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    Home » Recipes » Desserts

    Published: Aug 25, 2017 · Modified: Sep 10, 2020 by Paula Montenegro · Income from ads and affiliate links 2 Comments

    Honey Grilled Stone Fruit

    Jump to Recipe
    Honey Stone Fruit on white plate, cream on top

    An easy dessert that is a mixture of plums, peaches, and nectarines that are lightly caramelized and served with a dollop of whipped cream and honey. Sometimes you need a quick (ready in 20 minutes!) but sophisticated summer fruit dessert.

    White and gold plate with stone fruit, cream and honey

    A recipe so easy it's almost a non-recipe recipe. The kind we like, and need, for our busy life.

    Stone fruit ranks high in my list of favorite fruit I like to bake with.

    They are noble, hold well and you can transform an average fruit into something memorable. From a Plum Tart to a Peach Chutney, these are recipes that will stand the test of time and be accepted by the harshest critics.

    Table of Contents Hide
    What is stone fruit?
    Tips & tricks
    Related recipes you might like:
    Honey Grilled Stone Fruit

    What is stone fruit?

    As the name implies, this is fleshy fruit that has a stone (pit) in the center. The stone is not the seed, but it contains it.

    Stone fruit includes plums, nectarines, peaches, apricots, cherries, mangoes, and some others like olive, which might not be considered a fruit by us regular folks.

    Stone fruit is usually native to the late summer season, though not all ripen at the same time.

    Images of stone fruit before and after it's sauteed in skillet, thyme leaves

    Steps for making this recipe:

    1. Fruit: select the stone fruit of your choice. It should be firm, not overripe. If it's too soft it will turn mushy too quickly. I used peaches, plums, and nectarines.
    2. Cooking: use good olive oil and fresh thyme and sautee (means to brown in a little amount of hot oil) them in a large skillet (image above).
    3. Serving: serve immediately with whipped cream, a swirl of olive oil and runny honey (image below).
    Honey Stone Fruit with thyme, cream and olive oil on white plate

    Tips & tricks

    • Fruit: it is best to use stone 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. I used white peaches, nectarines, and plums, but this is amazing with apricots, yellow peaches and cherries too.
    • Olive oil: choose a very good quality oil, especially the one you use raw to drizzle over the final plate. It makes a big difference as you'll be tasting it directly from the bottle. And make sure it is fresh, don't use a 2-year-old bottle sitting in your pantry.
    • Herb: it should be fresh, ideally. I choose thyme because it complements the final dish without overpowering it. But you might have other favorites like rosemary, basil, mint, lavender... your call.
    • Cream: have the whipped cream ready in the fridge. This plate waits for no one, similar to risotto. Serve it immediately.
    • Honey: use a good quality complementing the flavors of the fruit, oil, and herb you're using. As with the olive oil, it will make a difference in the final dessert.
    Honey Stone Fruit with thyme, cream and olive oil on white plate, fork

    Related recipes you might like:

    • Partial overview of upside down cake on white plate
      Blueberry Peach Upside Down Cake
    • Silver spoon inside glass dish with plum cobbler.
      Cinnamon Plum Cobbler
    • Fresh Peach Chutney
    • Whole baked peach galette on parchment paper, top view
      Easy Rustic Peach Galette

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    White and gold plate with stone fruit, cream and honey

    Honey Grilled Stone Fruit

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    Save Recipe Recipe Saved

    Sometimes you need a quick but sophisticated end-of-summer dessert. Enter this Honey Stone Fruit, were plums, peaches and nectarines are lightly caramelized and served with a dollop of whipped cream and honey.

    You can have it ready in 30 minutes.

    • Total Time: 30 minutes
    • Yield: 4 servings

    Ingredients

    • 2 peaches
    • 1 nectarine
    • 4 red plums
    • 6 Tbs olive oil
    • A few sprigs fresh thyme
    • 2 Tbs honey
    • ½ whipping cream, cold
    • 3 tablespoons of powdered sugar
    • Vanilla ice cream, instead of the whipped cream

    Instructions

    1. In a large bowl beat the cold cream with powdered sugar until medium peaks form. Refrigerate.
    2. Stone fruit and cut in half the plums, and quarters the peaches and nectarines.
    3. Heat a skillet over low/medium heat, add half the olive oil and the thyme.
    4. Add fruit pieces, careful not to crowd the skillet (you might need to do this in two batches), skin side up and wait until it browns before turning them over so that it doesn’t stick. Brown as much or as little as you like.
    5. Meanwhile mix the rest of the olive oil with honey.
    6. Divide the fruit between 2 plates, adding a dollop of whipped cream to each.
    7. Drizzle the honey oil mixture. Serve immediately.

    Notes

    Tips & tricks for this recipe:

    • Fruit: it is best to use stone 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. I used white peaches, nectarines, and plums, but this is amazing with apricots, yellow peaches and cherries too.
    • Olive oil: choose a very good quality oil, especially the one you use raw to drizzle over the final plate. It makes a big difference as you'll be tasting it directly from the bottle. And make sure it is fresh, don't use a 2-year-old bottle sitting in your pantry.
    • Herb: it should be fresh, ideally. I choose thyme because it complements the final dish without overpowering it. But you might have other favorites like rosemary, basil, mint, lavender... your call.
    • Cream: have the whipped cream ready in the fridge. This plate waits for no one, similar to risotto. Serve it immediately. You can substitute good vanilla or cream ice cream.
    • Honey: use a good quality complementing the flavors of the fruit, oil, and herb you're using. As with the olive oil, it will make a difference in the final dessert.
    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 10

    Nutrition

    • Serving Size: ¼
    • Calories: 387
    • Sugar: 26.3 g
    • Sodium: 8.5 mg
    • Fat: 32 g
    • Carbohydrates: 27.9 g
    • Protein: 1.9 g
    • Cholesterol: 33.6 mg

    Keywords: stone fruit dessert, honey dessert, honey stone fruit

    Did you make this recipe?

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Deb|EastofEdenCook says

      August 25, 2017 at 8:24 pm

      If only stone fruit season would last all year! Since it doesn't I'm going to enjoy all the peaches, plums and nectarines that I can. This lush recipe captures the essence of the season, sublime.

      Reply
      • Paula Montenegro says

        August 25, 2017 at 8:26 pm

        I agree on the stone fruit, such a short season! Good weekend!

        Reply

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