Fresh Stone-Fruit Chutney

Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally.

Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature.

Uses for chutney:

1. Spread soft fresh goat cheese evenly over baguette toasts; top each with a spoonful of chutney.

2. Stir into softened vanilla ice cream.

3. Make a yogurt parfait: Layer greek-style yogurt, some chutney, and granola. Drizzle with a little honey. Place on split biscuits and top with sweetened whipped cream.

4. Make grilled cheese sandwiches with sliced brioche, brie, and the chutney.

5. Grill lamb chops that have been marinated in olive oil, minced garlic, chopped rosemary, salt, and pepper. Serve with the chutney.

6. Top with a dollop of mascarpone cheese and some crumbled amaretti cookies.

7. Serve on a cheese plate with crackers and an assortment of cheeses.

8. Spoon over grilled pork: Brush a pork tenderloin with olive oil and apricot preserves.

9. Sprinkle with garam masala, salt, and pepper. Grill; slice into medallions.