For this super-simple summer dessert, chef Dan Barber infuses honey with lemon thyme vinegar, then drizzles it over grilled summer fruit.
2 tablespoons extra-virgin olive oil, plus more for the grill
1/4 cup honey
2 tablespoons Lemon Thyme Vinegar
2 medium peaches, cut into thick wedges
2 medium plums, halved
3 medium apricots, halved
2 medium nectarines, cut into thick wedges
Vanilla ice cream, for serving
How to Make It
Light a grill or heat a grill pan and brush lightly with oil. In a small saucepan, bring the honey and Lemon Thyme Vinegar to a simmer. Cook over very low heat for 5 minutes.
In a bowl, toss the fruit with the 2 tablespoons of oil. Grill the fruit over high heat, turning, until lightly charred in spots, about 3 minutes. Transfer to bowls, drizzle with the honeyed vinegar and serve with ice cream.
Frothy, berry-sweet Brachetto d’Acqui.
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