Savor ripe, fresh summer fruits in this simple dessert of simple grilled stone fruits (nectarines, peaches, apricots, and plums) with honey whipped cream and a sprinkle of fresh thyme.
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I know it’s September, but I’m just not ready to let go of summer and start “pumpkin spice” season. (Although contrary to popular opinion, I’m not really a fan of pumpkin spice anyway.) This dessert of simple grilled stone fruit (nectarines, peaches, apricots, and plums) with honey whipped cream and a sprinkle of fresh thyme is my way of holding onto the tastes of summer.
September is a cross-over season. You can still find the tastes of summer alongside the incoming Fall produce of apples, pears, and winter squashes. I do love Fall (such a classic New England girl thing to say), but man this year, I’m just not ready to let go of summer ingredients yet. Good to the last drop … err …. peach!
And as I always say when you have good ingredients you don’t need to do a lot to them to make something delicious. This dessert is ridiculously simple but makes the most of those late-season nectarines, peaches, plums, and apricots.
How To Make Grilled Stone Fruit with Honey Whipping Cream
The process is pretty darn simple.
- Split a peach, nectarine, apricot, and plum, take out the pit, brush them with some olive oil, and grill ’em over medium-low heat. You want them to get a little bit of char aka grill marks but also warm all the way through and not burn. This draws out the juices and makes them extra sweet.
- While they grill, whisk some full fat cream laced with a little local honey into stiff peaks.
- Once the fruit halves soften, take them off the grill, place them cut side up on a plate, and scoop on the whipped cream. Then, sprinkle on some fresh thyme leaves and a touch of sea salt.
That’s all there is to it. Casual, simple, but oh so good.
Simple Recipe Substitions
You don’t have to use one of each fruit as I did here. Only like nectarines, use all nectarines. Only want plums, then just use all plums.
Can’t eat dairy, try full-fat coconut cream. Or, go full vegan and also swap the honey for maple syrup. Don’t have fresh thyme, try minced fresh mint or basil. See, easy!
Equipment Recommendation for Whipping Cream
Insider tip: I used a small electric milk frother to whip the cream. This little device is a game-changer for me. Whipping such a small amount of cream is so much quicker and easier with this little gadget.
I use it to froth milk for cappuccinos, to make Dalgona coffee, and to whip a smidge of cream. It’s easy to clean and does its job so fast. I highly recommend getting one. Here’s an Amazon link to the one we bought: https://amzn.to/3hhccbn (Yes, this is an affiliate link so I’ll make a bit of money if you purchase through the link.) However, if you don’t have one or don’t want to buy another kitchen thing I totally get it. You can certainly whip the cream by hand with a small whisk, or you use something like a Cuisinart Smart Stick whisk attachment. Use whatever you’ve got!
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Grilled Stone Fruit with Honey Whipped Cream
- 1 peach halved and pitted
- 1 nectarine halved and pitted
- 1 plum halved and pitted
- 1 apricot halved and pitted
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1/4 cup full fat cream
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon sea salt
- Halve and pit a peach, nectarine, plum, and apricot. Brush each cut side with olive oil.
- Place the halves cut-side down on a grill over medium-low heat. Cover. Grill for 4-5 minutes, until juicy and lightly charred.
- While the fruit is grilling. In a liquid measuring cup add the cream and honey. Then using a small electric milk frother, blend until stiff peaks form.
- When the fruit is done grilling, place the halves cut side up on a platter. Top each half with a spoonful of whipped cream. Sprinkle with fresh thyme and sea salt.
- Serve and eat immediately.
Photos by Renato Ghio