* WHAT IS IT? A round stone fruit with smooth skin and sweet inner flesh. A relative of the peach.

* HOW TO USE: Eat whole; peel and slice for pies, cakes and puddings; or dice and cook in a sauce for poultry and meats such as pork.

* LOOK FOR: Fruit should be plump and have a smooth skin that is free of blemishes. Ripe fruit will not be as soft as a peach, but will give to gentle pressure when pushed. Avoid hard nectarines or those with cracked skin.

* STORAGE: Ripe fruit can be stored in the refrigerator for 1 to 2 days. Unripe fruit can be placed in a paper bag and left at room temperature. When fragrant, usually after a day or so, it is ready to eat.

- Kathy Stephenson

Sweet and tangy summer sorbet

4 medium fresh nectarines and/or peaches

1 cup water

2 cups sugar

1/2 cup lemon liqueur (limoncello)

2 tablespoons lemon juice

Extra nectarine and/or peach slices, for optional garnish

Peel, pit and purée fruit until smooth in a blender or food processor; set aside and chill.

In a medium saucepan, stir together water and sugar and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until sugar has dissolved. Refrigerate until well-chilled; stir in fruit purée, liqueur and lemon juice.

Transfer to the bowl of an ice-cream maker and freeze according to manufacturer's instructions. Cover and freeze at least 1 hour, or up to 3 days. Spoon into small dishes and garnish with fresh fruit slices and mint, if desired.

Makes 8 servings.

Source: Developed for the Associated Press by the California Tree Fruit Agreement