Grilled Stone Fruit with Creme Fraiche

Print Recipe

Serves: 4

Prep Time: 15 minutes

Cook Time: 5 minutes


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.
05CHEF TIP: 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.

Reviews 0

Write a review

Your email address will not be published.


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.