Recipes Grilled Fruit with Honeyed Lemon Thyme Vinegar 5.0 (5,940) Add your rating & review For this super-simple summer dessert, chef Dan Barber infuses honey with lemon thyme vinegar, then drizzles it over grilled summer fruit. By Dan Barber Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and Outstanding Chef in 2009. He was a 2002 F&W Best New Chef. Food & Wine's Editorial Guidelines Updated on January 18, 2017 Print Rate It Share Share Tweet Pin Email These fantastic recipes include banana-Nutella s'mores and grilled pound cake with peaches and cream. Photo: © Con Poulos Total Time: 30 mins Yield: 6 Ingredients 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 Directions 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. Suggested Pairing Frothy, berry-sweet Brachetto d'Acqui. Rate it Print