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+ servings
closeup of grilled summer fruit

Grilled Summer Fruit

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This simple, summery dessert recipe takes the best of summer fruit and transforms it into a slightly savory yet sweetness-kissed dessert. 
Course Dessert, Snack
Cuisine American
Dish Type fruit, Side Dish
Cooking Style grill, Vegetarian
Diet and Health gluten-free, Healthy, low fat
Seasonal summer
Ingredient apricot, nectarine, peach
Servings 4 servings
Author The Oaks at Ojai

Ingredients

  • 2-3 lbs slightly underripe yellow or white peaches nectarines or apricots*
  • olive oil or your favorite nut oil such as walnut or almond oil, for brushing
  • balsamic vinegar for brushing
  • 2 oz chevre or blue cheese
  • 1 tbsp roasted walnut slivers or sunflower seeds for garnish optional

Instructions

  • Cut each fruit in half; brush each surface with olive oil (using a little nut oil such as walnut oil gives it even more complexity of flavors). Then brush with a little balsamic vinegar.
  • Place cut side down on a heated grill or barbeque. You can broil these as well, but then you have to have your oven on when it’s already hot everywhere!
  • Grill for 2 minutes before turning. When you turn the fruit over, place a leaf of mint or basil or rosemary in the hollow of the fruit. Grill for an additional 1-2 minutes
  • Remove from grill—place a dollop of goat cheese, bleu cheese or feta in the hollow as well. Garnish with toasted sliced almonds or sunflower seeds.

Notes

*This particular treatment of fruit is best done with slightly under ripe or barely ripe fruit. Cut each fruit in half; brush each surface with olive oil (using a little nut oil such as walnut oil gives it even more complexity of flavors) and a little balsamic vinegar.
If you wish to pipe a filling into the fruit for a more finished look, consider mixing ¼ cup low fat cream cheese with one of the above, adding chopped herbs and putting the mixture in pastry bag fitted with a decorative tip. You can then dust with nuts.
It goes without saying that this grilled fruit, done simply with olive oil and mint makes a wonderful receptacle for a sorbet or ice cream finish to a meal. Mixing one tablespoon of maple syrup to ¼ c. olive oil is especially tasty to brush the fruit with if you are using for dessert.