The Sunny Dozen: A Stone Fruit Plan for Christmas 2026

Christmas planning has a way of turning into a citrus monopoly: oranges in the stockings, lemons in the stuffing, clementines by the crate. At Clingstone we love a bright bit of citrus as much as anyone, but there is another sunny family that deserves a seat at the table. Peaches, plums, apricots, nectarines and cherries can carry December beautifully — especially when you lean on tinned, frozen and dried fruit rather than chasing imported fresh peaches in the dark.

This is a dozen, not a decree. Use it as a countdown through December, or as a twelve-day plan from Christmas Eve to Twelfth Night. Each idea stands alone, so pinch the ones that suit your table and ignore the rest.

A quick word on winter fruit

Fresh UK stone fruit is a summer pleasure. In December, tinned peaches in juice, frozen slices, dried apricots and prunes are the sensible backbone. Look for fruit tinned in juice rather than syrup if you want to control sweetness; keep a bag of frozen peach or plum slices for crumbles and compotes. Dried apricots are your quiet workhorse: chop them into stuffing, steep them in tea, or blitz them into a sticky sauce.

Day one: Peach and almond mincemeat

Chop 200g drained tinned peaches, 150g sultanas, 100g dried apricots and one small apple. Stir with 100g shredded suet or cold grated butter, 100g soft brown sugar, the zest and juice of a lemon, a teaspoon of mixed spice and 3 tbsp brandy. Pack into sterilised jars and leave for two weeks before using in mince pies. The peaches soften into the mix and bring a mellow, floral note.

Day two: Plum brandy butter

Beat 100g soft butter with 50g icing sugar, 2 tbsp thick plum jam and 2 tbsp brandy until light. Chill in a ramekin. It is excellent with Christmas pudding, but also on hot toast the morning after.

Day three: Warm apricot trifle

Poach 200g dried apricots in Earl Grey tea with a strip of orange peel until plump; cool. Layer stale sponge or madeira cake in a dish with the fruit, a splash of the tea and a little brandy. Top with custard and softly whipped cream. Warm the base briefly before serving if you like — it makes the whole thing feel less fridge-cold.

Day four: Nectarine and cranberry relish

Simmer 250g frozen nectarine slices with 200g cranberries, 100g sugar, 100ml cider vinegar and a star anise until jammy. Cool and spoon beside cheese or cold meats. It cuts through richness and looks properly festive.

Day five: Apricot, sausage and sage stuffing

Fry a chopped onion with 6 chopped dried apricots and a handful of sage. Mix with 400g sausage meat, 100g breadcrumbs and enough stock to bind. Bake in a buttered dish for 30–35 minutes. The apricots turn savoury, sweet and slightly jammy at the edges.

Day six: Plum and port gravy

Stir 2 tbsp plum jam or damson cheese into your roasting tin with a splash of port and 300ml stock. Bubble, scrape, season. It gives gravy a glossy fruitiness that works with turkey, goose or a nut roast.

Day seven: Tinned peach frangipane tart

Line a tart tin with shortcrust pastry. Spread with 3 tbsp peach jam, arrange drained tinned peach halves on top and cover with a simple almond frangipane (100g butter, 100g sugar, 2 eggs, 100g ground almonds). Bake at 180C until golden. Serve warm with cream.

Day eight: Cherry and chocolate fridge cake

Melt 200g dark chocolate with 100g butter and 2 tbsp golden syrup. Stir in 150g broken biscuits, 100g dried cherries and 50g toasted almonds. Press into a tin and chill. Slice small — it is rich — and keep a few cherries back for the top.

Day nine: Apricot and mustard glazed carrots

Roast 500g carrots with oil and salt until nearly tender. Add 6 chopped dried apricots, 1 tbsp wholegrain mustard and 1 tbsp honey; roast for 10 minutes more. The apricots catch and caramelise at the edges.

Day ten: Frozen peach bellini sorbet

Blitz 300g frozen peach slices with 100ml prosecco or sparkling water, the juice of half a lemon and 2 tbsp sugar until smooth. Spoon into glasses. It is a bright little palate-cleanser between courses, or a New Year’s Eve pudding with a biscuit on the side.

Day eleven: Spiced plum compote

Simmer 500g frozen plum halves with 50g sugar, a cinnamon stick and a strip of orange zest until just collapsing. Cool and keep in the fridge. Spoon over porridge, yoghurt or pancakes during the lull between Christmas and New Year.

Day twelve: A stone fruit cheese board

No recipe needed: put a jar of peach chutney or plum jam beside a wedge of British cheese, a handful of dried apricots, some toasted walnuts and good bread. Call it lunch. The twelfth day is for using up what is left, and a little fruit makes the last of the cheese feel intentional.

The point of this dozen is not to add another layer of Christmas admin. It is to remember that stone fruit can be sunny even in December, whether it comes from a tin, the freezer or a jar you made in November. Pick three ideas, write them on the back of an envelope, and let the peaches do a quiet bit of the festive work.