An easy dessert with a mix of stone fruit and a dollop of whipped cream (or ricotta) and honey. I use plums, peaches and nectarines that are lightly caramelized in olive oil. It's ready in 30 minutes and is sophisticated enough for a dinner party. A great way to showcase Summer fruit.
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Sophisticated but simple
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 on my list of favorite fruits I like to bake with.
They are noble and hold well, and you can transform an average fruit into something memorable. From a Plum Tart to a Peach Chutney, these recipes will stand the test of time and be accepted by the harshest critics.
What is stone fruit?
As the name implies, it's fleshy fruit with a stone (or 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 olives, 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 simultaneously.
Steps to make it
- 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.
- 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).
- Serving: serve immediately with whipped cream, a swirl of olive oil and runny honey.
Kitchen Notes
- 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. Make sure it is fresh, and don't use a 2-year-old bottle sitting in your pantry.
- Herb: it should be fresh, ideally. I chose 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.
Related recipes you might like:
Honey Grilled Stone Fruit
Ingredients
- 2 peaches
- 1 nectarine
- 4 red plums
- 6 tablespoons olive oil
- 3 sprigs fresh thyme
- 2 tablespoons honey
- ½ cup whipping cream, cold or ricotta cheese
- 3 tablespoons powdered sugar
Instructions
- Beat ½ cup whipping cream, cold, with 3 tablespoons powdered sugar in a large bowl until medium peaks form. If using ricotta cheese, beat until creamy; it will not be completely smooth. Cover and refrigerate.
- Remove the stone from 2 peaches 1 nectarine. Cut 4 red plums in half and quarter the peaches and nectarines.
- Heat a skillet over low/medium heat, add 3 tablespoons olive oil and 3 sprigs fresh thyme.
- 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.
- Stir the remaining 3 tablespoons olive oil with 2 tablespoons honey in a small bowl.
- Divide the fruit between 2 plates, adding a dollop of whipped cream to each.
- Drizzle the honey oil mixture. Serve immediately.
Deb|EastofEdenCook says
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.
Paula Montenegro says
I agree on the stone fruit, such a short season! Good weekend!