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.