As summer puts every movement into slow motion, the season's bounty offers an easy opt-in to involved entertaining. “This is not the time for making complicated food,” The Sunday Telegraph columnist Diana Henry says in her newest cookbook, How to Eat a Peach. Plucked at their peak, fresh cherries offer unrivaled flavor, and here, they’re simmered in wine and served over whipped cardamom cream, with pistachio shortbread for dipping.