Sometimes you need a quick dessert, but sophisticated, out of the ordinary. Enter honey stone fruit, plums and peaches or nectarines, a recipe so easy it’s almost a non-recipe recipe. The kind we like for our busy life.
Stone fruit ranks high in my foods-I-like-to-bake-with list. They are noble, hold well and you can transform an average fruit into something memorable. Like this recipe for honey stone fruit, which is sautéed or grilled with a little olive oil and fresh thyme, and then served with whipped cream, honey and olive oil.
I used white peaches, nectarines and plums (regular ones), but this is amazing with apricots too, and yellow peaches. It is best to use fruit that is not too ripe, you know, the extra juicy type you like to eat fresh, because it will become too mushy after cooking, and part of the attraction of this plate are those chunks and halves, a bit burned but holding their shape.
Fruit wise the end of the summer is probably my favorite time of the year. They are noble, they remind me of my childhood. Though, frankly, fruit isn’t what it used to be – I sound like my mother I know – but it’s true. The flavor changed, and now you don’t always get what you think, no matter how great the fruit looks.
But still, those last crops of strawberries and stone fruit are what I need before the fall comes barging in.
Honey Stone Fruit with thyme, cream and olive oil
Yield 2 servings
- 2 peaches or nectarines
- 2 red plums
- 6 Tbs olive oil
- A few sprigs fresh thyme
- 2 Tbs honey
- Whipped cream (or ice cream)
- Stone fruit and cut in half the plums, and quarters the peaches.
- Heat a skillet over low/medium heat, add half the olive oil and the thyme.
- Add fruit pieces, skin up and wait until it browns before turning it over, so that it doesn’t stuck. Brown as much or as little as you like.
- Meanwhile mix the rest of the olive oil with honey.
- Divide the fruit between 2 plates, adding a dollop of whipped cream.
- Drizzle the honey oil mixture. Serve immediately.