The apricot tree has been providing us with plenty of fruit to eat out of hand. I think it will be a few years yet before we'll get enough to go through the effort of putting it up.
If you have more stone fruit than you know what to do with, this week's New York Times Magazine has a great interactive from Mark Bittman about several ways to prepare stone fruit. Many of them use plenty of sugar and some a fair amount of butter. You can find it here.
I hope you are enjoying the bounty of summer wherever you may be!