Recipes & Cooking

Grilled Stone Fruit with Sorbet

by The Culinistas

This simple recipe is the epitome of peak summer deliciousness.  We call for peaches but use the grill for any stone fruits: plums, nectarines, apricots, and the like.  Pair with sorbet in another fruit flavor to cool off during the dog days.

Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 5 minutes


4 peaches, pits removed, quartered
2 tablespoons extra virgin olive oil
Salt, to taste
¼ cup basil leaves, packed
½ cup almonds, roasted, roughly chopped
2 pints raspberry sorbet


1. Prepare a grill for medium-high heat.

2. In a large bowl, toss the peaches with oil and grill on each side, 2 to 3 minutes.

3. Transfer the peaches onto a large platter and garnish with almonds and basil. Just before serving top with scoops of sorbet.

A special thanks to Sylvie Rosokoff for the beautiful photograph.