Sorry we’ve been a little MIA, we’re on set this week and things got a little crazy! Thankfully our contributor Sarah from Offbeat + Inspired is back with yet another incredible recipe, and this is one you won’t want to miss out on. Labor Day is just around the corner and her Grilled Stone Fruit with Butter and Cinnamon recipe is perfect for an end of Summer party. This girl really knows how to take ingredients to the next level. She didn’t just lay her fruit on the grill and call it a day, she created a recipe full of flavor before the fruit even hit the grill! OK so enough from us, here is Sarah to show you how to grill fruit the right way!
I recently went a bit overboard buying fresh produce, and the inventory of peaches and plums at my house currently rivals that of a roadside farm stand. Despite my over-zealous shopping, I have yet to grow tired of these ripe, juicy stone fruits – especially when they’re cooked in a bath of butter and spices.
For this recipe, wedges of peaches and plums are topped with butter and cinnamon, wrapped in foil and then grilled. You can keep it simple or play around to create endless variations. Use apricots or cherries, ground ginger or allspice. Instead of mint, add thyme or other herbs directly to the foil packet for an extra infusion of flavor. Drizzle on a little honey for a slightly sweeter version, or sprinkle the fruit with granulated or brown sugar. Instead of pairing it with ice cream, cut the fruit a bit smaller and spoon it over pork chops.
However you decide to serve this dish, you can probably bank on the fact that your supply of fruit will be devoured pretty quickly (thanks in large part to the crowd-pleasing ingredient – butter).
What are you grilling up this season?
[Recipe at the bottom!]
Grilled Stone Fruit with Butter and Cinnamon
5 peaches and/or plums, pitted and cut into wedges*
1 tablespoon clarified butter (or regular butter), melted
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger (optional)
Pinch of allspice (optional)
Fresh mint leaves, roughly torn
1. Preheat a grill to medium-high heat. Lay out a large piece of aluminum foil (enough to wrap all the fruit up). Add the wedges of fruit to the foil.
2. Sprinkle the cinnamon, ginger and allspice on top. Drizzle with melted butter and tightly wrap the fruit up in the foil. You may want to double-wrap it so it’s secure.
3. Place the foil packet on the preheated grill and cook for about 6-7 minutes on each side. Remove from the grill and allow it to cool slightly. Carefully open the packet (beware of hot steam) and spoon the fruit onto dishes. Top with torn fresh mint and serve with vanilla ice cream.
*You can mix and match with other stone fruits including nectarines, cherries and apricots. For a slightly sweeter version, add a little sugar or honey to the fruit before you grill it.