Sweet sweet honey.. SHF #10

Grilled Honey Glazed Stone Fruit with Honeyed Mascarpone


I feel as though summer has truly arrived when stone fruits begin to appear at the local markets. Ripe and fragrant peaches, plums and nectarines, just begging you to lean forward, take a bite and let the juice run freely out. There is something very satisfying about the drippy mess it leaves behind.

I could not resist the stone fruits that I noticed at the market earlier in the week. I left gleefully with a paper bag filled with white peaches, yellow plums, and oversized nectarines, one of which was gobbled up as soon as I got home. There has been many a time in the last few days where I could be found leaning over the sink, devouring yet another stone fruit.

From the moment I heard that this month’s Sugar High Friday’s theme was honey, I knew I couldn’t miss it. I’ve been known to be a bit uptight about my sugar intake, but honey is an entirely different story. It is natural in its sweetness, it offers vitamins and minerals, and even has antiseptic and antibacterial properties. Is there anything better? It finds its way into my meals on a daily basis, through banana smoothies, homemade granola or yogurt. And with my new bounty of fruit on hand, I couldn’t resist putting the two together.

I really enjoyed this light and simple dessert. The fruit takes the stage and it didn’t leave me feeling heavy and tired, which is the last thing I want in this hot and humid weather.
Thanks to Nic at BakingSheet for hosting SHF this month.




Grilled Honey Glazed Stone Fruit with Honeyed Mascarpone

Take some stone fruits. Cut them in half and remove the pit. (I used white peaches and yellow plums)
In a pan over medium heat, melt 1 teaspoon of butter. Add 1 heaping teaspoon of honey. (if you are doing alot of fruit, just double or triple the recipe as needed.)
When it starts to bubble, add your stone fruit and toss to coat, ensuring the cut side of the fruit is well coated.
Remove the fruit and place them cut side down on a heated grill or grill pan. Grill until softened and showing grill marks.
Serve cut side up, with a dollop of honeyed mascarpone cream.

Honeyed Mascarpone
Start with a few tablespoons of mascarpone (depending on how much you want to eat) and add plain yogurt, just a little at a time until you get the desired consistency. Add a teaspoon of honey or to taste.
This can also be done with cream instead of the yogurt.

Recipe Note: in future I will make extra honey glaze and drizzle it over the fruit after it is plated.