Grilled Stone Fruit with Berries & Cream

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