📖 Instructions

1. First, gently wash all of your stone fruits under cool water. This gets rid of any dirt or residue. Don't skip this step!
2. Next, prep the peaches and nectarines. If you like, leave the skins on for that rustic look and extra fiber, or peel them if you prefer a smoother bite. Slice them into wedges or segments. Get creative with your cuts!
3. Now do the plums and apricots. For smaller plums, halve or quarter them. Apricots can simply be halved and the pits removed. Set them aside. I like to cut these right before assembling so they don't brown too much.
4. Time for the cherries! Rinse them thoroughly and remove the stems. You can pit them if you really want to, but I usually leave the pits in for that extra 'wow, these are fresh' factor. Just warn your guests!
5. If you're adding other elements like cheese, now's the time to prep them. Slice any hard cheeses into wedges or cubes. Soft cheeses can be left whole or crumbled.
6. Now comes the fun part – arranging the platter! Start with the largest items first, like a bowl of cherries or a wedge of brie. Arrange the peach and nectarine slices in a fan shape. Place the plums and apricots in small clusters.
7. Fill in any gaps with smaller items like nuts, chocolate, or edible flowers. Scatter them artfully for a visually appealing effect. Don’t overthink it, but do aim for a balance of colors and textures.
8. If you're serving dips, place them in small bowls around the platter. Make sure they're easily accessible to your guests. Consider labeling them if you have multiple options.
9. Finally, give your platter a final flourish. A sprinkle of fresh herbs like mint or basil can add a pop of color and aroma. A drizzle of honey or a sprinkle of sea salt can enhance the flavors. Omit this if you want.
10. Serve your stone fruit sensation immediately and watch it disappear! If you're not serving right away, cover the platter loosely with plastic wrap and store it in the fridge to keep the fruit fresh. But honestly, it's best enjoyed soon after assembly.