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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 

Dan Barber
Dan Barber
August 2013

Gallery

Credit: © Con Poulos

Recipe Summary test

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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