Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can't find pluots, double up on peaches or plums.

Grilled Stone Fruit Antipasto Plate

Dressing:

brown sugar

white balsamic vinegar

olive oil

lime juice

vanilla extract

black pepper

salt

hot sauce

Fruit:

firm black plums,

peaches,

nectarines,

pluots,

Cooking spray

Mint (optional)

To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.


To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.


I used this "marinade" with chicken breast and peaches in my grill pan last night.  The only deviation was sort of accidental: I didn't have vanilla extract and would have omitted it, but accidentally mixed in some red wine that I was drinking instead.  It was still delicious!   Will definitely make again.  By the way, a pluot is a plum-apricot hybrid.  There is a wonderful tool on the internet called Google where you can simply look things up such as that for yourself.  Just sayin'....  ;-)

This was quick and easy for me.  The taste was interesting.  It would be good with ice cream as another reviewer suggested.

grilled stone fruit antipasto plate

Servings: 8

Author : Richard Ruben

Ingredients

Instructions

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