Follow
Just in time for July 4th grilling courtesy of our friend Chef Mario Hernandez
Ingredients:
6 tablespoons unsalted butter, melted
1/4 cup local honey
3 peaches, halved (no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
3 nectarines halved (no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
3 plums halved (no need to remove the pit at this point, it’ll remove much easier once the stone fruits are cooked through.)
Mascarpone, for serving
Balsamico to taste
Two mint stems to use as a brush as a baster
Preparation:
Light grill to medium high heat. In a small bowl, stir the melted butter with the remaining 1/4 cup of honey. Grill the halved apricots, plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the apricots, plums and peaches with the butter/honey mixture and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes or so longer.
Transfer the grilled fruit to plates and add a dollop of mascarpone and top with balsamico and zest of lemon to taste.
