Grilled Stone Fruit with Butter and Cinnamon

Is it just me, or did this summer go by super fast? It feels like only yesterday farmers’ market season was starting up and I was thinking through Memorial Day plans. I love fall, but I don’t think I’m ready to give up this warm-weather season. There’s still watermelon to be eaten, picnics to be had, ice cream to be churned and of course, grilling to be done.

Grilled Stone Fruit is the perfect ode to summer. Wedges of peaches and plums are topped with butter and cinnamon, wrapped in foil and then grilled. You can keep it simple or play around to create endless variations. Use apricots or cherries, ground ginger or allspice. Instead of mint, add thyme or other herbs directly to the foil packet for an extra infusion of flavor. Drizzle on a little honey for a slightly sweeter version, or sprinkle the fruit with granulated or brown sugar. Instead of pairing it with ice cream, cut the fruit a bit smaller and spoon it over pork chops.

Are you ready to welcome fall, or are you still clinging onto the final days of summer?

(Recipe at the bottom!)

Grilled Stone Fruit with Butter and Cinnamon
Serves 2-4

5 peaches and/or plums, pitted and cut into wedges*
1 tablespoon clarified butter (or regular butter), melted
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger (optional)
Pinch of allspice (optional)
Fresh mint leaves, roughly torn

1. Preheat a grill to medium-high heat. Lay out a large piece of aluminum foil (enough to wrap all the fruit up). Add the wedges of fruit to the foil.

2. Sprinkle the cinnamon, ginger and allspice on top. Drizzle with melted butter and tightly wrap the fruit up in the foil. You may want to double-wrap it so it’s secure.

3. Place the foil packet on the preheated grill and cook for about 6-7 minutes on each side. Remove from the grill and allow it to cool slightly. Carefully open the packet (beware of hot steam) and spoon the fruit onto dishes. Top with torn fresh mint and serve with vanilla ice cream.

*You can mix and match with other stone fruits including nectarines, cherries and apricots. For a slightly sweeter version, add a little sugar or honey to the fruit before you grill it.

This post was originally featured by East Coast Creative.