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.