Food & Wine


3
4
What's This?
Serving size 8
Prep Time
Total Time

Ingredients

¼ cup sugar1 tsp dried lavender bud4 large apricots, halved and pitted4 nectarines, halved and pitted½ lb sweet cherries, pitted2 Tbsp fresh lemon juice1 ½ tsp finely grated orange zest1 Tbsp extra-virgin olive oil, plus more for brushing salt and freshly ground black pepper1 cup mascarpone cheese2 Tbsp honey8 1-inch-thick slices of peasant bread8 rosemary skewers, most of the leaves stripped off

Directions

  1. Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.
  2. Meanwhile, in a small bowl, stir the mascarpone with the honey and season with pepper. Brush the bread slices on both sides with olive oil.
  3. Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
  4. Spread the honey mascarpone on the grilled bread and halve each slice. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit and serve.

MAKE AHEAD
The honey mascarpone can be refrigerated overnight. The fruit skewers and bread can be grilled and kept at room temperature for up to 2 hours.

Recipe Credit: Michael Glissman
Image Credit: Cedric Angeles

 

Tags: Dessert, Fruit, Italian, Barbecue & Grilling, Fall, Summer

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