Cook's Illustrated Framed Print: Stone Fruit

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork. All pieces come framed, matted, and ready to hang and enjoy for years to come.

Stone fruits have a single large center pit, or stone. Peaches generally fall into two groups: clingstone, in which the flesh is firmly attached to the stone, and freestone, in which it is not. Yellow- fleshed peaches are the most widely available. White peaches are sweeter and less acidic. Donut peaches are named for their squat, rounded shape; they also have a sweet, white flesh. Nectarines are related to peaches but have thinner, smoother skin. The small honeydew nectarine is so named for its color rather than any relation to the melon. Plums range in size from the inch-long Damson plum (better for cooking) to the larger, ubiquitous black plum. In between are the medium yellow Shiro plum (a Japanese variety) and the oval-shaped Italian prune plum. Apricots have a pinkish-yel- low color and very tender skins that do not require peeling. The pluot is a cross between a plum and an apricot. The best way to remove the pit from any stone fruit is to cut around the center of the fruit (along the stem crease), twist the two halves against each other, and then remove the stone.