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Recipe and photo by Emma Frisch
This recipe is ripe for creativity. Interchange peaches with apricots with plums, of all shapes and sizes. Blemishes add character – bruises too! Or slice them off and use the rest of the fruit.
- Stone fruit – 1 quart stone fruit from your local farmers market or pick-your-own farm
- Lemon juice – 1 tablespoon, freshly squeezed
- Ginger – 1 teaspoon, freshly grated
- Maple Syrup – 1/4 cup (Optional)
- Slice the fruit around the belly, from stem to tail. Twist each half with both hands, as if you are opening an avocado. This won’t always work if the fruit is super ripe. No worries, just slice of wedges or let the pieces be messy.
- Remove the pit and add the fruit to a bowl. Toss the fruit with the lemon juice to keep it from browning.
- In a small pot, add the ginger and maple syrup (optional), and warm until if becomes thin in consistency. Toss the liquid with the fruit and marinate in the refrigerator for at least 20 minutes, and up to 2 days before grilling.
- Fire up the grill – in lieu of a grill, you can use your oven broiler on high for 2 minutes. Place the fruit on the grill face down for about 5 – 10 minutes, depending on how hot the grill is. The underside should be scored with grill marks. Flip and grill for about 3-5 minutes longer on the curved side. Ultimately, you will have to decide if you like your fruit grilled for less time (crisper) or more time (softer). There’s no wrong turn here – unless you burn them, so watch closely.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
What did you think of this recipe? Have any tips or tricks to share?