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White and gold plate with stone fruit, cream and honey

Honey Grilled Stone Fruit

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 1x


  • 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


  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.


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.


  • Serving Size: 1/4
  • 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