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Grilled Fruit with Honeyed Lemon Thyme Vinegar
© Con Poulos

Grilled Fruit with Honeyed Lemon Thyme Vinegar

  • TOTAL TIME: 30 MIN Plus 2 weeks infusing

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

  1. 2 tablespoons extra-virgin olive oil, plus more for the grill
  2. 1/4 cup honey
  3. 2 tablespoons Lemon Thyme Vinegar
  4. 2 medium peaches, cut into thick wedges
  5. 2 medium plums, halved
  6. 3 medium apricots, halved
  7. 2 medium nectarines, cut into thick wedges
  8. Vanilla ice cream, for serving
  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.



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