Grilled Fruit with Honeyed Lemon Thyme Vinegar

For this super-simple summer dessert, chef Dan Barber infuses honey with lemon thyme vinegar, then drizzles it over grilled summer fruit.

Slideshow: Summer Desserts
  • Total Time:
  • Servings: 6
  • Time(Other): Plus 2 weeks infusing

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  • 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 this recipe

  1. 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.

  2. 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.

Suggested Pairing

Frothy, berry-sweet Brachetto d’Acqui.

Contributed By Photo © Con Poulos Published August 2013

484150 recipes/grilled-fruit-honeyed-lemon-thyme-vinegar 2013-12-06T23:29:58+00:00 Dan Barber summer|grilling-barbecuing|barbecue-cookout|desserts|6|gluten-free|healthy|vegetarian august-2013 recipes,grilled-fruit-honeyed-lemon-thyme-vinegar 484150

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