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Grilled Stone Fruit with Berries & Cream
By Traeger Kitchen
Elevate your dessert with some wood-fired sweetness. Farm fresh stone fruit is given some grill marks, drizzled with a balsamic reduction and topped with homemade whipped cream for a smooth finish.
Prep Time
15 Minutes
Cook Time
10 Minutes
Pellets
Apple
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 | peaches, halved |
| 2 | apricot, halved |
| 1 | nectarine, halved |
| 2 Cup | cream |
| 1/2 Cup | raspberries |
| 1/4 Cup | blueberries |
Balsamic reduction
| 1/2 Cup | balsamic vinegar |
| 3 Tablespoon | honey, divided |
| 1 | orange peel |
Steps
1
When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
Grill the apricots, nectarines and peaches for 3 to 4 minutes per side. They should have grill marks and a light smoky taste.
400 ˚F / 204 ˚C
Ingredients
2 peaches, halved
2 apricot, halved
1 nectarine, halved
3
For the Balsamic Reduction: In a pan on the stove over medium heat, add balsamic vinegar, 2 tablespoons honey and orange peel. Let simmer and reduce to a medium thick consistency.
Ingredients
1/2 Cup balsamic vinegar
3 Tablespoon honey, divided
1 orange peel
4
Meanwhile in a mixing bowl, add cream and 1 tablespoon honey and whip until soft peaks form.
Ingredients
2 Cup cream
5
Arrange grilled stone fruits on a plate, sprinkle berries, and drizzle balsamic reduction atop all of the fruit. Serve with whipped cream on the side. Enjoy!
Ingredients
1/2 Cup raspberries
1/4 Cup blueberries
