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Grilled Stone Fruit with Berries & Cream

15

10

Apple

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.

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  • 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

  • 1

    When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.

    400 ˚F

  • 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

    • 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.

    • 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.

    • 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!

    • 1/2 Cup raspberries

    • 1/4 Cup blueberries

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