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Stone fruit stir fry served on a silver dish and topped with whipped cream. Blue and white bowl is set in the background with extra stir fry inside.
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5 from 2 votes

Stone Fruit Stir Fry

Summer is not complete until you indulge in plenty of stone fruit. This recipe combines sweet cherries, rainier cherries, peaches, plums and apricots. Walnuts add a little crunch. This is the perfect topping for ice cream and shortcakes.
Prep Time5 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: stir fry recipe, stone fruit
Servings: 6
Calories: 325kcal


  • 2 tbsp walnut oil
  • 2 cups peaches pitted and cut into wedges
  • 1 ½ cups plums pitted and cut into wedges
  • 2 cups sweet cherries pitted and halved
  • 2 cups Rainier cherries pitted and halved
  • 1 cup apricot pitted and cut into wedges
  • 2 tsp light brown sugar
  • 1 cup chopped walnuts


  • Lightly grease wok, stir-fry pan or large skillet.
  • Pour walnut oil in wok, and turn stovetop to medium heat. Let the walnut oil heat up – it will start to glisten when it is ready for the fruit.
  • Drop the firmest of the fruit in first. Add peaches and plums first, allow those to cook for 8 to 10 minutes. The fruit should start to soften.
  • Add the sweet cherries and Rainier cherries next. Continue to cook for about 2 to 3 minutes.
  • Add apricots and brown sugar. Cook for 2 to 4 minutes more. Cook just long enough to soften the fruit slightly, and allow the sugar to caramelize
  • Turn off the heat and toss the walnuts over top. Stir until everything combines perfectly
  • Remove from wok and transfer to serving bowl.
  • This recipe can be eaten plain, over you can serve it over over ice cream or shortcakes with whipped cream.
  • Serve with a big old stone fruit loving smile!


This recipe can also be found on Anolon's website!


Calories: 325kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 490mg | Fiber: 6g | Sugar: 32g | Vitamin A: 858IU | Vitamin C: 24mg | Calcium: 38mg | Iron: 1mg