Honey Stone Fruit with thyme, cream and olive oil

Honey Stone Fruit 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 (it can be ready in 30 minutes!) but sophisticated end-of-summer dessert.

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.

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.

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).

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.
• 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.

Other recipes you might like:

Peach Blueberry Upside-down Cake
Almond Plum Cake
Cherry Almond Crumble
Cherry Caipiroska – a vodka cocktail
Canned Peaches in Vanilla Syrup
Fresh Cherry Custard Tart

Let me know if you make this recipe! I’d love to hear what you think about it.
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Honey Stone Fruit with thyme, cream and olive oil

• Author: Paula Montenegro
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

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.

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Scale 1x2x3x

Ingredients

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

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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.

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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.

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

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!