar, and honey, and fold together. Bring to a boil over high heat; reduce heat to medium-low. Simmer, stirring, until the mixture is thick enough to hold its shape in a spoon, about 25 minutes. Transfer the filling to a bowl; let cool.

4. On a lightly floured work surface, roll out the dough as thinly as possible (about 1/16 inch thick). With a 4-inch fluted cutter, cut the dough into as many rounds as possible. Gather the scraps into a ball, and roll out the dough as before. Again, cut out as many rounds as possible.

5. Place about 1 tablespoon filling on the lower third of each round. Moisten the edges of the rounds lightly with cold water. Fold the rounds in half over the filling, and press the edges together tightly. Seal the edges with fork tines dipped in flour.

6. Preheat the oven to the lowest setting. Line a shallow baking dish with paper towels, and place in the heated oven. In a large, heavy skillet, add enough oil to reach 1 inch up the sides, and place over medium-high heat. When the oil registers 350°F on a deep-fry thermometer, cook the turnovers, turning them occasionally with tongs or a slotted spoon, until they are crisp and golden, about 4 minutes total.

7. Transfer the cooked turnovers to the lined dish in the oven to drain. Keep warm until all the turnovers are cooked. Dust the warm turnovers with confectioners’ sugar just before serving.

berry brown betty

SERVES 4

3 cups fresh raspberries (red and golden, if available)

1½ teaspoons fresh lemon juice

5 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

2 cups fresh brioche bread crumbs (about 6 ounces)

1/3 cup packed light-brown sugar

2 tablespoons all-purpose flour

Pinch of freshly grated nutmeg

Sweetened whipped cream, for serving

1. Preheat the oven to 375°F. In a medium bowl, mix all but ¼ cup berries with the lemon juice, and set aside to macerate. Brush 4 6-ounce ramekins with 1 tablespoon butter; coat the inside of each with granulated sugar, and set aside.

2. In a small bowl, combine the bread crumbs with the remaining 4 tablespoons butter, and set aside. Sprinkle the brown sugar, flour, and nutmeg over the raspberries, and gently toss to combine. Divide one-third of the bread crumbs evenly among the ramekins. Top with half the berries, and then with another third of the bread crumbs. Repeat with the remaining berries and bread crumbs. Gently press down on the layers.

3. Bake until the crumbs are golden and the berry juices are bubbling, about 20 minutes. Remove from the oven, and let cool 5 minutes.

4. Invert the ramekins onto serving plates. Remove the ramekins, and top each dessert with whipped cream; garnish with reserved berries.

blackberry-peach trifle

SERVES 6 TO 8

Unsalted butter, room temperature, for the baking dish

1 cup all-purpose flour, plus more for the baking dish

1 pound ripe yellow peaches (about 3)

1 pound ripe white peaches (about 3)

1 pound fresh blackberries (about 3 heaping cups)

¾ cup plus 2 tablespoons sugar

3 cups heavy cream

2 large eggs

1 teaspoon pure vanilla extract

1¼ teaspoons baking powder

¼ teaspoon salt

1. Preheat the oven to 350°F, with the rack in the center. Butter and flour a 9 × 13-inch baking dish; set aside. Prepare an ice-water bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put the peaches in the simmering water. Using a slotted spoon, remove the peaches from the water when the skin easily peels away from the flesh, 1 to 2 minutes. Plunge into the ice bath until cool enough to handle; peel immediately.

2. Cut each peach into 8 slices. Cut one-third of the slices in half crosswise (makes about 1½ cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.

3.