Grilled Stone Fruit.

June 22, 2017

The patio doors are open, I’ve traded my wool hats for straw ones, and my plants are out of the greenhouse and into the open air, so summer must be upon us! While autumn is my favorite season to be a sentient being, summer is my favorite season to cook; seeing what the land around me can yield when I visit the farm stands and farmers markets in the area lights a fire in my heart, and I embrace a time when the ingredients at my disposal require so little manipulation to shine. There’s a stone fruit farm down the road from me that I drive by often (on my way to another farm, duh), and each time that I crest the hill where their stand sits, I hope to see the barn doors open with bushels of peaches ripening in the sun, cat-calling me over to the party like cheeky rural drag queens.

My favorite – and if I had it my way, only – dessert of the summer calls for all the stone fruits and none of the fuss. While eating a peach raw is a beautiful thing, chances are that if you’re making dinner in the summer, a hot grill is nearby and PRO TIP: not just for savory iterations. Throw your stone fruits on there, let them get good and marked up, toast some brioche alongside or bake some smoky corn bread in a cast iron over those coals, and you’re only a dollop of whipped cream, a drizzle of honey and a sprinkling of herbs away from the perfect end to a summer evening (unless you forgot the rosé).



2 white nectarines (sweet smelling but not fully ripe)

2 white peaches (sweet smelling but not fully ripe)

2 apricot (you get the deal)

Handful of cherries

2-3 thick slices of brioche

1/4c pistachio, chopped

1 teaspoon lavender

1c vanilla yogurt (can sub whipped cream)

10-12 small basil leaves


2 tablespoons honey

1 tablespoon olive oil


  1. Preheat the grill to medium high. While is stokes up, slice the bioche, and halve the fruits down their spine and gently twist them apart. Brush the insides with a neutral oil such as canola; no need to brush the brioche, that shit has so much butter in it that there's no way it'll stick!
  2. Start grilling with the brioche slices first, you'll want the stone fruit to still be warm when you serve it. Grill the brioche until it has dark marks on it, maybe 1-2 minutes. Grill the fruits next, making sure not to move them around or check them too often so you get those gorgeous grill marks on them.
  3. The fruits should take about 2-4 minutes, so while that's getting cute on the grill, start building your plate by placing down dollops of yogurt. I take the tip of my spoon and swish through the dollops to make them look like a little paisley pattern (#formerfashionbitch). Slice the brioche slices into varying shapes and place them around the yogurt. 
  4. Pull the fruits off of the grill and plunk them down around your plate along with the cherries, amongst the yogurt and brioche. 
  5. To finish, sprinkle lavender and pistachios all over, place little chunks of honeycomb in the crevices, drizzle some honey over the whole plate, and make it rain with those basil leaves. Strut that shit to the picnic table like "yes in fact I DID just crush this game, now where's my damn rosé".

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