Grilled Summer Fruit With Piquant Drizzle

" Awaking wonder is a continual pursuit and engagement.

While life seems to be the same day after day, I am seeking

to create interest, memories, comfort, beauty, and as much

joy in the menial as I am able. "

SALLY CLARKSON

These days we take the sun when we get it. We've had many rainy, unsettled days, so we can't really plan ahead - we don't know how any day will turn out, no matter what the weatherman advises. As I say, we take it as it comes, reveling in those 30 minutes here or half days of sunshine there, before clouds gather and overtake again.

There was one balmy afternoon earlier this week that was perfect - we planned to eat on the deck al fresco. Which always adds a certain something lovely that can't quite be put into words. I made teriyaki chicken breast, jasmine rice, asparagus, and grilled stone fruit. It's the stone fruit recipe that I want to share with you today. Such a simple dish, but its mix of tart and sweet, along with the unexpected bite of black pepper gives it its unique deliciousness. Certainly makes my tongue glad to be alive.

You can serve the grilled summer fruit as a side dish with chicken or pork, or as a refreshing dessert afterwards. Believe me, you'll want to double or triple the dressing recipe. And, you'll want to have enough fruit so that each serving has a sampling of whatever stone fruit you have on hand: peaches, plums, nectarines, apricots.

Grilled Summer Fruit

Serve as a side dish or dessert
Grilled on BBQ

(or broiled in oven, if the weather's inclement)

Stone Fruit

Halved and pitted

Note: firm fruit holds up best for grilling

plums

peaches

nectarines

apricots

Balsamic Lime Dressing

In small bowl, whisk together:

3 tablespoons white balsamic vinegar

2 tablespoons vegetable oil

2 tablespoons fresh lime juice

1 tablespoon brown sugar

2 teaspoons vanilla extract

1/2 teaspoon ground black pepper

1/8 teaspoon salt

1/8 teaspoon hot sauce (opt)

Instructions

1. Spray grill rack or pan with cooking spray.

2. Place halved fruit on rack or pan.

3. Grill or broil for 3 minutes on each side.

4. Remove fruit from grill or oven, place on serving dish.
5. Drizzle dressing over fruit.
Serve as a side dish with chicken or pork.

Or, if you eat it as a dessert, place grilled fruit in individual bowls,
add scoops of ice cream, and generously drizzle the dressing over top.

Original recipe idea found in

Cooking Light, Healthy Summer Grilling Magazine, 2009

* * *

Hope your weekend is off to a good start.

I plan to be back on Monday with a Monday Medley post.

Wishing you a beautiful day. Keep safe and well.

Heart Hugs,

Brenda

xox

Photo Credit: Brenda @ It's A Beautiful Life, 2020