Best Grilled Stone Fruit Recipes

GRILLED STONE FRUIT SALAD

Steps:

• In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.

GRILLED STONE FRUIT SANGRIA

Steps:

• Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8-10 minutes. Transfer to a cutting board and let cool, then cut into 1" chunks.
• Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
• Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.

MARINATED GRILLED SALMON WITH AVOCADO AND STONE FRUIT SALSA

Steps:

• For salsa, gently toss together all ingredients with salt and pepper to taste.
• Trim salmon into 4-ounce pieces. Marinate in Kikkoman Teriyaki Takumi Garlic and Green Onion Sauce for about 45 minutes.
• Preheat your grill for about 10 to 15 minutes.
• Pat salmon dry, oil grill with olive oil, and grill about 5-7 minutes on each side until cooked through.
• Top with Avocado and Stone Fruit Salsa.

GRILLED STONE FRUIT

Steps:

• Heat grill to medium-high. Drizzle plums, peaches, and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of yogurt.

GRILLED STONE FRUIT WITH FARMER'S CHEESE AND SPICED HONEY ALMONDS

Steps:

• For the spiced honey almonds: Preheat the oven to 325 degrees F. Lightly spray a baking sheet with nonstick spray.
• Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.
• Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until the sugar melts.
• Put the toasted almonds in a small bowl and toss with half of the honey mixture until evenly coated; reserve the remaining spiced syrup. Using a heat-proof spatula (the mixture will be hot), spread the coated almonds in an even layer on the baking sheet. Set aside until hardened, 15 minutes to 1 hour--the almonds will remain slightly sticky. Once hardened, coarsely chop or use whole.
• For the grilled stone fruit: Heat a grill pan over medium-high heat until very hot. Brush the cut sides of the fruit with a bit of oil and sprinkle with salt and pepper. Grill the fruit, cut-side down, to mark and caramelize slightly, about 2 minutes. Brush the tops with a bit more oil, sprinkle lightly with salt and pepper and then flip and grill on the reverse side just to soften slightly, 1 to 2 minutes more.
• Transfer the grilled fruit to a platter, cut-side up. Dollop the farmer's cheese around the fruit, drizzle some of the reserved spiced syrup over everything, and scatter the almonds on top. Serve immediately.

GRILLED STONE FRUIT SALAD

Steps:

• Prepare Balsamic Glaze: 1/4 Cup Balsamic Vinegar 1 T Honey or Raspberry Jam Reduce to 1/3. Cool to room temperature. Salad: Slice fruit and remove the pit. Fill hollow with goat cheese. Close fruit over the cheese and wrap a slice of pancetta over the slit horizontally. Secure with a toothpick. Prepare all fruit this way. Place on preheated Barbeque and grill until the pancetta is browned and the fruit is browned and softened. Remove from heat. Remove toothpicks and place on bed of baby greens. Drizzle with Balsamic Glaze. The juice of the fruits and the balsamic glaze will dress the greens beautifully. And the salt of the pancetta offers a wonderful contrast.

GRILLED STONE FRUIT

Steps:

• Preheat grill to high. You can use an outdoor barbeque but place fruit cut side down.
• Place fruit in heatproof dish and sprinkle with sugar and cinnamon.
• Grill for 10 - 15 minutes until caramelised.
• Serve warm with icecream or cheese.

GRILLED STONE FRUIT WITH BALSAMIC DRESSING

Steps:

• grill or coal BBQ with fire on one side. Reduce your vinegar in half.wash fruit and cu in half. rub olive oil on the skin of the peaches. Place skin side down on to the non-fire side of the gril. with a grill bush, brush the flesh side of the peaches with the balsamic syrup. repeat every 5 minutes or so. when the peaches become soft they are done.

GRILLED STONE FRUIT

Steps:

• 1. Line a strainer with 2 sheets unbleached paper towels or cheesecloth set over a bowl. Place yogurt in a strainer and let the liquid drain off the yogurt. This will take about 1 hour.
• 2. Preheat grill on high heat. Cut fruit in half and remove pits.
• 3. Turn flame to medium high and place fruit cut side down. Cook until softened, about 5 minutes depending on your grill.
• 4. Add the zest (I prefer my zest really small so I use a microplane) and orange juice to the strained yogurt and mix.
• 5. Divide fruit between 4 plates. Top each pair with 1/4 c. yogurt mixture.
• 6. And 1 tablespoon maple syrup. Garnish with orange zest.
• 7. Note: Can be used as a brunch item, a breakfast, snack or even a side dish at dinner.