If you are craving a taste of summer, this Grilled Stone Fruit with Creme Fraîche recipe is the perfect solution. This elegant dessert showcases the natural sweetness and vibrant colors of seasonal stone fruits. Succulent plums and apricots are kissed by the flames of the grill, infusing them with a caramelized richness that enhances their natural juiciness. Served alongside a velvety dollop of creamy crème fraîche, each bite is a harmonious blend of smoky, sweet, and tangy notes.
2 pounds plums and apricots, halved and pitted
2 tablespoons olive oil
1 cup crème fraiche (or sour cream)
2 tablespoons honey
01Heat a grill over medium-high heat and lightly oil the grates.
02Place halved fruit on a baking sheet and drizzle cut sides with oil.
03Place fruit on grill, cut side down, until charred and starting to soften and get juice, approximately 3 to 5 minutes depending on size of the fruit. Transfer to platter.
04In a bowl, whisk crème fraiche and honey together well. Serve with fruit.
Can’t find Crème Fraiche? No problem! Plain sour cream works well, it will just be a bit more tangy if used instead of Crème Fraiche. Or, you can make your own Crème Fraiche! Stir 2 tablespoons of buttermilk into 2 cups heavy cream in a glass or stainless steel container with a lid. Leave the container out at room temperature, partially covered, until it reaches a thickness you like, anywhere from 8 to 24 hours. Stir well and refrigerate up to 2 weeks.