I saw this recipe a long time ago and had it in the back of my recipe box, just in case. I was very curious about this combination and just the idea of it was very different. Today I happenned to have some stone fruit and I needed a quick lunch, something light.
Surprisingly enought this was very yum-E. The dressing heightened the sweetness of the fruit and I like the contrast of the tang that came from the vinegar. I was plesantly surprised. This dish is a great appetizer option for a special event.
Grilled Stone Fruit Antipasto Plate (Cooking Light 2004)
1 tablespoon brown sugar
3 tablespoons white balsamic vinegar
2 tablespoons extravirgin olive oil
2 tablespoons fresh lime juice
2 teaspoons vanilla extract
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon hot sauce
1 pound firm black plums, halved and pitted
1 pound firm peaches, halved and pitted
1/2 pound firm nectarines, halved and pitted
1/2 pound firm pluots, halved and pitted
Mint sprigs (optional)
To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.