Stone fruit (that includes apricots, cherries, plums, peaches, nectarines, and basically any cross section of this group) are probably my favorite thing about summer. Juicy and sweet but with the perfect amount of acid, these guys are equally brilliant in a pie or next to a pork chop. Here are two of my favorite versions of grilled stone fruit: a rustic dessert with honey and mascarpone, and a simple appetizer with burrata, arugula, prosciutto, and balsamic. Enjoy!
INGREDIENTS (GRILLED STONE FRUIT WITH MASCARPONE AND HONEY)
3 peaches or nectarines, halved
1 tablespoon olive oil
4 ounces mascarpone cheese
2 tablespoons honey
Brush the peaches or nectarines with olive oil and grill over medium heat until dark grill marks form (about 2-3 minutes). Pull off the grill and serve with a swipe of mascarpone and drizzle the whole thing with honey.
INGREDIENTS (GRILLED STONE FRUIT WITH BURRATA, ARUGULA, AND PROSCIUTTO)
4 peaches or nectarines, halved
1/4 cup olive oil
8 ounces burrata
3 handfuls arugula
8 slices prosciutto
2 tablespoons balsamic vinegar
Brush the peaches or nectarines with 2 tablespoons of olive oil and grill over medium heat until dark grill marks form (about 2-3 minutes). Pull off the grill and set aside. Slice up the burrata and drizzle with remaining olive oil, then sprinkle with salt and pepper. Drizzle the balsamic vinegar over the arugula, and serve on a board with the prosciutto. Sprinkle salt and pepper over the entire board. Enjoy!