STONE FRUIT COMPOTE

Serves 6

THE SYRUP

¼ cup sugar 1-inch piece vanilla bean, split (or ⅛ teaspoon vanilla) 1 cinnamon stick

¼ teaspoon cardamom seeds 2 cloves 1 cup water THE FRUIT 4 cups summer fruit, such as, but not limited to: 2 peaches Few handfuls cherries 1 or 2 plums 2 apricots, or more if they’re tiny 2 nectarines, white- or yellow-fleshed

1 cup blackberries or blueberries, optional

For the syrup: Combine all the syrup ingredients in a small saucepan and bring to a boil. Stir to dissolve the sugar, then turn the heat to low and simmer while you prepare the fruit.

For the fruit: Dip the peaches briefly into a pot of boiling water, then slip off the skins.

Remove the pits from the peaches, cherries, plums, apricots and nectarines. Cut larger fruit into slices. Put all the fruit (including the blackberries) in a compote dish (a glass, porcelain or metal serving dish with a base and stem).

Pour the hot syrup over it, including the spices. Cover and let stand for 30 minutes, then chill. Serve with a scoop of yogurt or ice cream.

RED, WHITE AND BLUE POTATO SALAD

Makes about 8 cups

1 cup chopped green onions, divided 1 cup sour cream ½ cup mayonnaise ¼ cup white wine vinegar 4 teaspoons Dijon mustard 2 teaspoons sugar 2 teaspoons salt

1 teaspoon ground black pepper 1 pound unpeeled small or baby red-skinned potatoes

1 pound small purple or blue potatoes, peeled

1 pound unpeeled small white creamer or White Rose potatoes

2 cups cooked fresh peas, or one 10-ounce package frozen, thawed

1½ cups crumbled blue cheese (about 6 ounces), optional

Paprika, optional

Whisk ½ cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing. (Can be made 1 day ahead. Keep chilled.)

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

Cut potatoes into ½-inch-thick slices and place in large bowl. Add dressing, peas and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining ½ cup green onions.