For the plums, peaches, cherries, and berries that aren’t eaten immediately or arranged on top of a tart, I like to cook them in butter (you can also roast them, though I find the top of the stove heats the kitchen less) and a bit of honey.

These are pitted sugar plums and peaches with equal amounts of butter and honey, simmered for five minutes; the fruit is wonderful with pancakes and oatmeal or a cheese course (include a mustard); the syrup can be spooned into cava or sweeten a spiked lemonade (drop a piece of fruit in the bottom of the glass for presentation)—